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Title: Miguel Snchez Romera and his Cookingraphy


1
  • Miguel Sánchez Romera and his Cookingraphy

2
Cookingraphy Of Miguel Sánchez Romera
  • Miguel Sánchez Romera is the Chef and owner of
    the LEsguard Restaurante. He is, above all, a
    creator of emotions and feelings, who, guided by
    his scientific character, inspires to amazing
    perfectionism in his culinary preparations in
    which chromaticism and geometry form a
    partnership to bring us closer to the magnificent
    world of surprise and pleasure, not forgetting a
    type of taste delirium created by a brilliant and
    exceptional technique and an unimaginable
    creative spirit.
  • His style, which is called Constructionism,
    reflects an intelligent, elegant, refined cooking
    where, above all, real, authentic flavours and
    aromas that are gradually introduced into a world
    of magic and dreams to make the diner feel
    another dimension of the dish, based on art and
    the perfection of technique.

3
  • His cooking embraces the Mediterranean territory
    but is universal in that it crosses cultures and
    is blocked by a clean line of investigation with
    unique results, which are only possible in the
    hands of someone capable of thrilling every
    gourmet who possesses interest for new things.
    The Northern and Southern Mediterranean, Central
    and Northern Europe, America, Asia and China are
    found to have a new form and another life in
    Sanchez Romeras dishes that communicate his art
    with a scientific conviction. He is the only cook
    in the world capable of realizing his creations
    inductively with an evolved thought process. All
    of this to obtain a unique pleasure that of his
    constructionist cooking, full of elegance,
    flavours and deep and unmistakeable aromas, wich
    make us reach his Total Cooking.
  • Something we have to know about Miguel Sánchez
    Romera cooking is that for his medical formation,
    he makes a healthy, tasty and conceptually modern
    cooking but only using natural and excellent
    origin quality products and in his kitchen is
    forbiden to use chemical adhitives, and sinthetic
    products or any other no natural process.
  • The high level cooking has to be first at all
    natural, ecologic and healthy to let you look at
    the eyes of nature.

4
  • If we want to know the why, the how, the when and
    the where of Sánchez Romeras cooking he have to
    go back to his own personal history.
  • Miguel is the son of Spanish emigrants to
    Argentina Ana Romera Oliver, his mother, and
    Rafael Sánchez Noguera, his father. Ana was born
    in Murcia and Rafael in Malaga. From his mother,
    the chef absorbed all the wisdom of the kitchen,
    at first Spanish and Murcian but fed from other
    culinary traditions of the world, as it happens
    in a country like Argentina, a multicultural
    society due to European, Asian, Arab and Jewish
    immigration. From this point of view, from a
    cultural and culinary cross, should one analyse
    his cooking. In this, Ana taught the chef in a
    passive but a constant and continuous way,
    while Rafael showed him the world of roasts.
  • An important event justifies the form and the
    aesthetics of Miguels cooking and to find it we
    should turn to the studies. Not only those he
    received during his university formation as a
    doctor but also in Fine Arts. He studied both
    subjects together although he put aside the
    latter in favour of medicine. It is for this
    reason that the chef always reminds us that the
    kitchen for him is the instrument that he lost
    when he gave up studying Fine Arts. This
    artistic aspect is the second part that together
    with science is the origin of his culinary
    thinking.

5
  • Miguel Sánchez Romera has been specializing in
    Neurology and Clinical Neuro-physiology for the
    past twenty years, actually he is still
    practising this speciality and has dedicated his
    time to the study of epilepsy, publishing and
    participating in numerous conferences and
    scientific societies around the world.
  • He is a professor of Science and Culinary
    Technology at the University of Vic, Barcelona,
    in Human Nutrition and Dietetic.
  • He has been recognized as the Chef of
    Revelations by various prestigious journalists
    in Europe, Japan, the United States, and Latin
    America and in the Taste Exhibition in Turin
    (Slow Food), 1998.

6
THE PLACE LEsguard Restaurant
7
  • The restaurant, LEsguard is found 35 kilometres
    up the Mediterranean coast from Barcelona in a
    region called the Maresme in a little village of
    few inhabitants called Sant Andreu de Llavaneres.
  • The different villages in this region are made up
    of houses facing the sea which together form the
    old fishermens neighbourhoods. However, there
    are also other villages located on small
    mountains very near the sea. These villages are
    generally located on the sides of the mountains
    near river beds that plunge down from small tree
    filled valleys wedged in between these mountains.
  • This region is characterized by the richness of
    products from the sea. However its not only its
    recently caught fish but also its excellent
    produce freshly picked from the garden. These
    gardens are surrounded by almond trees, carob
    trees, lemon trees and orange trees that increase
    the smells of the vegetable gardens by adding to
    the aromas of fennel, rosemary and thyme.
  • Its here that we can find fruits like
    strawberries or any kind of vegetables such as
    chard, broccoli , peppers, aubergine, peaswith a
    very long etc..--. It is from this that Chef
    Sánchez Romera creates his cooking.

8
  • The house is an old country farmhouse from the
    end of the sixteenth century which still contains
    the original wooden barrels as well as a grape
    press and an impressive cave dug out in the earth
    right under the press which was originally used
    as a cool place to store food and even as a
    hiding place in the times when pirates visited
    the Maresme. It currently houses the
    restaurants cheeses cellar as it maintains a
    constant temperature of 13 degrees and a humidity
    of 90 throughout the year.
  • This famous restaurant, which Miquel Sánchez
    Romera opened in 1996 and won its Michelin star
    two years later, breathes the very essence of
    chefs cuisine. It has been extended and
    redecorated in a new style as one step further in
    MSRs ideas factory and artistic culinary.
  • The essentialism of the new welcoming environment
    is a way of
  • reflecting MSRs cooking by employing the purest
    and most basic colours. The idea is to penetrate
    the essence of a space, which will contribute to
    the understanding and enjoyment of the dishes
    that the chef introduces and marks a
    turning-point and a step forward in his
    artistic-culinary theories towards a still more
    creative and healthy kind of cooking.

9
His Books
  • His First Cookbook
  • In his first book, La cocina de los sentidos
    (The Kitchen of the Senses), subtitled
    Intelligence and the Feelings of Culinary Art,
  • ( Planeta, October 2001), he relates his two
    professions from his vision of science and of
    art.
  • In this book, Sánchez Romera is completely
    unveiled both in his culinary work and in his
    ideas. He writes it from his two professions
    that of scientist and neurologist and that of
    chef. In the book we can see how the brain is
    the main protagonist of gastronomy and how within
    it, all of the necessary conditions for a truly
    gastronomic banquet are developed. It is
    composed of four chapters The Idea, The Senses,
    Pleasure and Memory which explains all of the
    cerebral implications. In each chapter, the
    author has prepared a menu for the four seasons
    with 50 dishes for the occasion.
  • It has taken the author more than 3 years of
    meticulous work which is reflected in the 300
    bibliographic references and which show that this
    chef is an expert in taste, flavour and aromas.
    It is for this reason he has been baptized as
    taste-smell-ologist.

10
  • His Second Cookbook
  • Total Cooking 1 Culinary Constructionism (Akal,
    January 2006), is the first book of a trilogy
    wich will try to reveal the culinary intentions
    of Miguel Sánchez Romera and his way to
    understand life and cooking.
  • In this book, he tries to focus the culinary
    creation in a deep way, from the vision of
    Culinary Constructionism, trying to bring ideas,
    concepts and motivations, to create and make you
    feel pleasure with the cooking looking always at
    the art and science to express the best part of
    the Cooking profession.

11
Culinary Constructionism and Total Cooking
  • Miguel Sánchez Romera is a cook who believes that
    to create in the kitchen as in all art, one has
    to have a philosophy and an intent. As many
    cooks have done it the same way, he has created
    his own style and has designed ideas that support
    this style called Constructionism. With it he
    tries to construct different dishes, which are
    personal and unique and which integrate and go
    beyond the product with techniques that he
    himself created and that indicate the chefs
    scientific training because of the meticulous
    geometry needed when making his constructions.
    On the other hand, he truly accents the flavours
    and aromas by taking them to the limit so that
    the believable juxtaposes the surreal. While
    Sánchez Romera is found on the edge of the
    believable, his best elements are expressed in
    his dishes. He is an untiring investigator of
    products he recognises that more than 1.800
    products from all over the world have passed
    through his hands. As he know their origins and
    uses he is truly an encyclopaedia of cooking
    ingredients.

12
  • The Constructionism starts from cero in the
    creation, like any other Art, without using other
    already recognized dish to renovate, transform or
    decompose. The creation in the Constructionism is
    authentic, using only as a reference the absolute
    and universal knowledge of the products, their
    taste, their flavours and textures. And only in
    that moment beguines for Miguel Sánchez Romera
    the creation, alone and free of commitments and
    independent, helped by his only allied, the new
    techniques created by himself, handcraft, for
    building his new culinary creations.

13
  • With all of these tools his constructionism is
    joined together and with that he creates new
    constructions without taking apart nor destroying
    but by creating truly novel dishes. He always
    reminds us that cooking is denaturalising, and
    because of this, so as not to increase
    destruction one has to have a protective spirit
    and when constructing, control all of the
    culinary processes in a scientific and culinary
    way (Let us not forget that Sánchez Romera is a
    university professor of Science and Culinary
    Technology) so as to make an alive, intense dish
    with respect to taste, flavour and aroma. With
    this, a fantasy for the diner is created both
    within and around each dish by using unique
    techniques of the vanguard and the future but
    with real results, not virtual.

14
  • Total Cooking is the maximum expression that
    culinary constructionism has to build an idea of
    the total in cooking, and that Miguel Sánchez
    Romera resumes as the spirit or motivation we
    need to interpret the nature and perpetrate it in
    an harmonic way wich looks for the perfect
    pleasure.
  • He proposes teh technical perfection and the
    creative intuition with a base of solid
    philosophy and an independent style.
  • The leiv motiv of Miguel Sánchez Romera to get to
    the Total Cooking is Tasting the taste.

15
THE MICRI
  • Sánchez Romera has invented and patented a
    product which he calls MICRI. He is proud to
    have contributed another ingredient to cooking
    since it is not a technique but a new product.
    It is a neutral, colourless, odourless, tasteless
    base made of vegetable matter (manioc) that is a
    stable emulsion capable of helping us to create
    savoury or sweet dishes. It is completely
    different from what we are used to seeing and
    using. Among other things, it is capable of
    emulsifying vinaigrettes, stabilizing sorbets,
    creating sauces with ease and maintaining all of
    the natural flavours of the products. Among its
    qualities the fact that it is a natural product
    stands out it has only 14 carbohydrates and add
    no sugars nor fats to culinary realizations,
    putting health before the spectacular and being
    coherent with the medical formation of this chef
    who continues to prefer natural ingredients to
    artificial.

16
  • El MICRI is already being used by prestigious
    chefs in Spain and various European countries and
    has sparked interest in Israel, the United
    States, Turkey, United Kingdom, Japan and Hong
    Kong.

17
The Specialised Press and Participation in
International Events
  • Sánchez Romera is a source of interest and of
    recognition for his culinary work in the most
    prestigious gastronomic journals. One example is
    the magazine, Gurmet (Germany) that was the
    first magazine to publish the story of LEsguard
    and to recognize the Chef as one of the best of
    the century with respect to modern cookery. The
    prestigious magazine Il Gambero Rosso from
    Italy as well as its television channel
    introduced Sánchez Romera in a most prodigious
    way. Gastronomic magazines in the United States
    and Japan recognise this chef as a master of the
    vanguard, with an unmistakeable and unique style.
    France, again through important journalists,
    have dedicated time to the chefs trajectory and
    honour him for his cooking that is fundamentally
    of flavours and aromas that inspire and thrill
    through his technical perfection.

18
  • The Focus magazine of Germany realize a detailed
    article by Von Jörg Zipprick about the two faces
    chef distinguising that in reality Miguel Sanchez
    Romera has transformed his restaurant in an
    Investigation institute for gourmands.
  • Various newspapers around the world have written
    about this place, among them The New York Times,
    Herald Tribune, Finantial Time, Il Corriere de la
    Sera, La Stampa, La Republica, Il Messagiero, il
    Sole 24 Ore, LExpresso, Liberation, Le figaró,
    Le Telegraph, Miami Herald, La Nación, El Clarín,
    and many others in Latin America. Finally,
    Miguel Sánchez Romera is also recognised in Spain
    in El País, El Periódico de Cataluña, La
    Vanguardia, El Mundo, ABC, LAvui, and
    specialized magazines on gastronomy, art or
    science etc.
  • Televisión and radio stations in the United
    States, France, Italy, United Kingdom, Germany,
    Japan, Montecarlo and Television Española (TVE1,
    TVE2), Antena 3, Tele 5 and TV3 and Canal 33 of
    Catalunya have also highlighted him on different
    programmes.

19
The Most Recent Press News and International
Activities
  • On December 14, 2005, the Academy of Gastronomy
    of Catalunya has elected LEsguard as the best
    restaurant in Catalunya this year, with El Bulli
    of Adrià coming second. A A full page article in
    La Vanguardia, the main Catalan newspaper, said
    LEsguard was so superior that either you ignore
    it, or you gave it 4 Stars. The title of the
    article was Unique in the World.
  • During December of 2005, Miguel Sánchez Romera
    has been the main protagonist of the second
    edition of the International Gastronomic Event
    named Cooks of the Mediterranean wich took
    place in Istambul, Turkey.
  • Feinschmecker, Germany's leading Gourmet
    Magazine, has published an article about Miguel
    Sánchez Romera as part of his "cook of the month"
    series, on March 2006. These articles are among
    the greatest honours a chef can achieve in his
    life, any chef can be "cook of the month" only
    once in his career.

20
  • LESGUARD RESTAURANT
  • PASSATGE DE LES ALZINES, 16
  • ST ANDREU DE LLAVANERES
  • 08392 BARCELONA
  • 34 93 792 7767
  • www.miguelsanchezromera.com
  • chefdoctor_at_miguelsanchezromera.com
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