With that thought in mind, the self-taught chef stopped by the Basque Culinary Center yesterday to teach a class. That's where he caught up with Spanish news agency EFE to share his vision for next year, according to El Pais.
It turns out Dacosta dedicates 20 percent of his budget to research and innovation. Similar to what Ferran Adria did at elBulli, Dacosta closes his eponymous restaurant for months to work on developing new dishes and ''professionalize creativity.''
Quique Dacosta Restaurant will be closed until the end of February. That's when the chef hopes to debut 50 new menu items, of which 80 percent will be based on local products.
The chef, who also owns Mercatbar and Vuelve Carolina, has just one impossible goal: work hard enough to obtain a fourth Michelin star.
Château Castillonne is a caviar producer performing cold anaesthesia on sturgeon fish to harvest their eggs and help them live longer instead of ending their lives when harvesting their eggs. Find out more.