We present the Chef Aurelio Morales, culinary director of The Bleu Table, an innovative gastronomic concept that links the origin of ingredients with contemporary haute cuisine, deeply rooted in the tradition and heritage of Central de Carnes Premium Grupo Norteños. The chef hosted a show cooking session in which he premiered a series of dishes that will form part of The Bleu Table’s tasting menu at Mercamadrid market, featuring creations such as steak tartare made from three cuts of beef, steamed xivión, Asturian-style tripe-stuffed bread roll, pot and cabbage croquette, nixtamalised corn torto, and ravioli made with 30-day matured blonde beef chop.