“A tradition-based sauce, pour opposing and unique flavors, add a tablespoon of intense nuances, a pinch of talent and a spring of innovation. Add a mixture of disconcerting textures and sprinkle it with thrill.”
Dani Garcia's cuisine is based on contrasts, but at the same time he rescues traditional flavors of Andalusian cooking.
The contrasts in his traditional recipes play with textures, contrasting flavors and the opposition of hot and cold.
Without a doubt, we find ourselves before a culinary brilliance that knows how to combine tradition with the most disconcerting avant-garde techniques, going against what is established.