Teardrop peas from Maresme are a unique gastronomic jewel in the world.
Their quality and uniqueness have made them a real attraction for lovers of good cuisine, who await their arrival as a ritual.
At the Dos Cielos Madrid restaurant, at the Palacio de los Duques hotel, the Torres brothers, Sergio and Javier, return to the menu, who achieved their third Michelin star last November at their restaurant in Barcelona.
Much of the charm of this green caviar lies in
its seasonality
, which is very brief.
They are grown in the Maresme region and in some areas of central Catalonia and
are harvested between five and seven in the morning
, when the cold keeps the plant slow and concentrates a higher level of sugar in the pea.
The same day they are collected, they are sent to Dos Cielos Madrid that same morning.
The
small size and a delicious taste
in the mouth are characteristics of the teardrop peas, which have two blooms a year with excellent quality, both one in winter and one in spring, both of excellent quality.
"For us, without a doubt, teardrop peas give life to one of our most iconic dishes, in which there are many years of perfection behind it. An exceptional product that can only result in outstanding preparation, and with the pea as the absolute protagonist", affirm Sergio and Javier Torres.
To know more
Gastronomy.
Miguel Carretero, the chef from La Mancha with the best 'star' (and it is not the Michelin star)
Writing: AMAYA GARCÍA
Miguel Carretero, the chef from La Mancha with the best 'star' (and it is not the Michelin star)
Gastronomy.
Juan Monteagudo (Ababol), "the village chef" who achieved the Michelin star in 11 months and still has no salary today
Writing: AMAYA GARCÍA
Juan Monteagudo (Ababol), "the village chef" who achieved the Michelin star in 11 months and still has no salary today
If the background is important, the form is not far behind.
The 'Maresme teardrop peas' dish, a real 'hit' for chefs, is presented on this occasion surrounded by Sélavy tableware, manufactured by the French house Bernardaud, and signed by Santos Bregaña, who has designed tableware for medium-sized chefs. world.
It is based on the work and thought of the artist Marcel Duchamp.
The arrival of the peas on the menu coincides with their new seasonal menus, the classic
,
with nine passes (75 euros without pairing) and the tasting one, with 12, among which the stripe in paprika, the turbot beurre blanc stand out and caviar and dessert matcha tea, lime in brine and white chocolate (105 euros without pairing).
Both the Torres brothers and their executive chef in Madrid, Damián González, have the philosophy of touching the product as little as possible and using natural, local and seasonal ingredients.
Always, yes, with a personal touch.
Address
Dos Cielos Madrid by Hermanos Torres: Palacio de los Duques Gran Meliá.
Slope of Santo Domingo, 5.
According to the criteria of The Trust Project
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