NAVARRA GOURMET

Seaweed

Quique Dacosta “El Poblet”, in Denia

“The most revolutionary appliance in my kitchen is the microwave”

Quique Dacosta, chef at the El Poblet Restaurant, in Denia, centred his paper on the use of seaweed in the kitchen, an ingredient which is always treated as a flavour enhancer in his dishes. "Some diners cannot put up with five dishes served one after the other and using seaweed", according to this chef, who is researching into different families of seaweed in order to include these in his recipes.

Quique Dacosta prepared his recipe called "Rock" in tribute to all those people who gather barnacles, a dish which is reminiscent of a marine landscape, a Baroque yet minimalist style creation which uses a great many products, but with three key flavours: seaweed, cockles and barnacles. "From 2003 until last year, our dishes have followed a landscape concept, however this year we've aimed to avoid this line and be different from other chefs", he explained.

Dacosta indicated that, despite appearances "culinary perfection does not exist" and, with regard to technology at the service of cuisine, he declared that "the microwave" is the most revolutionary appliance that he uses. "No high technology is required for my dishes, they are simply innovative due to the different flavours afforded by the use of seaweed", he explained.

Dacosta also prepared a dish of "Rice with seaweed", made with a variety of rice that is not cultivated "due to the fact that it is not sufficiently profitable" and which absorbs more flavour. Finally he prepared a dish of snails with seaweed representing a mist, improving the dish presentation and also hydrating the seaweed.

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