Among the many acts of the day of the Barcelona Open inugural Banc Sabadell, highlight the original proposal featuring sports and dining the players Robredo, Ferrer, Berdych and Raonic who prepared a series of dishes by chefs Fatjó Prats, paired with wine cellars Segura Viudas.
When you start the event, which created great excitement among the media and visitors to the village, opened a round of questions where the players have confessed to not being great cooks.
The cooking session was held in pairs of two players and a cook. The pair formed by the Alicante and Berdych tennis Salmorejo have cooked with lobster and Mini hamburger. The cold appetizer was paired with Segura Viudas Aria Brut Nature, a cool, dry sparkling wine that combines perfectly with a fresh dish. For its part, the avocado has been showered with hot Cava Rosado Lavit that enhances the flavor of red meat.
For dessert, bronze and gold rocks accompanied Heredat Brut Reserva, “a high-end champagne great book with just the right amount of sugar to combine with the chocolate” as explained by expert Guilera Jordi Segura Viudas wineries.
For his part, Robredo and have prepared Zurita Raonic watercress, pine nuts, parma and yoghurt sauce accompanied by cava Galimany Tower, “a cellar with a lot of structure, which will dry very well with the acidity of the yogurt” as Guilera. The hot dish prepared by the Girona and Raonic, has been grilled shrimp coated with kikos and Romesco, which has been enhanced with a glass of Cava Segura Viudas Gran Reserva, which by its long aging process and its high degree of dryness you make it a perfect drink to serve with seafood. For dessert have prepared a dish of these dates: Lent fritters, served with Segura Viudas Cava Semi Seco, special desserts for its sweetness.
No doubt a good event to whet your mouth water as we await the start of the Barcelona Open Banc Sabadell.
Photos thanks to: Carlos Mira (Orbyce)