ADVISORY SERVICES .. After seven years practicing abroad, the chef returns to his hometown as an advisor on various projects.
Provocative, iconoclastic, irreducible, outgoing, talkative and very talented, Andrés Madrigal (1967)
from
Madrid
was one of the first media star chefs on the national scene
and one of those responsible for the gastronomic boom experienced by Spain between the late twentieth and early centuries. of the XXI century.
Any seasoned gourmet from the capital remembers his first steps in
El Olivo
, together with Jean-Pierre Vandelle, his subsequent jump to
La Alborada
, his seven years of uninterrupted success in
Balzac
, the experiment of
Azul Profundo
, the Michelin star he achieved in
Alboroque
and his last and turbulent experience in the city, at the
Bistrot Madrigal
of Chamartín.
In 2013, after a series of corporate problems and having starred, in spite of himself, some other bitter controversy, such as the one in which he was involved after the publication of a notorious interview whose sensationalist headline was "I ate my son's placenta at the orange ", he packed his bags and went to try his fortune far from home.
With Panama as its base of operations and the
Madrigal
del Casco Viejo of the canal city as the spearhead, during the seven years that have elapsed since then it
has undertaken numerous projects throughout the world
, from Mexico to India.
Until now, like the prodigal son, he has decided to return to his hometown, where, as we saw in person, many former clients continue to remember him.
Madrigal at the 'KBK'.
Waiting to launch his own project, he
is currently exercising consultancy work in various locations
.
For example, the
KBK
of Pozuelo de Alarcón (Avenida de Navacerrada, 1. Tlf. 918 051 897), owned by Patricia Carbajosa and where the executive chef is Diego Benito.
A restaurant that blends Japanese and Mediterranean cuisine, with dishes such as usuzukuri of bank fish in Cadiz adobo, which is nothing more than a Japanese version of southern bienmesabe, or that shrimp soup that is the typical deconstructed crustacean omelette.
It must be remembered that
Madrigal's relationship with the Silver Cup goes back a long way
, not only because of his stay at
El Olivo
, but also because he was doing an internship at the mythical
El Faro
.
In addition to
KBK
, Andrés Madrigal is collaborating with the Asturian restaurant
Asgaya
(Doctor Fleming, 52. Tlf .: 913 530 587), in whose inauguration, in 2012, he had already participated, and with that cheese temple that is
Poncelet Cheese Bar
( José Abascal, 61. Phone: 913 992 550).
If he is not traveling, because he still has some business abroad,
it is not difficult to meet him in one of these places
.
If we finally add that own project we were talking about to these consultancies, we can anticipate, without making much mistakes, that
in 2021 there will be a
lot
of
talk
about
Andrés Madrigal in Madrid
.
According to the criteria of The Trust Project
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