This weekend at Migas: The chef, the butcher and the sausage maker
Chefs Castillo, Olabegoya, Sanllehy and Pascual
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If only the promotion boards of the many countries seeking to push their food and wine in China had the spirit of the team at Spanish restaurant Migas in Beijing. I will write more about this later but for now a quick note about the latest dinner this place is holding with three visiting chefs from Spain, who teamed up with Migas’ Aitor Olabegoya yesterday for an excellent butchery, sausage and pate making, and cooking demonstration (see photos below). The trio: Angel Pascual of Llucanes (which has a Michelin star for those into awards), Jean Pierre Castillo of Aunos de Vielha and a top butcher, and Carlos Sanllehy of Eth Restilhe de Garos and a specialist in sausages and pates. The dinner is tomorrow night (Saturday), includes nine dishes and three wines (click here for menu), is good value at RMB400, and focuses on foods from the Val D’Aran region in the Pyrenees. RSVP is essential: to book space, contact Sofia at 5208-6061 or sofia@migasbj.com.
Sausage making at Migas
Clam and butter beans at Migas
The wines for the night
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