El Poblet

Quique Dacosta remains loyal to his style: architectural, landscapist, sophisticated, technophilic, spectacular... That is the culinary personality that has brought him so much of the fame that he currently enjoys. He remains loyal to the raw product, always superb, the oysters, prawns, foie gras, rice… artistically employing these ingredients every step of the way. Perhaps there was less marine robustness, but then there were the coral (urchins, crab, various types of roe from different shellfish and fish, spheres and crispy codium), performing an extension of his dishes ‘la roca’ and ‘iceberg’, formulas that have left their mark on history. These dishes, as well as the Senia rice with smoked eel and cherries, the wood-fired foie gras, the parmesan cream with its veil of six different types of basil, the foie gras cuba libre, the Denia prawn, the mist, the lively forest, the white truffle, etc… colossal dishes that take us on a journey to another gastronomic galaxy. A work of transcendental, universal importance.
This year there have been many brilliant creations, although not the genius that we had grown accustomed to in past seasons. Perhaps the reason is that he has not sufficiently changed his methods of conduct. There are variations on the themes of some of the marvelous experiences already had, but already having lived them they fail to make such an impact. As we all know, in cuisine just like everything else, it is extremely difficult to break with the masterful lines that have marked a glorious trajectory. Nonetheless, renovation is necessary: one must always be developing new sequences. The techno-baroque style that personifies Quique like no other can only function in absolutes and perfection. Perpetuating creativity and virtuosity at such a level is impossible, year after year. Is it necessary to change the cycle? Yes, except for when the countercurrent (values are changing, after all) maintains its brilliance as a permanent world standard. This is a message that extends to many of the most famous chefs worldwide. Quique, who is gifted like almost no one else, must choose, or perhaps at least alternate.
The Iberian oyster with cured ham juices and baby squid, the tuna belly with seaweed, sprouts, marine jelly… the tomato tripe and the black monkfish celebrate the magnanimity of this artist.