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Gonzalez leads a tribute to the 20 best madrilenian chefs with Michelin stars or Repsol Suns for their social contribution
The Community makes the haute cuisine into a turistic and economic focus of attraction
The President of the Community of Madrid,Ignacio Gonzalez, accompanied by the member of the Governing Council for Environment and land use planning, Borja Sarasola, handed over a certificate of recognition to the 20 top chefs of the region distinguished with Michelin stars, Repsol suns or other important culinary awards.
Thus, the regional government has recognized both, the careers of chefs and their contribution to the excellence of theMadridcatering, with its revitalizing effect on tourism, employment and the presence of the name of the Community of Madrid in best gastronomic forums.
“The dynamism and prestige of our restaurateurs, in addition to the employment generated directly, strengthens the image ofMadridand its tourist appeal. The best proof is that the gastronomy was the most valued aspect by the half of the more than 10 million tourists who visitedMadridlast summer, “said Gonzalez.
The regional president handed over the certificates in an event held in Bodegas Tagonius, to the chefs: Oscar Velasco, Diego Guerrero,David Muñoz, Salvador Gallego, Juan Antonio Medina, Fernando del Cerro, Mario Sandoval, Rodrigo dela Calle Ricardo Sanz, Mario Payan, Abraham Garcia, Pedro Larumbe Bedmar Juanjo López, Juan Pozuelo, JuanPablo Felipe, Felipe Joaquin Dario Barrio, Paco Paton, Jesus Almagro, andIvan Muñoz, the last chef from Madrid to receive a Michelin star.
“The Chefs to which we wanted to honor today are the best ambassadors of the food ofMadridand also embody the values of merit, effort and entrepreneurial spirit that has made of our region, theSpain’s economic engine,” added Gonzalez .
Madrid, cradle of haute cuisine: Currently, 13 restaurants of Madrid shine the stars of the Michelin Guide, nine in the capital and four other in other municipalities in the region. Of these, six have two stars and the other seven with one. Thus,Madridremains the Spanish city with more restaurants with two stars, to monopolize 6 of the 17 existing. As for the suns of the Repsol Guide, there are 63 restaurants with the label in the Community: 6 with three suns, 16 with two suns and 41 with 1 sun.
The Michelin Guide, created in 1900, is the oldest of the European guidelines for hotels and restaurants. It assigns from one to three “stars of fine dining” to the establishments that, in reference to various parameters set by their collegiate inspection, stand out in quality, creativity and dedication of their dishes.
On the other hand, The Repsol Guide awards, since its first edition in 1979, distinctions to the best restaurants of the year, chosen by theSpanishAcademyof Gastronomy, and the Brotherhood of the Good Table. The 2013 edition has awarded three Repsol suns to four new restaurateurs, including Juan Antonio Medina, from Zalacaín inMadrid.
The Community of Madrid maintains a strong support to the catering sector and to do this, works in creating synergies between research and gastronomy. Thus, through the Madrid Institute for Research and Rural Development, Agriculture and Food (IMIDRA), the regional government offers to the sector their innovative gastronomic research projects contributing to improve the quality of theMadridrestaurateur sector.
Innovation and promotion of foods from Madrid: In fact, in 2011 the Community signed a cooperation agreement with the main associations of the catering sector to promote food innovation and promote the consumption of foods fromMadrid, and be able to bring the work of the IMIDRA directly to the consumer, acting this way in the last link in the food chain.
To do this, it conducts field tests in experimental farms and is in constant contact with the manufacture sector, allowing to track the product from the field to the table.
Among the main lines of research conducted by the IMIDRA, it is stressed the recovery of food and traditional varieties, the characterization of the nutritional and sensorial value of the food, and the application of innovative techniques and processes for the preparation of food proposals that keep the nutritional value and properties of food.
In this way, the Community of Madrid promotes quality traditional products as a way to preserve biodiversity and to recover flavors and textures by creating a specific demand from them by the restaurateur sector.