Chef & Recipes

World artMuria

COOK WITH ARTMURIA

Rafel Muria, artMuria chef recent winner of Chef Balfegó 2018, innovates in his fine cuisine, searching for new gastronomic dimensions and contrasts with honey in his plates.

Rafels Muria's excellent technique and creativity is added to the experience and prestige of artMuria honeys, providing an endless source of possibilities giving his dishes a different unique and distinct touch.

CHEF RECENT WINNER OF CHEF BALFEGÓ 2018

The honey chef, qualified in 2012 from the Hofmann School in Barcelona, started his c areer at the Restaurant Villa Retiro in Xerta (one Michelin star). Later he started a route thought internationally prestigious restaurants, Restaurant Michel Bras in Lagiole, France (three Michelin stars), Villa Maiella in Pescara, Italy (one MIchelin stars). This route is completed when he was named sous-chef at the exclusive Parisian restaurant l'Atelier de Joel Robuchon Saint-Germain (two Michelin stars). There he completed his learning skills and this gave him a young, unorthodox vision of Tarragona's local cuisine.

His experience, has allowed him to open a new path in the gastronomic world, doing showcookings and also being the guest chef at restaurants like Valentino Cucina in MIami, or Kanopi Restaurant located atop the Ritz-Carlton Hotel in New York and also at the same Restaurant in Paris.

COCONUT,
MANGO AND HONEY

Mix the vinegar, salt, honey and mustrad. Then emulsify with oil. Put a pinch of salt. Reserve.

Season the endive leaves with the honey vinaigrette

Place the mousse on bottom of the plate, then put the endive leaves so that it looks like a flower.

Finish with fresh pollen on top, pistachios and honey vinaigrette.

ENDIVIA SALAD WITH
BLUE CHEESE OUSSE,
POLEN AND HONEY

Crush the coconut, and mix all the ingredients, in the end add the artMuria high Mountain honey; When everything is mixed, pu in the siphon.

Crush the mango and add the high mountain honey artMuria and put into another siphon.

Close all siphons and add two gas charges, finally put liquid nitrogen in a bowl.

Make a sphere with the c oconut siphon, and put in the cold nitrogen, it will change the state from liquid to solid.

Then put on a plate and add the mango siphon. At the end add a spoonful of high mountain honey artMuria.

CHOCOLATE COULANT
WITH HONEY AND VAINILLA ICE CREAM

First we will make the dough of the coulant, we mix the cream and the butter and we make it boil, then we will throw the chocolate so that it melts but it does not burn.

Apart we will put the chocolate and butter in the water bath to make the interior of the coulant. Once outside, add a spoonful of artMuria forest honey, and then freeze it to incorporate it when we have the dough.

In the preparation that we had before, we added rice flour and ground almonds. Incroporate the dough into a mold, add the previously frozen interior in the center and add a little more dough, with the coulant made the acalentarem at 180º in the oven for 20min.

For ice cream we mix the cream and the milk, add the sugar and the stabilizer when it is at 40g, we just add the yolk and thus get it pasteurized, and at the end we will add the honey.