Research
Mario Sandoval is a culinary Renaissance man with his entrepreneurial and research projects. As well as sweating for the stoves at Coque day to day, the Madrid-born chef -who collaborates actively with the Spanish National Research Council (the CSIC)- has been participating for years in proposals for healthy eating within the restaurant setting and researching new culinary techniques and technologies (gastrogenomics, supercritical fluid extraction, organic brave bull meat elaborated with high pressures, hydrolysis, red wine polyphenols, fibers…), which place him in the most vibrant Spanish culinary vanguard.
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"The hidden ingredient: Fiber" (2018)
After much research, a fundamental nutritional ingredient has been isolated: fiber. A natural element, it offers dimension to a dish beyond sweet or savory. Fiber plays an essential role in our bodies as it actively interacts with the intestinal microbiota. Thanks to its extraction process, it can now be used in haute cuisine to forge new paths in terms of texture in healthy cooking. Its use in the kitchen provides nuance; it serves to emulsify, to simulate, to change textures, to preserve, to add volume, to resize dishes... All of which are easily accessible.
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"Raw food" (2017)
ogether with the Superior Center of Scientific Research (Centro Superior de Investigaciones Científicas, CSIC), the Institute for Rural, Agricultural, and Food-based Research and Development for the Community of Madrid (Instituto de Investigación y Desarrollo Rural Agrario y Alimentario de la Comunidad de Madrid, IMIDRA) and the María Cristina de El Escorial University Center (Centro Universitario María Cristina de El Escorial), Mario has also worked with raw food generated from fermented and pickled foods with local ingredients for use in the kitchen. Considered the starting point of symbiotic cuisine - probiotic and prebiotic foods - with enormous culinary possibilities to develop healthy, low-fat menus that cultivate intestinal microbiota.
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"The value of sustainability. Ecological meat" (2016)
With the support of Dr. Elena Molina, Mario Sandoval explores new territory with a respectful approach to the environment and dedication to all that goes into a truly healthy way of eating. “Spanish fighting bull beef” (Toro de Lidia) is demonstrably rich in energy, as well as healthy and nutritious. Its products, in addition to being rich in fatty acids, show a high oleic acid content, especially in the salchichón and chorizo varieties. The content of vitamin E (alpha tocopherol) and protein also bears mentioning. Another great virtue that these products provide is that none of them exceeds a significant level of fat, unlike other meat products. The possibilities of taste and application are unlimited.
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"Extraction of supercritical fluids" (2015)
Elena Ibañez, Research Professor at CLAL, and Mario Sandoval employ this new technique to open a new door to a landscape of tastes and sensations previously unknown in the kitchen. Working the temperature and pressure at which a liquid and a gas are subjected, the essence of each one is extracted to turn it into a flavorful extract in liquid form. A supercritical fluid is any substance at a temperature and pressure above its critical point. In this way, aromas can be converted into liquids that can then be added to dishes, thus avoiding the need for the use of the controversial synthetic "aromatic" oils by replacing them with entirely natural oils, thus respecting not only the most delicate nuances of the original flavor, but also preparing food in a sustainable manner and turning haute cuisine into an even more sustainable and ecological art.
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"Vinesenti" (2014)
Science and cuisine come together to create a new ingredient, from Dra. Marias Sanz and Mario Sandoval comes a new technique developed to allow access to a hidden-treasure inside grapes. It is extracted from the grape pomace during the winemaking process, 360 kg of the grape leftovers are needed to extract 1 kg of polyphenols. The best grapes from the Matarromera vineyards are used, with designations of origin Ribera del Duero, Rueda and Toro. The varieties of grapes used are autochthonous to the region and well-known in Spain: tempranillo and verdejo. Polyphenols can be used as a spice, added directly at the table, or included in a recipe. They are a great source of fiber and although they have very low sodium content, they are a great flavor enhancer, making polyphenols a very healthy alternative to salt.
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"Egg Hydrolysis" (2013)
This technique, developed by Doctor Marta Miguel of CSIC in collaboration with Mario Sandoval, consists of creating egg products with specific textures from the hydrolysis of whole eggs, egg yolks or egg whites. The objective is to obtain specific textures, such that of fresh cheese from egg protein by adding salt, a curd texture by adding sugar, a gluten-free cream by adding citrus. These egg products, added to traditional recipes, do not include lactose or dairy, benefiting significant part of the population.
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"Gastrogenomics" (2012)
Research into the recovery of fruits and vegetables native to the community of Madrid based on their DNA. This research was carried out in collaboration with IMIDRA (Instituto de Investigación y Desarrollo Rural, Agrario y Alimentario de la Comunidad de Madrid) and it uses seeds of autochthonous horticultural varieties sown in urban orchards, turning the cook into a Farmer-Chef, respecting and recovering the genetic diversity of our cultivated plants.
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"Single Breed" (2011)
From the cross of Pietrain and Duroc pig breeds, and within the latter the Dala sub-breed, a variety of suckling pig with 30% less fat. Raised on mother's milk for 21 days, it is slaughtered and air-dried in special chambers in the slaughterhouse. In the restaurant it is placed on a grill specially designed by the Sandoval family, the purpose of which is to separate the cooking fat from the meat in order to make the dish lighter. It is then baked in the legendary traditional oven with oak wood to produce the crisp skin that makes this roast the signature dish of Coque.
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