Almond Cottage Cheese, Wild Honey and Virgin Olive Oil
Kiko Moya’s cuisine is about to make a new qualitative leap forward. To do so, the chef just needs to define a culinary personality –he is doing well, because his constructions have already their own stamp and differ from the rest for not drawing their inspiration from the concepts and techniques that are in the limelight. The day his proposals set trends, they will gain even more in value, because they really brim with nobility, erudition, originality and good taste, both palatal and aesthetic.
The following creation is a good example of the actual situation of the chef’s practice. A minimalist, ingenious and peaceful creation which formally and gustatively reinvents historic flavours that are deeply rooted in Mediterranean culture. The dish is a creamy ball of cow cottage cheese exuberantly perfumed with fresh almond, pertinently melting and peculiar, that is lain onto a pool of extra virgin olive oil and enhanced with contrasts of fresh almond slices, honey hints, together with thyme and lavender flowers.