Jean Louis Neichel, Choucroute au soleil

Last Saturday, October 29, it was an unforgettable day at the Monastrell restaurant. Chef Jean-Louis Neichel, teacher of teachers, and Chef María José San Román prepared a menu on a day marked by good weather. The famous chef, born in Strasbourg, does not forget the recipes, flavors and aromas that marked his childhood and prepared for the occasion an Alsatian choucroute. It is a typical food of Germany, Alsace (France), Poland and Russia, which is prepared by fermenting the leaves of cabbage (cabbage) in water with salt. In Alsace it is accompanied with sausages and meats such as bratwurst, smoked sausage from Strasbourg, black sausage, smoked pork loin kassler, and some parts of bacon like crust, smoked bacon or knuckle. For the occasion there was no lack of beer with orange bitter “Picon Bière” and Alsatian cheese Muster. María José San Román prepared more Mediterranean dishes such as pericana with dried cod or pickled mussels. And to finish some millefeuille with cream of grapefruit, pine nuts and angel hair. About Jean-Louis Neichel Neichel was one of the first chefs of El Bulli. In 1981 he settled in Barcelona with his own restaurant and turned it into one of the gastronomic temples of the city, the only Relais & Chateaux in the Catalan capital, and the first to receive two michelin stars. Well-known chefs from our country were trained in their kitchen, including María José San Román who wanted to honor him with this event. All the images of the event can be seen in the following link.Jean-louis-Neichel-monastrell-alicante-maria jose san román

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