Martínez’s winning proposal is a bold combination of flavours and textures that reflects the chef’s passion and knowledge of avant-garde cuisine. Porc 3 is made with a terrine of camaiot, pork jowl cooked to perfection for 14 hours, and a touch of tap de cortí coent pepper and raz al hanout, a North African spice. The meat, cooked sous vide at 72 degrees, is fused with Cheddar and Edam cheese, all finely sliced and glazed with reduced pork rib juice. The creation is presented on a focaccia bread, garnished with dots of emulsion and a nasturtium flower.
The presentation of Porc 3 is a tribute to the identity of the Rafa Nadal Academy, with the establishment’s logo burnt into the bread. Martínez, visibly moved, expressed his gratitude to the team that supported him in the creation of this gastronomic gem, mentioning chef Asier Revorera from the Sa Punta restaurant and Juan José Cortés, head chef at the Academy.
The award for Best Gourmet Sandwich 2025 is a recognition of the talent and dedication of Carlos Martínez, as well as the excellence of the culinary offering of the Rafa Nadal Academy. Lovers of fine cuisine will have the opportunity to taste Porc 3 at the Academy’s US Open Café in the near future. The latest edition of Horeca Baleares 2025 has been the perfect setting for celebrating creativity and innovation in the world of gastronomy. The Best Gourmet Sandwich competition has once again demonstrated the potential of local cuisine and the ability of chefs to surprise and delight the most demanding palates.
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