The most authentic Michelin Star
The winning kitchen of a Michelin starCobo Vintage it is a reflection of the spirit of its creator, Miguel Cobo placeholder image. The supreme quality of the fresh product is presented in each dish with the emotion that awakens the Cantabrian Sea and his rebellious spirit.
The traditional Burgos garden together with the landscape and the emotions found with the sea, are the staging in which Cobo Vintage projects a season of great identity: Kitchen of origin signed by an avant-garde of the stew technique and explosion of flavors.
Although an award like this generates great pressure among professionals, Miguel affirms that for him it is a great motivation that drives him to continue.
Miguel comments that in recent years gastronomy has broken many borders; in some cases identity has been lost due to neglect of the reason for being of the creative kitchen; they have put aside the flavor of their roots that prompted them to cook. However, his is very defined through the stew, where up to eight different ones can be appreciated in his menu.
There culinary cultures that they can twin based on the product, in order to extend their presence in other regions of Spain and the world. Spanish products from Galicia, the the Basque Country and Mediterranean coast; likewise receives with great appreciation the duck derivatives, of French origin; angus meats American or Australian; Latin fruits like passion fruit and avocado. These foreign products serve to give a friendly nod to this era in which we live, while still showing where we come from.
About how to reach the <strong>success</strong> Cobo is clear about things, he remembers at all times what chef Oriol Castro confessed to him on occasion: “Success in transcending yourself in this profession is hard work, at least twelve hours a day in the kitchen.” Miguel assures that anyone who does not follow this guideline is leaving aside what is most important.
His restless and sensitive nature has been soaked in the illusion of the smell and taste of North spanish, whose sea never ceases to inspire you every day. The national highway 623 from Burgos to Cantabria, it has become the great sketch where he has been shaping his culinary art in this tough and competitive sector: Restoration.
Each of his culinary creations are the result of the inspiration that their origin awakens, Cantabria, added to the Burgos tradition; both are fused with each of his personal experiences that forge him as the winning man and chef of the Michelin star.
The rebellion that characterized him when he was a boy today is the pillar of his creativity, wants to spread the illusion that marines in the kitchen to each of the members of his team and to the people who sit at the tables of Cobo Vintage.
Behind the lavishness and complexity in the technique of his dishes, Miguel is a simple man; for him the true luxury of eating lies in the good company; even if it is the simplest dish and a table wine. The important thing is the affection with which they are delivered to the table.
Vallés hake
The day I met Miguel personally, I asked him with which dish he would celebrate the <strong>success</strong>. For him the summum is the maximum expression of luxury and for the winner of the Michelin star I would honor the moment with the Vallés hake.
El Vallés It is the family business – a reference in the North – that has stood out for the preparation of this fish.
From your family’s stoves to Vintage Cobo The selection of this product has always been done every day, freshly brought from the sea and bought directly in the Lonja, whose fishermen brought it almost alive from Burela, Celorio and Las Rías Baixas.
This dish for which it has been and continues to be applauded was born after working on the technique of confectionery; which would be similar to frying in olden times in charcoal stoves. She has tried all kinds of flours and the generous and whispered secret of some grandmothers and mothers about the egg emulsion; Finally, what has given its flavor even more character is the rest in three different oils.
At this point in his creativity were his concerns before and after, in which his destiny took a turn leading him to his great debut.
The best pairing proposed by Miguel is a white wine, his favorite for this famous hake is Mar de Frades, for an Albariño that he appreciates a lot to celebrate in style.