Thank you again, Benny.
Glad that Jose Carlos Garcia has his Michelin star back. Losing it was a sour experience for him. Now Malaga and this special cook can hang a new star on Malaga skies.
Everything, I repeat, everything you post is interesting. From gastronomic feasts to convent sweets. From Marbella Chinese stunning restaurants to excellent menus of the day. Everything helps the travellers to choose. As a traveller -although my budget is not sometimes as big as I wanted it to be- I really want to know as much as possible. And you, through your posts, make it easy.
Thank you very much.
More info on Spanish Michelin stars:
Hmmm, I wonder what prices he charges and how many staff.
It's interesting what impact Spanish cuisine and food culture has had on modern chefs, started with Adria but now moved to an acceptance that Spain has great produce and great food- great wine too!. Many world standard Michelin chefs nod to Spain and spend time there enjoying the food culture, perhaps the most influential is Joel Robuchon, he lives part-time in Spain and get's some of his counter-dining and more social restaurant ideas from tapas bars he frequents and loves when not working.
I mention this as things are changing in Paris, some of the most talented young chefs almost rebelling against the Michelin culture and moving towards cooking everything themselves singularly in informal casual restaurants, lower cost yet producing fine food and fun. It's a winning formula and not one Malaga chefs should ignore, instead of chasing Michelin stars look at what's happening in France, even the French culinary establishment has had to accept that Spain is giving them a run for their money, from Michelin stars in San Sebastian to casual places in Paris where the chefs are now looking to Spain for inspiration - who'd have thought that 20-years ago - it's become trendy.
Aways a place for Michelin but Spanish cities are attracting foodies and it's because they offer something different to classic France - Paris can see this, I hope the local chefs in Malaga and Spain country wide can sieze the day, keep their identity and be proud as city breaks for foodies will continue to buck the tourism slump. I'd expect to see some more casual fine dining places opening in Malaga next year.
StooferEdited: 8:12 am, December 03, 2012
The restaurant is expensive, like all other Michelin restaurants. It is not for everyone. However we have many visitors who have money and want to eat at Michelin restaurants.
Here are the reviews of the restaurant. It already has 24 reviews.
Hi Benny, Yep, I understand.
My point was, Spaniards be proud of local independent 'fine dining', it's something many young French chefs now aspire to and they have a different set of ambitions to collecting Michelin stars. Local good chefs can do well in Malaga by following their heritage.
If you are interested in Michelin and latests food trends, check out what's happening in Paris, things are changing and many are looking to Spain for inspiration. I find it interesting anyway, how far Spains reputation and image has come in such a relatively short time.
In an ideal world, a good gastronomy should be known for its own excellence and merits.
But, down to earth and the real world, the more Michelin stars you have (or the better you are on listings, gastronomic webs, etc) the more prestigious you are.
I've not disputed that, Ati, there will always be a place for MIchelin, you miss my message totally. ;-)
I know many in the leisure industry through work (including restauranteurs) and I see what's going on in London and Paris high-end dining. I've just said look closely at what's happening in Paris today and you'll see change is afoot - some well respected chefs saying that to qualify for Michelin accreditations the food is becoming too refined and losing identity, they want to get back to basics but with flare and quality. Also that informal places are doing better, less staff, making more money, 'high'end' food from great chefs is starting to become available in informal smaller restaurants where one quality chef does all the cooking as he wants, this is far removed from Michelin requirements and appears to becoming more fashionable.
This thread was regarding a Spanish chef gaining his Michelin star in Malaga, something French chefs used to be especially noted for, yet now in Paris a new breed of young French chefs are deliberately turning their back on Michelin, they are taking inspiration from Spain, perhaps even from Chefs like Garcia. I think that's ironic, maybe young Spanish chefs should take note.
Not disputing, sweetie. Just adding more ideas.
You missed my point, too.
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