Spanish haute cuisine and Torres 20, one of the world’s top award-winning brandies, come together in the second edition of ‘The Art of Pairing’. 

A gastronomic proposal and a whole experience where chefs Javier Sanz and Juan Sahuquillo from Madrid’s CEBO restaurant create a seasonal menu that pairs perfectly with cocktails made with Torres 20. A 100% Spanish proposition, one that celebrates not only gastronomic talent, but also the produce of Spain.

“A natural cuisine with no tricks or gimmicks such as CEBO’s is based on simplicity, and letting the product speak for itself.”

Despite their youth, the two young chefs have a number of different restaurants, such as Oba and Cañitas Maite in Albacete, their hometown, and are in charge of the kitchens at CEBO (Madrid) and Can Domo (Ibiza). And they can also boast of a Michelin star and various culinary awards. 

Javier Sanz and Juan Sahuquillo have very clear ideas about their gastronomic proposal: they’re committed to seasonal, gimmick-free cuisine where local produce is the star of the show. 

To achieve this, the Sanz-Sahuquillo duo use small producers from all over the country who select the very best seasonal ingredients, such as guisantes lágrima de costa (a kind of tiny pea known as ‘vegetable caviar’) from a small farmer in Guetaria, a village in the Basque Country in northern Spain, the fresh milk they use to make their award-winning croquettes, and the veg they use that comes straight from their own kitchen garden in Albacete. Their philosophy is to treat every single ingredient with maximum respect, using techniques that give structure and simplicity to each dish. It’s creative cuisine, full of subtleties that are appealing to the eye and smell wonderful, as well as tasting delicious. A true feast for all the senses!

When creating the pairing menu with Torres 20, Javier Sanz and Juan Sahuquillo kept firmly in mind both the relationship between brandy and Spanish gastronomy and the values they share with Torres Brandy, like respect for roots, quality and a love of the land. 

Their pairing menu created for the second edition of The Art of Pairing by Torres Brandy, invites you to enjoy a gastronomic experience that combines haute cuisine and cocktails. Javier Sanz and Juan Sahuquillo have created a menu with a variety of starters, mains and desserts, all paired with cocktails based on Torres Brandy 20. This pairing menu highlights the versatility of the different cocktails that complement the flavours and aromas of each dish. The perfect union.

You can enjoy this menu at CEBO (Madrid) throughout the months of June and July. A real treat for the most demanding of palates!

STARTERS:

• Joselito’s ham trilogy
  • The best croquette in the world (2021)
  • Presa (a meltingly tender cut of pork) and potato steak tartar
  • Consommé, made with barbecued rib of beef
• Cuerno de los Andes tomato
• Mini artichokes from Lodosa
• Coastal tear pea

COCKTAIL: Torres 20 Aperitif

MAINS:

• Maturated Carabinero (shrimp)
• Black grouper from the Cantabrian Sea
• Acorn-fed Perigord prey

COCKTAIL: Torres 20 & Ginger Beer

DESSERT:

• Ripe banana with caviar
• Mead with fresh pollen

COCKTAIL: Torres 20 Old Fashioned