María Marte: “The source of greatest inspiration is that you can when you want”
By César Marcos
It may sound like an attractive Hollywood movie script, with the epicenter in the figure of the determination, but it is not. The story of María Marte is a real path to excel. Meet every corner of the kitchen, from the most ungrateful to the most creative, based on talent. In 2011, he became head chef of Club Allard, who was then his second “star” Michelin was won. María is active and exhaustive. That redounds his art. We found in Madrid, but this time in the congress Mixology (X) Trends, fusing Premium drinks with gourmet food to create unprecedented and innovative.
e-Comercio Agrario: Where is María Marte´s cooking born in Spain?
María Marte: I began in gastronomy in Spain, back in 2003. I am very proud of my history, because it can inspire others. I started washing dishes more as an immigrant for a living and am addressing today one of the best restaurants in Madrid: the Allard Club, which has two “stars” Michelin. The source of greatest inspiration you can have any human being, any professional, it is to rely on yourself and you can when you want.
ECA: What kind of surprise does await us in the Club Allard?
M.M .: We work with tasting menu. We have three in the restaurant, as “Encounter” and “Revolution” with 14 dishes, all that varies is the size of the dishes, from lowest to highest, but would recommend the “Seduction” menu, which will come out happy: are 12 dishes. We started with some snacks, still with some starters, then we go with the main dishes, consisting of meat and fish, to clinch a pre-dessert two desserts and a petit.
ECA: What do you redeem from your gastronomic roots?
M.M .: I love the cilantro. And, in fact, there are some dishes that I have worked with this aromatic herb Caribbean, African origin. The nuances of my country, Dominican Republic, are dotting my kitchen, but come together in the kitchen of María to sustain its own personality.
The Spanish diner has opened your palate to new flavors, new shades. Cilantro, you commented, is already part of the pantry in Spanish homes. Here, curiosity is an asset to experiment with the exotic and unknown
ECA: And those Caribbean nuances do you mix them with ingredients here?
M.M.: Sure. We avant-garde cuisine, based on Latin American cuisine, associated to compose Mediterranean cuisine, which is what I do in the end. The combination of distillates to haute cuisine is a success, beyond the usual accompaniment of a wine with great food. Here in Mixology (X) Trends, I am delighted to work with a rum precisely Dominican Republic. This is a good example of the cuisine where turn needs new orbits, where she is attracted.
ECA: In Mixology (X) Trends you harmonize with your distilled a great first test. Define it please!
M.M.: Yes, it was my first creation, not without effort and risk. This is the Hibiscus flower candy with foam on a Pisco Sour and pistachio crumble. Now, the Pisco Sour foam replaced him in Mixology with Ron Debonaire. Those who have tried it have said it is as good as my original drawing.
ECA: What challenges do you face here in the short term?
M.M.: We are now in a process of change in the face of autumn-winter. But the big challenge is to get the third “star” Michelin missing and for this we have to work step by step, without giving up our line of haute cuisine, but coming up with new perspectives.
