Arcadi Espada: "Gastronomic cultures only survive in the infectious places where pangolin is eaten"

• Gastronomers I Víctor de la Serna: "I admire my skinny colleagues. It doesn't turn out so well for me"

• Gastrónomos II Mr. Espeto: "I don't like clone menus that mix ceviche, croquettes ..."

• Gastronomers III Eric Vernacci: "Marrow and sardines are undervalued"

• Gastrónomos IV Julia Pérez Lozano: "Now they put the pigeon on you even for breakfast"

Arcadi Espada is not afraid of the term

like the rest of the interviewees in this series. It is a concept that has spread on social networks and is used by those who consider that they have a minimum chair to talk about cooking. Espada affirms that he does not know how to eat on social networks but

For example, in places like El Bulli, where he had the pleasure of going several times before it closed, and thus testing the synthesis between cuisine and science that defined Adrià.

Do you define yourself as a food critic, restaurant customer, foodie ...? What do you think of the term

?

, I like it. He's nice. Does one get tired of being a

? Yes, sometimes you have to listen to what some government woman says. Get plenty of rest. And so you then return full of reason and beauty. What is your favorite summer dish? The ajoblanco. What politician would you invite to take it? Boris Johnson. And what famous person? Pepa Flores. Where? Have you repeated it more times and you don't mind doing it again? I eat at Nairod, Coure and Gresca, in Barcelona and at La Buena Vida, Taberna Verdejo and Joselito's in Madrid. And eating in these top places is never to repeat. Where have you not been able to go yet and are you looking forward to doing so?

is too passionate a word. There are many places where I would like to eat. Noma, for example, what do you think of cooking shows like

?I dont know. I don't know what ingredient is overrated? And undervalued? The pigeon. Chickpeas. What drink is the most recurrent on your table? White wine. Do you get tired of recommending places to your friends and family? They don't get tired. How many times have they tried to bribe you to get a good review? Have they succeeded? Alfredo Fraile only wanted to bribe me and I still don't know if I did well. Is it true that it is conquered by the stomach? The conquerors were poor starving, I think. In fact, his case is paradigmatic: he conquers himself to eat. If he could only eat one dish for the rest of his life, what would it be? The eclectic stew that my mother used to make and that my sister makes now. Which one could I give up effortlessly? "Anyone who hurt me. Are there ecstasies or culinary orgasms? No." Food is a thing of love.Why do you have the image of a pedantic food critic? Donkeys often call people who make an effort pedantic. From 1 to 10 within your own requirement, how do you cook? 5. What ingredient do you always have on hand? Abbae de Queiles, an oil from Navarra. How do you manage to enjoy food and maintain a healthy weight? Working and walking. Have you found a roadside bar better than some famous restaurants? Hispania was both. Minimum requirements that You have to put together a restaurant for you to go. I am very demanding: that you eat well. Cooking is very difficult. What is the ratio of joys / disappointments? Of 50, one. Like the one from Media Markt: I'm not stupid ... Now everyone can be a food critic with the expansion of social networks? No idea how to eat on social networks.Do you prefer tradition or avant-garde in the kitchen? It depends on the mood, the people who accompany me and the purpose of the meeting. And what is at hand, of course. Do you travel based on the places where you can go to eat? Yes, of course. We'd be cool. Are you guided by Michelin stars? Only in France. In Spain, the Michelin does not exist.Which Spanish chef do you think best transmits the Spanish gastronomic culture outside our borders? And inside? Nor is it culture. Nor is it gastronomic. Nor is she Spanish. Not French, not Italian, not Japanese, etc. Food cultures only survive in the infectious places where pangolin is eaten.Sure. We'd be cool. Are you guided by Michelin stars? Only in France. In Spain, the Michelin does not exist.Which Spanish chef do you think best transmits the Spanish gastronomic culture outside our borders? And inside? Nor is it culture. Nor is it gastronomic. Nor is she Spanish. Not French, not Italian, not Japanese, etc. Food cultures only survive in the infectious places where pangolin is eaten.Sure. We'd be cool. Are you guided by Michelin stars? Only in France. In Spain, the Michelin does not exist.Which Spanish chef do you think best transmits the Spanish gastronomic culture outside our borders? And inside? Nor is it culture. Nor is it gastronomic. Nor is she Spanish. Not French, not Italian, not Japanese, etc. Food cultures only survive in the infectious places where pangolin is eaten.

According to the criteria of The Trust Project

Know more

• LOC

TelevisionMartin Czehmester: On the trail of José Luis Moreno's favorite man

Politics The vacation that Pedro Sánchez choked on

vacation Nostalgia for? TV?

summer: from the lies of? Blue summer?

to the heifers of the? Grand Prix?

See links of interest

• Last News

• Translator

• 2021 business calendar

• Home THE WORLD TODAY

• Girona - Sporting de Gijón

• Stage 20 of LaVuelta, live: Sanxenxo - Mos.

  Herville Castro

• Eibar - Leganes

• FC Cartagena - Real Sociedad B

• Tenerife - Ponferradina