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Dacosta opposes the radicalization of restaurants and proposes to be open

November 27 from 2019 - 14: 49

Today it took place in the D * na Forum, which celebrates its third and last day, one of the events that aroused the most expectation, and the response from both listeners and the media has been extraordinary, according to the commissioner of the event, Pep Romany. This was none other than the round table Innovation and arrels in the cuina of La Marina, moderated by the journalist Lluís Ruiz Soler, and with, as luxury guests, Kiko Moya, chef at L'Escaleta in Concentaina, Nazario Cano, from El Rodat de Xàbia, and Quique Dacosta.

The table tried to contribute the reflections of these professionals on creative cuisine, updated heritage and quality tourism.

D * na Fòrum or Festival?

However, as expected, Lluís Ruiz started asking Dacosta about his opinion about the new format, since "he was seen more in previous editions". The cook has faced the poisoned question intelligently, ensuring that This edition brings a lot to the idea of ​​D * na. "I am more than Yes that of oes ", replied Dacosta, referring to the fact that they are formats that complement each other.

But he has not stopped there, but has confirmed his predilection for the D * na Festival its democratizing intention of gastronomy. In those editions "gastronomy and its language are close to the people"He explained at the same time that he declared that the new Forum "It's more for the elites". Something that Pep Romany has answered after the intervention to defend the idea of ​​being able to listen to the cook since trying the dish is much more accessible.

Once the controversial debate was over, the moderator was again incisive asking if the rise of visibility at the gastronomic level of Dénia parallels the success of Quique Dacosta, stating that decades ago the city did not stand out for its offer in restoration. The cook has answered with a resounding no, since he has been nourished by both Dénia and Dénia.

An open kitchen against radicalisms

Concepts such as "tradition" and "territory" floated in the air, present during all the days of the event. Dacosta has been cautious when using the terms, opposing what he has called "gastronomic radicalism" in reference to menus that claim to be 100% with local products. "If we radicalize a menu, only with our products, we cannot claim to sell our products abroad", he pointed out that, according to the cook, if product from outside is not accepted here they can tend to the same. "We must be open".

For the chef, it is important to incorporate products from outside a letter from here and popularize it, which in the end is how tradition is created, this being a concept in constant evolution. "Together we must make territory away from the stars we have", to which he added that "The world is competitive and therefore they should unite".

In addition, he wanted to remember that what we now consider tradition is the result of the multiculuturality of our history.

These two philosophies, democratizing gastronomy and evolving the conception of tradition, is what led him, as he told during his speech, to open his rice restaurant in United Kingdom. "I didn't want to make a Michelin star in London, I wanted to protect our food and I'm from a rice place", concluded Quique Dacosta.

1 Comment
  1. Masmelasuda says:

    Quique soon leave the nationalist enclosure of the socialist consistory.
    Do not infect your palletizing.


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