The restaurant Félix Food & Wine, situated in a tranquil setting in Tenerife, served as the chosen venue for the Gastronomy Academy of Santa Cruz de Tenerife's lunch. Academics savored an unhurried meal in a peaceful atmosphere, surrounded by meticulously designed gardens.
Seated at coveted outdoor tables, academy members observed how the establishment's sophistication stems from the harmony of its environment and the robustness of its culinary offerings. The gathering commenced with a suggestive scallop carpaccio accompanied by red tuna-stuffed panipuri, highlighting the interplay of textures and the ingredient's pure marine flavor.
Following this, a Stilton cheese salad with grated pear, raisins, and almonds was presented. This seemingly predictable combination proved to be a complete success due to the precise balance of its components, with the Stilton masterfully guiding the palate towards the crunch of high-quality almonds, while the pear and subtle raisin sweetness rounded out a fresh, intense, and highly pleasant dish.
The gastronomic journey continued towards the sea with sea bass cooked in a kamado grill, served with potatoes, lotus root, katsogushi, and shimeji mushrooms. The use of charcoal significantly enhanced the dish, lending the fish unquestionable character and a superb exterior crispness that maximized its natural flavor.
The savory course concluded with a rabbit royale and its demi-glace, a dish that showcased the kitchen's confident execution. The exceptionally crafted and brilliantly reduced demi-glace enveloped the royale, imbuing it with a powerful character, treating this classic dish with impeccable respect and skill.
For the final flourish, the dessert, a 70% chocolate moelleux with a Stilton heart and vanilla ice cream, revisited the impact of blue cheese. Far from being overpowering, the Stilton provided a saline and deep contrast that enhanced the already delightful dark chocolate, serving as an undeniable final touch.
The meal was perfectly complemented by a selection of local wines, including the refreshing Piedra Fluida (Listán Blanco) and the structured Mission Grapes (Listán Prieto) from Bodegas Llanos Negros. The event demonstrated Félix Food & Wine's steady progress, maturity, and profound respect for the diner, alongside the excellent work and pacing of the service staff.
