Presentation
A cuisine of short cycles
A reflection on his own interpretation and transformation of a restaurant deeply rooted in long-lasting values.
Naturalness, consistency, seasonality and controlling raw materials and their waste are part of Culler de Pau’s identity. Values upon which Javier Olleros has based his cooking together with an understanding of his surroundings of which he is very mindful.
The chef will tell us about the process that has steered the restaurant to the concept he applies today, and the important role that creating his own vegetable garden has had. A vegetable garden where produce is grown mindfully, where they also saw a need to include composting in order to be responsible and maintain the natural cycle of life.
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