Fernando Paquini, chef of the Wine Bar by CMB, wins 2nd place at the World Truffle Cooking Championship in Spain
The 4th edition of the International Cooking with Truffle Contest 2024 took place on Saturday, February 10th and included the participation of 8 renowned chefs from Argentina, Bulgaria, Spain, Italy, Mexico, New Zealand, South Africa and Thailand. The dish presented by the Mexican was “Steamed corn with truffle and tender mushrooms, duck and black foam.” According to the chef from the Wine Bar by CMB (Mexico City), the creation seeks to pay tribute to the land, the origin of the truffle itself, and exalt the Mexican ingredient par excellence: corn.
Soria, Castilla y León, Spain. Saturday February 10th, 2024.
Mexico was awarded second place in the “4th Edition of the International Cooking with Truffle Contest 2024”, organized every two years by the Government of Castilla y León, in collaboration with the Soria City Council and the European Mycological Institute.
Eight professionals from Argentina, Bulgaria, Spain, Italy, Mexico, New Zealand, South Africa and Thailand participated in the contest, recognized by chefs from all over the planet as the World Truffle Cooking Championship.
First place went to Rubén Arnanz (Spain), chef of the restaurant 19.86 by Rubén Arnanz at the Galería Canalejas, in Madrid, awarded with a Michelin Star at just 29 years old, being one of the youngest to obtain this recognition. Third place went to Zennon Wijlens (New Zealand), Cuisine NZ Chef of the Year 2023/24 and chef at Paris Butter, in Auckland.
Fernando Paquini (Mexico), executive chef of the Wine Bar by CMB in Mexico City, won second place with a dish inspired by corn and different products from the Mexican land at the service of the black winter truffle (Tuber melanosporum). The jury, made up of chefs, journalists and experts in European gastronomy, designated the winners in a highly contested score: 449 points for Wijlens, 451 for Paquini and 459 for Arnanz.
“The dish is a tribute to the land, the origin of the truffle itself, and an exaltation of the Mexican ingredient par excellence: corn,” says Fernando Paquini, executive chef of the Wine Bar by CMB.
“The base of the dish is a steamed corn biscuit, flavored with black truffle and filled with a mixture of fresh mushrooms. This corn cake, whose final texture could be debated between that of an Oaxacan tamalito and a crumbly crumb dough, acts as a thread of flavor and unifies and exalts the rest of the ingredients.“
“Then I put a thin layer of protein: duck. I wanted to show the capacity of this aquatic bird, a key element in the diet of the lake areas of Central Mexico since pre-Hispanic times, to enrich all the sensory nuances of the black winter truffle.”
©Wine Bar by CMB
Cacao ground seeds and ground dried chilies traveled in the Mexican’s suitcase to Spain, as did the fresh nixtamalized corn dough, to guarantee the correct execution of the dish in the facilities of the Palacio de la Audiencia Theater in the City of Soria.
“As if it were a corn or banana leaf that wraps this biscuit, I decided to create a film of carrot and beetroot that could embrace the entire preparation without affecting the subtlety of the truffle, corn and duck. Finally, I added slices of black truffle that I collected a couple of days ago here in Soria, as well as a very delicate black foam of mushroom and truffle consommé to offer a delicate and pleasant texture to the palate,” reveals the chef.
To bring this international recognition closer to consumers in Mexico, the Wine Bar by CMB will reserve an entire special week to serve the winning dish on their tables, in addition to carrying out a series of exclusive tastings for communicators and leaders of the gastronomic industry.
About Wine Bar by CMB
Wine Bar by CMB is the first Wine Bar associated with the Concours Mondial de Bruxelles, one of the top references in international wine and spirits competitions.
Between its tables, consumers and lovers of wine and spirits can access the award-winning labels on the different platforms of the Concours Mondial de Bruxelles. Every day, the Wine Bar by CMB makes its facilities available to the winning wineries of the Concours Mondial de Bruxelles, for the sale and promotion of all their award-winning wines and spirits. Each year, more than 500 labels are available to drink by the glass, bottle or tasting, for 2,500 visitors and about 10 fixed private events each month. Since its opening in 2020, the Wine Bar by CMB has been included in the list of “Great Wine Bars and Wine Restaurants in Mexico City” by Star Wine List, the reference guide for wine bars and wine restaurants around the world, founded in Stockholm in 2017.
The Wine Bar by CMB also offers producers, distributors and professionals in the sector a space for exploration. Periodically, the venue coordinates tastings, master classes and promotional events from regions around the world. It’s the place to explore the world in a glass!
About Concours Mondial de Bruxelles
Concours Mondial de Bruxelles main objective is to offer consumers a guarantee: the selection of wines of impeccable quality that offer a truly pleasant experience, diverse and at affordable prices. Thirty-two years of experience have allowed the competition to become a benchmark among international wine competitions. Belgium is proud to organize a unique event that is known and recognized by the wine industry and consumers around the world.
Renowned judges, internationally recognized for their ability to evaluate wine, are rigorously chosen for the competition. They are buyers and distributors, oenologists and winemakers, journalists, specialized writers and critics, researchers and representatives of industry organizations. In 2023, nearly 450 international judges of 54 nationalities participated, a diversity that contributes to the uniqueness of the event and greater objectivity of the results.
Press contact:
CARLOS BORBOA
carlos.borboa@vinopres.com | +52 55 4577-2577
MANUEL NEGRETE
manuel.negrete@winebarbycmb.com | +52 55 2957-6289
