Vive las verduras

Tubers

Quique Dacosta, from the El Poblet restaurant in Denia (Alicante)

One of the ‘greats’ of world cooking, Quique Dacosta showed a change of direction at the Conference, which has led him to an increasingly personal approach inspired not only by a product or a foodstuff, but also by the inspiration that comes to him from looking at a painting or a landscape. He displayed creations that evoke the spring, floral junkets, with the ingredients treated to resemble petals and leaves to evoke a response in customers, like another of his dishes, called “Mist”, featuring aromas of damp earth from mushrooms and presented in a receptacle emitting “mist” from the dry ice through which you can make out the food. His third concept was based on wood, with the essences of whisky barrels and the skins of tubers treated to emulate tree bark.

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