This weekend, the Sala Mayo in Paraná became the epicenter of Entre Ríos gastronomy, hosting seven teams of local chefs who competed for the honor of representing the province in the 2024 Federal Chefs Tournament. This event, supported by the Municipality of Paraná and the Joint Tourism Entity, was held within the framework of the celebrations for the 211th anniversary of the city, highlighting the culinary wealth of Entre Ríos and the relevance of the Federal Tournament.
The value of Entre Ríos gastronomy
The qualifying event brought together seven teams of chefs and assistants from different parts of the province. These teams are associated with hotel and gastronomic business entities, which underlines professionalism and commitment to culinary excellence. The competition was organized by the Hotel and Gastronomic Business Association of Paraná together with the Hotel and Gastronomic Business Federation of Argentina (FEHGRA).
The teams that participated in this vibrant competition were:
- Alma Wine Bar (Chajarí): Chef Matias Repond and Assistant Joel Fernández.
- Passage 501 (Paraná): Chef Leonardo López and Assistant Brian González.
- Río Restaurant (Paraná): Chef Adriano Abero and Assistant Maricel Klaus Luengo.
- Justo Restaurant (Paraná): Chef Miguel Angel Sartori and Assistant Claudio Manuel González.
- Gastronomic Lapiduz (Concordia): Chef Mauricio Goñe and Assistant Damian Bella.
- Termas Victoria Hotel (Victoria): Chef Juan Pablo Amestoy and Assistant Emiliano Bianco.
- Coliseum Events (Paraná): Chef Susana Sidoruk and Assistant Tomás Forte.
The winners and their creations
The event took place during the Sabores de Paraná fair, which attracted numerous food lovers over the long weekend. After intense rounds of competition, the winning teams were:
- First place: Justo Restaurant, represented by Chef Miguel Angel Sartori and Assistant Emanuel González.
- Second place: Termas Victoria Hotel, with Chef Juan Pablo Amestoy and Assistant Emiliano Bianco.
The Justo Restaurant team stood out with their presentation entitled “Landscape of our Coast.” This innovative dish included a variety of bites that reflected the biodiversity and flavors of the region:
- Alfajor of fried fish and carob with citrus spheres.
- Spiced surubí roll, green farce, nory and bacon.
- Potato cannoli with corn texture with red aguaribay pepper.
- Mushroom croquette with pecan nut.
- Passion fruit and honey pororó.
- Arugula emulsion.
- Citrus and saffron foam.
Next challenge
The winners are now preparing to represent Entre Ríos in the 2024 Federal Chefs Tournament, which will be held from August 28 to 30 in Rural de Buenos Aires. This event is a significant platform that not only celebrates the creativity and talent of Argentine chefs, but also promotes gastronomic tourism and the cultural richness of the participating regions.
Marán Suites, through its social networks, expressed its joy for the victory, highlighting its pride in representing Entre Ríos gastronomy at the federal level for the second consecutive year. The competition in the Federal Tournament promises to be an exciting stage where chefs from Entre Ríos will be able to showcase their culinary skills and the potential of their regional cuisine.
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