“We want our chefs to transcend the boundaries of the Dominican Republic,” said its Ambassador Federico Alberto Cuello Camilo at the inaugural dinner at Hispania Restaurant on Sunday, “but we also hope to educate people in the Dominican Republic because we have our own challenges”.
Award-winning Chef MarÃÂa Marte worked her way up from dishwasher to head chef of Madrid’s El Club Allard restaurant. Arriving from the Dominican Republic, she battled Spain’s tough kitchens as an immigrant female and is reported to have said “I had arrived in Madrid as a fighter, and once I was here I turned into a dreamer,â€Â. The allure of high-end gastronomy has earned her many plaudits and helped to win the establishment two Michelin stars.
The simplicity of fresh discs of lobster in creole brine contrasted well with the wonderful intensity of the plantain mofongo croquettes filled with Dominican-style stewed crab – one of the nicest savouries I’ve tasted in a while.
Dessert uses a more vegetable-based palate – spiced sweet red bean mousse in white chocolate with caramelised sweet potatoes or an excellent guava marmaladewith Maria cookie sand.
Carlos Estévez has said:”With GastroDR, we are realising the dream of many professional Dominican chefs and working together to demonstrate that Dominican cuisine is one of the best in the world for its high quality ingredients, its rich and authentic flavors and diversity of its dishes and techniques.”