Over the course of its last 11 editions, the Copa Jerez has established itself as the world's most prestigious competition dedicated exclusively to gastronomic pairings with Sherry and Manzanilla wines.
Organized biennially by the Regulatory Council of the D.O. and Fedejerez, this competition brings together teams made up of a chef and a sommelier who face a unique creative challenge: to design masterful menus where the gastronomic proposal and the glass of wine dialogue perfectly in front of a top-level jury.
More than a competition, the Copa Jerez is a global platform to promote and demonstrate the unparalleled versatility of these wines in contemporary haute cuisine.
Meet the great professionals who have won over the jury and left their indelible mark on the history of the competition.
Restaurant: Sdr. Bjert Kro, Located in the picturesque and quiet village of Sønder Bjert, a few kilometers from the city of Kolding, the restaurant of Sdr. Bjert Kro is the heart of a historic kro (the traditional Danish inn). This establishment perfectly combines the charm of a rural boutique hotel with a culinary proposal of the highest level.
Chef: Emil Rask Bahr
Sommelier: Andreas Kob
Fried mackerel with infused Sherry vinegar, sun-dried tomato, crispy sage and lobster beurre blanc with Palo Cortado La Bota 102, by Equipo Navazos
Confit pork belly in sweet and sour barbecue with hazelnut dukkah, stuffed blood sausage and aromatic sauce with timur pepper and apple must with Oloroso 1730 VORS, by Bodegas Álvaro Domecq
Sourdough 'Arme riddere' with Ceylon cinnamon and kumquat confit with orange blossom, salted rosemary caramel ice cream and cardamom syrup with Cream Tradición VOS, by Bodegas Tradición
Restaurant: Parsley Salon (Hellerup)
Chef: Allan Schultz
Sommelier: Nana Wad
Starter: Lightly poached langoustines, seaweed, sherry beurre-blanc and pickled rye bread with Manzanilla Soluqua, by Bodegas Barón.
Main Course: Sweetbread-stuffed quail served with chestnut, kumquat, orange and demi glace with Oloroso Classic, by Bodegas Fernando de Castilla.
Dessert: Fig ice cream and peanut praline, sea salt licorice tuiles with Pedro Ximénez VOS, by Bodegas Tradición: Fig ice cream and peanut praline, sea salt licorice tuiles with Pedro Ximénez VOS, by Bodegas Tradición
Restaurant: Paul de Pierre
Chef: Fabian Bail Sommelier: Paul-Henri Cuvelier
Starter: Mackerel, dashi, chorizo, artichoke, pak choi and lovage oil with Manzanilla Pasada Almacenista Cuevas Jurado, by Lustau.
Main Course: Lamb, zucchini pulp, fennel, stuffed zucchini flower, black garlic and potato with Oloroso Bodegas Tradición VORS, by Bodegas Tradición.
Dessert: Pear in tobacco and spices, lemon creamy and goat cheese ice cream with Moscatel Promesa, by Valdespino
Restaurant: Clou
Chef: Martin G. Sørensen
Sommelier: Jonathan K. Berntsen
Starter: Scallops with rye bread and green citrus confit with Fino Viña Corrales, by Bodegas San Francisco
Main Course: Aged pigeon with walnut confit and liver sauce with Oloroso Villapanés, by Emilio Hidalgo.
Dessert: Rye bread and licorice ice cream with Pedro Ximénez VOS, by Bodegas Tradición
Restaurant: Podium Onder de Dom
Chef: Leon Mazairac
Sommelier: Goos van den Berg
Starter: "Zeeland" oyster with green olive, sardine jelly and Iberian ham with Manzanilla Pasada La Goya, by Delgado Zuleta
Main Course: Dutch rabbit crépinette with massala spices and carrot and orange cream with Oloroso El Cerro, by Callejuela
Dessert: Caramel and "Udatsu" porcini ice cream with Sherry vinegar reduction with Medium 10 RF, by Osborne.
Restaurant: 15 Romolo (San Francisco)
Chef: Adam Tortosa
Sommelier: Ian J. Adam
Starter: Egg yolk and pancetta custard, miner's lettuce and crispy chicken skin with Manzanilla Las Medallas, by Argüeso.
Main Course: Guanciale, prawn, Swiss chard and mushroom ravioli with Palo Cortado Península, by Lustau.
Dessert: Chocolate and hazelnut "hamburger", with cinnamon churros with Cream Isabela, by Valdespino.
Restaurant: Clou (Copenhagen)
Chef and Sommelier: Jonathan K. Berntsen Note: In this edition he participated doing both functions or leading the concept
Starter: Raw scallop, celery, apple and seaweed with Fino Antique, by Bodegas Rey Fernando de Castilla
Main Course: Pigeon, beetroot, blackberries and liver sauce with Oloroso VORS, by Bodegas Tradición.
Dessert: Pear compote, vanilla ice cream and crispy walnut with Pedro Ximénez VOS, by Bodegas Tradición
Restaurant: Casablanca El Taller
Chef: Juan Guillamón
Sommelier: Cayetano Gómez
Starter: Low-temperature egg with squid noodles and Iberian pork fat with Manzanilla Solear, by Barbadillo.
Main Course: Red mullet loin with caldero rice with Palo Cortado VORS, by Bodegas Tradición.
Dessert: Gingerbread French toast with meringue milk ice cream with Cream Matusalem VORS, by González Byass
Restaurant: De Lindenhof
Chef: Martin Kruithof
Sommelier: Noël Vanwittenbergh
Starter: Oxtail soup with langoustine with Amontillado Del Duque VORS, by González Byass.
Main Course: Royal hare with red cabbage and apple with Oloroso Matusalem VORS (Cream), by González Byass.
Dessert: Epoisses with raisin bread with Pedro Ximénez Noé VORS, by González Byass
Restaurant: Zur Traube (Grevenbroich)
Chef: Dieter Kaufmann
Sommelier: Markus Gould
Starter: Foie gras variations with Amontillado
Main Course: Venison with Oloroso
Dessert: Chocolate with Pedro Ximénez
Restaurant: The Fat Duck (Bray) / Notting Hill Brasserie
Chef: Guilwan
Sommelier: Matthieu Longuere
Starter: Roasted scallops with cauliflower puree with Fino.
Main Course: Confit suckling pig with Amontillado.
Dessert: Tarte Tatin with Pedro Ximénez.