Jury instructions for the final duel of Celebrity Master Chef 10 What Marilu Montero and Miguel Torres faced was straightforward: five minutes of supermarket shopping to create a complete menu consisting of an appetizer, main course and dessert, and prepare two servings of each dish in 150 minutes of cooking. The winner of the final duel of the TVE competition was Monteiro, who was the first to show the menu she designed to the judges, who warned her that it had been prepared with “a lot of love.” A composition of dishes he prepared with the help of Chef Mario Sandoval of the two-Michelin-starred restaurant Coque.
The announcer called her a rookie The gardenin honor of the Spanish and Navarrese orchard and his mother’s orchard. “Today, with my children (Rocio Croce and Alberto Herrera) here, I want them to know what their grandmother did, that they didn’t know her, that she was a woman who dedicated her life to raising her children because she left an orphanage and we lived on a mountain hill on the outskirts of Estela. My mother, along with my uncle Luis, created a garden to feed us,” she explained, displaying a plate of vegetables in different shapes.
For the main course, Monteiro chose a sirloin Wellington flanked by a puff pastry, which he called Kisseswhich, in her opinion, was a tribute to her children, because it represented the moment when she put them to bed when they were little and the next morning when she woke them up, she “kissed them.” “It’s a 10, you can’t go wrong with it,” Pepe Rodriguez reacted after tasting it.
In conclusion, Marilou introduced The stars“I didn’t want to remove the alcohol,” he said, a dessert that represents a veil of pure basaran. The recipe included cotton candy, which for Montero reflected the nights she would sleep in the garden of her home in Sanlúcar de Barrameda with her children, who would look at her excitedly while filming. Master Chef: “I covered them with blankets to see and look for meteors.”
Below are details of the three dishes on the menu designed by the winner of the tenth edition of the competition, Marilu Montero:
- Appetizers: vegetables with different textures on lentil puree, olive crumble, peas and yellow chili mayonnaise.
- Main course: Sirloin Wellington of venison with dorayaki, blackberries and Savarin shallots.
- Dessert: Pickled strawberries with yoghurt ice cream, bacharan scarf and cotton candy.
For his part, the second-place player, former footballer Miguel Torres, designed the following list inspired by his life and family:
- Starter: Castilian soup with pea balls, low-temperature egg yolks, fried egg whites, and sautéed mushrooms.
- Main course: three kinds of tuna with peppara mayonnaise, tamarillo sauce and gazpachuelo.
- Dessert: Pine nut rice pudding with toffee, anise ice cream, crispy rice and cocoa.