El bohio pepe rodriguez

El bohio pepe rodriguez

jordi cruz

Pepe Rodríguez dirige el restaurante ‘El Bohío’ en Illescas y es jurado del prestigioso concurso culinario ‘MasterChef’. En 1999 recibió su primera estrella Michelin (la única que hay en Toledo y sus alrededores) y ahora se pide que reciba la segunda. El Bohío está presente en los principales programas culinarios…
Pepe Rodríguez regenta el restaurante ‘El Bohío’ de Illescas y es jurado del prestigioso concurso culinario ‘MasterChef’. En 1999 recibió su primera estrella Michelin (la única que hay en Toledo y sus alrededores) y ahora se pide que reciba la segunda. El Bohío aparece en las principales guías gastronómicas y en algunas internacionales como el mejor restaurante de Toledo y alrededores.
Pepe Rodríguez ha participado en todos los eventos culinarios más prestigiosos de este país (‘lo mejor de la gastronomía’, ‘Madrid Fusión’, ‘Forum Vic’ y ‘Salón Millesime’). La guía de alta cocina más importante de España -‘Lo mejor de la gastronomía’, escrita por el crítico Rafael García Santos- le otorgó el premio ‘Cocinero del Año’ en 2010. En 2011, recibió el premio al «pastelero del año» de la misma guía. En 2011, recibió el premio ‘Chef Millessime’.

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We live between gastronomic tradition and modernity, reinventing those deeply Manchegan dishes that my family used to prepare in the old inn, to adapt them to the flavors and style that we are so passionate about today.
We have been awarded Michelin Stars and many other recognitions, but what really matters to me, Pepe Rodríguez Rey, and my team, is that you do not leave El Bohío without having enjoyed an exceptional gastronomic experience.
An honest tradition. Close and seasonal ingredients with which we recreate the legacy of La Mancha: lentils with butifarra sausage, the garlic soup of a lifetime, the pringá of the cocido…

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In harmony with Pepe’s cuisine I have selected the Tres Patas wine, P.D.O.: Méntrida, a worthy representative of those born in the north of Toledo and made with the 100% Garnacha variety from the Sierra de Gredos. Grapes grown at an altitude of more than 800 meters, and the mountain where they are grown is what gives it many of its characteristic floral notes, Mediterranean forest, cherry, rich spices and minerals complete the palette.
Soup lovers will find their ideal dish in the following dish, the ‘Soup of lentils with olive oil, fried egg and sausage’. Childhood memories of the cook that moves to an updated dish lentils with sausage.
The absolute protagonist of our country, the Iberian pig, rules in his ‘Stewed wheat with pork jowl, mushrooms and smoked touch’, impeccable and tasty dish that remains long in the mouth by the remarkable smoked notes.
The elegant finish, classic of good taste, and once again impeccable elaboration in an addictive ‘Nougat cake with coffee ice cream’, and what can I say? two of my favorite flavors in a dessert, I can only thank Pepe for making this dessert that seems created for me, I can not leave more delighted.

el bohío definition

For chef Pepe Rodriguez MasterChef was a lifesaver, and he has never hidden it. Joining the jury of the competition allowed him to pull his restaurant, El Bohío, out of almost certain bankruptcy. Although in 2013, when the program premiered, it already had a Michelin star, it was not going through its best moments: «I went to a test; I was a bit desperate, because El Bohío was suffering from the crisis. If I had a job, I wouldn’t have gone on TV at all. And I would have been a fool and a purist. I would have made a big mistake, a blunder. Am I going to stop being a professional because I’m on TV?», explained the MasterChef judge to Fuera de Serie.

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