A gastronomic feast from two great chefs: Saúl Sanz of Treze Restaurante and Leopoldo García Calhau of Taberna de Calhau.
Treze Restaurante, on Calle General Pardiñas in Madrid, hosted the gastronomic event “Correr, Volar” (Run, Fly): exquisite and unusual game dishes created by two great chefs, Saúl Sanz and Leopoldo García Calhau. Vintage Fino 2012, Dos Cortados Palo Cortado and Don Zoilo Amontillado were the Williams & Humbert wines chosen to accompany creations as original as confit partridge with escabeche and caviar, torrezno and wild boar mole taco, hare gyozas, “drunken” roast duck with coriander and cinnamon, lamb brains with cured egg yolk, venison tongue salad with apple and nuts, toasts with lamb’s head, roast fallow deer with mushrooms, chestnuts and quince, confit artichokes with cockles and pig’s trotters, and pigeon on a coriander base. True delicacies paired with wines that show the great versatility of sherry in the kitchen.
by Leopoldo García Calhau.
Wild boar mole tacos, another creation by chef Saúl Sanz.
de Calhau, served with Don Zoilo Amontillado.
