2011
A unique breed
A pig cross with 30% less fat, raised on its mother's milk and roasted over holm-oak wood: the roast that defines Coque.
Since 2011 · in collaboration with the CSIC
Coque is research
Mario Sandoval spends as much time at the stoves as in the laboratory. He has carried out research with the CSIC since 2011, and every line of work has ended up, sooner or later, on a plate at Coque.
It is not ordered by year: it is ordered by subject, which is how knowledge is ordered.
Origin
Where does this come from?
2012
Gastrogenomics
With IMIDRA, Coque recovers native Madrid fruit and vegetables by studying their DNA, and grows them in urban gardens.
2016
Organic meat
With Dr Elena Molina, Coque studies the meat of the fighting bull: rich in oleic acid and vitamin E, and low in fat compared with other meats.
Molecule
What's inside?
2013
Egg hydrolysis
With Dr Marta Miguel of the CSIC, Mario Sandoval hydrolyses egg to create lactose-free egg products: from a fresh cheese to a gluten-free citrus cream.
2018
Fibres
Extraction of natural dietary fibre for healthy haute cuisine: it emulsifies, adds volume and supports the gut microbiota.
Upcycling
What gets thrown away, and why?
2014
Vinesenti
From grape pomace —360 kg for every kilo obtained— Coque extracts polyphenols from Tempranillo and Verdejo: a healthy alternative to salt.
2015
Supercritical fluids
With CSIC researcher Elena Ibáñez, Coque extracts natural aromas in liquid form using pressure and temperature, without synthetic oils.
Life
What if, instead of preserving, we prolonged and created new life?
2017
Living foods
Together with the CSIC and IMIDRA, Mario Sandoval works with local ferments and pickles for a symbiotic, probiotic and prebiotic cuisine.
2019
The vinification of food
Cooking without fire by the rules of wine: Mario Sandoval ferments foods with yeasts, lees and barrel tartaric acid to create dishes that are vinified, not just paired.
Ongoing
What does not have a name yet.
2022
Open line
The collaboration with the CSIC continues. This line is ongoing and will be published once its results have been validated.
2026
Computational gastronomy
With Proxima Alpha, the roasting of suckling pig is modelled as pure physics: heat and moisture layer by layer through skin, fat and muscle. Almost 5,000 roasting programmes were compared, and a panel of ten chefs places the house's own at the best balance between crackling and juiciness.