PRESENTED THE GASTRONOMIC PROPOSAL OF SAN JUAN AT THE ARBORE DA VEIRA RESTAURANT
A traveling dish that allows everyone to remember the aromas and memories of San Juan Coruña. This is the gastronomic commitment that today, Wednesday 19, has presented the chef, Michelin star, Luis Veira, with Carmen No Varela , responsible for the institutional relations of the < strong> Association of Megans of the Bonfires of San Juan , in the restaurant Árbore da Veira in a breakfast with the press.
The association and the chef have decided to collaborate to create this dish, and thus promote the rich gastronomy of A Coruña and this Festival of International Tourist Interest with reason for the 50th anniversary of the election of the first Meiga Mayor. 50 years of work that led to the first distinction of these characteristics for the city.
The dish will have as a star ingredient the sardine , which will be accompanied by other elements such as seaweed and smoke caviar. In addition, you will be wrapped in a packaging that will allow you to take it and eat it anywhere. Luis Veira expressed the pride he feels in being able to make this dish. “We want to make a very traveler dish, that you can take it to China or to New York, or wherever you want”, revealed the chef. “It will be a surprise because you will be able to make a small bonfire anywhere in the world and remember that special night on the beach of Orzán or Riazor, eating the sardines surrounded by friends” he explained. He also wanted to clarify that to know the final dish will have to wait for the day of its presentation, at which time all its secrets will be revealed.
The objective of the Association of Meigas and the chef of the restaurant Árbore da Veira is to discover the dish at the next fair FITUR , which will take place in January 2020.
The event was attended by Marta Fernández Vázquez, Director of the Superior School of Hospitality of Galicia, and Mª de la Concepción Astay, President of the Meigas Association.
(Photo: Artabra)