![]() ![]() ![]() I hear that in Segovia, Spain, there are restaurants that make suckling pig so tender that it’s cut with a plate: true or false? Your course will focus on the Spanish suckling pig. Utilizing the native varieties of vegetables from Madrid has been very important in my cooking. I am also passionate about the products of Madrid - in my kitchen I use products from local farms and orchards where we grow our own vegetables. In my dishes, I use marinades, salted fish and pickled vegetables that show the Madrid heritage. It shows the culinary cosmopolitanism of Madrid, the first city in Spain where good foreign restaurants started to open. My cooking at Coque interprets the great culinary wealth of the capital of Spain, a city that has always been open to the mixing of different cultures. You’ve described the food served at your restaurant Coque as “updated Madrid cuisine” - what dishes are central to Madrileño cuisine? In anticipation of welcoming this acclaimed chef to ICE to lead a workshop focused on suckling pig - a traditional Spanish dish - we asked Chef Mario a few questions about the contemporary culinary landscape and his upcoming course at ICE. ![]() Outside of the restaurant, Chef Mario’s accomplishments include penning five cookbooks and launching an event space, a bakery and a catering company. His efforts were warmly received by critics, diners and the Michelin guide, which awarded Coque its first star in 2004, followed by a second star in 2015. Chef Mario Sandoval, chef of Coque on the outskirts of Madrid, has led his restaurant in an avant-garde direction, introducing progressive tasting menus where the guests move from the wine cellar to the kitchen to the dining room as the meal progresses through courses. ![]()
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