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[title]Argentine cuisine also has its own “Champions League”: the Prix Baron B – Édition Cuisine. For the past seven years, this award has become the most coveted in the country because it’s not enough to just cook well: the project must be holistic, with identity, vision, and real commitment to the environment. The prestigious jury—Mauro Colagreco, Pablo Rivero, Daniela Soto-Innes, and Gonzalo Aramburu—was in charge of selecting the winners of the latest edition, in a final held at the Four Seasons Hotel, where three teams showcased the best of artisanal fishing, from river to sea.
And the gold went straight to the Atlantic Coast: Proyecto Pescado, born in Chapadmalal, took home the prize thanks to a philosophy that sounds simple but is vast: respecting the sea and bringing its flavors to the table with honesty. Facundo Maroñas, Francisco Soldi, and Elio Contreras, together with fisherman José “Pico” Villanueva, went from cooking among friends in a coastal backyard to opening two of their own spaces, El Chiringo and Faro Norte, becoming benchmarks of a seafood cuisine that aims to change the way Argentines look at fish.
Winning the seventh edition of the Prix Baron B is a huge recognition. What does this award mean to you on a personal and professional level?
ELIO – For us, the award goes to the sea, to artisanal fishing, to a friends’ project that respects and wants to keep learning.
In what way do you think this recognition will influence the future of Proyecto Pescado and your careers as chefs and entrepreneurs of the sea?
ELIO – I think it’s already having an impact in terms of communication—the visibility we’ve had these days means more people can see and read about what we do.
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What are the next steps for Proyecto Pescado? Do you plan to expand, open new locations, or bring innovations to your culinary proposal?
ROLO – The idea is to keep the spirit alive and bring fish and its culture to more people. We’re working on a book with lots of recipes and tips. We dream of opening a fish market in the medium term, and we’re developing a new à la carte proposal at Faro Norte with a focus on the grill and Argentine recipes.
“We dream of opening a fish market”
You combine artisanal fishing, sustainability, and signature cuisine… how do you think that philosophy can change the way people see and eat Argentine fish?
FRAN – Our goal has always been clear: to deliver fish in its best quality to as many people as possible. From that foundation, we treat fish with the utmost care so we can offer simple, unpretentious preparations that encourage the consumption of this protein.
PING PONG
Ingredient that can never be missing in seafood cuisine: fresh catch, olive oil, lemon, sea salt (FRAN)
The cooking technique you most enjoy using with fish: raw preparations (ELIO)
A crazy dream or project still pending for Proyecto Pescado: crossing the Atlantic on a sailboat, fishing and surfing along the way (ROLO)
Something you learned from Pico, the fisherman, that left a mark: his dedication and commitment. He also taught us how to rig lines, tie hooks, and instilled in us his love for fishing (FRAN)
What Chapadmalal represents to you: it’s our home. Our community. An incredible place to protect and enjoy (ELIO).