COOKING WORKSHOP AT THE HOTEL AND TOURISM SCHOOL
Yesterday we were at Escuela de Hostelería with Chefs Benet Vicens from Restaurant Béns d'Avall and Miguel de can march restaurant.
They made a four-handed menu of Mallorcan cuisine.
Benet as a product Estrella wanted to use the only and first Chorizo and Black Pork Loin from Cuixot
Here is one of the dishes prepared with our products of chorizo and loin of Cuixot
Fantastic event. Thank you Uhib and the chefs for the great support for Majorcan products