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Casey Stoner, Andrea Dovizioso and Marc Márquez tasted last night the cocktail prepared by the chef, a great fan of bikes that this year has been awarded three Repsol Suns, the highest gastronomic recognition in Spain. About 60 people enjoyed the menu in the traditional dinner offered by Repsol to the media at his hospitality in Assen.
For the first time, a chef shared the protagonism in a circuit with the Motorcycling World Championship riders. Assen, a track known by the motorcycling fans as The Cathedral, became a temple of gastronomic excellence last night. The chef of La Terraza del Casino in Madrid, a new restaurant that received three Suns in the 2011 Repsol Guide, offered an innovative cocktail for the dinner organized by Repsol each year in its hospitality to celebrate Saint John’s eve with the media.
The Repsol riders Casey Stoner, Andrea Dovizioso and Marc Márquez were the special guests of the showcooking offered by Paco Roncero, who is considered the maximum representative of the avant-garde Madrid cuisine and one of the exceptional ambassadors of the Repsol Guide. The dishes prepared by the chef and his six assistants were up to the standards of the current MotoGP leader, the third classified in the premiere category and the 2010 125cc World Champion. Stoner, Dovizioso and Márquez did not hesitate to help Roncero, Ferran Adrià’s pupil, in what was the perfect fusion between gastronomic and sportive excellence.
The culinary exhibition, which took place in a packed Repsol hospitality, consisted of nitrogen caipirinhas and pistachios, and melon caviar with passion and mint, among other delicacies. The 60 guests were able to enjoy another of the trademarks of the chef from Madrid, such as salmon comfit with tomato emulsion, dry black olives, potatoes with garlic mayonnaise and herring roe, crab brioche, asparagus tempura with hot mayonnaise and liquid ham croquettes.
Paco Roncero’s cuisine mixes innovation, quality and proximity. The chef experiments and develops new recipes at Inhova, a creative workshop where he tests new culinary concepts. The restaurateur is a great fan of social networks, with Guía Repsol (75.000 followers) and Box Repsol (24.000), the group of fans of the Repsol team as two of his references on Facebook and Twitter.
Yesterday’s dinner was the first course of a Grand Prix were it is expected that the Repsol riders will be again on top in the MotoGP and Moto2 categories. The second course will be today’s qualifying session and the icing of the cake will be the races of the World Championship’s three classes tomorrow.
Paco Roncero >> Audio
“I am a big fan of motorcycles, so here I feel like a child with a new toy. Every Sunday my house paralyzes to watch the bikes and to have the chance to be here with Repsol is unbelievable. Not only for me, also for my team, as we were able to spent some time with Casey [Stoner], Marc [Márquez], Andrea Dovizioso, Ángel Nieto and Alex Crivillé. In events such as this, the point is eating but having a good time. In a “showcooking”, apart from everything being delicious and made of the best products, the main aim is to have fun”.
Andrea Dovizioso >> Audio
“It was a new experience for me, something very especial. To see a chef cook those dishes is a real show, especially if you try to understand how he was able to come up with those recipes. It was fun and I admire people who always try to surprise others, and Paco Roncero in undoubtedly one of those”.
Casey Stoner >> Audio
“I had never ever seen someone cook like that, with liquid nitrogen, and I could not imagine I would see it. It was amazing to see and taste these dishes. It was like being in a movie, where they are experimenting with products you do not see very well, with smoke overflowing a freezing recipient and when you taste it is something astonishing.It is really unique that I had never seen before. I would like to learn how to do it, but I think it would be very difficult”.
Marc Márquez >> Audio
“It was a beautiful experience. Is a very different cooking from what I had tasted before now. I liked it very much, because it was fun and I also got to taste dishes I had never seen or taste. It is surprising, both the taste and the way they are prepared, because from the moment you start to chew until it melts in your mouth, the taste keeps changing. It was truly amazing”.
