Le Cordon Bleu Madrid includes distillates and their use in gastronomy within the cycle of activities ‘Off the Menu’
On July 18th, students and alumni of Le Cordon Bleu Madrid enjoyed a masterclass that, as part of the Off the Menu program, broke the usual cooking class and tasting format to focus on the use of distillates in gastronomy.
José Manuel Antelo, bartender expert, taster, training director at Barman Academy, and marketing manager specializing in spirits, shared his knowledge and experience with these elixirs, focusing on their application in haute cuisine.
A face-to-face activity accompanied by an organoleptic tasting, where attendees were able to learn to appreciate and evaluate each spirit, developing the palate and refining sensory skills.
Antelo explored the history and characteristics of a wide range of spirits and delved into cooking and pairing techniques, explaining how to use spirits to enhance their flavors, highlight textures and create excellent combinations.
A novel liquid cooking masterclass within the cycle of complementary training activities for the Institute community surprised the attendees and opened up a range of possibilities to be applied in gastronomy.