Dual cuisine, andaluisian roots and contemporary emotion
Palodú’s presentation offers a journey
through Andalusian cuisine from the personal and shared perspective of its
chefs, Cristina Cánovas and Diego Aguilar, who have spent more than a decade
building their own culinary language from Málaga. Their proposal is based on
absolute respect for traditional recipes, local produce, and time-honored
cooking techniques — stews, stocks, broths, slow cooking — reinterpreted with
contemporary sensitivity.
In this demonstration, Cristina and Diego will show how their concept of “dual
cuisine”, always created four hands at a time, translates into a culinary
language of balance, precision, and emotion. Through three representative
dishes from their tasting menu, they will share the creative processes and
imagination that define their cuisine: the transformation of Málaga’s popular
culinary memory into fine dining.
Dishes to be prepared during the presentation:
Ajoblanco and horse mackerel: an elegant and refreshing reinterpretation of an
Andalusian classic, where tradition and technique coexist in perfect harmony.
Butter brioche, beef tongue, and kefir tartare: a bite that reflects their
pursuit of texture and contrast, combining delicate pastry, deep flavors, and
subtle dairy notes.
Spring onion whey, roasted pepper, and codium tempura with egg yolk: a deeply
personal dish that evokes the flavors of their childhood by the sea,
reimagining the taste of Málaga’s beach bars from a contemporary perspective.
The showcooking will also be a journey to their roots: the Atarazanas Market,
seasonal produce, and their own vegetable garden in Campillos (Málaga), where
they grow many of the ingredients that define their cuisine. It is a cooking
style with an Andalusian soul, committed to proximity, seasonality, and the
genuine emotion of true flavor.
Palodú represents the maturity of a generation of chefs who understand
gastronomy as an act of identity, hospitality, and honesty. Their participation
in the Gastronomic Forum Barcelona will showcase how two young cooks have
elevated tradition into a contemporary and sensitive culinary experience,
recognized with a 2024 Repsol Sun and recommended by the MICHELIN Guide.
Palodú’s presentation offers a journey
through Andalusian cuisine from the personal and shared perspective of its
chefs, Cristina Cánovas and Diego Aguilar, who have spent more than a decade
building their own culinary language from Málaga. Their proposal is based on
absolute respect for traditional recipes, local produce, and time-honored
cooking techniques — stews, stocks, broths, slow cooking — reinterpreted with
contemporary sensitivity.
In this demonstration, Cristina and Diego will show how their concept of “dual
cuisine”, always created four hands at a time, translates into a culinary
language of balance, precision, and emotion. Through three representative
dishes from their tasting menu, they will share the creative processes and
imagination that define their cuisine: the transformation of Málaga’s popular
culinary memory into fine dining.
Dishes to be prepared during the presentation:
Ajoblanco and horse mackerel: an elegant and refreshing reinterpretation of an
Andalusian classic, where tradition and technique coexist in perfect harmony.
Butter brioche, beef tongue, and kefir tartare: a bite that reflects their
pursuit of texture and contrast, combining delicate pastry, deep flavors, and
subtle dairy notes.
Spring onion whey, roasted pepper, and codium tempura with egg yolk: a deeply
personal dish that evokes the flavors of their childhood by the sea,
reimagining the taste of Málaga’s beach bars from a contemporary perspective.
The showcooking will also be a journey to their roots: the Atarazanas Market,
seasonal produce, and their own vegetable garden in Campillos (Málaga), where
they grow many of the ingredients that define their cuisine. It is a cooking
style with an Andalusian soul, committed to proximity, seasonality, and the
genuine emotion of true flavor.
Palodú represents the maturity of a generation of chefs who understand
gastronomy as an act of identity, hospitality, and honesty. Their participation
in the Gastronomic Forum Barcelona will showcase how two young cooks have
elevated tradition into a contemporary and sensitive culinary experience,
recognized with a 2024 Repsol Sun and recommended by the MICHELIN Guide.
