{"id":27397,"date":"2014-04-30T22:58:19","date_gmt":"2014-04-30T22:58:19","guid":{"rendered":"http:\/\/www.oncubamagazine.com\/?p=27397"},"modified":"2014-04-30T23:05:58","modified_gmt":"2014-04-30T23:05:58","slug":"gourmet-in-cuba","status":"publish","type":"post","link":"https:\/\/oncubanews.com\/en\/styles-trends\/cookery\/gourmet-in-cuba\/","title":{"rendered":"Gourmet in Cuba?"},"content":{"rendered":"

A gourmet is a person with a delicate, refined palate, a sophisticated connoisseur of combinations of flavors with the ability to discover and certify quality. That word also refers us to a whole philosophy associated with the restoration, origin and preparation of food products, also known as gastrosophy. The term gourmet, refers to serving and presenting a table, which involves dressing well, good music, and a real bon vivant lifestyle that sublimates pleasures and makes them into spectacle.<\/p>\n

Cuba is going through a gastronomy boom. The perception of basic gastronomy left by the harshest years of economic crisis has been left behind, and excellence is striving to take over, to find a space among the new businesses that are opening. Traditional Cuban cooking is adopting other nuances. Good cuisine is being made from what can be found at the market, and the standards of the most refined palate are being raised.<\/p>\n

This momentum is being checked by difficult access to fresh and exclusive products and the impossibility of importing many raw materials that are essential for high-level food services. In the context of the island\u2019s current economic opening, OnCuba selected some of the best restaurants in Havana and launched this questions: Does gourmet exist in Cuba?<\/p>\n

\"Castropol_0605\"<\/a>\u00a0 \u00a0Adri\u00e1n Riera Mu\u00f1oz<\/strong>
\n\u00a0 \u00a0Chef, Castropol<\/strong><\/p>\n

\u00a0For trying to do gourmet, the most important thing at Castropol \u00a0is the creativity and seriousness with which we work, even when \u00a0we don’t have the high quality raw materials needed to do so. \u00a0Without that, it’s very difficult to do gourmet. Nevertheless, we \u00a0offer a wide variety of attractive and competitive dishes for the most demanding tastes.<\/p>\n

Calle Malec\u00f3n no. 107 e\/ Genios y Crespo, Centro Habana,\u00a0La Habana\u00a0(537) 861 4864\/<\/span>castrop@enet.cu\u00a0<\/span><\/strong><\/p>\n

\"Restaurante<\/a>Castropol<\/strong><\/p>\n

\"Castropol\"<\/a>\u00a0Michael Melo<\/strong>
\n\u00a0Ma\u00eetre, Castropol<\/strong><\/p>\n

\u00a0I think that according to the type of culture and cooking found \u00a0in each country, the concept can be regionalized to make a \u00a0gourmet excellence service with certain standards to be met, but \u00a0each one conserving its identity.<\/p>\n

\n

\"Restaurante<\/a>\u00a0Castropol<\/strong><\/p>\n

\"El-Litoral_0086\"<\/a>\u00a0Alain Rivas Chef, El Litoral<\/strong><\/p>\n

\u00a0When we designed the concept for our restaurant, we did not do \u00a0so with a gourmet character. However, the restaurant\u2019s entire \u00a0menu has a very contemporary image. At El Litoral, we have \u00a0many types of fish, a lot of variety, and we always try to have it \u00a0fresh; sometimes the fish comes in during the day and never \u00a0reaches the freezer. We are always rethinking what we have, offering a different, pleasant, and interesting option.<\/p>\n

Malec\u00f3n no. 161 e\/ K y L, El Vedado, La Habana\u00a0(+537)7 8302201\/ Cel. (+53)5 3446191\/\u00a0<\/strong>www.ellitoralhabana.com<\/strong><\/p>\n

\"RestauranteEl Litoral<\/strong><\/p>\n

\u00a0\"Caf\u00e9-Laurent_1202\"<\/a> Lorenzo Nieto<\/strong>
\n\u00a0 Proprietor (Propietario)\u00a0<\/strong>Caf\u00e9 Laurent<\/strong><\/p>\n

\u00a0We could say that yes, gourmet is being done in Cuba. For me, \u00a0the concept can be a little bit flexible; it means coming to the \u00a0table and finding an initiative, a mixture of things that can \u00a0interesting in flavor, cooking, finish\u2026. At Caf\u00e9 Laurent, we work with the fusion of traditional Cuban food and today\u2019s international standards, in portions, cooking, presentation, and image.<\/p>\n

Calle M e\/ 19 y 21, no. 257\u00a0Penthouse, El Vedado,\u00a0<\/span>La Habana,\u00a0<\/span><\/strong>(537) 831 2090 \/ 832 6890\/\u00a0lcafelaurent@yahoo.com<\/strong><\/p>\n

\"Caf\u00e9<\/a><\/strong>Caf\u00e9 Laurent<\/strong><\/p>\n

\"R\u00edo-Mar_1416\"<\/a><\/strong><\/p>\n

\u00a0 Alberto Jes\u00fas \u00c1lvarez<\/strong><\/p>\n

\u00a0 Chef, R\u00edo Mar<\/strong><\/p>\n

\u00a0If we look for interesting ways to present our traditional cuisine, \u00a0and to experiment with it, then we are doing gourmet. For \u00a0 \u00a0example, we could place ropa vieja [beef stew] on casabe [yucca flatbread] and it would have a lot of style. Gourmet is a philosophy of life, but it is also a commercial term, a marketing strategy for distinguishing a social class with more refined tastes.<\/p>\n

Calle 3ra. y Final no. 11, La Puntilla, Miramar,\u00a0<\/strong>(537) 209 48 38\/\u00a0riomarbargrill@gmail.com<\/strong><\/p>\n

\"R\u00edo\u00a0R\u00edo Mar<\/strong><\/p>\n

\"Michel-Calvo-Habana-chef_9207\"<\/a>\u00a0Michel Calvo, Chef, Atelier<\/strong><\/p>\n

\u00a0Atelier is a workshop of creation and good taste. The type of \u00a0customers we have gives us an idea of how we\u2019re doing our job. \u00a0Every morning we go out to the market to buy whatever is there \u00a0and we change our menu to offer our customer an excellent \u00a0meal, well-presented and with many nuanced flavors. With that training and the ideal conditions, Cuba could be one of the places where you could really enjoy great food.<\/p>\n

Calle 5ta. no. 511 altos, e\/ Paseo y A,\u00a0El Vedado, La Habana,\u00a0<\/span>(537) 836 2025\/ \u00a0atelierdecuba@yahoo.es<\/strong><\/p>\n

\"Atelier\"\u00a0Atelier<\/strong><\/p>\n

\"La-Guarida_1688\"<\/a>\u00a0 Enrique N\u00fa\u00f1ez<\/strong>
\n\u00a0 Proprietor (Propietario)\u00a0<\/strong>La Guarida<\/strong><\/p>\n

\u00a0A real movement is growing today that is going to radically \u00a0change what has been known as Cuban cooking. I think that it \u00a0would be very positive to have international exchange, fairs, and festivals; for cooks to come from other countries and present what\u2019s happening in the world; and, to the extent possible, for our cooks to participate in events elsewhere so that they can bring themselves up-to-date.\u00a0Open every day.<\/p>\n

Concordia no. 418 e\/ Gervasio y Escobar,\u00a0Centro Habana, La Habana,\u00a0<\/span>(537) 866 9047\/<\/span>reservas@laguarida.com<\/span><\/strong><\/p>\n

\u00a0\"LaLa Guarida<\/strong><\/p>\n

\"Iv\u00e1n-chef-Justo_1721\"<\/a>\u00a0Justo Alberto P\u00e9rez<\/strong>
\n\u00a0Chef and co-owner of\u00a0Iv\u00e1n Chef Justo<\/strong><\/p>\n

\u00a0You can say that there is top-quality food, fabulous food, \u00a0 \u00a0 \u00a0without quite being gourmet.<\/p>\n

\n

Aguacate no. 9,\u00a0esquina a Chac\u00f3n,\u00a0<\/span>La Habana Vieja,\u00a0<\/span>La Habana<\/span><\/strong>
\n(537) 863 96 97,\u00a0(53) 5 343 85 40,\u00a0<\/span>ivanchefsjustorestaurant@\u00a0<\/span>yahoo.c<\/span><\/strong>om<\/span><\/strong><\/p>\n

\"Iv\u00e1n
Iv\u00e1n Chef Justo<\/strong><\/figcaption><\/figure>\n

\u00a0\"Le-Chansonnier_1341\" Dayron \u00c1vila<\/strong>
\n\u00a0 Chef, Le Chansonnier<\/strong><\/p>\n

Before the emergence of paladars (private restaurants), you would go to the market and find the same products year-round, the basics, but for some time now there has been more variety, especially with the development of the organic urban gardens, and I believe that is because of the growth of restaurant services in Cuba. But have you ever wondered why there are no \u201cMichelin stars\u201d in Cuba?<\/p>\n

Calle J no. 257, e\/ 15 y L\u00ednea,\u00a0El Vedado, La Habana,\u00a0<\/span>(+537) 8321576<\/strong>
\nlechansonnierlahabana@gmail.com\/www.lechansonnierhabana.com<\/strong><\/p>\n

\"Le
Le Chansonier<\/strong><\/figcaption><\/figure>\n

\"La-Moraleja_2267\"<\/a>\u00a0 Alberto Guerra<\/strong>
\n\u00a0 Chef, La Moraleja<\/strong><\/p>\n

Gourmet is a product, it\u2019s quality, even if all you\u2019re doing is presenting two plantain chips with cream of tomato. It\u2019s just tomatoes, fruits and fantasy; that\u2019s what chefs are for: to create, to extrapolate from things that other people can\u2019t see.<\/p>\n

\n

Calle 25 no. 454 e\/ J e I,\u00a0El Vedado, La Habana,<\/span>\u00a0(537) 8320963,\u00a0(53)5 270 72 98\/<\/span><\/strong>lamoraleja99@yahoo.es<\/strong><\/p>\n

\"La<\/a>
La Moraleja<\/strong><\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

A gourmet is a person with a delicate, refined palate, a sophisticated connoisseur of combinations of flavors with the ability to discover and certify quality. That word also refers us to a whole philosophy associated with the restoration, origin and preparation of food products, also known as gastrosophy. 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