``The Best is yet to Come`` begins in:
The 8 Michelin Star CHEFS pay homage to the actual greatest Flamenco dancer – SARA BARAS – who is the one of the greatest in the history…
The big party begins from Barcelona traveling by AVE to Sevilla, Jerez and Cádiz with the prodigious chefs and artists. The Flower Power train party based on the hippie Ibiza of the 60s. At The Bodega González Byass there will be a thousand and one magical surprises. The gastronomy of the 9 Michelin stars will be unforgettable for everyone.
The fusion of Gastronomy, Flamenco and Show. EVERYTHING FOR ALL AND ALL FOR YOU, SARA!
Now the time has come for the El MÁS DIFÍCIL TODAVÍA.
The fusion of GASTRONOMY, DANCE, MUSIC and SHOW.
Catalan-Cadiz, Mallorcan, Japanese and Mexican cuisine. We’ve got all artillery … magician, comedians, chefs, dancers, guitarists, actors, editors, photographer, camera and action … they will gather on a high-speed train jumped out from a Tarantino’s movie ….
We will grease with Toro, our endless emotions will make us fly and take us to a world where we have never lived… Let yourself go…
There are no rules… Enjoy it and never lack of anything…
For our unforgettable memories, we will be accompanied by …
Mr Emilio Molines, the journalist, curious, intrepid, traveler…
Mr Carles Allende, grand photographer of gastronomy
Mr Albert Raurich, the coordinator of chefs on the train
Mr Rob Roy & Mr Oswaldo Brito, the kitchen coordinators
7:30 Meeting at Sants station in Barcelona.
Heading to Cádiz. One and only pearls and diamonds of the cuisine of Catalonia, Balearic Islands, Mexico, Japan and Cadiz…
Juanlu from Jerez and el Grupo Faro team up to delight us … with their culinary art. Juanlu with his innovation in the Jerez tradition.
El Faro with one of thier specialties: Four ways to eat wild bluefin tuna from almadraba. At the end we have a “The Night of the Witches” – Halloween Party, performed by our choreographer Eva Hernández and the best DJ of the 90’s David Oleart. We will finish the party with churros with chocolate at our hotel Barceló Montecastillo.
Return to the gastronomic tradition in the restaurant La Cueva, which is the favorite place of our F1 drivers and GP motorcycle riders.
And in the afternoon “Dreams and Magical Times”. In the best winery in Europe, González Byass, and with the best oenologist in the world of Sherry, Mr. Antonio Flores.
The dance of Jerez horses and performances of the best Circus in the world … Everything will be Magical…
In the morning, play the “Soccer Champions League,” “Mini-Golf Masters” or relax with “SPA ＆ Massage” at the hotel.
– THE BIG DAY –
In el Baluarte de los Mártires with the masterful gastronomic baton of the Córdoba Family of the Faro Group and ALL OUR PRODIGIOUS CHEFS.
Our GREAT SARA BARAS has promised us that she would leave her whole soul to dance for all of us.
Return to the train and more EVERYTHING FOR ALL. Who can give us more?
May this great team of the EL MÁS DIFÍCIL TODAVÍA stay!
have traveled from the seas in 1605 to protect us from ghost pirates … They exist … I ASSURE YOU…
Albert Raurich entered the recently inaugurated School of Hotel & Restaurant Management in Barcelona, belonging to the first promotion and coinciding in it with chefs and friends such as Quim Marqués, Carlos Abellán, Sergi Arola, José Ramón Andrés…
After working at the Els Pescadors restaurant and then El Café de l’Academia as a head chef, in 1997 he started working at elBulli for 11 years. The last 7 years of elBulli he was the head chef.
His gastronomic proposal is based on the concept of tapas and Asian cuisine, mainly Japanese, Chinese, Vietnamese or Thai.
In 2008 he opened his first restaurant: Dos Palillos and received the first Michelin Star in 2012.
In 2016 he opened his second restaurant: Dos Pebrots, based on the investigation of historical dishes from the Mediterranean.
En 2008 abrió su primer restaurante: Dos Palillos y recibió la primera estrella Michelin en 2012.
En 2016 abrió su segundo restaurante: Dos Pebrots, basado en la investigación de platos históricos del Mediterráneo.
Albert Adrià forged his professional career as a chef of the elBulli restaurant with his brother Ferran Adrià. He was in charge of the pastry at first and the creative area later.
1997: elBulli receives the third Michelin Star
2012: Create La Cala Albert Adrià, a brand based on the aperitif with creativity
and the difficulty of innovation in all his products.
2013: Receives a Michelin Star for Tickets and another one for 41º
2014: Pakta, a Nikkei restaurant, receives a Michelin Star
2015: Hoja Santa and receives a Michelin star
2015: Heart Ibiza created by Albert and Ferran Adrià and Le Cirque du Soleil
2015: In the magazine “Restaurant” recognized as “The best Pâtissier in the world“
2018: Enigma receives a Michelin Star
2018: Cakes and Bubbles at the Café Royal in London
2019: Mercado Little Spain in New York with Jose Andrés
He has been able to convert the most imaginative concepts of El Bulli, where he started and formed, into affordable and playful proposals, while working from the maximum culinary solidity, the tradition Catalan “tapera” and “platillera” and his projection to the avant-garde.
(Written by the inspectors of the MICHELIN guide)
The idea of Carles Abellán, a restless and enterprising chef who has not stopped since he passed through the el Bulli, is to offer us the authentic taste of the sea and a succession of sensations that find their starting point in the wonderful fish and seafood obtained daily in the market. His appetizing proposal seeks interaction, so you participate in what they are preparing for you, and that the products maintain their essence after a minimum intervention.
Carles Abellán opened La Barra de Carles Abellán, with the Michelin star, in the hotel W Barcelona. The Bar La Alegría (C / Compte Borrell 133, Barcelona), which was founded in 1899, has been reopened by Carles Abellan, his son Tomàs and Max Colombo.
Go from one side of the kitchen to the other, remove a pan, fill the boiling pot with the ingredients, touch the meat to see if it’s ready or you need two more minutes, remove again the sautéed for the paella, revise the stew of the oven … service after service, with an open mind, the feet firmly rooted in the ground and the heart popping out of the mouth for emotions and clear mind and always restless.
In this way Nandu Jubany’s gastronomic proposal falls in love day after day, searching and finding the balance between a traditional quality cuisine and a modern and bright one, between complexity and subtlety.
His restaurant Can Jubany received the Michelin Star in 1998 and also three Repsol Suns in 2014.
Paco Méndez, born in Mexico City and begins his love for gastronomy from his childhood. His grandmother is the one who introduces him to this world, which leads him to discover traditional Mexican flavors and recipes.
Making dreams come true … Paco Méndez and Albert Adrià on a trip in Oaxaca (Mexico), decide the name of what will become, one year after of its opening in 2015, one of the best restaurants of Mexican Cuisine in Europe:
HOJA SANTA Restaurant.
2015 Obtaining in record time its First Michelin Star, this being a record that approx. Only 10 Restaurants in the world have achieved it.
2016 Repsol Sun for Hoja Santa
2016 Hoja Santa and Niño Viejo enter the list of the 50 Restaurants with the most waiting list in Spain
His dream was to be part of the best restaurant in the world and in 2008 he landed at Ferran Adriá’s Bulli throughout that season and part of the 2009 season. Since then, based on the experience in the restaurant of Cala Montjoi, he yearned to excel day after day.
His first position as a head chef came from the restaurant El Pi of Barceló Formentor for 3 seasons.
After an arduous process of training in numerous prestigious restaurants, both in Spain and around the world (London, Paris, Stockholm, Moscow, Miami, Kuwait …), the chef Andreu Genestra decided to return to his origins and exploit the essence of his native island.
In April 2011 he decided to open his own Restaurant Andreu Genestra at the hotel Son Jaumell in Capdepera (Mallorca).
With a lot of work and sacrifice during 3 years, the Michelin guide gives it a Star and the Repsol guide recognizes it with a Sun.
Juanlu began his career with artisan pastry and then traveled through different cuisines of great chefs in Spain to explore his passion for French cuisine and merge it with the most traditional and patient cuisine of his homeland, Jerez.
His enthusiasm, along with his culinary training and his tireless ability to reinvent the rear guard cousine, is the guiding thread of the dishes he creates.
Juanlu describes his cuisine as “avant-garde of rear guard”.
His culinary personality fuses his own heritage with innovation and the classic touches of haute cuisine. Traditional dishes, but with a certain rogue touch, which will transport you to an unexplored world.
In 2018 the restaurant Lú Cocina y Alma brings the first Michelin Star to Jerez.
Rafa was born in Seville. From the age of 16, he has been present in the kitchen as his family was in charge of the old Posada de Alcalá, a place that showed him the bases, respect and love for Andalusian cuisine.
In 2008, with the approval of Ferran Adrià, Rafa takes over as a head chef and collaborates with the world of El Bulli thanks to his contributions of Andalusian flavor and purist.
With only 26 years of age, he won and retained two Michelin stars that he held from 2008 to 2011 as well as having 2 Suns in the Repsol guide.
In 2010, he collaborated with Albert and Ferran with the Tickets project, and the 41º, and also in 2015 in Heart Ibiza.
For 2016, he opens the Estimar restaurant in Barcelona, where it will seek to transmit his purest feeling of love towards the Mediterranean.
Álvaro’s father is from Barbate, Francisco Rivera, of the restaurant La Traiña. After studying restaurant management and working at the Meliá Sancti-Petri, he decided that he liked the cooking as much as to dedicate himself to it. That’s why he began to learn as a chef, starting with a training course for the Meliá Hotels International and then at the Ciomijas Hotel Management School.
His career has been marked by his work in several restaurants in Spain, known with Michelin stars, such as Kabuki, a Japanese cuisine; o Tickets and Enigma.
Soon he opens his restaurant Yôko, of Japanese-Mediterranean fusion cuisine, in Barbate, where is known as the “City of Tuna fish”. And on its coast of Barbate they catch by “almadraba” (an elaborate and age-old Phoenician technique for trapping and catching tuna fish) the best wild tuna fish of the world – Atlantic Bluefin tuna.
Sara Baras is one of the most prestigious and recognized representatives of the performing arts internationally. She has been directing her own dance company, Flamenco Ballet Sara Baras, since 1997 as a dancer, a director and a choreographer. So far she has premiered 13 shows of her own creation performing and done more than 4,000 performances worldwide. She has presented her shows in such mythical venues as the Royal Albert Hall in London, Opera House in Sydney, Carnegie Hall in New York, Grand Theater of the Liceu in Barcelona, Champs Elysees Theater in Paris, Grand Theater in Shanghai, Orb Theater in Tokyo , Concert Hall of Hong Kong, Kennedy Center of Washington DC, Esplanade Theater of Singapore, Palace of Congress of the Moscow Kremlin, Adrienne Arsht Center of Miami, Sejong Theater of Seoul, Theater of Fine Arts of Mexico City, Opera of Dubai or Royal Theater from Madrid among others.
For her work and the dissemination of culture throughout the world she has received numerous awards and distinctions, for example: distinction “Honorary Ambassador of the Spain brand” received from her Majesty King Felipe VI, the Médaille de Vermeil de la Villa Paris, the National Prize of Dance 2003, 5 awards MAX of performing arts, the Gold Medal from John Fitzgerald Kennedy Foundation for the performing arts in Washington DC, the Galileo Prize 2000 awarded by the city of Florence, the title of ” Ibero-American Ambassador of Culture ” and so on.
She has been the image of advertising campaigns such as “Triumph”, “El Corte Inglés”, “Cartier”, “Cruzcampo”, “Carbonell”, “Image of Andalusia” and “Madrid 2016”. Also she was starring the advertising campaign for Freixenet in the Christmas season 2011-2012. She gave her image to MATTEL in favor of Children’s Villages for the presentation of the “Barbie Sara Baras”, which is an exact collector’s replica that makes her the first personality in Spain to have a Barbie in her image and likeness. The exclusive watch, Jaeger-Leocultre, dedicated her a limited edition collection of their model of “Reverso” with carving her image on the back of the collection’s watches.
Even her busy schedule has not prevented her from helping the needy by collaborating in several solidarity projects such as the Vicente Ferrer Foundation (she has recently directed and starred in the 50th Anniversary Gala of the foundation of el Gran Teatro del Liceo in Barcelona), Children’s Villages, the fight against cancer, the Down Syndrome Foundation and the “My Princess Rett” Foundation of which she is a godmother and with whom she actively collaborates in the research and treatment of Rett disease.
It all started 20 years ago, thanks to the labor relations of my father, Álvaro Montero, who worked as the director of purchases of Lafuente in the year 63 and Colmado Quílez from 1973 to 2000.
In 1998, he introduced me to the world of canning (Conservas Guau – Alimentos La Formidable)
From then on, I started working in canneries, going through different positions, from production to commercial management. My work experience goes through Galician canneries, canned anchovies, bluefin tuna in the south of Spain (including the commercial director of the Wild Bluefin Tuna Museum of Almadraba between 1999-2012), caviar (introduction of Riofrío caviar in Catalonia from 2000-2012 ) and currently leading the management of Bodegas Izquierdo and Queso Payoyo.
But the main reason why we are here is my enthusiasm to generate something that covers my concern to mix my influences from Barcelona, Cádiz and Japan.