Gastronomy

From fried tomato and detergent from Mercadona to olive oil from El Corte Inglés or yoghurts from Carrefour and Lidl, renowned chefs use private labels at a private or professional level in their day to day

The private labels of supermarkets are increasingly consumed in our country (they currently represent almost 40% of the total market, according to a recent study by the consulting firm Bain & Company).

And it is not only housewives who buy these products from the great distributors to

ensure

the household economy, but also gastronomy professionals (most of them at a private level), who find in them a great quality relation /price.

Flours, pasta, rice, mayonnaise, tomato sauces, yogurts, olive oil and detergents are some of the favorite and trusted white label products that are not lacking on the shopping list of some of the most recognized chefs in the country,

among them the laureates Dani García, Sergi Arola or the Mexican Roberto Ruiz

.

Dani García from

Malaga

, who achieved three Michelin stars with his homonymous restaurant in Marbella (it closed at the end of 2019),

usually consumes the El Corte Inglés brand

.

This is where the cook does the shopping, "by proximity to home", and ensures that he acquires his products "for quality".

Sergio Manzano, chef de cuisine of ABarra

(Pinar, 15, Madrid), with a Michelin star, also does it in a personal capacity: "I buy food from Hacendado (Mercadona) and Auchan (Alcampo), such as

flour, rice, pastry dough , dumplings, cream cheeses

... They are of good quality and suitable for my level of demand as a family, and we like them ".

In their restaurant it is somewhat more difficult, since the merchandise is of very high quality and they try to have it selected at the origin, with their suppliers.

"We also acquire the best seasonal product, so it is very difficult to incorporate some private label there."

Dani Garcia.

For his part,

Álvaro González de Audicana, from Madrid's Aitatxu

(Claudio Coello, 122), does not forgive

Hacendado's mojo picón

.

"It is a powerful sauce, well emulsified, it is used for vegetables, meat or fish and, above all, it is a Spanish product".

And the also

starred

(with two)

Sergi Arola

(for his Arola Gastro restaurant, closed in 2016), says that he likes a lot

the white-label brick broths

, which he customizes to make "some very delicious soups."

A

Adelaido Well, Chef's Corner Pepe

(Sofora, 24. Madrid), likes

tempura flour

Hacendado "by their degree of crunchy, crispy tempura makes more than other flours I've tried and I've tried many. and from different brands. It doesn't absorb a lot of oil and is super light. "

To

Toño Navarro

, from

Essentia

specialized in meat, torreznos and Iberian ham

(Av. Adolfo Suárez, 30, Tarancón, Cuenca), is the

fried tomato

of the same Mercadona brand.

The

oil Extra virgin olive

also enters the lists.

A

Willy Moya, chef de Popa

(Sta. Maria Magdalena, 14, Madrid), likes

the Hipercor

, in

addition to the

dairy mayonnaise Lidl and Makro

.

Yogurts are also popular, as is the case with

Pablo Colmenares, chef de cuisine of the New York Burger chain

, with locations in Madrid and Barcelona.

The chef who worked for three years at Diverxo side by side with David Muñoz is in love with

Lidl's Greek yogurts

, which he markets under the Milbona brand.

He assures that he loves "eating them with a spoonful of honey, they are the Greeks that I like the most and I always have in the fridge."

At the home of

Enrique Frías Román

, chef and partner of the Extremaduran restaurant

A de Arco

(Trajano 8, Mérida), with a Michelin dish,

nuts

can never be lacking

, "usually white label; the price is lower and the quality is the same".

According to Frías, in this case the product is also usually local, quality and guaranteed, "which gives us maximum security in the kitchen."

Even a chef from Vigo, such as

Víctor Conus, from La Mesa de Conus

(San Roque, 3, Vigo), uses private label preserves.

He ensures that he always has

Mercadona's belly of light tuna in olive oil

in the pantry

and, when he is in a hurry, he loves to make a sandwich with it and roasted red peppers (which he has from his garden and blunts for the whole year).

Cookies, soy milk, detergent and dishwasher

María Luisa Banzo, from the Kitchen of María Luisa

(Jorge Juan, 42. Madrid), the kingdom of mushrooms and traditional flavors in the capital, says that at home she uses

Hipercor's crushed tomato

, for its "good texture and delicious flavor "and that he really likes the

toasted biscuits from Condis and the natural yogurt from Carrefour.

Iñaki Rodaballo is the executive chef of Bowlers

, a restaurant that prepares top healthy takeout food prepared in bowls or bowls, and ensures that the private label product that he usually uses in his recipes is

soy milk.

According to this chef, who has spent his whole life in the kitchen with several national competitions behind him, he uses it a lot "since the vast majority of our dishes are designed to meet the ever-growing needs of vegan customers and those with intolerances. currently we find this product of very good quality private labels ".

Roberto Ruiz.

In the heart of the Salamanca district of Madrid, Colósimo (Ortega y Gasset, 67) is conquering the staff with its simple dishes such as the potato omelette, the salad or the croquettes of stew.

Ricardo Romero

, one of the Cadiz brothers at the helm of this place, says that, to wash his jackets and make them remain spotless, he buys

the nuclear white Forest Verde detergent

at Mercadona

.

And the renowned

Mexican chef Roberto Ruiz

, founder of Punto MX, the first Mexican restaurant in Europe to get a Michelin star (it closed its doors in July), and Mx Roberto Ruiz, confesses that he does not consume white label food products or in at home or at the restaurant, but she does when she buys

dishwasher detergent.

Specifically, that of El Corte Inglés

, "for its unbeatable quality-price".

According to the criteria of

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