World chefs: Paco Roncero's take on molecular gastronomy

Tue Jun 19, 2012 10:55am EDT
 
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By Cathy Yang

HONG KONG, June 19, Reuters - Spanish chef Paco Roncero's new restaurant in Hong Kong now has to prove to the city's discerning diners that his "nouvelle cuisine" is by no means pretentious.

The two Michelin-starred chef, who gained recognition as Chef Ferran Adria's most famous disciple, opened VIEW 62 on June 15th, a revolving restaurant at the 62nd floor of Hopewell Centre in Hong Kong.

Roncero spoke to Reuters about his passion and taking risks in creating new dishes, and convincing his diners to discover "nouvelle cuisine" - his name for his own version of European cuisine.

Q: How has Ferran Adria influenced you and where have you gone beyond Adria?

A: "Ferran Adria provided me with an insight into molecular, innovative cuisine. He helped me view food as a new form and not just as an object. I have taken those skills and through progression and experimentation, I have reached a totally new space in cooking which I refer to as Nouvelle Cuisine."

Q: You're really interested in olive oil - why?

A: "There is nothing better in this world than pure, delicious Spanish olive oil. Through experimentation I have also realized the many ways in which I can modify olive oil to make it into a new and different product altogether. For example, through freezing and extracting the fat, I am able to produce a healthy butter form of olive oil. Not only is olive oil so much healthier than butter, the taste is exquisite. This means the options are endless - as is the flavor."

Q: How far can the limits of using olive oil be stretched?   Continued...

 
Dessert Chocolate Coulant Nitro by Spanish chef Paco Roncero is seen in this undated handout photo. Roncero, the two Michelin-starred chef who gained recognition as Chef Ferran Adria's most famous disciple, on June 15, 2012 opened VIEW 62, a revolving restaurant at the 62nd floor of Hopewell Centre in Hong Kong. Roncero spoke to Reuters about his passion and taking risks in creating new dishes, and convincing his diners to discover "nouvelle cuisine" - his name for his own version of European cuisine. REUTERS/VIEW 62/Handout