{"product_id":"alberto-chicote-9-10-2023","title":"ALBERTO CHICOTE (10\/9\/2023)","description":"\u003cdiv class=\"product-description-text product-short-description-text\"\u003e\n\n\u003cdiv class=\"html-output\"\u003e\n\n\u003cp class=\"MsoNoSpacing\"\u003e\u003cstrong\u003eMonday, October 9. 8:30 p.m.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cdiv\u003eTasting menu by Alberto Chicote (Omeraki restaurant) for one night only in Barcelona.\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv\u003eCociname, at Montagud Editores.\u003c\/div\u003e\n\n\u003cdiv\u003eEnrique Granados Street, 70.\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eAlberto Chicote's Menu at Cociname\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan\u003e(Price includes wine pairing)\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eCroquette of 'compango'\u003c\/div\u003e\n\n\u003cdiv\u003e'On fire' asparagus ice cream\u003c\/div\u003e\n\n\u003cdiv\u003eMussel from the estuary in carrot and pumpkin escabeche\u003c\/div\u003e\n\n\u003cdiv\u003eScallop with corn cream and nuoc cham\u003c\/div\u003e\n\n\u003cdiv\u003eHomemade bao bun like a tuna and fried green pepper 'pepito'\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003ePairing: D.O. Rueda, Mónica Fernández Oxidativa, Bodega Tres Pilares\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eHot and sour blue lobster soup\u003c\/div\u003e\n\n\u003cdiv\u003eThousand\/onion tart with its chantilly\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003ci\u003ePairing: D.O. Rioja, Cueva del Monge Blanco, Bodega Vinícola Real\u003c\/i\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eBorage and green beans with ham sauce and burrata sphere\u003c\/div\u003e\n\n\u003cdiv\u003eCarabinero Strogonoff\u003c\/div\u003e\n\n\u003cdiv\u003eTuna collar with white miso and yuzu sauce\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003ePairing: D.O. Valencia, Beberás de la copa de tu hermana, Fil·loxera.\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eVeal meatball with cocoa, ginger, and truffle core\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003ci\u003ePairing: D.O. Priorat, Terra de cuques Negre 2021, Terroir al Límit.\u003c\/i\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eStrawberry and wasabi sorbet with frothy passion fruit 'tocinillo'\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003ci\u003ePairing: Taxkoli de Bizkaia, Arima late harvest, Gorka Izagirre.\u003c\/i\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eAs with any unique event, tickets are non-refundable but are transferable to third parties. In case of inability to attend, please contact 933 182 082 and provide the names of the people who will attend in your place.\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eWhat does the Michelin Guide say?\u003c\/strong\u003e The culinary proposal bears the signature of experienced chef Alberto Chicote who, based on seasonal national products, offers three different menus of constantly evolving contemporary cuisine, all with elements of oriental fusion.\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945202299212,"sku":null,"price":159.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/OCTUBRE_9.webp?v=1782330058","url":"https:\/\/montagud.com\/en\/products\/alberto-chicote-9-10-2023","provider":"Montagud","version":"1.0","type":"link"}