The flavor of traditional Andalusian food, prepared with a contemporary vision, will be the protagonist of the official gala dinner of the informal European Council that will be held today, Thursday at the Alhambra in Granada and will be offered by the Córdoban chef Paco Morales.
With two Michelin stars on his jacket and the aspiration of achieving the third next year in Barcelona, ??Paco Morales is perhaps today the greatest expert in Andalusian cuisine after navigating years of preparation through old recipe books to offer a menu very similar to the one he It was tasted during the Caliphate and Nasrid times.
This was confirmed last June by those attending the gala dinner of the Aqaba process that was held in Córdoba under the presidency of the kings of Spain and Jordan, Felipe VI and Abdullah II, respectively, which was held in such a heritage setting. like that of the Alcázar of the Christian Monarchs in the capital of Cordoba.
On this occasion it will be another more impressive fortress, if possible, like the Alhambra in Granada, that will host this dinner, of which no details have been given, but which will not miss a famous dish from the kitchen of Paco Morales’s Noor restaurant in Córdoba.
Specifically, “karim”, an almond or pistachio cream that the chef himself considers to be the precursor of Cordoban salmorejo before the arrival of tomatoes from America.
This has been stated by Paco Morales’ restaurant, which indicates that nearly 80 people will work exhaustively to successfully complete a service that for the Córdoban chef is a “dream” that becomes a reality, cooking traditional Andalusian dishes between the walls of the Alhambra in Granada.
One more milestone in the career of this Córdoba chef, born in 1981, who has worked alongside some of the best in the world, such as Ferran Adrià or Andoni Luis Aduriz.
Paco Morales opened his restaurant Noor, light in Arabic, in 2016 in Córdoba, from where he shows his creations that fuse Muslim and Arab cuisine and that the main leaders from all over Europe will now know first-hand.
