Ep 21 / Chatting with Javi and Amaranta, from Culler de Pau, about Gastronomy
We traveled to Reboredo (O Grove) to speak with the alma mater of Culler de Pau about the more human side of gastronomy, the bond with the land and the importance of sharing to grow.
This is the first episode of Chatting with Zubi that we recorded hundreds of kilometers from Zurbano 22. The excuse couldn't be better: we can say that, literally, we went into the kitchen of Culler de Pau to chat with its creators, Javi and Amaranta , about what are undoubtedly our favorite topics: food, Galicia and Galician food.
The kitchen of Culler de Pau It leaves you speechless. It is as if all the elements that make up the landscape of the Ría de Arosa came together on a table. The privileged environment in which it is located shapes the entire experience, and is reflected in a cuisine that reflects its commitment to the land and the sea, but also to people. Culler de Pau is, above all, a large family that moves at its own pace, which marks respect for an environment that allows it to be what it is.
This is a podcast with two voices, with perspectives on gastronomy that are sometimes diverse but always complementary. Amaranta tells us how her evolution has been since she first faced a room she didn't know and how she brings Culler de Pau's rational touch. Javi (who until this moment didn't even know what a podcast was) talks to us about naturalness, authenticity and how to take risks to go further. They tell us what has been the best and the worst of their ten years of experience, how they deal with awards and recognition and how to reconcile when your business is much more than a business.
And, as it could not be otherwise, the shadow of Ferrán Adriá hovers again over “Chatting with Zubi” and we are seriously considering that we should invite him, what do you think?
We hope you like it and it transports you for a moment to the landscape of the Ría de Arosa that can be seen through Culler's window and that, as Amaranta says, could perfectly be a Zubi.
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