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Leading Chef's Launch Lanzarote Kitchen

Friday September 16, 2011

Leading Chef's Launch Lanzarote Kitchen

Eleven of the leading chefs on Lanzarote have launched a new initiative to make the island's culinary traditions better known for their quality. The new collective, known as 'Lanzarote Kitchen' (Lanzarote Cocina in Spanish) comes under the umbrella of the 'Saborea Lanzarote' campaign, which was launched last year by the Cabildo of Lanzarote to create greater awareness of the island's gastronomy.

The collective is composed of the following chefs from some of the leading restaurants in Lanzarote: Antonio Hernández of La Tegala, Santiago Espada from the Finca de las Salinas, Juan Perdomo and Marco Hernandez of El Risco Restaurant in Famara, Orlando Ortega of Lilium in Arrecife, Cristóbal Sanchez of La Cascada in Puerto del Carmen, Pedro Santana of Casa Brigida, Laurent Coutancier from the Caleta restaurant in the Hotel Hesperia, Fernando Nuñez from the Gran Melia Salinas Hotel, Luis León from Arena Restaurant and Germán Blanco from Amura in Puerto Calero.

These leading Lanzarote restaurateurs aim to improve the island's reputation for its unusual high quality gastronomy, which reflects the unique agricultural traditions that have been employed in such an arid climate. And which have led to the remarkable vine cultivation that can be found in the La Geria region of the island.

They also hope to reawaken interest in local products that have fallen out of favour, such as the black Canarian pork which once played a greater role in island recipes. As well as exploring new ways of preparing local produce such as the wide range of seafood available in the archipelago.

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