CHEF DIEGO GALLEGOS

BOOK SOLLO

SOLLO. THE RIVER CUISINE, DIEGO GALLEGOS

Diego Gallegos opens a new river with several tributaries that originates in the Sollo restaurant. Sturgeon, trout, eel, tilapia, salmon, barbel, black-bass and catfish. The meat of each one of them, the roe of their females, are the vehicles with which the chef seeks to channel his objectives. He includes among them a guest of honour: the crayfish, which is currently advancing along the tortuous path of disuse. The chef deals with them beyond the kitchen: he reads, nourishes himself with the wisdom of experts, researches. His is a commitment to knowledge in which the dish plays a dual role as both objective and ultimate consequence.



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