LegumeChef.com sponsors the 8th Spanish Chefs Championship,BOCUSE D'OR

www.Legumechef.comsponsored the obligatory garnish prepared by the chefs from one of the three options given them: Emerson Bean, USA Chickpea or Pardina Lentil.

www.Legumechef.comawarded Second Prize to Mr. Darío Barrio Dominguez of the Pedro Larumbe Restaurant in Madrid.

List of the recipes prepared for the 8th Chefs Championship - Bocuse d'Or. Each dish has a garnish prepared with a legume: Emerson Bean from Nebraska, USA Chickpea from Washington or California, Pardina Lentil from Idaho and Washington.

You can find the recipes created by each competitor under the following categories:

Season / All Year Round
Origin / Spain
Type of Legume / Lentils
Type of legume/ Beans
Type of legume/ Chickpeas
Type of Dish/ Garnish or side-dish
Type of Dish/ Main course

Alejandro García Urrutia from Restaurante Paladares representing Asturias.
Winner of the 1st prize at the 8th Spanish Chefs Championship.

Papillote of Salmon Trout with Vegetables, Cava Sauce and Crunchy Ham

Medaillon of Fillet Steak and Oxtail with Cabbage and Crunchy Potato, Tart of Lentils and Egg

Darío Barrio Dominguez from Restaurante Pedro Larumbe representing Madrid.
Winner of the 2nd prize at the 8th Spanish Chefs Championship, awarded by Legumechef.com.

Salmon trout, tender almond and seaweed, its roe with yoghurt and saffron, rice sauce, brochette of prawns and mango with camomile, beans with chorizo in tempura

Fillet Steak with Pedro Ximenez, Oxtail Textures, Cornet of Lentils and Mustard Ice

Antonio Granero Gallardo from Restaurante Marchivirito representing Extremadura.
Winner of the 3rd prize at the 8th Spanish Chefs Championship.

Salmon Trout Confit in Ginger Oil with Roast Chicken Juice and Pardina Lentils

Fillet Steak Sauté with Home-Made Oxtail Sausages on Truffled Cabbage and Puree of White Beans and Celeriac

Pedro Merino Monsalve from Parador Santo Domingo de La Calzadarepresenting La Rioja.
Winner of the best presentation of the fish course.

Supreme of Salmon Trout Roasted with Aroma of Mint over Shallot Confit, Salt Pork Garnish with Melting Lentil Croquettes

Fillet medallion coated in vegetables from Rioja with Cameros cheese sauce and oxtail stewed with fermented grape juice and aubergine. Chickpea fritters, roast potatoes and ravioli of apple and little red pimentos.

José Carlos García from Restaurante Café de París representing Andalucía
Winner of the best presentation of meat course.

Crunchy Bread with Salmon trout, "Ajoblanco" Cream and Lentil Vinaigrette and Bloody Mary Tomato Consommé

Fillet steak from Galicia in a roast potato papillote, oxtail pâté, apricot cream, curry nougatine and Lentil foam, gastric sauce of cloves and quince

Alejandro Lucas Vaquero Aragones from Restaurante El Kursaal representing the Basque Country.
Winner of the Prize for the most original and avant-garde recipe.
Sandra Do Santos, Best Assistant Chef

Hot Aspic of Salmon Trout, development of teardrop peas and stewed beans and fish tripe

Fillet steak, creamy potato with egg yolk, liquid brochette of petals, lentil ragout with mustard gum.

Marçal Canaldas I Salvado from Hotel Termes MontBrio representing Catalonia.
Finalist.

Salmon trout in courgette scales and arbequino olives, light pine-perfumed juice. Purée of beans and Mediterranean prawns. Small round aubergine with wild asparagus, risotto from the Ebro delta with saffron and artichokes.

Fillet of beef from Galicia roasted in a herb crust with cocoa juice, minced oxtail and celery, stewed lentils and Iberian ham, pumpkin timbale and crunchy Figueres onion.

Pedro Emilio Martínez López from restaurante Casa Marlo representing Castilla La Mancha.
Finalist.

Salmon trout Confit cooked at 50ºC in pine milk on a lentil cake, with pine mamia sauce, garnished with pine nuts.

Juicy fillet steak coated in Jabugo ham rind, saffron sauce with cannelloni and beans in vinaigrette

José Torres Cannas from Restaurante Pepe Vieirarepresenting Galicia.
Finalist.

Salmon Trout and Seafood Muñeira

Galician Young Beef in its Habitat

Basilio Corral Cabrerizo from Restaurante La Falua representing the Community of Valencia.
Finalist.

Semi-marinated Seared Salmon Trout, garnished with Rice in Fish Stock, Pericana and a bed of lentils and apricots

Young Beef Caramels with Foie and Millefeuille of Blanquets, Saffron Potato Pearls and hot consommé gelatine with chickpeas

Raúl Vaquerizo Garcia from Restaurante El Rincón del Olivarrepresenting Castilla y León.
Finalist.

Salmon trout carpaccio and tartare with cone of bacon and seaweed

Agusto Beef enclosed in three garnishes