The gastronomic project “Anima” from the Rio Negro town of San Carlos de Bariloche was elected this Saturday in the Buenos aires city as winner of the 5th. edition of the national contest “Prix Baron B-Édition Cuisine”.
Since 2018, the award has recognized the country’s gastronomic projects and the stories of those who are transforming their environment, proposing an innovative perspective, in tune with the environment, adding value to regional gastronomy.
“Anima” It is a small restaurant located on the reserve The Clover in it Bariloche Small Circuitof the couple made up of Emanuel Yañez García and Florencia Lafalla.
The winning project was chosen by the jury made up of people from La Plata Mauro Colagrecosix star winner Michelin; the brazilian chef Manoella “Manu” BuffaraBest Female Chef in Latin America in 2022; Pablo Rivero, creator of “Don Julio” and “El Preferido”; and Martin Molteni owner of PuraTierra.
100 projects submitted for the contest
On this occasion, more than 100 projects from all over the country applied to compete, a record number of entries in the history of the award.
As in previous editions, participants presented their project explaining the added value that makes it transformative from a sustainable perspective along with a dish that best represents all the stories of their project.
Ánima: where it is located and what it offers
Located 18 km from the center of BarilocheIn the reservation Natural El Trébolin the zone of Small Circuitthe name of the winning establishment means “soul”, it receives 20 diners and is attended and commanded by themselves.
Their contribution is to improve the way they treat nature, respecting the availability of the product, not forcing its natural productive cycle, sourcing from small producers more committed to the natural environment and its preservation over time.
Its gastronomic offer has a menu with more fixed dishes (made up of local products, such as trout, lamb and sprouts, and regional products from Patagonia such as pork, Ventimiglia cheeses) and other more itinerant ones, where seasonality and Availability commands.
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Its cuisine is linked to fire and embers; They use self-made salting, curing and preserves; There is a local view, but also towards other regions with quality production; and, to compete, they presented cured trout, smoked trout velouté, roe and pear and proposed pairing it with Baron B Brut Rosé.
The winner was awarded a gold-plated cork carved by the goldsmith. Juan Carlos Pallarols; and will travel to France to be able to do a week-long internship at Mirazur, Colagreco’s restaurant; There will also be a financial prize for both the winning project and the other two finalists.
The other finalists were “I knead”, a gastronomic project by Agustín Kuran in Santiago del Estero that works with a triple impact regenerative cuisine; and “Bajo Llave 929”, a closed-door restaurant by Enrique Sobral in Concepción del Uruguay, Entre Ríos, which seeks to spread the flavors, aromas and colors of Mesopotamia.
In 2018 the first winner was Patricia Courtois with the “Iberá Project” in Corrientes; in 2019, Santiago Blondel with “Gapasai” from La Cumbre, Córdoba; in 2021, María Florencia Rodríguez in “El Nuevo Progreso: cuisine+art” in Tilcara, Jujuy; and, in 2022, Jorge Monopoli with his project “Kalma Restó” from Ushuaia, Tierra del Fuego.
Source: Ambito
I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.
