Paris and Cádiz merge in Madrid

Few things are as fashionable as the world of gastronomy.And, perhaps, few things are as risky as starting from zero a culinary project of enjundia in an attractive sector for the public, because the client is always open to try new flavors, but that demands a lot of sacrifice and in which every day, each dish, is a demanding exam to be approved, and sometimes with note, so that the adventure has a good future.Mario Sánchez Ariza (Cádiz, 1990) is not scared of uncertainty.Forged in the stoves of Spanish and French haute cuisine, along with last names that open the appetite, he opened only a month and a half ago in Madrid with his partner Charlotte Finkel (Paris, 1992) shares Bistró, a restaurant in which it has been proposedMerve Parisina and Cadiz cuisine with a simple but intense letter, which is nourished by Cádiz products cooked with French techniques.

This first solo project arrives in Mario Sánchez in its fair point of culinary pig.Since there for 2008, even with 17 years, he enrolled in the School of Hospitality of La Alameda de Cádiz, his transit by prestigious stove has been successful and continuous.His first cooking practices, in the three Michelin stars of Berasategui in Lasarte, already showed a promising career.That's how it was, because Mario continued with Sergi Arola, who allowed him.A brief stay in Cádiz, in the outstanding stoves of La Candela, and a new one in France preceded a return to Madrid where he savored hits in the form of a Michelin star to definitely make the leap to this shared bistro by the hand of Charlotte Finkel, whom he met in the Spanish capital and that he exercises as head of the room.

The name of the restaurant, located in the Chueca area, is already a declaration of intentions.To that bistro of Genuino French origin, the sharing verb is added that is used in meals between friends in Spain.The objective is to offer haute cuisine meals at an average price.

The letter, not very extensive, is formed by dishes that are served by way of rations, precisely to share, without offering a division between entrants, first dishes and seconds.Homemade chicharrón, octopus with a Cadiz marinate, tuna with a French curry or old clothing cannelloni with the 'velouté' of her broth (and her peppermine matita, of course) are some of Mario's creations, with a letter "dynamic"That changes" almost weekly ", which uses products of the day, without offering packaged elaborations of days before, and in which the Cadiz chef uses, among other products, ingredients of their land, the essence of Andalusian cuisine and Cadiz, prepared with techniques that show the influence that French cuisine has exerted on Sánchez Ariza.

All served in a "diaphanous space", so fashionable today in many restaurants, with the kitchen in view also as a way of sharing with customers the elaboration of the products that will be served at the tables.

Mario Sánchez and Charlotte Finkel have chosen Madrid for their business, despite the very coast.Madrid is, therefore, an important showcase, an city that they know well because they have worked on it for more than a decade and in which they trust to carry out a project that, in their first steps, is only leaving them “satisfactions”.

And Cádiz is on the horizon of Mario Sánchez?With only a month and a half project, it seems ventured to think about it in the short term, although the Cadiz chef does not give up their land much less.The goal, for the moment, is none other than consolidating shared and enjoying the project.