The Spanish Food Festival Michelin-Starred Chef Media Dinner grandly inaugurated at The Ritz-Carlton Beijing. Led by Michelin-starred Spanish chef Miguel Ángel de la Cruz, together with tapas master Ager Urigüen and paella maestro David Montero, this six-hand collaborative feast — paired with an exclusive wine list by sommelier Alejandro Paadín — took guests on an immersive journey through Iberian culinary culture with six meticulously crafted courses.
The dinner opened with Ager Urigüen’s Almond Cold Soup with Marcona Almonds, Marinated Scallops, and Extra Virgin Olive Oil. This palate-awakening starter, built on the rich nuttiness of Marcona almonds, combined with the fresh brininess of marinated scallops and the smooth elegance of extra virgin olive oil, delivered layers of complexity in a refreshingly clean bite.
Next came Miguel Ángel de la Cruz’s Smoked Cauliflower with Black Garlic and Hazelnuts. The chef interpreted the natural flavors of ingredients with minimalist technique — the cauliflower smoked to a distinctive charred aroma, the soft sweetness of black garlic balancing the smokiness, and the hazelnuts adding crunch and nuttiness. This dish was paired with 2022 Luru White Wine, whose acidity and fruitiness perfectly complemented the richness, showcasing the pure and refined essence of Castilian terroir.
The highlight of the evening arrived with paella maestro David Montero’s Valencian Paella with Garlic Aioli. A third-generation paella master, David used his family’s open-fire technique to let the rice grains fully absorb the essence of seafood and broth — the freshness of prawns, squid, and other ingredients infusing every grain. Paired with 2024 Presa White Wine, its refreshing acidity perfectly balanced the paella’s richness, bringing the charm of the Mediterranean to the plate.
Milk-Braised Beef with Herbs and Pine Nuts featured beef cheek slow-cooked until it melted on the tongue. The creamy milk coating made the meat even more tender, while the freshness of herbs and the crunch of pine nuts added rich layers of texture. This dish demonstrated the chef’s precise control of heat and seasoning. Paired with 2016 Pasmata Red Wine, whose robust character complemented the deep flavor of the beef, it celebrated the terroir of Ribera del Duero.
The sweet finale came from Ager Urigüen’s Catalan Cream with Orange Sorbet. This classic dessert with medieval origins offered a perfect contrast between the smooth, silky cream and the refreshing, tangy orange sorbet, with a caramelized sweet aroma lingering on the palate. Paired with 2022 Bota Semi-Sweet White Wine, whose gentle sweetness echoed the dessert’s flavors, it drew an exquisite and satisfying close to this Michelin-starred chef dinner.
