Of June 2 to 5 return to minorca Cooking Film Festival. Born as a split from Minorca International Film Festival, or a spin-off in film language, look for value the local gastronomy of the island and encourage the return to theaters.
"We started at the Festival with a simple cinema and gastronomy session and immediately saw the potential to reinforce the lack of cinema on the island and link it with the gastronomic culture that is important in Menorca," he explains. Agnes Garrell, director of both meetings.
In this edition, moreover, they directly support the distinction of Minorca as European Region of Gastronomy that throughout the year will value the uniqueness of the island, its local product, its tradition and its innovation in the kitchen.
'The balance recipe' by Camarena.
“We've been at this for six years now and the festival has found its place,” continues Garrell. Over four days, the Cooking Film is divided into different sections and is distributed throughout Menorca to reach as many places as possible and making it attractive to all types of audiences.
CINEMA AND DINNER
The classic appetizing date doublet is the highlight of the Cooking Film Festival. Every year a special selection of films is associated with a restaurant or chef from Menorca who will in turn create a special ad hoc menu that will be served during the screening of said film at sunset (each for a price of 40 euros).
This year the four films are: The toast, by Laurent Tirard; An exquisite bite by Christopher Boe; Delicious, by Eric Besnard Y lemon bread with poppy seeds, by Benito Zambrano to close the Festival.
'Via libre', by Ruscalleda and Balam
For the first, Philip Llufriu, open your Mon Restaurant and he has prepared a menu that will include, for example, dentex marinated with yogurt and gentian and bao with steak tartare.
An exquisite bite will be projected on the Es Tast de na Sílvia Restaurant, of the chef Sílvia Anglada. While Delicious, the film that dealt with the first modern restaurant in the world, can be seen in Cristine's kitchen in Maó, where the Chef Christine Bedford Serve Menorcan aubergine parmeggiana or coca bomb French toast with almond ice cream.
And finally, chef Jordi Prieto will welcome in your Biniarroca Restaurant the projection of Lemon bread with poppy seeds, which was shot in Mallorca, and has inspired a dinner with oliaigu cream of prawns, figs and crusty bread, loin of scorpion fish with creamy potato and cauliflower and lemon curd cake dome, among other dishes.
A HISTORICAL TASTING
This year, as off the menu or as a special dish, the Festival kicks off with a Tandem wine tasting, led by the restaurateur Joan Canals, from Ulises Menorca, while the film is projected basajaun, about the Spanish wine revolution, in a very special place: the archaeological site Torralba d'en Salord (Alaior).
SOCIAL AND SUSTAINABLE
They are the two values of the Cooking Film Festival. The common thread of your selection of films, guests and spaces. Menus created for movies They emphasize local products. The chosen spaces want to highlight the diversity of the island and strengthen the cinema, where there is only one room left, in Mahón, after the Ciutadella one closed before the pandemic.
Movies and dinner, double date and perfect.
In that cinema in Mahón, you can see The balance recipe by Oscar Bernacer that focuses on the genius of Ricard Camarena. And also Free way, about the universe of Raül Balam and Carme Ruscalleda. Both will be in later colloquiums.
And, finally, we also think about the little ones and the traditions: the only wood-fired bread oven from all over Minorca, Can Xeixa, in Alaior, will serve as a space to project the short Alex & Sylvia which will be completed with a bread and flour workshop.
The Cooking Film Festival calls for a return to cinemas, the big screen and good food. It is also a good way to open your mouth to the Menorca International Film Festival This year it will be held in September.