Hablar con él es adentrarse en su pasión por el producto, el trato y la delicadeza, pero también por el arte de servirlo y la exigencia en sus fogones. Esta vez tenemos el privilegio de pasar un buen rato con él a solas, en la cocina, con sus dos ayudantes, degustando y comentando una exquisita selección de entrantes como el mujol, huevas, atún, pulpo seco y su IMPRESCINDIBLE versión del arroz socarrat, tan popular ya este verano.
No marcharse sin probar el “socarrat” de paella .3 estrellas michelin
El paso a sala nos descubre un mundo fresco, colorido, lleno de sabores y puntos perfectos de cocción. La única y particular gamba roja, un clásico ya en su cocina (poca gente la toca como él…), el sorprendente y divertido pan de maíz, y su arroz con mollejas y colmenillas, único, meloso y explosivo en sabor y textura. Completan el menú las uvas frescas, la miel y la canela en rama.
Se le conoce como el «dandy» de la gastronomía española y, en cuanto conversas con él, lo reafirmas. Sin chaquetilla, sin delantal… impecable y detallista. Así es Quique, un cocinero por pasión y un excelente anfitrión. Aún recuerdo nuestra primera visita a su casa, cuando nuestra salida del local se unió con la entrada del turno de cenas…En pocos lugares pasa el tiempo así, rápido y a la vez tan lleno de matices y sensaciones.
Para conocer la esencia de nuestra cocina más arraigada y mediterránea, que ya es símbolo internacional. Vale la pena el viaje. Mucho.
Quique Dacosta, Denia (Alicante). Fascinated and worshipping at his feet. This is how I walked out once again from our summer date with Quique Dacosta, the most Mediterranean and Avant-garde three-Michelin-starred chef I know.
Don’t leave without trying the paella “socarrat”. 3 Michelin stars
It is impossible to talk with him without being overtaken by his passion for products, their handling and delicacy, as well as the art of serving them and his exigency when cooking them. This time we have the good fortune to spend some time with him alone, in the kitchen, with his two helpers, tasting and commenting on an exquisite selection of appetizers that includes grey mullet, roe, tuna, dried octopus and his OBLIGATORY version of rice socarrat, already so popular this summer. Moving into the dining room, we discover a world that is refreshing, colorful, full of flavors and characterized by perfect cooking techniques. The unique and particular gamba roja (red prawn), a culinary classic by now (few people can prepare it as he does…); the surprising and fun corn bread, his rice with sweet breads and morels: singular, rich and explosive in both flavor and texture. The menu is rounded off by some fresh grapes, honey and a cinnamon stick. He is known as the “dandy” of Spanish gastronomy, something that you understand when you talk to him. No chef’s coat, no apron… yet impeccable and meticulous. That is Quique, a passionate chef and an excellent host. I still remember our first visit to his house, when our exit (after lunch) coincided with the entrance of the dinner reservations. There are few places where time passes like this, so quickly but yet so full of nuances and sensations. To delve into the essence of our most deeply-rooted and Mediterranean cuisine, of which he is the international symbol. It is well worth the trip.
