SANTA CRUZ DE TENERIFE, 23 Sep. (EUROPE PRESS) –
The Michelin-starred Andalusian chef Juanlu Fernández, from the restaurant ‘Lú, cocina y alma’, will land in Tenerife on October 1 to cook alongside Diego Schattenhofer, chef of the 1973 Taste.
It will be in the restaurant headed by the latter at the Villa Cortés hotel, in Arona (Tenerife) with a menu with the sea as the protagonist – sea urchins, cuttlefish, bigeye tuna, grouper or carabineros, among others – and accompanied by great Canarian wines.
Fernández’s restaurant has a Michelin star and two Repsol suns and has designed a ground-breaking proposal mixing Andalusia with French cuisine: “French cuisine dancing through bulerías”.
“I have two ways of creating a dish, one of them is to take products from the land and give it classicism, French touches, with a rearguard, as I say. I think that today we forget the great classics,” explains the Andalusian.
The chef explains that in his restaurant they change “butter for colored manteca or Burgundy and Bordeaux wines for Oloroso and Amontillado”, disrupting the classic French cookbook and teaching him “to speak Andalusian”.
