James T. Cloppenburg (Dutch by birth and Alicantino by heart), is a Chef and part of the soul of Essensaciones. He has 30 years of experience in the trade, in Mediterranean (mainly Spanish) and central and northern European cuisines, among others.
In Spain his own restaurant (Plëgat) in Alicante made him renown for his great knowledge of Spanish cuisine and his love for local products allowing him to offer a fine dining experience, for which he is well known.
This type of cuisine elevates him to the top table of the best chefs in the Valencian Community (Spain), being recognised by his colleagues, by the critics and by his adored clientele.
Mª Begoña Bermejo Hernández (Spanish from the province of Alicante), is the other half of the soul of Essensaciones. Her more than 30 years in the commercial sector with an innate ability to deal with people, has allowed her to specialise in attracting and attending customers.
Thanks to her tact, organisational and management skills and her passion for her land, she has earned the respect and trust necessary to be at the head of the project’s integral consultancy.
OUR ORIGIN, PROGRESS AND PHILOSOPHY
The idea of Essensaciones was forged in 2012 in Alicante, when we thought about how we could make known the “Essences and Sensations” of our land.
Our company logo “La fallera”, reflects a part of the tradition and culture of the Mediterranean Levant. For us it is a sign of authenticity rooted in the present.
When we arrived in Switzerland in 2013 we discovered that we had a great working relationship and mutual respect, which allowed us to create a solid foundation to embark on this journey together.
Our goal was the union between Switzerland and Spain at a gastro-cultural level, focusing on Spanish products from the province of Alicante, without this being an obstacle to importing or working with products from other places.
Passion and enthusiasm, together with the ideas that have been maturing in recent years, have borne fruit with the creation in March 2020 of our company Essensaciones GmbH, and our project has been joined by new collaborators: a young half-Swiss half-Sicilian chef (Gaetano Temperli), a great Swiss gelatiere with Italian roots (Claudio Donati) and our photographer in Madrid (Mª Carmen Martín de la Sierra) among others.
For us, the quality of the product is the most important thing, as well as the direct contact with the human team behind what we offer; for all this, we have focused on producers who work the raw materials in a traditional way, respecting the products without distorting them, even using new technologies and machinery. No product that is not natural has any place in our ideology, as respect for nature and health is of paramount importance.
We started working with the Tuber Melanosporum truffle from Spain and saffron with PDO from La Mancha, and at the beginning of 2019 we included PDO Ibérico ham from Guijuelo, Iberico meat, PDO rice from Valencia and Extra Virgin Olive Oil from the province of Alicante, PDO Comunidad Valenciana.
The collaboration with Switzerland was strengthened when we started the production of ice cream in Switzerland, the base of which is made with 100% natural products from the farms around us, the main seasoning ingredient being from Spain.
We have other projects parallel to gastronomy, but …. that’s another story.