Aire Restaurante Rotisserie

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About

Erika Feldmann and Ignacio Gonzalez-Haba inaugurated a new restaurant in Madrid that recovers the flavors and aromas of the past with all-natural products from ethical and sustainable farms. This project is the first of a trilogy called -Air, sea and land. They two and three children Clara, Mauro and Chloe are passionate about nature that seek to recover the values of a natural and balanced diet with the utmost respect for the environment. Part of the restaurant benefits will go to develop a project that will supply own farm to your kitchen and your customers, who will buy their products on site. A place where both the environment and have looked every detail: an open kitchen, ceramic tableware Archbishop Bridge, glassware Sevres, Laguiole knives or napkins natural linen with embroidery Lagartera. Erika explains that this new restaurant is a tribute to her husband's grandmother, Lola Marcos, and all the mothers and grandmothers who have made and continue to make a traditional cuisine and quality, passing this way, generation after generation, the culture of simplicity and passion for hard work, dedication and the job well done. It is a tribute to the country people who rose to work, take care of your farm and orchard, and cook all that is today special, different and hard to get. They ate what they planted in their gardens and raised in their pens. Some products where the quality was not the choice but the only choice. It is a way of understanding life, natural and simple. "We," says Erika, "we want to recover the flavors of childhood, that way of living and the way of cooking. This is our commitment. " Tradition and modernity in the new letter from Air for autumn-winter The restaurant recovers recipes of birds and hunting of large Spanish and French chefs Erika Feldman and Ignacio Gonzalez-Haba renewed their autumn-winter menu with some great recipes from Spanish and French chefs, authentic teachers of the named poultry, that will surprise its customers attractive combination of traditional dishes of poultry and game, some from the classic recipes of Provence, with more avant-garde spiced with oriental aromas. Air will not close on Sundays and allow customers to take home "Grandma's chicken" and wishing dishes on the menu. Erika and Ignacio have done a great deal to offer its customers the best of traditional Spanish and French recipes, always using poultry and game from ethical and sustainable farms, fed naturally. This offer a new wine list prepared with experts from Lavinia adds. Furthermore, the restaurant will make available to its clients the list of its regular suppliers of poultry and game. "Air" incorporated into this new season a sluice of stewed chicken and an organic salt with olive demi-deuil, Santi Santamaria cookbook; a sea and mountain of chicken with crayfish and chickpea stew, the start of the factory El Bulli; one coquelet Rotisserie and truffle mashed potato and egg, the great Joel Robuchon; or Rotisserie and pularda pheasant with truffle demi-deuil cookbook Mere braizer and Paul Bocuse. All you reinterpetradas and updated by the restaurant team. "Air" will offer a variety of game dishes and spoon that will vary depending on the season, from woodcock, partridge, ducks or pheasants to stews verdinas, chickpeas, broad beans or lentils, all they cultivated and harvested naturally. And for Christmas they are already preparing their traditional recipes for capons, pulardas, pheasants or geese, filled and unfilled, and ready to take home if they wish. "Air" is a modern `rotisserie' specialized in so-called poultry, from French and Spanish farms, which are roasted coals of oak and vine accompanied by various side dishes and sauces, from traditional to preparing our grandmothers to other from exotic Asian and international dishes (fricassee, Provencal, spicy thai, curry or Japanese teriyaki). Poultry - poultry - was one of the most important and valued foods of old, reaching its highest expression, diversity and rich cuisine in Spain and France. Indeed in France the tradition of the "volaille" remains one of the most prized delicacies by gourmets. In addition to traditional dishes from his letter (such as croquettes poultry, coquelet Rotisserie, chicken wings poultry in Korean royal sauce or quail tempura), customers of "Air" can enjoy this season a sausage duck and foie Iberian grilled with veil (14 euros), a table of Iberian ham cured goose, duck sausage and olives (18) or tartar Iberian goose (depending on market). Among the novelties of its main dishes include quail Rotisserie to armagnac with onions and glazed carrots (10), the thighs black rooster marinated grilled oak with yakinuku (16), the pigeon blood or spit roast with mashed celeriac (26), truffled range chicken for four people (on request) and the Iberian roast duck with potato cake (18 per person). Among his specialties may try a shank goose Sousa Pateria with mashed potatoes Robuchon (27), a chicken in salt with demi-deuil olives as a tribute to Santi Santamaria (23), meatballs pheasant truffled mashed asparagus and celeriac (20), half chicken with crayfish and chickpea stew (27). Out of letter and depending on the season will chickpeas with goose, verdinas with pigeon beans with partridge or cassoulet. Some of them must be ordered on request. To complete this renewal, "Air" has prepared a new wine list, according to specialists Lavinia, where you will find a nice selection of French and Spanish biodynamic wines alongside other classic wines of both countries. Together for 18 years, Erika and Ignacio launched in 2000 its first restaurant, Montana, in the Lagasca street where most of its products came from Extremadura. It was a culinary success. Then they launched "The Hearth" in the Plaza de la Moraleja, specializing in meat and fish dishes, and now they have aroused the curiosity and interest of hundreds of clients and gourmets for a kitchen that retrieves the flavors of childhood using natural products based on a simple and classic cuisine seasoned with a few recipes of Asian cuisine. "Air" is concerned not only have the best products but who cares custom ordered. To complete this renewal, "Air" has prepared a new wine list, according to specialists Lavinia, where you will find a nice selection of French and Spanish biodynamic wines alongside other classic wines of both countries. Together for 18 years, Erika and Ignacio launched in 2000 its first restaurant, Montana, in the Lagasca street where most of its products came from Extremadura. It was a culinary success. Then they launched "The Hearth" in the Plaza de la Moraleja, specializing in meat and fish dishes, and now they have aroused the curiosity and interest of hundreds of clients and gourmets for a kitchen that retrieves the flavors of childhood using natural products based on a simple and classic cuisine seasoned with a few recipes of Asian cuisine. "Air" is not only concerned with having the best products, but who cares the environment and the details of the location: an open kitchen, ceramic tableware Bridge of the Archbishop, glassware Sevres, Laguiole knives or napkins natural linen with embroidery Lagartera. The restaurant is a tribute to the country people who rose to work, take care of your farm and orchard, and cook all that is today special, different and hard to get. They ate what they planted in their gardens and raised in their pens. Some products where the quality was not the choice but the only choice. It is a way of understanding life, natural and simple. "We," says Erika, "we want to recover the flavors of childhood, that way of living and the way of cooking. This is our commitment. "

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