Javier Muoz, the chef who teaches cooking with sherry, travels around the world

Javier Muoz (Jerez de la Frontera, 1983) has spent 15 years creating recipes and experimenting with sherry wines. Carbon, Family restaurant located in an old cellar in the center of Jerez from 1898. Such has been his dedication to introducing finos, olorosos and amontillados into his culinary creations that he has built a school and now everyone knows him as Sherry’s Chef, And not only in Spain, but also in Denmark, Mexico and other parts of the world, where he is constantly asked to show how the use of these wines in cooking enhances food, because “they offer a variety of aromas, sensations and provide salinity. It very favorably modifies the taste of things”, according to the chef.

He has just arrived from Mexico City, where he spent two weeks Hermitage Restaurant With the dishes they create, from González Bias to Williams and Humbert, along with a variety of sherry from various wineries, they all belong to the Marco de Jerez d’O. “I’ve been traveling to Mexico for 14 years, recommending how to cook with this wine. They claim me because they like my cooking and then they repeat my dishes,” says Muoz. He has also passed through the city of Guadalajara (Jalisco), where he is collaborating with a Spanish cuisine restaurant that has just opened to create dishes with sherry wines and associate them with that denomination.

Sunal Shrimp Tartare
Sunalcar Shrimp Tartare, Black Garlic White Garlic and Flower Veil.

According to Mooz, he introduces sherry into his kitchen not only directly, but also indirectly, Utilizing all the resources the road provides, from the yeast of the flower veil to the sprout of the vine to make bread, to smoke different dishes or odorous stoves … “It is also important to keep in mind the temp of the product and which one is at our fingertips. Based each season, we see what kind of wine we can cook it with,” he says. Some examples of dishes: prawns from Sanalcar, steamed with a vapor of fine wine, red tuna from Almadraba with egg yolk emulsion and amontillado, or tomato tartar from Conile cooked in vine shoots and guacamole.

For chefs, there is no product that can resist sherry, even in traditional dishes and dishes with a flavor as intense as Mexican. “We decided to make a traditional dish with oloroso like Mexican mole, containing chili peppers, cocoa, and intense flavor And how it was transformed by adding said alcohol, the result was amazing.”

great teacher

Where did this passion for cooking with sherry come from? “from Pitu stopped, Of course, for these wines we have great ambassadors in Spain”, confirms Muoz. The prestigious El Celler de Can Roca . attendant and co-owner with his brothers of He invited her years ago to spend some time at his restaurant, where he learned to cook with sherry. “Since then, I have fallen in love with sherry wines and, when I returned to my parents’ restaurant La Carbone, we decided to change our menu and focus on them. We were in the ideal location surrounded by Marco We’re at the winery, so we had to take advantage of that. We immediately realized how sherry wines enhance food, how you can play around with spicy, acidic, bitter vinegars, and how to get sweetness without the sugar, for example For, Pedro Ximénez. There was an entire universe to discover and explore and we decided to bet one hundred percent that all dishes would be cooked with them and all the ingredients around them”.

Mooz believes that All the sherry on earth is represented on your plates, “We are fortunate that, as La Carbone is a huge restaurant where many people come to search for wines, we have a high turnover and rotation. We have about 300 sherry references that customers can try by the glass “I have those reach, I play with some and others… because the recipe changes a lot depending on whether you use a young fino or one that is very old or almost amontillado”.

La Carbon Restaurant
La Carbone restaurant in Jerez de la Frontera.

currently, Carbon (San Francisco de Paula, 2, Jerez de la Frontera) In addition to the menu, offers two tasting menus with wine pairings: albarizawith a spectacular journey through six courses and a variety of sherry (65 euros), and a pole, Eight courses with one type of sherry, for example fino, depending on the time of year (85 euros). According to Mooz, about 70% of customers visit the restaurant for the wines, to get to know and taste them, and 50% for the tasting menu with sherry.

Muoz’s condition has created a school, especially in the province of Cediz, “where this has not been seen before and today there are already many restaurants that do the same,” he says. “Outside, I have been fortunate enough to visit and advise locals in Ibiza, Barcelona, ​​Marbella and other parts of Spanish geography that now also bet on sherry wines in the kitchen, as they taste things very favorably. And, plus, they’re incredible to pair”, says the chef.

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