Duck flan
Manu, chef at the BonAmb restaurant, makes us a very simple recipe: duck flan, made with duck foie, egg yolk, liquid cream, pepper, salt and a little sugar.
Swiss meringue
Laura, the BonAmb restaurant pastry chef teaches us how to make a Swiss meringue, that we will use for one of our petits.
Garums
Hello, I'm Juan, I'm a chef at the BonAmb restaurant and I'm here to show you the new fermentations we have for this season. To start, these are three garum, garum is traditionally a fish viscera sauce that dates back to Roman times. But in this case, we do some reversals with cuttings that we have in the restaurant to be able to make the most of them. For example, here we have a plate of hare, all the cuttings that we put together, we mix them with salt and water. Then we have the Koji, which is a [...]
BonAmb-group in Mexico!
BonAmb Group in Mexico! The world discovers Alberto Ferruz. Alberto Ferruz, chef of the BonAmb Group, with the BonAmb restaurant in Jávea and Casa Pepa in Ondara, opens a pop-up restaurant in the Mexican city of Oaxaca for the period of 3 months. The reason for this is, that in 2024, the Michelin Guide starts to award the restaurants in Mexico, proof that the Mexican restaurateurs have improved a lot during these years. Due to this to this growth of the Mexican gastronomy, the Michelin Chef Meets Mexico platform has invited Alberto Ferruz to merge our BonAmb cuisine [...]
Secrets of our season “Pesqueres” – Part 4
Secrets of our season "Pesqueres" - Part 4 As you already know our 2023 season called "Pesqueres" revolves around those unique fishing spots that were years ago on our cliffs, to fish using the art of fishing "l'Encesa", consisting of lighting a point of light on the sea to attract the fish. In our season we are paying tribute to these "Pesqueres" and those brave "encesers", the fishermen who risked their lives every night on the cliffs, for a better life. In each gastronomic experience we offer the diner secrets related to this universe of the "Pesqueres", which [...]
Secrets of our season “Pesqueres” – Part 3
Secrets of our season "Pesqueres" - Part 3 As you already know our 2023 season called "Pesqueres" revolves around those unique fishing spots that were years ago on our cliffs, to fish using the art of fishing "l'Encesa", consisting of lighting a point of light on the sea to attract the fish. In our season we are paying tribute to these "Pesqueres" and those brave "encesers", the fishermen who risked their lives every night on the cliffs, for a better life. In each gastronomic experience we offer the diner secrets related to this universe of the "Pesqueres", which [...]
Secrets of our season “Pesqueres” – Part 2
Secrets of our season "Pesqueres" - Part 2 As you already know our 2023 season called "Pesqueres" revolves around those unique fishing spots that were years ago on our cliffs, to fish using the art of fishing "l'Encesa", consisting of lighting a point of light on the sea to attract the fish. In our season we are paying tribute to these "Pesqueres" and those brave "encesers", the fishermen who risked their lives every night on the cliffs, for a better life. In each gastronomic experience we offer the diner secrets related to this universe of the "Pesqueres", which [...]
Secrets of our season “Pesqueres” – Part 1
Secrets of our season "Pesqueres" - Part 1 As you already know our 2023 season called "Pesqueres" revolves around those unique fishing spots that were years ago on our cliffs, to fish using the art of fishing "l'Encesa", consisting of lighting a point of light on the sea to attract the fish. In our season we are paying tribute to these "Pesqueres" and those brave "encesers", the fishermen who risked their lives every night on the cliffs, for a better life. In each gastronomic experience we offer the diner secrets related to this universe of the "Pesqueres", which [...]
Interview with an enceser – Part 5
Interview with an enceser - Part 5 When we say that at BonAmb we respect and enhance our environment, we are not only talking about working with local products, preparing a cuisine with minimal waste, and being a sustainable restaurant. When we say that we want to honor the culture of the Marina Alta, we do so by learning from its tradition, meeting its people, and listening to the great protagonists who have written its history. For our 2023 season, we have immersed ourselves in the world of Les Pesqueres, unique and dangerous fishing spots on the cliffs [...]
Interview with an enceser – Part 4
Interview with an enceser – Part 4 When we say that at BonAmb we respect and enhance our environment, we are not only talking about working with local products, preparing a cuisine with minimal waste, and being a sustainable restaurant. When we say that we want to honor the culture of the Marina Alta, we do so by learning from its tradition, meeting its people, and listening to the great protagonists who have written its history. For our 2023 season, we have immersed ourselves in the world of Les Pesqueres, unique and dangerous fishing spots on the cliffs [...]