He directs, together with Oriol Castro and Mateu Casañas, Enjoy, one of the most innovative restaurants in the world

He directs, together with Oriol Castro and Mateu Casañas, Enjoy, one of the most innovative restaurants in the world

Oriol Castro (on the left) and Eduardo Xatruch / Photo: Gonzalo Pérez

He directs, together with Oriol Castro and Mateu Casañas, Enjoy, one of the most innovative restaurants in the world.

Eduardo Xatruch, Oriol Castro and Mateu Casañas (who was unable to attend Madrid Fusión) run Enjoy, one of the most innovative restaurants in the world and one of the most talked about in gastronomic circles. The chefs met at elBulli, since they were Adrià’s chefs. Four years ago they opened Enjoy in Barcelona (in 2012, Share in Cadaqués), a space that they have already placed in 18th place in the controversial 50 Best ranking. The reason? They open new culinary paths. We talked to him before starting the presentation.

–Tell me, what will be the essence of your speech?

–Show how we understand creativity through the product and the technique. How, in a natural way, we are able to turn a raw material around, giving great importance to natural flavors and textures. How, at the same time, they combine with the new techniques.

–You are one of the few chefs who open new culinary paths. What do they have in their hands?

–A fresh Iberian ham cheese that we make using a method that allows us to create it from whatever we want. It is a texture between a cheese and fresh tofu. Later, we will show how to make a fried tuna marrow with Iberian ham and a puff pastry without flour to which we add sobrassada.

–How much time do you spend to innovate?

-We already have two people who are dedicated solely to creativity. In addition, we constantly test throughout the day, except during the service.

-That is to say, that the three enter at nine in the morning and leave the restaurant after the one at night.

-We take advantage of the time. We have made a major change to the calendar and are now closed on weekends.

–It is a trend among great chefs.

–On Mondays we fill up and we can afford it. If the day comes when things start to slow down, we will have to reopen on weekends. We try to find the formula for the team to be happy.

-Define your kitchen.

–You can see that my dishes are technically complex, but, in the end, if there is a shrimp, you taste it. We put technique at the service of flavor and product. Luckily, we have devised new techniques such as Chinese bread stuffed with caviar and multi-spherification, and that is what makes us excited.

– Do you mind being copied?

-No, if they do it well.

–How many dishes do you create throughout the year?

-We registered them in some catalogues. From January to November we write down the dishes we make before closing the catalog with the best ones and another one with the ones we have discarded. We make between 70 and 80 good ones a year and about 100 that we discard.

Do you always invent new techniques?

-The pressure is on us. After four years, we could be quite a while without designing recipes and people would come and eat differently, but if you don’t set yourself goals, you rest on your laurels and lose the thread.

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