OSTRAS DANIEL SORLUT

Country: España

Hall 6, Stand 6J12

Products 4

Activities 5

We are Oyster Producers, we supervise each stage of cultivation with mastery and exigency, controlling all technical aspects, selection, cleaning and packaging, thus guaranteeing the quality offered by the Daniel Sorlut brand.

Our cultivation takes place on the French coast of the Charente-Maritime region, right at the mouth of the Charente river, on the surface of the 3,000 hectare Marennes Oléron delta. For centuries this growing area has been the chosen one by oyster farmers. With shallow and calm waters, the algae have flourished profusely. Plots of salt water connected by a network of channels and fed according to the tides, the claires offer the optimal environment for our oyster to receive the necessary nutrients for its growth.

After decades of evolution, at Ostras Daniel Sorlut we have culminated our offer in four unique flavored oysters: the Fine de Claire, the Fine de Claire Label Rouge, the Spéciale de Claire and the Spéciale Daniel Sorlut.

Address

Mercado de San Miguel Plaza de San Miguel, s/n Puesto 67, Madrid, 28005, Madrid, COMUNIDAD DE MADRID, España

Website

https://www.ostrasorlut.com

Social media

Facebook

Ostras Daniel Sorlut

April 25
12:00 PM - 1:00 PM

SHOW COOKING

On the 25th at the stand of the NGO Gastronomia Solidaria we will present 2 recipes with Sorlut Oysters by chef JULIUS BIENERT and chef REBECA HERNANDEZ. A perfect duet to learn cooking with a smile on your face.

April 25
1:00 PM - 1:45 PM

Show Cookimg

At the Sorlut Oyster Stand we will have the pleasure of having a very experienced cook, Pilar Arteaga. With more than a decade of experience as a cook in the most prestigious Michelin star restaurants (Zuberoa -Akelarre) in San Sebastian, Pilar Arteaga from the Basque Country presents us and shares recipes from her recently published book El Sabor de México en las Cocinas de Euskal Herria. Oyster taquito and michelada, a pintxo with an explosion of flavor, today's proposal, two peculiarities of its place of origin, Mexico City.

April 26
1:30 PM - 3:30 PM

14 CONCURSO NAACIONAL DE ABRIDORES DE OSTRAS

Un espectáculo único donde los concursantes muestran su virtuosismo abriendo 30 ostras manualmente en el menor tiempo posible. El concurso en su 14ª edición, se celebra bajo el patrocinio de la empresa francesa de ostras Daniel Sorlut, está dirigido a abridores profesionales que ejerzan su actividad en España. El jurado puntúa la técnica de apertura, la limpieza, la rapidez, la habilidad y la presentación mientras que penaliza la presencia de nácar y la rotura total o parcial. Una herida sangrante en un concursante supone la descalificación inmediata.El jurado estará compuesto por:Luis Cepeda, GastronomicomRamón Ramírez, Restaurante El Invernadero de los PeñotesOscar Caballero, Periodista Club de Gourmets, La Vanguardia y LeerDaniel Sorlut, Presidente Ostras SorlutJuan Pozuelo, Director Técnico Bocuse D´Or / Director Teatro Goya CateringAna Lorente, Libreria A PuntoJurado de honor: Marina Castaño, Periodista, columnista del diario La Razón. Comentarista habitual de Antena 3 Televisión

April 27
1:00 PM - 1:45 PM

Show Cookimg

A luxury Show Cooking, on Wednesday the 27th from 1:00 p.m. Ruebn Amro, executive chef and gastronomic advisor, Champion of Spain 2021, official candidate Bocuse d'or 2022 presents us with a live recipe to lick your fingers, literally : Sorlut oyster ceviche Madrid style

April 28
1:00 PM - 1:45 PM

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Miriam Hernandez, cook at La Casa del Pregonero in Chinchón, President of ACYRE Madrid, Food Ambassador of Madrid will offer us a very inspiring live recipe