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Enrique Valentí

Cook | Restaurante Adobo
Enrique Valentí

Biography

He was born in Madrid but as a chef he has made his career in Barcelona, creating concepts such as Casa Paloma, Chez Cocó, Barbas, Solomillo, Marea Alta and Marea Baja. He is currently working at Adobo, La Buixadera (Cerdanya) and Hermanos Vinagre (Madrid)

Sessions

16:45h
Culinary Demonstration with Tasting | The Horeca Hub

Macerations, cures and marinades. From tradition to infinity

Enrique Valentí
Enrique Valentí Restaurante Adobo Cook Speaker

19-03-2024 16:45 19-03-2024 17:30 Europe/Madrid Macerations, cures and marinades. From tradition to infinity

Enrique Valentí's gastronomic proposal vindicates marinades and macerations as techniques for enriching flavours and highlighting the nuances of both simple and top-quality products. His cuisine is a passionate defence of gastronomic traditions such as roasts, casseroles and stews, which make this restaurant a contemporary restaurant.

 Hall 6 | The Horeca Hub – Show Stage 2
Tue 19 16:45h - 17:30h Hall 6 | The Horeca Hub – Show Stage 2
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Alimentaria & HOSTELCO
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