Three Star Chef 2013 Michelin and National Gastronomy Prize, Quique DacostaIt has been responsible for closing the course "Natural resources in tourism environments: red shrimp (Aristeus antennatus) in Dénia" the Associated Center of the UNED in Dénia has made over the last three days.
During his presentation, held at the closing ceremony last Friday, Dacosta showed 26 creations that has developed over its 34 year career with red shrimp starring, among which have highlighted an update of the traditional boiled shrimp, his famous gamba with rose petals or processing of shrimp tails. "If something is going to be the kitchen of Quique Dacosta at national or international level is treating rice and, above all, how to cook seafood," said the recently awarded honorary doctorates by the Miguel Hernández University of Elche.
This course was on the red shrimp as a major fishery resources and gastronomic tourism area that is Denia and what has now become the heritage of the city. After a week of holidays, UNED resume their courses to address issues such as gender violence or sport as a means of social integration.
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The chef of Dénia Quique Dacosta closes the course of the UNED of Dénia under the title Red Shrimp resources of tourist areas II
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The cook of Denia Quique Dacosta closes the course of the UNED of Dénia under the title Gamba Roja resources of the tourist areas, red shrimp of Denia with rose petals
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Cook Dénia Quique Dacosta closing the course of the UNED Dénia entitled Gamba Roja resources tourist areas, Plato developed by Quique Dacosta
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The chef of Dénia Quique Dacosta closes the course of the UNED of Dénia under the title Red Shrimp resources of tourist areas
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Quique Dacosta
