Signature cuisine for today
Rene Redzepi from Copenhagen's Noma restaurant, who was voted the world's top chef in 2010, comments that olive oil and tomato have no place in his kitchen. But let's not throw up our hands in dismay. The reason he says this is because (unfortunately for him) neither of these ingredients is typical in Denmark and he is an advocate of totally autochthonous cuisine.
Murcia's chefs have a wealth of products at their fingertips, with which they can create infinite possibilities. Because creativity comes about when a product passes through the hands of a visionary with one eye on the past. Because not losing sight of the past shows us which way to head and how far we can go. Imagining that we can reach infinity and far beyond with flavoursome cuisine that is firmly rooted in our fertile land, which we want to continue growing and sharing all its many hues and nuances.
How lucky we are to have fields, sea and mountains. And how lucky to have chefs who have technicolour dreams about a future filled with flavour.
Infinite flavours that speak volumes about the land they come from.
