Among a sea of cocoa trees, the Spanish chef Ferran Adrià tasted a cocoa mucilage drink and received a master class on cocoa on Friday, January 27, at the Victoria farm, located at kilometer 95 of the road to the coast , less than an hour from Guayaquil.
Adrià is recognized worldwide as a born innovator, having led a gastronomic revolution from the kitchen of his former restaurant, El Bulli, located in the Spanish province of Girona.
The acclaimed Spanish chef Ferran Adrià had bolón and cebiche for breakfast at the Mercado Sauces 9
El Bulli held three Michelin stars, the highest honor for a restaurant, until its closure in 2011. Adrià turned El Bulli into a foundation that promotes gastronomic sciences and seeks to preserve the restaurant’s extensive legacy.
Adrià nodded and put his hands on his chin while Andrés Guzmán, co-founder and executive director of the Victoria farm, one of the most important cocoa producers in the country, explained to the Catalan chef about the history of cocoa, the varieties that exist in the country, and the innovation efforts of farm engineers in agriculture.
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During the presentation, which took place in the estate’s private home, Adrià tasted a cold drink made from cocoa mucilage. The mucilage is the white substance that covers the cocoa beans, and in Ecuador it is used to make beverages and liquors.
Adrià liked the drink, and he took the liberty of making a prediction: he thinks that the mucilage will be more expensive than the cocoa bean itself in the future. In addition, the chef was curious about the wide variety of existing cocoa beans: “Oh, yes?” Adrià replied with surprise when Guzmán informed him that it is possible to find beans of different colors in the same fruit.
Ferran Adriá serves his last dinner before closing El Bulli
On a 4×4 vehicle and with Guzmán at the wheel, Adrià also toured the hectares of cocoa plantations, which cover the hills as far as the horizon on the hacienda. He then visited the cocoa bean storage and drying facility.
It is the second time that Adrià visits Ecuador, and the first time that he visits Guayaquil. The acclaimed Spanish chef, who visited the main port as ambassador of the Movistar telephone company, also took advantage of his stay to have breakfast of bolon and crab cebiche at the Sauces 9 market, on Friday, January 27, in addition to starring in a discussion at the University of Specialties Holy Spirit. (YO)
Source: Eluniverso
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