‘I believe that my creations are well thought-out and balanced, with no ingredient left to chance’
Drawing inspiration from the northern Spanish region of Galicia, Matteo takes the ingredients from the traditional pulpo à la Gallega and elevates them to a new level altogether.
Y MULTIPLYING the ingredients, using different cooking techniques, different textures and a different plating, I decided to take the humble Spanish octopus dish, pulpo à la Gallega, and transform it into an elegant medley of colour and flavour; a feast for the eyes as well as the stomach.
The central ingredient, the octopus, caught in the Mediterranean Sea, appears here in various forms: a carpaccio and a mousse, while the baby octopus is smoked. In keeping with the traditional Galician dish, it is enhanced by the potato, but once again it is multiplied. Here, there is a potato foam, mashed potato, potato chips and French fries.
Maintaining that touch of tradition, a vinaigrette of pimentón de la Vera, the artisanal Spanish smoked paprika, brings the whole dish together. I believe that my creations are well thought-out and balanced, with no ingredient left to chance. This dish is no different, and it is completed by a golden caviar of olive oil.
In my own interpretation of Galicia’s signature dish, despite reaching new levels in terms of technique and presentation, the essence remains. At the end, when you eat it, you feel exactly the same way as if you were in a tapas bar in Spain. But it’s special, a new way to see it and eat it.
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