Galician Council wants to close Culler de Pau the best restaurant in Galicia

Culler de Pau is undoubtably one of the best restaurant in the whole of Galicia and is under scrutiny of the council trying to close his hard crafted michelin restaurant over something that is completely unjust! The whole scenario was sparked by a business man who seems to just want to create problems for reasons that are not honourable. There should be no surprise that many people- not just in Spain or Galicia- are really saddened and concerned for Culler de Pau as they have done nothing but achieve greatness for Galicia.

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It is unbelievable that Javier and his family and team would have to endure such a hardship. Culler de Pau has done nothing but support the interest in Galician cuisine and has encouraged so many to go to visit O Grove to visit his fantastic Restaurant. I myself have traveled to O Grove exactly for this reason 5 times to study his unique cuisine and learn about Galician flavours.

This is a translation of the spanish news paper of Galicia sorry if it is not completely making sense. You can read spanish version on this link:http://www.farodevigo.es/portada-arousa/2013/12/30/javier-olleros-confia-reabrir-culler/940071.html

Javier Olleros hopes to reopen Culler de Pau in less than three months

The restaurant sports a “Michelin Star” – A court order requires close to partially demolish and licensed – Birth of a social movement in support

Manuel Mendez Grove 30.12.2013 | 12:03

Javier Olleros in full promotion of places of supplies.  / / Muñiz

Javier Olleros in full promotion of places of supplies. / / Muñiz

The Culler Pau restaurant, located in Reboredo (O Grove) and captained by Javier Olleros, distinguished with a “Michelin Star” and considered one of the great masters of the national cuisine, today closed its doors.

As already explained before, the complaint of a businessman sparked a judicial process that resulted in an order of closure and partial demolition of the facility, which is why the City Council is obliged to implement the judgment and, consequently, seal the property, which can happen today.

For this reason, and because Olleros and his team used to take a vacation in the business in early January, has decided to precipitate events and initiate and your rest period. His intention now that the City Council streamline administrative procedures to the maximum and the problem is solved as soon as possible, thus validating the new project presented and starting from scratch, but without modifying the spirit of this award-winning restaurant.

The chef’s intention is to reopen the business in less than three months and not possible, if the process dilate over time, not rule-although neither desired a final closing and moving to another place, for which it has already established some contacts.

“You have to be positive and try to take advantage of adversity, so I want to take this as a vacation close to find and exploit new products and producers to help us do an even better restaurant when it re-open” reflects Olleros.

While appeals to the “goodwill” of local government to expedite the process, the famed chef tiptoes on “professional plaintiff” who initiated this process, a businessman grovense “that everyone knows and we stood at this difficult situation that has nothing to do with what we really do and we like the kitchen. ”

No more references to that employer, Olleros stresses that “well everyone knows who we are and our commitment is to be the promotional banner of O Grove, so I took the name of my people to every corner where I go.”

By now excited, and after serving lunch yesterday, Olleros does not miss the opportunity to thank the affection received. And this “star” of the kitchen, your business, your employees and all it represents the ambitious project Culler de Pau are not alone, but rather the opposite. The threat of closure has sparked a social movement of support is evident, especially in social networks, where countless messages of encouragement addressed to Javier Olleros and your business are reflected.

Those who know their good work in the kitchen stove praise its qualities from the quality of its food and the innovation that gives his recipes, always betting on the highest quality raw materials and / or local products.

Those who have never had the opportunity and luck to savor the Culler de Pau, defend its continuity because they consider Olleros an ambassador of O Grove outside and see your business as a brand of quality and distinction that helps to promote food and especially when this town holds.

Both sides make clear the existing social shock at the closure of the restaurant, and concern reaches such extremes that starts convened social protest doors, originally scheduled for next Friday consistory.

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Wakatsuki takehan sushi ART perfection and beauty

Screen Shot 2013-12-24 at 19.04.09Screen Shot 2013-12-24 at 15.52.39Edo-style sushi at Ebisu, Daikanyama

“I inherit a bamboo sushi restaurant and as the second generation.

Changed the shop name “Sushitake-han” revised, as “Sushitake-han Wakatsuki” from March 5, 2013, I was allowed to start anew.

From now on, feeling the wind of the times, to refine further work which I inherited from its predecessor, with the aim of the shop is that I will continue to devote myself to sushi road.”

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This restaurant is an incredible find and I see this chef as very special and an incredible artist of EDO style sushi.

Yes artist, in the true sense that every single thing he does in the restaurant he actually creates himself. He created the decor of the restaurant, the plates, the menu design is written in his own hand he creates the flowers like a true Edomae Chef. Every single piece of food item he creates is a art piece and technically so well executed and all the flavour and textures are outstanding!!!

This is my top 1 address and the one to watch. I would ask all my chef friends to go to this restaurant!

I feel incredibly privileged to have visited this very talented and gifted chef.

Currently he holds no star but watch this space as he will be having many in the near future I believe!

I want to thank everyone at Wakasuki Takehan and Maki san for this very unique experience.

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DSCF1488 DSCF1489 DSCF1491 DSCF1492 DSCF1494 DSCF1495 DSCF1497 DSCF1498 DSCF1503 DSCF1505 DSCF1506 DSCF1507 DSCF1508 DSCF1512 DSCF1514 DSCF1515 DSCF1519 DSCF1521 DSCF1523 DSCF1524 DSCF1525 DSCF1526 DSCF1527 DSCF1529 DSCF1530 DSCF1533 DSCF1536 DSCF1540 DSCF1541 DSCF1543DSCF1554 DSCF1553 DSCF1556 DSCF1558 DSCF1560 DSCF1572 DSCF1570 DSCF1568 DSCF1566 DSCF1565 DSCF1563 DSCF1574DSCF1579 DSCF1583 DSCF1584 DSCF1594 DSCF1601 DSCF1604DSCF1586 DSCF1608 DSCF1610 DSCF1611DSCF1614 DSCF1618 DSCF1623I (NI) want to thank everyone at Wakasuki takehan for this precious experience. Eating here is a real education and pleasure as there is so much to see and appreciate from the flowers to the plates to the perfection and execution of perfect Edomae style sushi in the 20th century. It is so important to see the new generation of Edomae chefs are still creating and practising so beautifully!!!

I want to apologise about my photography as it really does not make the experience justice, I will try to buy a better camera in future all pictures are from my i phone.

Arigato gozaimasu!!!!

I Love Pakta xxx

Pakta is a beautiful and warm restaurant. The team is lovely and you feel a real sense of community amongst the chefs.

Recopies derieve from different inspirations and nostalgic feelings from childhood, Japan and Peru for example the anticucho sauce was inspired by Chef Moario’s grandmother Alicia.

I love the design and style, all the details are delightful and with taste but also allowing for culture, humour and cuteness.

I love Pakta and I hope when you go to Barcelona you will visit this lovely welcoming restaurant with a  creative and passionately prepared menu. They always has new surprises awaiting you and here you can see what I was fortunate to have this night before Christmas:

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This is Mario Perez who uses inspiration from his grandmother Alicia 🙂IMG_5836

Thank you to everyone at Pakta xxx

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