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"Simple" à la minute cuisine by Benito Gómez
The Bardal chef explains the status of his cookery, a daily protein-filled mise en place cuisine. “I have a hard time with vegetables, but I'm getting there ...", he admitted.
bout to move Bardal to the mountains of Ronda, Benito Gómez was at Gastronomika on Wednesday to explain the restaurant's two-star cuisine: “simple; produce, stock and dressings”. Cuisine where everything seems simple, "mainly because I don't like recipes with a lot of ingredients", explained the Catalan, who worked at La Broche and Tragabuches, among others.
Gómez continued his confession: At Bardal, “a different restaurant, maybe because I opened it when I was 40 and had been running a bar, and the mise en place is a daily task. I love immediacy. For everything to be done in a day. Any recipes that involve a lot of work are discarded. I don't want anything that can't be done in a day", he insisted. His passion for immediacy also extended to the non-existence of defined menus or recipes. "Our cuisine is all about fine-tuning. We don't have any well defined recipes or menus, because the number of snacks is constantly changing". Restaurant fare where the most modern touch is a small sphere". Gómez in his purest state.
By way of an example, among other dishes, the Bardal chef produced lettuce heart; wood-roasted tender onion and Payoyo cheese; sea anemones ("They're fine for one day or two days. After day three I'm not so keen on them any more"), grilled with parsley butter; Málaga goat kidney cured in sea algae with a confit of lard, white goat butter and Périgord sauce, and a grated aubergine fricandó stew, Bardal's first 100% vegetable recipe ("I'm a protein chef, and I have a hard time with vegetables, but I'm getting there ...").
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