The artMuria chef, Rafel Muria Franch, did a show cooking at the Catalonia Food and Gastronomy Hub with the title “The art of cooking with honey”
Barcelona, 24th April 2018.- Miel Muria (www.mielmuria.com) has participated at the22th edition of Alimentaria, the International Food, beverage and Food Service exhibition, celebrated from the 16th until the 19th of April at the Gran Via venue Fira de Barcelona, with all their wide range of honeys. The celebration of Alimentària and Hostelco (International hotel and restaurant trade show) simultaneously, has congregated more than 4.500 exhibitors, a 27% of which international companies, from 70 different countries. The show, with more than 100.000 m2, has received more than 150.000 professional visitors, of which 30% from foreign countries, especially from Italy, France, Portugal, United Kingdom and Germany.
Miel Muria has been presentated at Alimentaria with two stands: one with their range of organic products Muria Bio next to other food cooperatives at the ‘Mediterranean Foods’ area and another with their luxury collection of honeysartMuria Asociación Española del Lujo (Luxury Spain).
The art of cooking with honey
To demonstrate the great combinations of the ranges of Muria Honey with cooking, the afternoon of Wednesday 19th, artMuria’s chef, Rafel Muria Franch, 6th generation of the family company from El Perelló (Tarragona), did a show cooking at ‘Catalonia Food and Gastronomy Hub, titled ‘The art of cooking with honey’. Rafel Muria, with help from Pascual Girona a Madrilen cook he prepared an ‘Endivine salad with blue cheese mousse, a orange honey and mustard vinaigrette, Muria’s tender Pollen and artMuria’s rosemary honey and a dessert with a base of ‘Lime cream with mandarin ice, artMuria’s honey with saffron gelatine, honey with saffron ice cream and crunchy honey biscuit’, that all of the audience were able to taste.
Two pictures from the show cooking. On the left Pascual Gironaand on the right Rafel Muria Franch
Rafel Muria, worked during three years as sous-chef at the Parisian restaurant Atelier de Joël Robuchon, with two Michelin stars, has designed in exclusive a silicone mould with which he prepares the honey crunchy biscuit in a honeycomb shape. For the young chef: “the creativity is essential in the culinary art and, honey ,this natural product so important for our family with more than two hundred years of history, it lets me innovate and make constant creations with vey contrasting flavours like bitter-sweet or sweet and sour. I always try that all my plates have the same innovated spirit and passion that my father and grandfather inculcated of work well done “..
Rafel Muria Franch cooking with artMuria honey
The show cooking was organized by theFederació de Cooperatives Agràries de Catalunya (FCAC) and counted with Support from Departament d’Agricultura, Ramaderia i Pesca de la Generalitat de Catalunya ,as well as from the Promotora d’Exportacions Agroalimentàries Catalanes (PRODECA).