I feel the daughter of my landscape, I was born in Palafrugell in 1976 and in 1980 my parents went to live in one of the most beautiful villages of L’empordanet, in Palau-Sator. The father was a farmer and a shepherd, had goats and sheep, sold milk, made cheeses, cried sheep, chickens, rabbits… My mother Andalousian decided to open a restaurant in order to sell everything they produced, it was a self-sustaining cuisine, despite being Andalusian, the mother learned recipes of Catalan cuisine from the women of the region. . I have learned the craft of cooking next to my mother Genoveva, I have inherited the knowledge of the use of plants, their Andalusian “Salero” to spice up, their ancestral wisdom to making preserves, the respect for the traditional cookbook in the naturalist cuisine, and especially the values of life that as good cooks should put with each recipe to thrill with food.
Many people know me as “The Flower Cook”, the biodynamic chef and the naturalistic woman… They are labels that define much more than a kitchen, it is a lifestyle that does not follow the fashions, I just follow the rhythm of nature and I feel part of the fauna that is related to the floral world. My mission as a cook is that people love nature through their flavour, if we make known the use of plants, we will awaken respect and a new look at the landscape.