CHEFS mallorca gourmet

Santanyí magazine 111 ··· my life, I had the chance to study in the School of Hotel Management in Palma. This way I was able to stay in Mallorca, close by my family and friends.“ “I find the modern kitchen somehow sophisticated. I strive for the flavours of the traditional dishes of our grandparents – the authentic flavours, but prepared in a healthier and more creative way. In our restaurant we serve all the fish and meat dishes without bones and we cook them at low temperature or under vacuum in order to conserve the full flavour and all the nutrients. “ Magdalena, who had cooked for nearly 20 years for a French family, moves with great skill and experience in the kitchen. “The French family I cooked for was delighted with the typical Mallorquin dishes and every day I prepared a different one”, tells us Magdalena. “And even more the children. They always came into the kitchen to swipe a niblet and when it came to the moment of serving, there were no garnish left.” Magdalena marvels at the creation of Marc and follows with great interest all his steps. “That’s the filling of a squid instead of filled squid. Odd, but delicious!“ Also Marc is astonished at the skill and dexterity Magdalena is showing with her 92 years while she is preparing the dish in the old style. It’s quite possible that for this reason she is known in the town as “sa padrina” - the grandmother of Santanyí. We don’t want to be kept in suspense any longer and proceed to taste the two dishes prepared with the same ingredients but in a complete different manner: the delicious version of Magdalena with the traditional taste of ever and Marc’s exquisite modification where you can distinguish the taste of every ingredient with a touch of Cognac, crispy strips of squid, the hot of the radish … Bon Appétit! m s