New Repsol Suns gala where for the first time a menu prepared exclusively by female chefs will be served

The Repsol Guide Suns delivery gala flies from San Sebastián to Alicante, where it is celebrated tonight in style at the City Council Auditorium.

, where the great names of gastronomy in our country will meet.

A new edition to value the creativity and tradition of those who make us enjoy at a table, in which for the first time the menu that will be served after the awards ceremony has been designed by eleven Valencian cooks, with Begoña Rodrigo

from La Salita, as master of ceremonies.

A week away from Women's Day (March 8), Guía Repsol wanted to highlight the female talent that exists in this sector and, incidentally, remember that the Valencian Community is the one in which more women have soles from the guide.

"The essential thing is that it is a choral experience, in which we reflect what we do in our homes, and a great opportunity to demonstrate the potential of the Valencian Community. It is the first time

, "says Rodrigo, whose restaurant is in Valencia.

Vicky Sevilla, from Arrels.

He will be accompanied tonight as protagonists by Susi Díaz from La Finca and Mª José San Román from Monastrell, Mª José Martínez from Lienzo, Vicky Sevilla from Arrels, Rakel Cernicharo from Karak, Emmanuelle Baron from Casa Pepa, Alejandra Herrador from Atalaya, Sonia Box from La Perla de Jávea, Mari Carmen Vélez from La Sirena and Cristina Filgueira from El Xato.

Susi Díaz

, one of the veterans in the field with more than 35 years of experience, knows well what progress has been made in this field: "25 years

, everything has changed a lot and women are putting themselves in the place that corresponds to him".

For the occasion, she has used a classic from her menu, the potato and truffle cream.

Alejandra Herrador de Atalaya.

The menu that the nearly 700 guests at the gala will taste consists of 22 bites (18 salty and four sweet);

each cook has prepared two of them.

The chef determined to value honey,

from Lienzo, has opted for the Valencian oyster 'Les Perles' in pickled cauliflower with honey vinegar, and for the organic alkalized pumpkin with Catarroja eel and arropyaki.

"Among all of us we have made a great menu, with a lot of freedom for each one to express themselves and in which there is representation of all types of cuisine," she says.

Rakel Cernicharo, from Karak.

Mari Carmen Vélez,

from La Sirena, deploys her research around alioli, of which she has more than a hundred varieties, with her shrimps and asparagus with smoked yolk aioli.

This chef herself believes that there are still many cooks "in the shadows" and that is why these initiatives are so "appropriate".

's restaurant

.

The young chef signs "an eel muffin, blanquet and tartar. And the celery flan, meat juices and cheese because it is one of the last dishes on the menu with vegetables from the garden that she uses so much".

Susi Diaz, from La Finca.

The stews are a

at Casa Pepa and for the occasion

has created the musician's bean dish, big game à la Royal.

"It's a royal hare with beans stewed with the juice of the hare and a steamed beetroot to give it that earthy touch."

The semi-roasted tomatoes with Jumilla olive cream, spring onions and semi-cured bonito from

from La Perla de Jávea, represent a tribute to her father, "who liked country recipes".

The artichoke confit from Benicarló, creamy Tot de Poble cheese, sobrassada oil and black truffle bears the seal of

from Atalaya, who aims to echo small sustainable and ecological producers from Castellón.

Mª José San Román de Monastrell.

Mª José San Román,

from Monastrell, has chosen beets from her farm in Mutxamiel to make a dessert with Gulius pistachios, cocoa beans and apricots.

His savory proposal goes through a lamb tartare with smoked green wheat and olive oil with prebella (thyme endemic to the area).

Another of the desserts, the

, was created by

from Karak.

Cristina Filgueira,

from El Xato, recalls her mother-in-law's cooking in the 70s in the same restaurant where she now cooks with her Sunday tapas and save-the-scenes parties.

"In this tapa there is a bit of two generations of cooks, wanting to merge the traditional with the avant-garde".

The motto for this year's awards is "

", with which the Repsol Guide and the Generalitat Valenciana, the Alicante City Council and the Alicante Provincial Council value the importance of gastronomy in people's lives.

In a few hours, the best gastronomy will shine again... with views of the Mediterranean.

According to the criteria of The Trust Project

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