“The Epicure by Paradisus” wraps up its first edition with a successful event at Paradisus Palma Real

Punta Cana.- The first edition of the gastronomic platform “The Epicure by Paradisus” closed with a nine-course dinner at the specialty restaurant “MINA” of the Paradisus Palma Real hotel and two Masterclasses, led by the renowned chefs Germán Ortega, Michelin Star; Roberto Capone, who has five Stars of Italian Cuisine, and Leandro Díaz, renowned Dominican chef and director of Casa Gastronómica Dominicana, a gastrocultural space that pays tribute to Dominican cuisine.

Before the dinner, a mixology experience was offered to attendees by George Valdez, Bar & Mixology Manager of the complex, who together with his team of mixologists presented a variety of cocktails made with nitrogen, artisanal products and edible paper, among others.

George Valdez is known for his commitment to using local, fresh and sustainable ingredients, promoting not only authentic flavors but also conscious practices. His charisma and focus on hospitality make him an ambassador of the true Dominican essence, combining tradition with innovation in every glass.

Francisco Avalos, Director of Operations of the Meliá hotels in the Dominican Republic, thanked the renowned chefs for their stellar participation in this first edition of the gastronomic platform “The Epicure by Paradisus”, an exceptional culinary event that aimed to highlight the richness of Dominican gastronomy.

During the MasterClasses, while the chefs were inspired by the preparation of their dishes, the guests enjoyed their creations, thus having a more personal exchange with each chef, who kindly responded to their concerns.

In his MasterClass, Chef Germán Ortega used ingredients from America that have enriched Spanish gastronomy, contributing to making it more varied in flavors and quality. While in Chef Roberto Capone’s MasterClass, diners had the opportunity to take a tour of the history of pasta and rice and the use of the latter in the preparation of the traditional Italian risotto.

Present were Francisco Avalos, Director of Operations; Luis Cancela, F&B Partner of the Meliá hotels in the Dominican Republic; Juan Carlos Lloret, Deputy Director of the Paradisus Palma Real hotel, and Sara Ranghi, VP Marketing Americas Region. As well as hotel guests, special guests and lovers of the world of gastronomy, who were amazed by the culinary proposals presented by the stellar chefs, in a nine-course dinner with a perfect pairing by sommelier Ramón Difó of El Catador.

Nine-course dinner menu
Appetizer noisette avocado butter (for the bread), Together the Sama – Herbal mojo, watercress
Prepared by Chef Germán Ortega.
Pairing: Segura Viudas Brut Reserva · Mojito Risotto prepared by Chef Roberto Capone.
Pairing: Segura Viudas Brut Reserva · Cod Pearl: Cod cutlet with coconut on sanchero shrimp bisque and cilantro dressing. Taquivía: Catibía taquito with rabo encendío birria, avocado aioli and Creole cheese concón prepared by Chef Leandro Díaz.

Main dishes
Vitellato Tuna: with crunchy sphere of anchovy cream and parsley gel, Chef Roberto Capone. Pairing: Antinor Santa Cristina, Tuscany, Italy
Goat Ajumao: YucaChen Majarete with anise infusion of yellow and colorao, stuffed with Chivo Ajumao in its broth and parmentier of ripe fruits Chef Leandro Díaz. Pairing · Emilio Moro Malleolus, Ribera del Duero
Wagyu Cow Picanha: Maitake Mushroom Confit, Osetra Caviar Chef Germán Ortega. Pairing Emilio Moro Malleolus, Ribera del Duero

Zemí Cacao: Taíno Chocolate melted in vanilla cream accompanied by a piece of coconut flan with shavings of cocoa nibs and toasted macadamia Chef Leandro Díaz. Pairing: Mamajuana, Candela. Chocoloco Chef Roberto Capone. Pairing Vecchio Amaro di Capo “Eco” Yogurt”Nitro Aromatic Herbs Ice Cream Chef Germán Ortega. Pairing: Herbal Liqueur, Pazo de Valdomño.

Chef Germán Ortega
Chef Roberto Capone
Chef Leandro Díaz
George Valdez
About Chef Germán Ortega
A native chef from Las Palmas de Gran Canaria, trained in Sweden, England and in several cities in Spain, Germán Ortega has worked in the kitchens of renowned chefs such as Ferrán Adriá, Laurent Tassel or Andrew Hamer.

About chef Roberto Capone
An enthusiast of Spanish gastronomy, the Italian Roberto Capone has run the restaurants “La Antigua Tahona” and “La Posada del Campanario” for more than three decades, landmark establishments in the Sierra Norte of Madrid, where he used the seasonal products It offered the natural environment to prepare succulent seasonal dishes.

About Chef Leandro Díaz
Dominican Chef Country Brand Dominican Republic – Corporate Gastronomic Director & Gastronomic Consultant. He has had the opportunity to represent the Dominican Republic on several occasions, such as at UNESCO, in Paris, France at the Dominican Gastronomic Week of 2009, promoting our Dominican cuisine.

He also at number his for and th to within the framework of 2017 where the Cooking Pavilion was dedicated to him for his dedication and he has with o our Domin encourages him.


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