My Tips from Spain for Elevating LaBouffe Without Weighing It Down
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In LaBouffe, I always come back to the same simple idea: I’m not trying to pile things onto the plate; I’m trying to give it dimension. That’s where my tips really come into their own, especially when I cook Spanish-style, because Spain has taught me to do a lot with little, but to do it right. When I think of Barcelona by the sea, I think of that very vibrant way of letting garlic, parsley, smoked paprika, saffron and rosemary speak for themselves, without masking the ingredient. I often gently cook a sofrito with onion, tomato, olive oil and a hint of garlic; for me, it is the most reliable base for building flavour without heaviness. Then I season with care: a little pimentón for depth, bay leaf to round things out, thyme or oregano to evoke the scrubland, and I always keep in mind that balance matters just as much as intensity. Because I believe in encounters that do you good, I cook in much the same way: I leave room for each flavour, rather than making them jostle for space.
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Where: Espagne