For the location for the Bailliage’s traditional summer dinner Bailli José Valdearcos chose Restaurante Alabaster, on Calle Montalbán in the centre of the city near Retiro Park.

Alabaster is a gastronomic temple in Madrid, a must-visit restaurant for all lovers of good food. A distinguished and stylish restaurant, its decoration has a contemporary industrial touch.

At the reception, Juvé i Camps ‘Cinta Purple’ Brut Cava harmonized perfectly with scallops cured in sea water and green pepper broth, Galician pie and crayfish croquettes.

Once seated at table Bailli José welcomed us with a few words, before service commenced.

The first two dishes were a salad of tomato, cherries and aniseed herbs followed by a 65 degree egg with truffle and foie gras sauce. The wonders of low-temperature cooking, the liquid yolk and curdled egg white, and that sauce - the dish was exceptional!

Steamed sea bass, fennel cream and fennel confit also solicited much praise.

The wine partnering these initial courses was Nelias Godello (DO Bierzo) from Bodegas Firmo (served from magnums).

For the main course, we were wowed by ribs of beef from Rubia Gallega cattle, a breed native to the autonomous community of Galicia in north-western Spain. Accompanying the delicious, intensely-flavoured meat were fondant potatoes. A Tempranillo (DO Ribera del Duero) from Bodegas Valdrinal, also served from magnums, was the perfect wine pairing.

Dessert came in the form of a hazelnut coulant with yogurt ice cream, which delighted sweet lovers. And to finish, petits fours with coffee and infusions continued the sweet tooth pleasures.

At the end of the night we presented Óscar Marcos, Alabaster’s Director, with a certificate of recognition for the excellent work by the staff, both in the kitchen and in the dining room.

We finished dinner with a drink chosen from a selection of national iconic products to toast the wonderful night we had spent together. And to wish each other “happy summer, see you again in September”.

Vive la Chaîne!

Based on an article prepared by Rosa Román, Bailli Délégué & Member of Conseil Magistral