Miquel Ruiz is sincere in Four and tells how he has lived his step from having a Michelin star to open his baret

Last night was broadcast on the Cuatro network the fifth program of the new season of Out of cover, with the title of «Haute cuisine, high pressures». He talked about the pressure that cooks receive daily to reach the top, in a country that is the fifth with the most Michelin stars in the world.

In this context, the program was dropped by Dénia, visiting the kitchens of the Restaurant Quique Dacosta and El Baret by Miquel Ruiz. In this last case, the chef Miquel Ruiz opened before the cameras and told of his successful early experience, achieving a Michelin Star at the 3 months of starting at a previous restaurant and how he lived being considered the best Valencian chef, as well as the pressure that All this meant, leading to the creation of the famous venue that today runs in Dénia.

See the full program here

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