Christofer Johansson's "Real" Website: http://www.kocknroll.com
After 8 months in Spain participating in "2011 - ICEX training of young professionals in spanish gastronomy" ending with a final competition showing what you learned in Spain??? So decided to make a tour of tapas. 7 modern tapas made like a tasting menu with very typical ingredients from the region I get to know, served on a painting I painted myself in style of Joan Miro.
Salamanca: Toasted Jamon Iberico de bellota, mushrooms.
La Mancha: Manchego cheese canneloni with variety of olives and arbequina powder.
Galicia: Scallop, Albariño marinated grapes and red seaweed from porto muinos.
Navarra: Beef and red pepper jelly served with "pimentos asados"(This is the bullfighting with the sword and the red blanquet.
Extremadura: Torta del casar cheesecake with dry pastry and figs, D.O protected honey.
La Rioja: Gran Reserve granité
Cataluna: "Crema catala" El bulli style.
Concept on the edge!!!
Cherrymousse rolled in freezedried cherries. Chunky cherries with tonka bean, toasted macadamian ice-cream and thin brownie
Baked cod rolled in a thin layer of scallopterrinne with ashes from carrot and seaweed. Compressed carrot in a terinne with seaweed. Pickled carrots and raw crudites, salmon roe and a veloute with dill and tapiocapearls. Carrot pure with smoked uni, fried crisp of scallop and seaweed.
Milkchocolate and whey-cheeseganache. Licorice sorbet, syrup and powder. Seabuckthorn curd and berries