- The Avianza restaurant has opened (and already closed) its doors in the space of the Ministry of Agriculture, Fisheries and Food and Nutrition of Spain, where chef Lucía Grávalos has made three avant-garde gastronomic proposals with chicken, turkey and quail as protagonists of the event.
- Journalists, influencers, Avianza associates and professionals in 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 the Gourmets Hall featured an ephemeral restaurant within its walls dedicated exclusively to Spanish poultry. Avianza, the Spanish Interprofessional Association of Poultry Meat, wanted to highlight poultry meat in this way by opening its restaurant to journalists, influencers, associations and professionals in general in the sector, so that all of them could enjoy a cutting-edge menu without going out. from IFEMA. Poultry meat is the most consumed 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 each year).
Chef Lucía Grávalos was in charge of devising and preparing this poultry menu consisting of three dishes. The diners began the tasting with a Stewed turkey terrine with foie sauce, they continued savoring Pickled quail cannelloni and they ended the gastronomic experience with a Lemon and herb marinated chicken taco, all made with local products. Lucía has worked with great Spanish chefs who are internationally renowned such as Martín Berasategui, Dani García or Álvaro Salazar.
Likewise, the presenter and gastronomic journalist Verónica Zumalacárregui was in charge of conducting this gastronomic experience and accompanying Lucía in the presentation of each of the dishes.
In the words of Jordi Montfort, general secretary of Avianza, “for the association it is very important to be present and support such benchmark events in the sector as the Gourmets Show and in this way continue giving prominence to Spanish poultry meat, its quality and versatility” and adds that “thanks to the collaboration of the Ministry of Agriculture, Fisheries and Food of Spain and the vision and good work of chef Lucía Grávalos it has become clear, once again, that well-made chicken, turkey and quail become gourmet and cutting-edge products ”.
The Avianza restaurant was located in the Gastronomic space of the Ministry of Agriculture, Fisheries and Food of Spain, in pavilion 8 of IFEMA and was attended by more than 100 people.
The 35th edition of the Gourmets Fair, the No. 1 quality Food and Beverage Fair in Europe, opened its doors last Monday, April 25 and will continue to host more than 1,500 gastronomic firms and 37,000 products until next Thursday, April 28. first level.
In the featured photo, from left to right: Francisco García, Padesa; Marta Lafarque, Avianza; Jonathan Querol, Padesa; Jordi Montfort, Avianza; Lucía Grávalos, chef; Veronica Zumalacárregui, presenter; Vicente Rico and Alberto Redondo, Sada group.
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