{"id":4066,"date":"2018-08-01T12:07:00","date_gmt":"2018-08-01T10:07:00","guid":{"rendered":"http:\/\/gastroygourmet.com\/?p=4066"},"modified":"2026-09-20T12:28:03","modified_gmt":"2026-09-20T10:28:03","slug":"y-nos-dieron-las-trece-con-manuel-dominguez-lua","status":"publish","type":"post","link":"https:\/\/gastroygourmet.com\/?p=4066","title":{"rendered":"Y NOS DIERON LAS TRECE CON MANUEL DOM\u00cdNGUEZ (L\u00daA)"},"content":{"rendered":"

<\/p>\n

\nPoseedor de una
\nestrella Michelin desde 2016, Manuel Dom\u00ednguez es el representante de la alta
\ncocina gallega en Madrid. Platos sencillos, cocina honesta y ejecuciones
\nperfectas son sus se\u00f1as de identidad. Hoy responde a nuestro cuestionario<\/b><\/span><\/div>\n
\n
<\/span><\/div>\n
\n<\/div>\n
\n<\/a><\/span><\/u><\/b><\/div>\n

<\/p>\n

\n
<\/b><\/span><\/div>\n
\n
<\/b><\/span><\/div>\n
\n1.- \u00bfC\u00f3mo define su tipo de
\ncocina?  <\/span>\u00bfQu\u00e9 tipo de influencias tiene?<\/b><\/span><\/div>\n
\nLa m\u00eda es una cocina tradicional del siglo XXI. Influencias creo que
\ntengo todas las del mundo.<\/i><\/span><\/div>\n
\n
<\/b><\/i><\/span><\/div>\n
\n2.- \u00bfSus tres restaurantes
\nfavoritos y por qu\u00e9?<\/b><\/span><\/div>\n
\nDon Giovani por tener la mejor cocina italiana de Madrid<\/span><\/i><\/div>\n
\nLa Molinera porque hacen el mejor cocido de Galicia.<\/span><\/i><\/div>\n
\nCoque por su constante crecimiento y progresi\u00f3n. <\/span><\/i><\/div>\n
\n
<\/span><\/i><\/div>\n
\n3.- \u00bfQu\u00e9 cocineros o chefs han
\ninfluido en su cocina?<\/b><\/span><\/div>\n
\nNo podr\u00eda enumerarlos porque de cada uno saco lo que m\u00e1s y mejor se
\nadapta a mi personalidad y a mi forma de entender la cocina. <\/span><\/i><\/div>\n
\n
<\/span><\/i><\/div>\n
\n4.- Dedic\u00e1ndose a este sabroso
\nmundo, \u00bfhay alg\u00fan ingrediente o plato que no le guste?<\/b><\/span><\/div>\n
\nSi, los insectos.<\/span><\/i><\/div>\n
\n
<\/span><\/i><\/div>\n
\n5.- \u00bfQu\u00e9 es lo m\u00e1s ex\u00f3tico que ha
\ncomido nunca?<\/b><\/span><\/div>\n
\nGusanos.<\/span><\/i><\/div>\n
\n
<\/span><\/i><\/div>\n
\n6.- En una isla desierta (en la
\ncual existiera la infraestructura necesaria para poder cocinar), \u00bfqu\u00e9 tres o
\ncuatro ingredientes considera imprescindibles para cocinar?<\/b><\/span><\/div>\n
\nAgua, sal y Aceite de Oliva.<\/span><\/i><\/div>\n
\n
<\/b><\/span><\/i><\/div>\n
\n7.- \u00bfQu\u00e9 cualidades aprecia en un
\nrestaurante cuando come fuera?<\/b><\/span><\/div>\n
\nLa amabilidad, el buen hacer y el respeto por el producto.<\/span><\/i><\/div>\n
\n
<\/b><\/span><\/i><\/div>\n
\n8.- \u00bfQu\u00e9 pa\u00eds le ha sorprendido
\nm\u00e1s por su gastronom\u00eda y por qu\u00e9?<\/b><\/span><\/div>\n
\nEspa\u00f1a por la multitud de opciones que ofrece.<\/span><\/i><\/div>\n
\n
<\/b><\/span><\/i><\/div>\n
\n9.- \u00bfCu\u00e1l es el grito de guerra
\nde un cocinero?<\/b><\/span><\/div>\n
\nNo lo se. Yo no tengo ninguno. <\/span><\/i><\/div>\n
\n
<\/span><\/i><\/div>\n
\n10.- \u00bfSu opini\u00f3n sobre los
\nprogramas de gastronom\u00eda en la TV? \u00bfSon positivos o negativos para el sector?
\n\u00bfSe transmite una imagen fiel de lo que es en realidad este mundo?<\/b><\/span><\/div>\n
\nLa televisi\u00f3n es espect\u00e1culo y se debe ver como tal. <\/span><\/i><\/div>\n
\n
<\/span><\/i><\/div>\n
\n11.- \u00bfCree que existe una
\n\u201cburbuja gastron\u00f3mica\u201d actualmente? \u00bfC\u00f3mo ve el futuro de la gastronom\u00eda
\nespa\u00f1ola?<\/b><\/span><\/div>\n
\nCreo que se abre mucho restaurante porque la gastronom\u00eda est\u00e1 de moda.
\nEl futuro lo veo incierto. Hoy no veo un restaurante que pueda aguantar veinte
\na\u00f1os abierto.<\/span><\/i><\/div>\n
\n
<\/span><\/i><\/div>\n
\n12.- Un consejo para los j\u00f3venes
\nque quieran dedicarse a esta profesi\u00f3n<\/b><\/span><\/div>\n
\nQue se lo piensen muy bien. Es una profesi\u00f3n muy bonita pero la tienes
\nque amar.<\/span><\/i><\/div>\n
\n
<\/b><\/span><\/i><\/div>\n
\n13.- \u00bfC\u00f3mo imagina su futuro
\nprofesional m\u00e1s pr\u00f3ximo?<\/b><\/span><\/div>\n
\nEspero seguir en L\u00faa durante una larga temporada pero no tengo ni idea
\nde lo que el futuro tiene preparado para m\u00ed. <\/span><\/i><\/div>\n
\n<\/div>\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Poseedor de una estrella Michelin desde 2016, Manuel Dom\u00ednguez es el representante de la alta cocina gallega en Madrid. Platos sencillos, cocina honesta y ejecuciones perfectas son sus se\u00f1as de identidad. Hoy responde a nuestro cuestionario 1.- \u00bfC\u00f3mo define su tipo de cocina?  \u00bfQu\u00e9 tipo de influencias tiene? La m\u00eda es una cocina tradicional del […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23],"tags":[],"class_list":["post-4066","post","type-post","status-publish","format-standard","hentry","category-entrevistas"],"yoast_head":"\nY NOS DIERON LAS TRECE CON MANUEL DOM\u00cdNGUEZ (L\u00daA) - Gastro y Gourmet<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gastroygourmet.com\/?p=4066\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Y NOS DIERON LAS TRECE CON MANUEL DOM\u00cdNGUEZ (L\u00daA) - Gastro y Gourmet\" \/>\n<meta property=\"og:description\" content=\"Poseedor de una estrella Michelin desde 2016, Manuel Dom\u00ednguez es el representante de la alta cocina gallega en Madrid. Platos sencillos, cocina honesta y ejecuciones perfectas son sus se\u00f1as de identidad. Hoy responde a nuestro cuestionario 1.- \u00bfC\u00f3mo define su tipo de cocina?  \u00bfQu\u00e9 tipo de influencias tiene? 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