Maresme region has a rich and varied gastronomy. This is no secret and in this blog we have made lots of posts about Maresme Gastronomy. In BestMaresme we are not objective because we love Maresme and its gastronomy, and we invite you to visit this region to recognize it. This is what happened on Wednesday, December 3 on TV3, “Pop up xef” presented by Marc Ribas was held in Canet de Mar. It is not the first time that Marc Ribas visits Maresme, a year ago he was with “Joc de Cartes” looking for the best pea cuisine in the region.
Marina Supena, a vegan chef, and Borja Tomás, a traditional cuisine chef, faced each other in a certainly unbalanced duel in which the gastronomy of Maresme was undoubtedly the winner. Well (it’s a spoiler) the contest was won by Borja, who had the help of a well-known chef from Canet, something that Marina didn’t have, and a fish-based dish that was undoubtedly liked to the members of the jury who did not seem to be enthusiastic about vegetables.
For those who have not seen the program… two cooks are in a town they do not know, giving them to choose a person from the town to help them, an hour to move around the town and ask about the characteristics of it and the most typical products, half an hour to buy and about an hour to cook lots of portions of a plate that the jury will have to assess. In other words, a contest in which time is the main element that determines everything else.
In Canet, the contestants discovered the quality of their products, the strawberries (they could not use them because they were not in season), fish, but only one opted for it specifically “lloritos” (an unknown fish, but of great gastronomic quality), the textile tradition and, above all, modernism and the stained glass windows that saw in Museu Domènech i Montaner. Modernism that fills Canet, with colors and shapes.
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They both based their cuisine on colors. Marina used tomatoes, beet beans on a crunchy base, while Borja opted for “lloritos” and mushrooms.
In any case, the spectators could realize the great quality of Maresme gastronomy.