Interview

Catalonia’s culinary identity is shaped by a profound respect for tradition, an openness to the world, and chefs who reinterpret heritage with precision and personality. Within this dynamic landscape, JRE-chefs stand out for their commitment to regional roots while embracing contemporary influences. In this interview, Víctor Torres Muñoz shares how his journey through some of Europe’s most renowned kitchens led him back to Catalan tradition, where memory, technique, and balance define his approach at Restaurant Quirat in Barcelona.

Víctor Torres Muñoz: Tradition, Discipline, and Culinary Balance

With experience in some of Europe’s most respected kitchens and a strong foundation in Catalan cuisine, Víctor Torres Muñoz brings clarity and purpose to his work at Restaurant Quirat in Barcelona. His approach is rooted in heritage, shaped by international learning, and driven by a belief in consistency and balance. At Quirat, he focuses on honouring tradition while presenting it through a contemporary lens, offering a cuisine that is both personal and deeply connected to place.

Recipe

Chef Coco Montes of Pabú shares a salad that reflects his refined, product focused approach to contemporary cuisine. Built around carefully selected ingredients and precise preparation, the dish highlights how simplicity, when treated with technique and intention, can result in a composition that feels both sophisticated and accessible.

A Study in Contrast and Texture

At the heart of the dish is red endive, whose gentle bitterness sets the tone for a layered interplay of flavours. Crisp green apple and citrus bring freshness, while a silky walnut and Mozzarella di Bufala sauce adds richness and depth. A walnut praline introduces subtle caramel notes and texture, and aromatic accents of orange blossom water and Timut pepper provide lift. The result is a composed salad that moves between freshness and creaminess, tension and harmony, delivering clarity in every bite.