The cuisine of Jes\u00fas, or in other words, the cuisine of the Cantabrian Sea, travels to the United States this December. From a small town of just 350 inhabitants in Cantabria, Cenador de Am\u00f3s will offer its last services of the season in Los Gatos, California, within the framework of Ritual at Manresa with chef David Kinch as Culinary Ambassador. In addition, Jes\u00fas S\u00e1nchez has just been recognised as one of the best chefs in the world by The Best Chef list at the gala held recently in Dubai. A recognition that adds to his Three Michelin Stars, Green Star, Three Repsol Suns and National Gastronomy Award.<\/p>\n\n\n\n
For three weeks and a total of 13 dinners, from Wednesday to Sunday, 48 diners will have the opportunity, every night, to live \u2018The Great Experience\u2019 of Cenador de Am\u00f3s. For Jes\u00fas S\u00e1nchez \u2018this is a beautiful project, the fact of being able to take the land, its products, the spirit of the Cantabrian Sea to the other side of the pond motivates us enormously and makes us very happy. We are taking Cenador de Am\u00f3s to California to share and to allow demanding palates on the other side of the pond to get to know our essence and enjoy our culinary creations\u2019.<\/p>\n\n\n\n
THE GREAT EXPERIENCE<\/strong><\/p>\n\n\n\n APERITIVES<\/strong><\/p>\n\n\n\n Strawberry and purple shisho vermouth MENU<\/strong><\/p>\n\n\n\n Marriage: Cantabrian anchovy with smoked Kobe loin Small sweets for after-dinner snacks<\/p>\n\n\n\n Ticket prices start at $450, with wine and non-alcoholic pairing options available for an additional cost and can be found at ritual.meitre.com.<\/p>\n\n\n\n Ritual in Manresa is something the Bay Area has never seen before, with chefs from all over the world, including Paris, Singapore, London, S\u00e3o Paulo, Tokyo, Antwerp, New York, Mexico or Cantabria.<\/p>\n\n\n\n This project welcomes the most amazing creators of the culinary world to the South Bay in collaboration with the brothers and co-founders of Ritual, Juan and Luis Caviglia. \u2018These dinners are intimate, celebratory and fun, and happen once in a lifetime. They allow our guests to immerse themselves in an environment where innovation transcends boundaries in an extraordinary culinary experience\u2019 says Juan Caviglia, co-founder of Ritual in Manresa.<\/p>\n","protected":false},"excerpt":{"rendered":" The cuisine of Jes\u00fas, or in other words, the cuisine of the Cantabrian Sea, travels to the United States this December. From a small town of just 350 inhabitants in Cantabria, Cenador de Am\u00f3s will offer its last services of the season in Los Gatos, California, within the framework of Ritual at Manresa with chef David Kinch as Culinary Ambassador. In addition, Jes\u00fas S\u00e1nchez has just been recognised as one of the best chefs in the world by The Best […]<\/p>\n","protected":false},"author":13,"featured_media":16303,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[18],"tags":[],"class_list":["post-16305","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gourmet-en"],"yoast_head":"\n
Amos omelette with truffle
Salad bonbon
Oyster cone and caviar
Sea rock with caviar and barnacles<\/p>\n\n\n\n
Cod curd with pepper crystals
Hake in green seaweed sauce
Squab heart
Squab, truffle and beetroot
Vase water
Rice pudding mochi
Cold chocolate coulan<\/p>\n\n\n\n