Displaying items by tag: gastronomy
GASTROMOON makes its way from Cavalli Club Dubai to Heart Ibiza
Heart Ibiza, first venue in Europe and second in the world after Cavalli Club Dubai to obtain the coveted distinction
The emblem that values haute gastronomy and upscale nightlife is granted by the World Chefs Association, the International Nightlife Association and Linkers Consultancy.
The presentation of the arrival to Europe of the international distinction that combines haute cuisine and nightlife could not have had a better setting for its launch than Tickets Barcelona. Tickets holds one Michelin star, three “Repsol Suns” and is also currently ranked number #32 on the list of “The 50 Best Restaurants”, a venue that presents a different and informal way of living an experience of haute cuisine through its tapas and culinary offer. Present at the event were Albert Adrià, Chef, Owner of ElBarri and Founding Partner of Heart Ibiza, José Corraliza, General Manager and Artistic Director of Heart Ibiza, Joaquim Boadas, Secretary General of the International Nightlife Association and David Basilio, Operations Manager of Linkers.
The function was officially opened by Joaquim Boadas, who began by congratulating the two representatives of Heart Ibiza and their entire team for having achieved this distinction. Boadas has stated that, "This is an achievement for both the restaurant and nightlife industry, since they are constantly evolving to meet the expectations of increasingly demanding customers for upscale dining and nightlife experiences, a milestone that Heart Ibiza has proven to have achieved to a very high standard." Boadas has also highlighted the importance of the fact that, "the first distinguished venue in Europe is from Spain and especially from Ibiza, an island known for being the world's leading exponent of quality nightlife, which recently also received its first Michelin star in hands of the restaurant Es Tragon". Boadas has continued to explain that all these components fit perfectly with GastroMoon, a label that will benefit both the restaurant and nightlife industry worldwide. INA’s Secretary General has also highlighted the importance of GastroMoon, since in addition to providing quality to both industries will be a source of job creation worldwide, especially in the occupation of chefs, during the nighttime hours.
David Basilio praised Heart Ibiza and all its team for achieving the first GastroMoon in Europe and explained the process and requirements that Heart Ibiza had to fulfil to achieve this distinction, which highlights the gastronomic quality of the venue as well as its nightlife offer, thus fulfilling the main objectives of GastroMoon, which will serve to identify, highlight and recommend those establishments that offer haute cuisine and an excellent nightlife offer. The Operations Manager of Linkers, in charge of the audit, explained that, "In order to obtain a GastroMoon we take into account the quality of the service, the rhythm between the kitchen and dining hall, sustainability, innovation, comfort, or the variety of the gastronomic offer; without forgetting the combination of flavors, presentation of dishes, pairing and freshness of the products used, among other culinary aspects; or the “mise en place”, preparation, presentation, table service, customer service, and also the state of the facilities, its cleanliness and distribution, as well as certain aspects related to security, since for example the premises must have a Dechoker device, used to prevent choking injuries."
Albert Adrià, who spoke next, thanked the International Nightlife Association, the World Chefs Association and Linkers for granting this distinction to Heart Ibiza. Albert Adrià highlighted the importance of this recognition which adds to the recent achievement by Heart Ibiza of the 14th position on the ranking of "The Worlds 100 Best Clubs" 2019, as well as the certification of the “Triple Excellence in Nightlife”, the highest distinction that exists worldwide in nightlife as well as the recent award for innovation in the restaurant business granted by the magazine Références Hôteliers Restaurateurs and also the mention of plastic free by Oceanic Global after having committed to the environment with the complete elimination of single-use plastics. For all these reasons, Adrià was very satisfied with the work carried out at Heart Ibiza with the alliance between The Adrià Brothers and Cirque du Soleil since its inception, "a collaboration that is paying off," said the Founding Partner of Heart Ibiza. Finally, Jose Corraliza, Artistic and Creative Director of Heart Ibiza, emphasized that , "The GastroMoon recognition represents the work done by a great team of professionals that turn Heart Ibiza night after night into a unique experience where customers can enjoy a magnificent evening with unforgettable moments. The combination and collision of restaurant, show and club opens in its difficulty, a window of creativity ", highlighting that "a recognition like that of a GastroMoon gives visibility to all of Heart’s work both in the culinary and nightlife aspect". Corraliza has also stated that "this recognition is the result of the work and effort of over 300 people. After 5 years of being devised by Albert Adrià, Ferran Adrià and by Guy Laliberté, founder of Cirque du Soleil, in Heart Ibiza we will continue to innovate each year by learning and enjoying. " The event concluded with the delivery of the GastroMoon certificate handed by Joaquim Boadas and David Basilio to Albert Adrià and Jose Corraliza, both the “Alma matter” of Heart Ibiza and main reason behind its success. Heart Ibiza becomes the first venue in Spain and Europe with a GastroMoon, being Cavalli Club Restaurant & Lounge Dubai, the first to obtain worldwide one in October of last year. We are pleased to attach a photograph of the delivery of the GastroMoon certificate to the representatives of the award-winning venue.
• Sustainability and the use of resources and food.
• Innovation, which brings a distinguishing personality to their service and kitchen.
• The organization, with a solid and efficient structure that makes the customer perceive the best possible experience at all times.
• The atmosphere and the comfort after dinner, as well as the transition of the gastronomic experience to the nighttime one.
• The variety of gastronomic offer, the combination of flavors, presentation of dishes, pairing and freshness of the products used, among other culinary aspects.
• The "mise en place", variety of drinks and cocktails, preparation, presentation and customer service.
• Condition of the facilities, their cleanliness and distribution, as well as certain aspects related to safety.
World famous molecular chefFerran Adría has a new recipe forrestaurantsandhotelson Ibiza. The chef and founder of El Bulli restaurant in Barcelona wants more quality from two-star hotels upwards.Ferran also believes that a world-leading school of hospitality could be set up here on the island to train the future generation to work in this important sector.
As the chef noted at an event held atHeartrestaurant this week: ‘not everyone can afford €1000 for a hotel room.' He added: ‘What I would like would be to have the best two-star hotels in the world'.The event covered the future of tourism on Ibiza with speakers including Ferran, his brother and business partner Albert, Óscar Molina from the Ibiza Gran Hotel and local restaurateur José Miguel Bonet of Es Ventall.
His approach he feels will make Ibiza more accessible in the future, with a useful counterbalance to the rise in luxury tourism on the island.For the consumer, his vision would entail better mid-range options, much better levels of service and more places to get quality food that is attractively priced.He also feels that all restaurants, regardless of size and quality should strive for excellence in the food they serve and service they provide.
Like much of what comes out of Ibiza, the proposed school has the potential to show how it should be done to the rest of the world.Spain, unsurprisingly has many world-class tourism ‘universities' such as the Basque Culinary Center in San Sebastián on which the Ibiza school would look to, were it to come about.
Spanish cooking was firmly put on the map when Ferran Adría opened the groundbreaking eatery of EL Bulli. His mission was to create an ego- and vanity-free cuisine Spain could be proud of.With Spain's chefs today being hailed as the among the world's best and most inventive, we think he pulled it off.
One of the most famous chefs in the world combined with the energy and spirit of Ibiza - sounds like a future we could all get into.