In its seventh edition, he Prix Baron B – Édition Cuisine, the most important gastronomic prize awarded in Argentinaconcentrated its attention on fishing and the fundamental role that plays in the economy of several geographical areas of the country.
The contest, whose objective is to highlight comprehensive gastronomy projects, takes into account both culinary excellence and the relationship with local production, its respect for the environment and its link with the cultural identity of the environment.
A jury of notables usually presided over by Mauro Collagrecoone of the most prominent Argentine chefs in the world, is in charge of performing the pre-selection that distinguishes 3 projects and, among them, chooses the winning proposal. The businessman and sommelier Pablo Rivero (Don Julio) is another of the jury members, which this year adds to Gonzalo Aramburu (Aramburu) and the Mexican Daniela Soto-Innes, awarded in 2019 as best chef women in the world for World 50 Best Restaurants.
A cork bathed in carved gold from Juan Carlos Pallarolsa internship at the Mirazur restaurant in Mauro Colagreco in France and the sum of $ 3,000,000 for the winner (and $ 1,500,000 for the other two projects) are the tangible award that the winners take.
This year, the awards ceremony was held at the Four Seasons hotel with 100 guests belonging to the gastronomic environment (businessmen, chefs, sommeliers and specialized journalists), whose opinion was considered by the jury when choosing the winners. Because that day, in addition to the film and oral presentation of the project, the pre -selected ones make a dish that summarizes the philosophy of their entrepreneurship, accompanied by different varieties of Baron B.
Next to the sea
“FISH PROJECT “ It was the winning proposal, made up of chefs Facundo Maroñas, Francisco Soldi and Elio Contreras with the fisherman José María Villanueva and originally from Chapadmal, in the province of Buenos Aires. A curious fact: this is the first time that an entrepreneurship on the Atlantic coast takes the award.
The project is proposed to value artisanal fishing and spread a kitchen in which the fish is the protagonist, emphasizing the natural flavors and the freshness of the product. “Today there is no fresh fish offer, not even in cities by the sea. Artisanal fish is given and, paradoxically, the neighbor buys in a fish market with an excess of price, a fish that has been out of the sea for a week. Our goal is to bring this product closer to people. More than opening a restaurant, we want to open a fish market,” the winners explain to news, a few minutes after receiving the award.
Formed at work in kitchens of Argentina and Europe, the members of “Fish Project” met in the pandemic to fish and cook in Chapadmal, organizing occasional meals for friends and neighbors. Then came the opening of a “beach bar” on the beach where they offer easy to eat dishes, such as fish or fish hambugues. A few months ago they started a new stage at the “Norte Faro” restaurant where a menu of steps for 40 cutlery are served.
In their kitchen based on artisanal fishing, the pieces are cleaned with seawater and are then treated with matured and cured techniques and prepared such as pickles, ferments and funds. They also maintain their own biodynamic garden and collect algae and herbs.
“We share Basque and Galician roots in the preparation of fish. And we try to recover what immigrants brought us and highlight it, ”they explain in relation to the identity of their dishes.
In the Four Seasons they were in charge of the entrance. There they presented a proposal, paired with Baron B extra brut, with the name: “Mar and Earth. Winter in Chapadmal”. The base of the plate was the Bejugo, a fatty and tasty fish caught in vinegar, with a smoked background made from heads and thorn, with eucalyptus berries and an intense pawns of hígados and dry fungi collected in autumn. As an accompaniment, a white stew of girgolas with fumet, vermouth bianco, algae and herbs of the field and to round, a rain of anchovy bone dust.
“The freshness of fish is remarkable, I think that is the most beautiful thing this project brought said Mauro Colagreco when delivering the prize. Many times we do not value it and give rise to the fishing vessels, which sweep the seabed and that, contrary to the artisanal fishing that this project defends, they are totally devastating. So I congratulate you to put that responsibility in light, that task of giving value to our seas. ”
From the river
It is also worth mentioning the other two projects that reached the final, installed in the coastal geography.
The first was hungry kitchen, from Rosario, Santa Fe, of the chefs Virginia Rosa and Gustavo Martínez. They offer dinners at closed doors, with a proposal focused on river fishing complemented with the work of local producers and based on the identity of the area and sustainability. “Our project focuses on the human: what is shared, what is remembered, which is transformed when cooking,” defines Virginia and Gustavo.
The other project, baptized Margot, is from Santa Fe Capital and has Agustin Baragiola in the lead. River fishing, agroecological vegetables and ferments are some of elements that define your kitchen. “We are what we eat” is Margot’s philosophy, a proposal that reinterprets the coastline cuisine with modern approach, sustainable background and healthy concept.
“The inspiration that moves these projects is full of stories, each one is very interesting and rich to know,” Gonzalo Aramburu said after the award -delivered award. “It was very difficult to choose a winner because all the proposals were very complete, both from her vision and in her techniques with the products and their dishes.”
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