SANTANYI MAGAZINE 06

Santanyí magazine 97 ··· THE MicHELiN STARRED RESTAURATioN cHEf AND oWNER of THE RESTAURANT ZARANDA, fERNANDo PÉREZ ARELLANo, AccEPTSTHEcHALLENgEPRoPoSEDBySANTANyíMAgAZiNE TocooKWiTHMARíA BoNET cALDENTELL fRoMS’ALQUERiA BLANcA. TogETHER THEy PREPARE US A MENU iN MARiA‘S KiTcHEN. iN MAy 2010THE yoUNg cHEf DE cUiSiNE HAS MoVED WiTH HiS RESTAURANT ZARANDA iNTo THE HiLToN HoTEL SA ToRRE MALLoRcA. HiS KiTcHEN iS BASED oN THE PRoDUcT AND SiNcE HiS ARRiVAL iN MALLoRcA HE HAS iNTEgRATED THE TyPicAL fLAVoRS AND PRoDUcTS of THE iSLAND iN HiS UNiQUE AND SoPHiSTicATED cUiSiNE. Today he is cooking for us a singular variation of Mallorquin Soup with red mullet achieving a harmonious fusion of the traditional Mallorquin kitchen and his own style. In the meantime Maria prepares a seafood cream soup, also based on local fish species. During the jointly cooking they chat in relaxed atmosphere about their experiences and endeavors. Después de cuatro horas de trabajo los platos quedaron listos para ser servidos. Todos coincidieron en que la crema de marisco de María estaba buenísima y Fernando incluso repitió. Entonces era la hora de probar la creación de Fernando. Salmonetes con las escamas erizadas y crujientes acompañados con una creación personal de bizcocho, bañado en “Sopa Mallorquina” y cubierto con tiras de diferentes verduras y una hoja de tocino, decorado con hierbas de su propio huerto. Una explosión de múltiples sabores que dejó apreciar aromas sorprendentes. Dos platos insuperables, elaborados con ingredientes parecidos, no obstante, de un sabor final completamente distinto. Fernando Pérez Arellano