Over nearly three hours, Dani was explaining the different techniques used to perform each of the dishes, without leaving a single detail, giving to each his respective substitute to use at home, where the nitrogens, empty, pacojets and others (even though many who would love to have them), do not usually exist.

The contents were Cold Soups, which are not the same to see them in a cookbook, as the most original and delicious that you can imagine: Ajoblanco Malagueño with peach and ice-blended wine red (sublime), Creamy Gazpacho mussels and tarragon (delicious and that that my tarragon.), Gazpacho cherries with snow of fresh cheese and anchovies (a work of classical art of Chef) and Porra Antequerana with tomato, scallop and pickled vegetable Tartar (three-course Star michelin in one). In total 42 participants, many who had come from different parts of Andalusia, Barcelona and even from Holland expressly to attend classes of Dani. As proof of this, among others, is also part of Gastroartea more than interesting gastronomic group of Andalusia comprising more than twenty professionals making their food and care products.īut let's talk course that last took place Thursday, July 11. Is also a in love its land, its cuisine and its raw, always present doing homeland there where will and always has time and good face to answer doubts and questions that amateurs and professionals want to make you, the humility personified in success with an abusive youth. unstoppable with this new concept of restaurant. Last week open Deli Bar by Dani García at the airport of Malaga. to test, among other delights, their amazing shrimp, to omelettes to the New York Times echoes (in New York. Since the beginning of year open also with Spanish Brasserie concept, Chamomile in New York, where people make tail at Park Ave. Later came The Moraga (already disengaged) first, and Chamomile then in Malaga. In Tragabuches He obtained his first star Michelin, prelude to the reached perfection in Calima He has achieved two Michelin stars. year 1999.Īll this prelude of what this errant talent has gotten later. accompanied by a good Marqués de Vargas of the then, where for the first time I tried the cream of lentils with crispy ham, I think remember that green rice with prawns and cream served as a savory dish. Beyond that we went and enjoyed a memorable lunch. We decided to spend an entire day in Round (excursion I recommend no doubt), and to our ears had already reached the virtues of the restaurant. The first time I tried the kitchen Dani Garcia It was in the year 1999 in the restaurant Tragabuches round. Last Thursday I had the chance to live one of the most rewarding experiences of my relationship with the kitchen (I hope many more to come): I went to the first course in Calima, restaurant with two Michelin stars, of my admired Chef Dani Garcia.

'Do not promise when you're happy, don't respond when you're angry, and not decide when you are sad'

Dani garcia delibar malaga airport