“Cooking is the language I use to communicate” María Nicolau

Maria Nicolau, a renowned Catalan chef, has become an influential voice in the world of gastronomy.
With her focus on traditional cuisine and her commitment to home economics, Nicolau has chatted with Cristina Baigorri in the episode below.

Listen to the episode on Spotify

Listen to the episode on Ivoox

Maria Nicolau’s Philosophy

Maria Nicolau is a passionate advocate of home cooking and food self-sufficiency.

His first book “Cuina o barbàrie” was a manifesto in which he advocated the importance of cooking at home, using local ingredients and avoiding food waste.
Nicolau emphasizes the need to remember and apply the culinary knowledge of past generations, especially in times of economic and environmental scarcity.

Now in his second book “Quemo reviews his professional career through the best kitchens where he was trained in the most sophisticated techniques, lived experiences of all kinds, met people of whom he keeps a great memory and learned, in short, what he wants and what he decides not to do more in this sector.

A Human and Sustainable Approach

Nicolau, spent some time at the helm of the kitchen of the restaurant El Ferrer del Tall in Vilanova de Sau, and there he implemented a menu and delicious.
For just 24 euros, diners can enjoy dishes that stand out for their quality and simplicity, a reflection of his belief that good food need not be expensive or complicated.
This approach has revitalized the restaurant, attracting customers from far and wide to enjoy an authentic and comforting dining experience.

Inspiring New Generations

Beyond her work in the restaurant and her activism, Maria Nicolau is an inspiring figure for those seeking a change in the way we perceive and practice cooking.

His teachings on understanding how the industry works, the use of local produce, and the importance of not wasting food resonate with a public that is increasingly aware of sustainability and environmental well-being.

Maria Nicolau is a pioneer in the everyday cooking revolution.
Through her writings, her restaurant work, and her appearances in various media, Nicolau continues to inspire a new generation of cooks and diners to value simplicity, sustainability, and humanity in the kitchen.
His message is clear: truly important cooking is not about expensive ingredients or complex techniques, but about nourishing the body and soul with food made with an awareness of what we consume.

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