10-03-2014
Withered tomato with rock anemone and juniper aromatised oil: «as if it had been forgotten on the plant, it concentrated its aromas», explains author Sergio Bastard, chef at La Casona del Judío in Calle Repuente 20 in Santander (Cantabria, Spain), tel. +34.670.953327. According to Iberian critics, Bastard is one of the most interesting promises in the country
A failed lawyer Sergio Bastard – he studied in Valladolid, but is originally Catalan, from Barcelona – he is considered one of the promises in the cocina española, an unlimited horn of plenty talents. All the critics agree: Capel includes him among the chefs a los que no perder de vista, the young men worth keeping an eye on; Pepe Barrena ventures with famous comparisons («His cuisine can be linked, as for its philosophy, to those of Andoni Aduriz or Paco Morales». But he also reminds one a little of Alija.
Sergio Bastard, 34 years old
Casona del Judío outdoor
Beetroot, marine sorrel, liquorish, Iberian pork fat
An outdoor trip or a journey to the other side of the planet? One thing is for sure: the destination is delicious, by Carlo Passera
by
journalist born in 1974, for many years he has covered politics, mostly, and food in his free time. Today he does exactly the opposite and this makes him very happy. As soon as he can, he dives into travels and good food. Identità Golose's editor in chief