Javier Olleros Culler de Pau ( 1 star Michelin ) focused more on the ground, resulting in a true delight for the senses.
Far from merely talking about your cooking and your recipes, never ceased Olleros tell us about your commitment to the product, its direct work with producers, always stressing that they were-the producers- those who pushed for innovation , the discovery of new textures.
And to prove that their relationship with the producers was real, that it was not just talk, Javier Olleros imparted his workshop with Adelina Padin, one of the providers with which it is firmly attached. Potters got infect your spirit, that essence that seeks to dignify abused trades, like the fisherman or farmer. And no doubt that continuous contact with anyone who grows, raises or fishing, it is essential to develop dishes that have unique flavors and encourage us to continue to discover …
A touch of Eastern influence in the wines which accompanied the dishes, dashi in the case of Octopus with chives and dish Clams fine sea lettuce and pickled onions was escorted by mussel broth.
Surprising we proved the approach of its turbot roesmoked in branch with lemon and almond bread …
But Javier Olleros kitchen is without the slightest of doubts spectacular Padín Adelina intervention was-pun-exquisite.
A beguiling got all this love for the land, that love the product, even half seriously, half-jokingly commented that homeopathy practiced with your plants.
With the illusion of producers and chefs like Olleros Adelina, we recognize that the future of Galician cuisine is more than promising …
In closing, I leave you a video in which you can enjoy live Adelina words.