- The Avianza restaurant has opened (and now closed) its doors in the space of the Ministry of Agriculture, Fisheries and Food and Food of Spain, where chef Lucía Grávalos has created three avant-garde gastronomic proposals with chicken, turkey and quail as the protagonists of the event.
- Journalists, influencers, Avianza associates and professionals from the sector in general were able to taste these dishes and discover the benefits of white meat, in an event presented by the gastronomic journalist, Verónica Zumalacárregui.
This Tuesday, the 35th edition of Salón Gourmets had an ephemeral restaurant within its walls dedicated exclusively to Spanish poultry meat. Avianza, the Spanish Interprofessional Association of Poultry Meat, wanted to highlight the value of poultry meat in this way, opening its restaurant to journalists, influencers, associations and professionals in general from the sector, so that they could all enjoy a cutting-edge menu without leaving IFEMA. Poultry meat is the most consumed meat in our country, which is also one of the main producers of poultry meat in Europe (more than 750 million birds of Spanish origin are consumed per year).
Chef Lucía Grávalos was in charge of devising and preparing this three-course poultry menu. Diners began the tasting with a turkey terrine stewed with foie sauce, followed by a marinated quail cannelloni and ended the gastronomic experience with a marinated chicken taco with lemon and herbs, all made with local products. Lucía has worked with internationally renowned Spanish chefs such as Martín Berasategui, Dani García and Álvaro Salazar.
Likewise, the presenter and gastronomic journalist Verónica Zumalacárregui was in charge of leading this gastronomic experience and accompanying Lucía in the presentation of each of the dishes.
In the words of Jordi Montfort, secretary general of Avianza, "it is very important for the association to be present and to support such important events in the sector as the Salón Gourmets and in this way continue to give prominence to Spanish poultry meat, He adds that "thanks to the collaboration of the Ministry of Agriculture, Fisheries and Food and Alimentos de España and the vision and expertise of chef Lucía Grávalos, it has once again become clear that chicken, turkey and quail, when well prepared, are gourmet and avant-garde products".
The Avianza restaurant was located in the Gastronomic space of the Ministry of Agriculture, Fisheries and Food and Food of Spain, in Hall 8 of IFEMA and was attended by more than 100 people.
The 35th edition of Salón Gourmets, Europe's No. 1 quality food and beverage fair, opened its doors on Monday 25 April and will continue to host more than 1,500 gastronomic firms and 37,000 top-quality products until Thursday 28 April.
In the featured photo, from left to right: Francisco García, Padesa; Marta Lafarque, Avianza; Jonathan Querol, Padesa; Jordi Montfort, Avianza; Lucía Grávalos, chef; Verónica Zumalacárregui, presenter; Vicente Rico and Alberto Redondo, Sada group.