Classification Of The III Competition “IN SEARCH OF THE KNOW-IT-ALL GOURMET”

These are the classifications after the third round: we will continue to post new classifications until October 31st, with the final taking place during the “VII Congress” in San Sebastian, November 20-23, 2006. The top prize is 6,000€.

43 points: Sebastián Redondo, de Gavà (Barcelona) y Ricardo Tena, de Tarrasa (Barcelona).
42 points: José Luis Rodríguez, de Utrera(Sevilla).
41 points: Vicent Torres, de Pego (Alicante).
40 points: Eva Sánchez, de Piedras Blancas (Asturias) y Jon Koldo Berastegi, de Vera (Almería).
39 points: Antonio Botana, de Cambados (Pontevedra) y Beatriz García, ambos de Madrid.
37 points: José Antonio Hebrero, de San Sebastián y Rogelio Enríquez, de Madrid
The list continues until a total of 924 questionnaires sent in.
In the third award (May) four contestants answered all 15 questions right: Ricardo Tena, de Tarrasa (Barcelona); Beatriz García, de Madrid; Jon Koldo Berastegi, de Vera (Almería) y Beatriz Menéndez, de Oviedo. The basket valued at 2,000 € will be split between them making a tiebrake of three questions .

What fundamental ingredients does a pizza margherita have?
Tomato, mozzarella and basil

Who are your five favorite chocolate makers?
Pierre Herme, Pierre Marcolini, Paco Torreblanca, Philippe Bertrand, Yves Thuriès, Jean-Pierre Wybauw, Oriol Balaguer, Michel Richart, Jean François Castagne, Demien Mercier, Jean Paul Hevin, Luc Guillet, Henri-Paul Wittamer, John Cadbury, Henrich Nestlé, Philippe Suchard, Tino Helguera, Enric Rovira, Antonio Escribà, Christian Constant, etc.

Name three dishes or historical formulas of Joël Robuchon.
Potato puree with butter; caviar gel with cauliflower cream; fresh foie gras torchon; black truffle tart; squab breast with cabbage-wrapped foie gras; beef roast with salt and herb crist; foie gras, gizzards, thin duck slices and hearts over a bed of lentils; Colbert hake; foie gras royal with wine reduction and Parmesan foam; vanilla-chocolate cream and crab over tomato gelatin and avocado puree; etc.

What famous shellfish comes from the coast of Granada?
Motril shrimp

What is the most famous cod recipe in Portugal?
Cod “a Bras” or “Dourado”

In your opinion, what is the most important technique invented by Ferran Adrià in recent years and why?
In order of number of votes received: foams, airs, hot gelatins, deconstruction, lyophilization, etc.

What is the most prestigious label of Pomerol?
Château Petrus

What’s the difference between chorizo and sausage?
Fundamentally, chorizo is made with paprika and “salchichon” with pepper.

Who founded the GaultMillau?
Christian Millau y Henri Gault

What is the name of the fish typical to Belgium and Holland that is sold frozen in marinade and eaten raw?

What is caponata?
A traditional Sicilian vegetable dish centered around eggplant. It also contains onions, tomatoes, capers, olives, celery, vinegar, sugar, etc.

What is the most famous dish with beans known in France?

What is the sauce provençal that was made famous throughout the Mediterranean and particularly in Spain?
Alioli (also spelled “all i oli”)

Name both of Marc Veyrat’s restaurants and at least one of the titles of his books.
La Ferme de Mon Pere y La Maison de Marc Veyrat
La Cuisine Paysanne, Fou de Saveurs, Herbier Gourmand, Encyclopédie Culinaire du Siècle XXI y Quatre saison

Your five favorite Spanish chefs and another five international chefs.
Among the 924 responses we received, the most cited names, in strict order, are as follows: Ferran Adrià “El Bulli”, Martín Berasategui, Juan Mari Arzak, Quique Dacosta “El Poblet”, Joan Roca “El Celler de Can Roca”, Carme Ruscalleda “Sant Pau”, Andoni Luis Aduriz “Mugaritz”, Santi Santamaría “Can Fabes”, Hilario Arbelaitz “Zuberoa”, Dani García “Calima”, Bíttor Arguizoniz “Etxebarri”, Pedro Subijana. “Akelare” y Manolo de la Osa “Las Rejas”.
Internationally: Michel Bras, Alain Ducasse “Le Louis XV y Le Plaza Athénée” , Carlo Cracco “Cracco Peck”, Heston Blumental “The Fat Duck”, Massimiliano Alajmo “Le Calandre”, Marc Veyrat “La Ferme de Mon Pere y La Maison de Marc Veyrat”, Pascal Barbot “Astrance”, Joël Robuchon “La Table de Joël Robuchon”, Michel Troisgros, Thierry Marx “Château Cordeillan-Bages”, Nobu Matsuhisa “Nobu”, Paul Bocuse y Pierre Gagnaire