Traveling for food is a new passion point with global travelers on the move. In a hats off gesture to the kings and queens of cuisine around the world who inspire us to eat with adventure no matter where we are, TravelSquire brings you CHEF TALK, sponsored by Le Cordon Bleu.
Meet Lourdes Poveda, the owner and head chef of “Las Carboneras de LU”, in Madrid, Spain.
Lourdes holds a Cuisine Diploma from Le Cordon Bleu, Madrid, and is currently also studying for the Pastry Intermediate Certificate there. Las Carboneras de LU has garnered top reviews on Trip Advisor earning its Certificate of Excellence. The restaurant excels at serving modern Spanish cuisine with an innovative French touch. www.lascarbonerasdelu.com
What is your favorite dish that you learned to make at Le Cordon Bleu?
Quails. They are an exquisite delicacy outright, with a great taste and texture; a real surprising dish.
What city or country would you choose right now for a great culinary experience?
I would love to visit Peru. The cuisine and the way they combine seafood, beef and local Andean spices with a hint of a Japanese “method” would be so worth discovering. For me it could be a great place to find and identify new flavors.
What are your favorite international foods?
Japanese and Italian. I like good raw fish, miso and the wide range of flavors that sashimi, nigiris and makis provide. Pasta is also one of my favorites, will all its types, elaborations and combination of ingredients.
What is your go to restaurant when you are not working?
I like to go to restaurants with different gastronomic profiles that are perhaps out of the ordinary. I usually try restaurants that have just obtained 1 Michelin star, although I like less a long tasting menu and enjoy more a maximum of 3 or 4 dishes, in tasting versions.
What is your favorite restaurant for a special occasion or to have a real culinary experience?
For a special occasion I really like Horcher. I worked there and love it. The game meats on offer are very good, and I can’t think of any other restaurant in Madrid that serves partridge like theirs.
For an incredible culinary experience I’ll go to “Dstage” and of course to “El Celler de Can Roca”, the best Michelin-starred restaurant I know.
Where in Madrid can someone find a dish similar to what was taught at Le Cordon Bleu?
At Las Carboneras de LU we have a good mix of both Spanish and French cuisine.
What is your favorite dish that you like to prepare?
I really like to prepare stews and casseroles as well as very creamy cheesecakes. I am now experimenting with “Bundt cake” versions.
What ingredient can you find in Madrid that you can’t find anywhere else?
Right now, practically all ingredients can be found everywhere and if not, you have the internet to deliver something to your door. Maybe a typical Madrid ingredient that’s difficult to find elsewhere is the “callos” (beef tripe) and its variations.
When you’re not doing something culinary what do you like to do?
Go to the theater and cinema, and shop Madrid’s amazing design and fashion stores.
Are there any secret things you love to do in Madrid?
I love to shop Madrid’s specialized streets where you find rare products, such as General Margallo Street for Asian products. I also love walking in Madrid, especially in the city center, the Salamanca District and around the Puerta de Alcalá. There are loads of things to see and taste!
