Victoriano Porto, a gastronomic advisor with 35 years of experience as an inspector for the Michelin Guide, says that beyond the menu, what impressed him most about a high-level restaurant in Monaco was the clothing and appearance of the waiters and staff. home. “Luxury also starts there.” Porto, who based his presentation “Excellence in the kitchen” on anecdotes experienced at the tables of such outstanding restaurants as El Bulli, participated yesterday in the first Congress for Excellence-Excellence Congress, specialized in high-end gastronomy that was held yesterday in the Business Hub of Sabadell de València.
“Gastronomic heaven is not giving a lot of thought to a product, it is putting value into it. Simple ideas are what make us touch the gastronomic stars,” argued Porto, who explained that his last job in the Michelin Guide was in Quique Dacosta’s restaurant in Dénia, who also participated in the meeting explaining the virtues of his cuisine and some details of his work, such as the recently published book written hand in hand with the chef Joan Roca about red shrimp.
At the congress there was talk of “stellar products” and privileged access, as is the case of Matsusaka Beef, exclusive Japanese meat produced on its most prestigious farm, Ito Ranch, which can now be tasted in Barcelona. Jordi Rivera, director of Grupo Akaneya, the Catalan company that has recently obtained authorization from Japan to distribute this product, spoke about the so-called “holy grail of meat.”
The farm’s producer, Hiroki Ito, visited Barcelona on his tour to present the product after the Japanese Government has given the green light to its export following the agreement between the Akaneya Group and the Matsusaka Beef Association, made up of 450 members. , and that has accepted the entry of a foreign company into its organization for the first time in its 60-year history.
To try this delight that “melts in your mouth like butter,” as Rivera explained, you can only occupy one table per night with five diners who will pay up to 390 euros per person and will have to reserve their Sansekai menu 48 hours in advance.
The Akaneya Group, which has the distribution license for the next three years, will talk directly with the Japanese farmer to see whether or not he accepts each restaurant’s request. The businessman assured that “Spanish gastronomic excellence” is what justifies Japan choosing Spain to distribute its precious meat.
“In our country, gastronomy is refined, maintaining character, flavor and tradition, but it also evolves and is a point of innovation, just like art or tourism itself. The higher the level of excellence surrounding gastronomy, the more recognition it obtains inside and outside the borders, so that Spanish cultural wealth is reinforced,” says Sandra Andújar, president of Elite Excellence – Spanish Luxury Federation.
