IVÁN PLADEMUNT IS CROWNED IN THE COMPETITION FOR THE BEST SALAD IN MADRID
2024/11/12
Iván Plademunt, chef of the Plademunt – El Restaurante Imaginario restaurant in Alcalá de Henares, has been awarded the Best Salad in Madrid 2024 competition , organised by the Association of Chefs and Pastry Chefs of Madrid (ACYRE Madrid). The competition, which was held at the Gastronomic Innovation Centre of the Community of Madrid, highlighted the creativity of the chefs in one of the most popular tapas in the region.
Plademunt's recipe impressed the jury for its use of local products with the "M for Certified Product" seal of quality, such as free-range eggs from Granjas Villarreal and organic olive oil from Alma de Vinos y Aceites Laguna. His version of the salad includes an original mayonnaise that combines Madrid oil with oil from preserved tuna belly, topped with a tuile of anchovies, a crunchy finishing touch that highlights the salty flavour of the dish.
Second place went to chef Jorge Baeza Manzaneque , from the Balear restaurant in Valdebebas, who roasted Ibizan potatoes and created an emulsified mayonnaise with the liquid from the pickles, achieving a version that enhances the acidic flavours. Third place went to Carlos Granados , from El Doble in Lucero, who surprised the jury by including a mango syrup in his salad to balance the acidity of the mayonnaise.
A tribute to Russian salad and local produce
In this edition, the competition sought not only to reward creativity, but also to give value to local and quality products. Of the 25 participating restaurants, 12 were selected as finalists and all presented recipes that included at least two ingredients with the Madrid quality seal, complying with the competition rules.
The jury, made up of leading figures in Madrid gastronomy such as Mario Sandoval de Coque, Aurelio Morales, and the head chef of El Invernadero, Diana Díaz, praised the versatility of this tapa, stating that its popularity and constant reinvention reflect its importance in Madrid's gastronomic culture. Eduardo Casquero, president of ACYRE Madrid, highlighted the association's interest in fostering creativity around this traditional recipe and promoting the use of local products in the community's restaurants.
A dish with international history
Russian salad has a rich history. This traditionally Spanish dish has its origins in the Olivier Salad, created in 1864 by chef Lucien Olivier in Moscow. With luxurious ingredients and a secret mayonnaise-like sauce, the salad gained popularity among Russian high society. Over time, the recipe evolved and was simplified, retaining the potato and mayonnaise base. Today, Russian salad has become a popular dish not only in Spain, but also in various countries, where it is served as a tapa, main course or appetizer.
With this type of competition, Madrid celebrates the tradition of the salad while encouraging culinary creativity and supporting local producers, reaffirming its importance in Spanish gastronomic culture.