HORECA is the acronym for hotels, restaurants and cafés (or catering) and is used to refer to the hospitality distribution channel. However, in Mallorca it is also a special event: an annual gathering where industry professionals meet at the Palma Arena to discover the latest sector innovations, trends, technology, and more. Some businesses offer live demonstrations, culinary workshops, and conferences to boost their growth.
This year, the event took place from February 16th to 18th and brought together thousands of visitors, as it usually does. As a private chef in Mallorca, I once again had the pleasure of participating with a dish that left no one indifferent.
On such a special occasion, we couldn’t present just any dish — and we certainly didn’t.
Our dish featured poultry supremes stuffed with sautéed spinach and dates, cooked at low temperature and glazed with a mead demi-glace. It was served with a silky root vegetable purée and finished with a light mead foam.
Although created for this special event, it would pair perfectly with our Mallorcan menu featuring local products. On this occasion, the standout local ingredient was the mead from our partners at Mandragora.
Mandragora Mead is the first sustainable, family-run micro-winery specializing in mead in the Balearic Islands. Here, tradition meets innovation.
Since 2012, they have been crafting unique artisanal meads using local Mallorcan honey. They have revived an ancient beverage and adapted it to modern times, inviting you to discover authentic flavors and unforgettable experiences.
That is why, for such a special occasion, we believed it was essential to collaborate with them.
If you are looking for a private chef who exceeds your expectations and makes your event truly unforgettable, do not hesitate to contact us and we will prepare a personalized quote for you.