Quique Dacosta has been one of the skyrocketing new generation leaders of traditional Spanish vanguard signature cuisine in the past few years and at the age of 37, he has been experimenting and researching for example, the uses of aloe vera plants in their embryonic stage. He didn’t know if aloe vera was even edible at that point during it’s development when he began his trials. However, he had known of it’s emulsifying properties. He told me, it was simply a process of trial and error until he managed to create the delectably edible. His investigative spirit has earned him global recognition, a host of awards and two well earned Michelin stars.
He totally understands that Spain’s current status is not due to chance. He is part of the 4th generation of Spanish chefs who embrace and expound gratitude for those who came before them. Being at the very pinnacle of the vanguard epicurean movement, he continues breaking free, without boundaries, and his design aesthetics are all a part of Dacosta’s impeccably flawless creations, including his re-engineering and transformation of the live sensations and aromas of surf and turf, utilizing the most cutting edge, marvelous products on the market to do so.
Face to Face at El Poblet
- Mar: Firstly, how would you describe your cuisine?
- Quique: Vanguard Spanish cooking.
- Mar: The economic crisis and El Poblet?
- Quique: I believe it is somewhat complicated for my team, my clients and I was born during a recessive economy so I have had to be more prudent. Nevertheless, we shall overcome this.
- Mar: Define your palate.
- Quique: I do not have a favourite dish or preferred flavour. I like just about all.
- Mar: Can you tell us about your star ingredients?
- Quique: To name a few: marine algaes, sea lettuces, almonds, Valencian oranges, embryonic vegetables, tuna belly, sea urchins, Dénia red prawns and the Diabetic Green Sugar plant.
- Mar: What motivated your culinary career?
- Quique: By accident actually. I arrived in Dénia from Jarandilla de La Vera to spend a summer vacation when I was 14. I was terribly bored and didn’t know anybody. I decided to get a part time job at the local pizzeria. This had been my first contact with a restaurant. It was not exactly a culinary position, however, it sparked the flames of culinary interest.
- Mar: Tell us about your latest bill of fare.
- Quique: The idea was initially very clear and quintessential. I have reconstructed Montgó Nature Reserve and the shore, that is to transform the live sensations and the aromas utilising marvelous culinary products and state of the art kitchen equipment.
The Latest Taster’s Carte
- Snack, crackle & crisp toast snacks: Reggiano Parmesano, Black olive, Walnut, Greek Phyllo and Dried Fruits
- Trufa blanca de Montgó: White truffles filled with parmesano, fresh goat cheese & blended with white truffles and sprinkled with 5 wild mushroom dust
- La Bruma: Steamed snow peas, baby lima beans, embryonic stage sweet peas, aromatic herbs, pinenuts and sprouts in a garden steamed
- Moshi: Cockles, langoustines and pansies in broth.
- Impresionismo La Roca: Fresh oysters and baby squid in gel
- Expresionismo rojo: Inspired by painter Mark Rotho, red mullet with saffron
- Dessert 1: Budding cherries with crumbs of pastry
- Dessert 2: Green melon, cantaloupe, dried fruits and mandarin smear
Additionally, there were 5 white wines that paired perfectly. “Our point of view? It was a magical experience in every aspect.”
CHEF QUIQUE DACOSTA
Restaurant El Poblet
Centre Les Marines
Reservations: 96. 557. 4179
Website:Restaurant El Poblet
Email: Restaurant and Reservations