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.
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 [...]
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.
BonAmb-Groep in Mexico!
BonAmb-groep in Mexico! De wereld ontdekt Alberto Ferruz. Alberto Ferruz, chef-kok van de BonAmb Group (BonAmb restaurant in Jávea en Casa Pepa in Ondara), opent voor de periode van 3 maanden een pop-up restaurant in de Mexicaanse stad Oaxaca. De reden hiervoor is dat de Michelingids in 2024 begint met de classificatie van de restaurants in Mexico, een bewijs dat de Mexicaanse restauranthouders de afgelopen jaren enorm in niveau zijn gestegen. Vanwege deze opstoot van de Mexicaanse gastronomie heeft het Michelin Chef Meets Mexico platform Alberto Ferruz uitgenodigd om onze BonAmb-keuken samen te voegen met de lokale keuken [...]
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 [...]