The Coque restaurant (Madrid, two Michelin stars) has presented its new menu, In Bloom, a thoughtful search for the essence of the product from its own agrolab on the El Jaral de la Mira farm, and with a determined commitment from the Sandoval brothers to harmonize the cellar, living room and kitchen.
A gastronomic proposal in which environmental sustainability and the circular economy are taken as a principle, bringing vegetables, fruits and vegetables that they themselves grow in their own garden directly from the field to the table. Beyond a trend, for them it is a respectful and empathetic lifestyle with the environment, the raw material and the sector: “This new menu represents a gastronomic journey whose objective is to evoke emotions, landscapes and memories of memory through Every mouthful. In Bloom is pure expression, it is the natural phenomenon of flowering captured in all its light in exciting creations ”, comments chef Mario Sandoval.
The experience begins in the Bar with a sequence of aperitifs that headlines an exclusive welcome cocktail, Gin Monkey 47, the freshness of a Bloody Mary nitro sorbet and a chickpea and foie miso taco.
Then it goes to the winery, with more than three thousand references of wines and spirits, where Rafael Sandoval offers a Tasting of Fino Tío Pepe, take out of Coque, along with a tasting of leaf with brave bull steak tartare and smoked bravo bull sausage.
And then, the Sacristy, the champagne cellar that houses the best vintages, in which a Laurent-Perrier La Cuvée glass with a skrei and olive dorayaki and hydrolyzed sea urchin yolk.
Then he goes to the Kitchen, with a grilled espardeña with yellow chili and a hydrolyzed chistorra aerated donut, accompanied by a Casimiro Mahou wheat beer.
Immediately after, it goes to the Workshop and finally to the Sala, where the menu begins with three cold dishes made with nuts as the main ingredient: Scold almond opa with tigernut water and green curry, Groasted corn, peanut with avocado and jalapeño ranizado, and Skimchi almorejo with hazelnut romescu and tomato sauce, to continue with the seafood –Lobster with an emulsion of its Armagnac juice and chickweed, King crab with spicy American crab, Y Quisquilla from Motril with white prawn juice with amontillado-, a sequence of peas –Guetaria tear pea pod with saffron and vanilla miso Y Peretxico stewed with pea and sheep butter– and four vegetable dishes, directly from the garden: Celeriac ravioli and tendon consommé with ginger and walnuts, Vegetable lasagna with beef marrow hollandaise, Raisined tomato with Palo Cortado pearls, Y Romaine lettuce emulsion with roasted aubergine, celery and green leaves.
Also in marine code, a Wild sea bass with tuna marrow gazpachuelo, Short broth with fresh French onion, Osetra caviar and sea moss, Sour smoked eel ice cream, Citrus-cured mullet sashimi and pike roe, Y Crispy pickled mullet with tikkamasala sea urchin, dishes that give way to elaborations with meat with a Roast duck supreme with its port reduction and duck foie with glazed gizzard and crest confit with vermouth, and the traditional Suckling pig with its crispy lacquered skin, and confit chop, saam of honeyed hand and perretxicos.
Finish the menu with the sweets: Strawberries with lychee foam and rose water, Almond and lemon tart with basil, Pineapple and Lime Sorbet with Avocado, and Piura chocolate ganache al Pedro Ximénez with Ras el hanut and coffee sponge and, as a final touch, a selection of eight labels chosen by Rafael Sandoval among the cult references and liquid jewels that can be found in the winery.