Pure cooking
In this maelstrom of high-flying cuisine in which we live today, of congresses, contests and consultancies, performances and staging, very occasionally one finds oneself chefs in love with their profession, artisans with no pretensions other than being one, professionals who find their happiness more between pots and stoves than in promotional events or traveling as Curro to the Caribbean. That's how it is Jordi Vila. and so it is alchemy .
Those who know him will allege that Alchemy is precisely in the headquarters of the Moritz Factory who welcomes him and takes care of his support. But it is enough to go up those stairs and cross the threshold of your door to realize that the tremendous freedom with which Vilá experiences cooking. And he does it in a beautiful space that has earned several design and architecture awards, among them the prestigious SBID in 2017.
Vilá's cuisine exceeds all expectations. And he does it based on product, honesty and talent. There are no costumes here. excellent product, among the best he has found in a 'haute cuisine' restaurant. Honesty in the treatment given to you, in the generosity of the service and in the apparent simplicity of preparations without folds. Y a tremendous talent to achieve brilliant and harmonic ensembles.
A kitchen without shouts or shrillness, slow and deep language. From that vantage point of his kitchen, which presides over the room, they serve succulent preparations such as the white sea urchin suquet, the leek tartlet, the red prawn head with caviar or a pâté en croûte that would make Curnonsky himself weep with delight.
For the memory will always remain his excellent woodcock with cabbage and black truffle or that roasted turbot with espardeñas, aubergines, pickled lemon and mollusc juice which is a plate of ten, balanced and full of nuances.
Vilá dances among his products. Noble raw materials that he cares for and pampers like very few do, no matter how much they proclaim it. And his schemes when cooking them seem relatively simple: the basic canons of great French cuisine -and, therefore, of his Catalan heiress- and that sense of good taste that impregnates those who love cooking and practice it with total sincerity.
A style far from the current canons and that flees from personal protagonism and sensationalism and aesthetics as a leitmotif on the plate. Pure cuisine.