Panchino filled with
beluga caviar - @Francesc Guillamet
what you make,” Chef Xatruch explained. “For example, if you have tuna, you can use it in a Japanese restaurant for sushi, a dish in a traditional restaurant as well as an avant-garde restaurant. But if the quality is not good, the sushi’s not going to be good, (the product from) the traditional and avant-garde restaurants will not be good either. ” “Also understanding the ingredients give you an opportunity to make things that are different. Growing up with vegetables like I did and fish like Mateu did, we know the products so we can choose the best ones.”
As much as making new things drive the three partners, striving to be better every day is another philosophy they share. When the three chefs started Compartir, they did not have any excess money. So, they had to do everything including painting and cleaning in addition
Not to mention that knowledge allows Disfrutar to use great ingredients in a creative way. Case in point, the young almond dish which had a curious jelly- like texture was completely natural without any manual process required to create the amazing mouthfeel.
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