valued at 300 euros per particular person, it consisted of 23 dishes together with appetizers, star dish and dessert, served by 45 waiters
Two days after the marriage of the yr, we proceed to be taught particulars of the “I do” of Tamara Falcó and Íñigo Onieva. Although probably the most anticipated factor was to see the marriage gown, unveiled immediately in ¡HOLA!, there are different elements which have aroused a variety of curiosity, such because the unique menu, ready for the event by the three-Michelin-star chef Eneko Atxa -who had a crew made up of 45 waiters who labored piecemeal in a number of moveable kitchens put in within the gardens of the estate- that the greater than 400 visitors tasted within the El Rincón palace.
Chef Eneko Atxa, making ready one in every of his beautiful dishesEuropa Press
The menu, valued at 300 euros per particular person, and wherein the bride has collaborated actively, consisted of 23 dishes together with the cocktail appetizers, the dinner itself -consisting of two courses- and the dessert, with robust flavors and highest degree and, how might or not it’s in any other case, washed down with Marqués de Griñón wines, in homage to the daddy of the socialite, the late Carlos Falcó.
Carlos Falcó and his daughter, Tamara Falcó PreyslerCordon Press
The cocktail, 4 seasons with a variety of which means
The aperitif, which occurred within the gardens of El Rincón and commenced after the couple had promised one another everlasting love on the altar, consisted of about twenty delicatessen divided into 4 stations. A locust stalk and flowers ‘introduced’ the ‘rose season’, with rose nectar and scent.
Next, the ‘forest station’, which supplied textured asparagus and flower macarons; the ‘picnic’, with lemon grass, and eventually ‘the ocean station’ -the nice protagonist of the cocktail-, with sea urchin in textures, nori and caviar, nigiris, Bilbao sardines, txipi Pelayo, sake lobster and txakoli, tuna , piparras and purple mullet, sagardoa and lime.
Before sitting all the way down to dinner, the visitors had been additionally capable of take pleasure in frozen olive “reserva de la familia”, truffled vermouth, brioche with salted meats and eel, crab cake, truffle macaron, Carranzana cheese shortbread and teardrop pea tart.
the principle menu
The dinner menu, below an imposing tent within the backyard, consisted of a starter, a principal course and a dessert, each accompanied by wines wherein the Falcó household’s household vineyard has performed a really particular position; In the primary place, ‘Summer leaves and shrimps and essence of herbs’, washed down by a Rioja by Xandra Falcó -XF Sierra Cantabria Rosado 2022- and the cocktail ‘Tamara by Don Julio’ created expressly for the event by The Bar Edition.
“They had been glad” and though they didn’t “ate partridges”, as all fairy tales finish, the star dish was a sport hen: roasted pigeon, truffle, trembling mushrooms, Idiazábal gnocchi and wheat stew, accompanied by a Marqués de Griñón AAA 2013 wine -DO Valdepusa-, one in every of Carlos Falcó’s favorites.
And for dessert, in a brand new nod to Tamara’s father, ‘Marqués de Griñón Chocolate and Olive’, accompanied by a Zacapa 23 Espresso Martini cocktail that left the visitors with an excellent style within the mouth.
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