Grupo Gastronómico Galicia

I have developed my kitchen with the idea that a cook can obtain the products of the commonness, finding my identity, across the elements of the pantry I use, considering its objective and subjective qualities and properties. I have left the raw materials normally used in the high kitchen to search for new contents and forms of expression of simple products, which I have included in my kitchen as creative elements: pork, sardine, boullons, considered till then of a second category, now they turn into fundamental elements of organisation of the dish, into its flavour and essence.[break]In an attempt to be honest to myself, I have incorporated in my kitchen elements of my infancy, of the kitchen of my mother and of my grandmother, of the landscape, of my environment, of the world in which I live. I cook them, and create new forms, textures and flavours which keep the echo of what they are, with clean and clear forms. In my kitchen the only motivation you have to seek is no other than the satisfaction which is caused by a sure and spontaneous execution, an unconcerned game expressed from a serene reflection.

Xose T. Cannas