Vive las verduras

Vegetables in an embryonic state and unusual treatment of vegetables

Quique Dacosta / El Poblet

Dacosta, chef at Denia’s El Poblet, insisted once again on the importance of caring for the product, as well as that of technology and research when working with it. Dacosta also spoke of the vegetables which one farmer grows almost solely for his use and recognised that a good part of the vegetables served in his restaurant come from Navarra. The chef also introduced the high technology used in some of his preparations to those attending. For example, he uses a type of still to extract essential oils from vegetables or creates a vacuum in a bag so that sauce can be used to cook vegetables by osmosis.

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