<\/p>\n<\/div><\/div><\/div><\/div><\/div> <\/span><\/p>\n Born in Madrid in 1969, Paco Roncero is an avant-garde chef whose technical mastery and love of olive oil has won him two Michelin Stars and three Repsol Suns as well as the 2006 national gastronomy award. In Ibiza, his tapas selection at Hotel Hard Rock\u2019s Estado Puro competes with Sublimotion, the world\u2019s most expensive restaurant.<\/p>\n As a runner: How do we escape in Spain a third round of general elections? How far can a runner go on rice, chicken and tuna? How much do you have to stop eating to get to Men\u2019s Health? Why a menu for \u20ac1,650 and not recipes for getting out of the crisis? Does virtual reality help to lose weight? So much of a fan as to get expelled on TV. Have you ever really expelled anyone from a kitchen? What diet to follow to reach 112 kilos? How much do the Michelin Stars shine? Can they dazzle the chef? Do you think the culinary bubble is going to explode? How many chefs are making fun of us? What is your freakiest creation? How the devil did you come up with that? What three foodstuffs would you take to a desert island, and why? Why is olive oil so valuable and the harvester so cheap? As a chef to monarchy, what is it like to eat like a king? Give me an original recipe that you can make in the time it takes to read this interview. \n\t\t
\n<\/em>I\u2018m a long-distance runner, so slowly but at a steady pace with your pulse under control and the consistency to add a little common sense.<\/p>\n
\n<\/em>They\u2018re sure to reach the finishing line, but they could also do a lap to break the monotony; that much-needed spark that helps to break routine.<\/p>\n
\n<\/em>It\u2019s a sacrifice; not to stop eating but rather eating what\u2019s right and working out a lot.<\/p>\n
\n<\/em>Why exclude anything? They are both compatible and there\u2019s a public for them.\u00a0Of course, in the right measure, we do hundreds of inexpensive recipes as opposed to a Sublimotion that\u2019s for 12 people.<\/p>\n
\n<\/em>Losing weight is simply burning more calories than you take in.<\/p>\n
\n<\/em>No, and much less whilst serving. I have the great good luck to possess a really marvellous team.<\/p>\n
\n<\/em>More than a diet, really not taking care of oneself. In my case, it was to stop thinking about me and get up every day with my mind on the job and the customers.<\/p>\n
\n<\/em>They really shine, it\u2019s an honour. If we were counting the calories, we\u2019d be fat. They can dazzle you and that\u2019s why you have got to keep your feet on the ground and work every day to make the main goal keeping our customers happy. If the awards arrive afterwards, so much the better.<\/p>\n
\n<\/em>I don\u2019t think there is a bubble as such. But there is a great deal of media attention that will of course decrease, but we will keep working in our restaurants.<\/p>\n
\n<\/em>I\u2019d say none.<\/p>\n
\n<\/em>Olive oil paella in which the grains of rice are grains of olive oil.<\/p>\n
\n<\/em>Working with extra virgin olive oil as the main ingredient in dishes and not only as a seasoning.<\/p>\n
\n<\/em>Extra virgin olive oil, salt and I\u2019ll look for the third one there…<\/p>\n
\n<\/em>It\u2019s a unique product for the kitchen.<\/p>\n
\n<\/em>Very tasty, healthy food based on excellent raw ingredients.<\/p>\n
\n<\/em>Toast on which you spread a good piece of tomato, add a nice anchovy to it, a few drops of Cavernet Sauvignon vinegar, some basil leaves, black olive tapenade and a good splash of extra virgin olive oil. I don\u2019t know if it\u2019s original, but it\u2019s delicious.<\/p>\n<\/div><\/div><\/div>