Costa Rica Chapitre

Bailliage of Costa Rica
San José, July 15, 2023

'Classical Spain' theme
" Our special guest was the distinguished Eva Felicia Martínez Sánchez, Her Excellency the Spanish Ambassador "

The evening began with hors d’oeuvres and a signature bubbly sangria before the Induction Ceremony which welcomed 16 new members. A special live musical performance of El Tablao Flamenco followed. An excellent show and perfect prelude to the five-course dinner created by Maitre Rôtisseur Jordi Cañameras, Chef of the Iberik Restaurant located in Casa de España in San Jose. Hailing from Barcelona, Chef Jordi is a virtuoso in classic Spanish dishes learned from his grandmother.

Present at the Induction Ceremony was Rosa María Sanabria, our 2023 Winner of the National Jeunes Chefs Rôtisseurs Competition who will represent Costa Rica at the International Final in Türkiye in October.

Our special guest was the distinguished Eva Felicia Martínez Sánchez, Her Excellency the Spanish Ambassador. Her Excellency dined at the table with Bailli Délégué Alain Taulère and proved to be not only francophone and multilingual, but a true aficionada of gastronomy.

The Andalusian patio of Casa de España is a beautiful room just right for entertaining. The wall tiles stand out, showing scenes from Spanish folklore which contributed to the perfect atmosphere for dinner.

First course: Salmorejo Cordobés, consisting of a delicious chilled tomato soup, seafood salpicón and croutons, it was a true delight.

A millefeuille of black pudding, with mushroom duxelle and Manchego cheese sauce that surprised with its delicate flavour, was next accompanied by Medrano Rioja Joven Blanco.

Third course: fish gratin, spinach and braised cherry tomatoes which had a delicious aroma and a freshness which stood out.

To finish the savoury dishes: oxtail terrine was perched on a truffled parmentier that created an amazing mix. Accompanied by a sauce made of red wine and chocolate together with sautéed vegetables. The chosen wine was Tamaral Crianza from the Ribera del Duero in Spain.

To close, an unforgettable course, namely crème catalane, was a very traditional dessert created by Chef Jordi. Prepared in the purest Spanish style, creamy with a fragile crystallized layer of sugar. Enjoyed to the fullest especially as accompanied by a Muscat from Spain’s Castilla La Mancha region.

“Classical Spain” (Ed: España Clásica) was truly a panorama of classic Spanish cuisine, wines, music and diplomacy to celebrate our Chapitre in San José.

Danny Mora
Conseiller Gastronomique

Translated from the original Spanish by Argentier Bonnie Taulère

Search in map