It is one of the most anticipated contests of Madrid Fusion.
The one in which
the best signature sandwich in Spain
stands out and that this 2023 has come out of the hands of
Javier Ruiz Portillo, chef of El Parque, a new project of Grupo La Milla in Marbella.
It seems that Javier Ruiz is doing well in this edition of the international gastronomic congress that concludes today, since
yesterday he also triumphed in the Cooking the sea with a borriquete torrija contest
.
And how is the winning sandwich that has prevailed over five other finalists?
A breaded version of a game dish,
inspired by the
Vietnamese
bánh mi
.
The common thread is the partridge,
which Javier prepares in various preparations and which he presents inside a
beer bread:
pickled partridge, cream of vegetables made from this pickle,
partridge pâté, seasonal mushrooms and pickled vegetables such as leeks.
All topped with mustard seeds cooked with IPA beer and cubes of partridge ham, cured in salt and pepper.
The second, 'Everything to the chicken'.
A snack of which the jury - made up of experts in the gastronomic sector and journalism, with baker John Torres and Jesús Monedero (Palio dining room, Ocaña) at the head -
has highlighted its juicy filling and the integration of all its flavors.
Another bird, in this case the chicken, is the protagonist of the runner-up sandwich.
In
Todo al pollo,
Juan García has opted for an appetizer with grilled chicken
and, later, breaded, a pepitoria and kimchi.
The third, 'Hawaiian beef'.
The top three has been for
Beatriz Alcalá Sánchez
(La Zapatería del Abuelo, in Ourense), who has opted for
Hawaiian beef
,
inspired by the sandwiches of her childhood and pokes.
Galician beef cheeks
, tomato (instead of the typical edamame in the Hawaiian dish), arugula (instead of seaweed), mango emulsion...
According to the criteria of The Trust Project
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