On May 29, 2019, the Villamarta Theatre in Jerez de la Frontera hosted the International Final of the VIII Jerez Cup.
Up to six Michelin stars were present at this edition. An unprecedented live cooking show during which the finalists - from Germany, Belgium, Denmark, Spain, the United States, the Netherlands and the United Kingdom - prepared and presented their proposals to the public attendee.
Finalists prepared a three-course meal, each dish paired with a different Sherry Wine. Chef & sommelier defended their pairing proposals before a live audience made up of the press, attendees and an expert panel of judges comprised of:
Sommelier of El Celler de Can Roca
Sarah Jane Evans, Master of wine, award-winning wine writer and journalist, co-chair of the Decanter World Wine Awards and chair of the 2018 IMW Symposium.
Internationally regarded as one of the foremost experts in gastronomic harmonies.
Beltrán Domecq descends from a historic winemaking family and is recognised as one of the most important experts in Sherry.
Food critic and director of Madrid Fusión
The German team consists of sommelier Sebastian Schaan and chef Dominik Markowitz who work at the restaurant Le Corange in the city of Mannheim. Their winning menu in the German final was:
Starter: Foie gras, celery, macadamia, dates and figs with “As you Like it” Amontillado Medium from Bodegas Williams & Humbert
Main dish: Fillet of beef, Bota de Oloroso, carrots with “Almacenista González Obregón Oloroso del Puerto” from Bodegas Lustau
Dessert: Palomino, Flor and Fino with “Fino Añada 2011” fromGonzález Byass
Sommelier Franҫois Van de Casteell and chef Michael Van Cauwelaert were the winners of the Belgian final. They represent the restaurant Le Pilori in the small town of Écaussinnes in the Valonia region of Belgium. Their winning menu was:
Starter: Raw and cooked salsify with “Fino Gutiérrez Colosía from Bodegas Gutiérrez Colosía
Main dish: Pigeon, morels and caramelised onion with “Amontillado Del Duque VORS” from González Byass
Dessert: Creamy chocolate, pimiento Sancho, confit pear and cream with “Old harvest Pedro Ximénez” from Ximénez Spínola
The Clou restaurant is right in the heart of Copenhagen and is the Danish representative in the Copa Jerez 2019. Sommelier Jonathan K Berntsen and chef Martin B Sørensen will be travelling to Jerez with the following menu:
Starter: Scallops with a vinaigrette of sea lettuce, roe, apple, celery and rye bread with “Fino Antique” from Bodegas Rey Fernando de Castilla
Main dish: Matured pigeon in sauce from its liver, confit kumquat and nuts with “Oloroso Soluqua” from Bodegas Barón
Dessert: Ice cream of caramelised banana, licorice, warm praliné and coffee sauce with “Pedro Ximénez VOS” from Bodegas Tradición
The Bon Amb restaurant in Xábia, Alicante won the Spanish final which took place in Madrid. The team comprises sommelier Enrique García and chef Pau García and their menú is:
Starter: Marinade of olives, golden thistle and langoustines from Sanlúcar with “Manzanilla Pasada Bota 83 – Bota Punta” from Equipo Navazos
Main dish: Twinning of Amontillado and Fondillón with “Amontillado 51/1ª from Bodegas Osborne
Dessert: Salted almond, coca soya steeped in Brandy de Jerez and Moroccan lemon with “Amoroso Medium Dry” from Bodegas El Maestro Sierra
The American team Will be coming to the Copa Jerez from the city of Los Angeles and consists of sommelier Ryan Bailey and chef John Taube IV who work at the NoMad restaurant. Their menu is:
Starter: Uni fideua with “Manzanilla La Cigarrera” from Bodegas La Cigarrera
Main dish: Truffle stuffed hen with “Palo Cortado El Maestro Sierra” from bodegas El maestro Sierra
Dessert: Strawberries with Remy´s olive oil ice cream and almonds with “Moscatel Dorado” from Bodegas César Florido
Sommelier Kim Reisig and chef Eddie Meijboom from the Cheval Blanc restaurant located in Heemstede near Amsterdam comprise the Dutch team competing in the Copa Jerez 2019. This is their menu:
Starter: North Sea crab, scallops, almond and chanponzu sauce with “Manzanilla La Kika” from Bodegas Yuste
Main dish: Veal cheeks, chanterelles and duck liver with “Palo Cortado de la Cruz” from Bodegas Arfe
Dessert: Fermented chocolate, hazelnut and figs with “Cream Urium” from Bodegas Urium
The London restaurant Texture with its team of sommelier Alan Bednarski and chef Karl O´Dell is the UK finalist for the Copa Jerez 2019. Their pairing menu is:
Starter: Scallops, avocado, cucumber and wasabi with “Fino Tio Pepe en rama” from González Byass
Main dish: Pigeon, turnip, blackberry and Sherry jus with “Palo Cortado Tradición VORS” from Bodegas Tradición
Dessert: Baby pear, raisins, sponge and Isey Skyr with “Moscatel La Cigarrera” from bodegas La Cigarrera
