{"id":18046,"date":"2022-11-17T19:44:49","date_gmt":"2022-11-17T18:44:49","guid":{"rendered":"https:\/\/marquesdecasaconcha.com\/?post_type=blog&p=18046"},"modified":"2022-11-17T19:49:54","modified_gmt":"2022-11-17T18:49:54","slug":"noble-cuisine-gustavo-moreno","status":"publish","type":"blog","link":"https:\/\/marquesdecasaconcha.com\/en\/blog\/noble-cuisine-gustavo-moreno\/","title":{"rendered":"The Noble Cuisine of Gustavo Moreno"},"content":{"rendered":"
We spoke with Gustavo Moreno, chef-owner of Mareal, in Pichilemu, about his cuisine and the noble products that identify Chilean gastronomy and that he likes to include on his menu.<\/span><\/h5>\n

\u201cFor me, noble foods are those that the people have a relationship with and whose value can be appreciated on any table, whether in a diner, a trendy restaurant, or an upscale fine dining establishment,\u201d says chef Gustavo Moreno.<\/span><\/p>\n

Moreno is both chef and owner of Mareal<\/a>, a signature restaurant that aims to showcase local products, especially those from the sea. Most of his ingredients are gathered in the Pichilemu area, where his restaurant has been located since 2019. \u201cWe in Chile identify with having a ton of wild foods that don\u2019t exist elsewhere, such as the pink tomato from Maule and mushrooms such as the <\/span>changle<\/span><\/i> (<\/span>Ramaria flava<\/span><\/i>),\u201d he comments.<\/span><\/p>\n

\"\"

Bao burger – Mareal<\/p><\/div>\n

I feel that all the ingredients that we can obtain from the sea through harvesting and artisanal fishing have enormous value,” he says. \u201cHere in Pichilemu, for example, the people who live along the coast appreciate piure (<\/span>Pyura chilensis<\/span><\/i>) and <\/span>certain fish such as sea bass, sole, mullet, and mackerel. Every fish has a use, and we learn about them from the fishermen themselves. For example, mackerel is the best grilled fish you can eat, and the best fish for soup is the <\/span>pejesapo<\/span><\/i> (<\/span>Sicyases sanguineus<\/span><\/i>)<\/span>. For me, they are all noble ingredients,” he explains.<\/span><\/p>\n

Sea Bass and Sea Lettuce<\/b><\/h5>\n

Sea bass and sea lettuce are two very noble products that Gustavo loves to incorporate into his menus. \u201cSea bass is very important in this area because everyone fishes here, and it\u2019s one of my favorites because it works for everything. When sea bass is available (it\u2019s out of season until December), we serve it as part of our Bao Burger, a sandwich made with a steamed bun and cornflake-breaded sea bass with hoisin and chimichurri. This dish offers sweet, sour, and salty counterparts along with umami and needs a wine with light tannins and great acidity, such as a pinot noir. The <\/span>Marques de Casa Concha Pinot Noir<\/b><\/a>, with its polished texture and remarkable structure, is a fine and delicate wine that works very well in fried dishes such as this one.<\/span><\/p>\n

Gustavo also uses other techniques to prepare sea bass. \u201cI like to cure fish. For <\/span>tiraditos<\/span><\/i>, we cold-cure it for 12 days using the dry-aged technique that tenderizes the tissues and results in incredible meat that melts in your mouth. It\u2019s wonderful. We prepare our dry-aged sea bass tiradito with Indian chilies and ginger,\u201d he explains. This is a dish that pairs beautifully with a wine like the <\/span>Marques de Casa Concha Edici\u00f3n Limitada Chardonnay<\/b><\/a> from the B\u00edo B\u00edo Valley, thanks to its vitality, its fatty notes, and its long and vibrant finish.<\/span><\/p>\n

Mareal, which will open in a new location in the center of Pichilemu in November, offers a set menu as well as other dishes that vary according to the availability of the products, although thanks to the pickling technique, sea lettuce is usually available. \u201cIt\u2019s super versatile\u2014when you cook it, it\u2019s very similar to a vegetable and tastes more like swiss chard or spinach than algae. The texture is very firm, and it doesn\u2019t have much flavor if you eat it raw. But cooking or pickling it intensifies the flavor, and it\u2019s totally different,\u201d Gonzalo concludes.<\/span><\/p>\n

Mareal uses pickled sea lettuce in its Sea bass on toast with Kewpie mayo, yellow chili, and pickled algae, a dish that the chef recommends pairing with the <\/span>Marqu\u00e9s de Casa Concha Ros\u00e9 Cinsault<\/b><\/a>. This mineral notes, freshness, and delicacy of this ros\u00e9 from the Itata Valley works perfectly with seafood dishes.<\/span><\/p>\n","protected":false},"author":6,"featured_media":18037,"template":"","class_list":["post-18046","blog","type-blog","status-publish","has-post-thumbnail","hentry","categorias_blog-noticia"],"acf":[],"yoast_head":"\nThe Noble Cuisine of Gustavo Moreno - Marques de Casa Concha<\/title>\n<meta name=\"description\" content=\"Gustavo Moreno tells us about his cuisine, the noble products that identify Chilean gastronomy and that he likes to include on his menu.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/marquesdecasaconcha.com\/en\/blog\/noble-cuisine-gustavo-moreno\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Noble Cuisine of Gustavo Moreno - 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