ANDONI LUIS ADURIZ, NEW GASTRONOMY MANAGER
AT THE HOTEL ABADÍA RETUERTA LeDOMAINE
The San Sebastian-born chef, who is the holder of two Michelin stars, will be working with his team and have responsibility for gastronomy management at LeDomaine.
Abadía Retuerta LeDomaine, a luxury hotel outside of Valladolid, has recently appointed Andoni Luis Aduriz – holder of two Michelin stars for his Mugaritz restaurant – as its new advisor and head of the food and beverage team.
When offered the opportunity to form an alliance with Andoni Luis Aduriz’s Mugartiz restaurant, Andrés Araya, General Manager at the Abadía Retuerta LeDomaine, didn’t hesitate. “I’ve been longing to work with Andoni Luis Aduriz for many years now. His outstanding career and international reputation have positioned him among the world’s finest chefs according to the S. Pellegrino List, published by top UK magazine Restaurant. Abadía Retuerta LeDomaine fully trusts his experience and know-how”, Araya explains.
Andoni Luis Aduriz, gastronomy manager at Abadía Retuerta LeDomaine:
Andoni’s talent and his manner of conceptualising his art and culinary vision immediately won over LeDomaine. Following this latest addition to the team, the complex has now achieved its objective of offering top quality wine tourism in a matchless setting. In addition to producing outstanding wines, there is also a clear commitment to providing a superb culinary offer – backed by the outstanding reputation of Andoni Luis Aduriz. This is a fabulous offer that is rounded off by the magnificent standards of service the customers receive.
This is Andoni Luis Aduriz’s first and only venture into the gastronomy management of a restaurant. LeDomaine’s restaurant will be taking a new gastronomic direction, based on creative, contemporary cuisine backed up by local ingredients and producers. Aduriz is currently immersed in an in-depth reflection into the vast culinary wealth and potential of the area in which LeDomaine is located; the aim of this San Sebastian-born chef is to create a coherent and feasible selection of dishes, whilst keeping his sights firmly set on unfailing standards of excellence.
The chef at Abadía Retuerta LeDomaine, Pablo Montero:
Pablo Montero has taken the role of head chef at LeDomaine restaurant, linked to the prestigious Abadía Retuerta winery. This outstanding chef acquired much of his skill and know-how from the team at Mugaritz, and today possesses the experience and capacity to apply Andoni Luis Aduriz’ philosophy to this project.
Pablo Montero has trained in some of the finest internationally-renowned restaurants and holders of Michelin stars. He bases his culinary creations on the inclusion of a creative twist to tradition and the use of locally-grown ingredients.
The restaurant at LeDomaine can be compared to Mugaritz, in that there is no single ‘star’ dish. Instead, the menu is characterised by its compact and varied choice – in accordance with the produce available at the local markets. Some of the local ingredients that are set to inspire the culinary masterpieces cooked at LeDomaine include suckling lamb, rabbit and Iberian game. Dishes will also include delectable ingredients such as sheep’s milk and vegetables and herbs freshly picked from the kitchen gardens.
Highlights include dishes such as braised rice with rabbit and cuttlefish, a casserole of tender roasted spring onions with marrow and locally-picked wild mushrooms and an exciting new take on Turresilano Rooster breast served with a creamy crayfish sauce. Other dishes on the menu include baked turbot with a chard and chrysanthemum powder garnish; crispy pork crackling with a frozen cream of Abadía Retuerta wine, or peach slices with almond essence and a hint of ground pepper. All of these delicious plates will be served by the dedicated restaurant team, who share a passion for ensuring customers have the chance to savour a unique gastronomic experience.
All these dishes are impeccably matched with wines produced on the estate and in the winery adjacent to the restaurant.
Almost a thousand years ago, the monks that inhabited Abadía Retuerta would gather around the refectory table to share the meagre repasts that symbolised monastic life. Today the setting remains unchanged, although it now houses LeDomaine, an exclusive, top quality restaurant where leading winery Sardón de Duero is eager to offer lovers of fine foods and wine the chance to enjoy a unique and unforgettable experience.
The atmosphere forms an important part of the gastronomic experience, which is why minute attention and care has been paid to even the smallest of details in the restaurant’s décor. The space reflects a streamlined, contemporary concept, which seeks maximum integration with the building and shuns both ostentation and an excessively countrified air. The stone walls and vaults shroud the space, creating a comfortingly intimate atmosphere and providing a backdrop for the magnificent furniture and upholstery. A 17th century frieze depicting the Last Supper presides over the imposing space.
Restaurant Manager: Álvaro Ribon
Opening hours: 13.00 –15.30 and 20.00 – 23.00
Average price: €55
Seating capacity: 44 diners
Reservations: + 34 983 680 368
For further information and reservations please visit www.ledomaine.es email@example.com or call +34 98 368 0368.
Notes for editors: Abadia Retuerta LeDomaine is an historic medieval Abbey estate of some 700 hectares, located on the banks of the Duero River near Valladolid, Spain. With 22 rooms and suites serviced by a team of butlers, the Refectorio Restaurant serving locally-sourced, gastronomic fare, award winning wines from the renowned Abadia Retuerta winery and meeting rooms accommodating from between 18–200 people, LeDomaine even offers its own outdoor sculpture gallery, The Hedge Museum showcasing works by noted German artist, Ulrich Rückreim. Rooms starting at just euros 290 per night, inclusive of tax and breakfast with discretionary service. The Estate is around a two hour drive from Madrid or around 45 minutes from Valladolid Airport (direct flights from London Stansted with Ryanair).
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