Contemporary cusine of Jordi Cruz
Jordi Cruz is one of the most important names in Spanish avant-garde cuisine. The chef who received his first Michelin star when he was just 24-year-old, was the youngest Spanish figure to achieve this honor. Cruz, who stepped into the professional kitchen at Estany Clar at the age of 14, said that being a chef was his only plan from the age of 7.
Cruz sums up his motto in the kitchen: “Cook simple dishes with logic and care, prepare the appropriate portions, for guest the enjoy every one of the courses in the menu with the same enthusiasm.” His first book, ‘Cocina con Lógica’, was based on what he learned from one of his best teachers, George Praulus, in France.
In the mid-2012, Jordi Cruz presented an interesting project for food lovers in Barcelona, aiming to strengthen further the city’s gastronomic map: ‘10’s-Ten’s Tapas Bar. The place, opened in partnership with the family who owned Hotel Abac as well. It is a temple for signature tapas and they serve ten fixed or basic tapas and new products that change every week. Basic tapas, patatas bravas (spicy potato) or Andalusian style squid; The weekly tapas are prepared with the adaptations of popular dishes from Ábac gibis cuisine such as fig cherries, ceviche or foie gras.