{"id":23223,"date":"2024-11-06T08:22:19","date_gmt":"2024-11-06T07:22:19","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/noor-cultural-diversity-and-sensory-excellence\/"},"modified":"2024-11-06T08:22:19","modified_gmt":"2024-11-06T07:22:19","slug":"noor-cultural-diversity-and-sensory-excellence","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/chronicle\/noor-cultural-diversity-and-sensory-excellence\/","title":{"rendered":"Noor: cultural diversity and sensory excellence"},"content":{"rendered":"

There are journeys that transcend and liberate our deepest thoughts. There are journeys that take us far beyond our expectations, even our hopes. The road makes these beautiful escapes possible. Distance allows for infinite dreams. Time frees our thoughts and acts as an escape from our daily lives. The two-hour drive from Malaga airport to the city of Cordoba allows us to escape in total freedom, with no limits or constraints. The landscapes are arid and hilly, with olive groves lining the freeway as far as the eye can see along the way. The culinary journey begins by giving time to time. <\/p>\n

\"Img
Translucent prawns with Moroccan lemon and almonds \u00a9Edouard Amoiel<\/figcaption><\/figure>\n

Cultural emissary<\/h2>\n

Cordoba welcomes visiting gourmets by opening the doors to Andalusia and Islamic culture. If only to visit the Mezquita, an immense mosque dating back to 784 A.D., you’ll have to come back again. Chef Paco Morales is surely the finest exponent of this cultural mix, painting a gastronomic picture that reflects it. His restaurant Noor is the mother ship. Discreet, intimate and secretly well-guarded, it ranks among the elite of Hispanic gastronomy and beyond, earning a third star in the Michelin guide. After passing along a small hall with black walls, a sublime, luminous white room welcomes guests who have come to sit down in front of an entirely open kitchen. <\/p>\n

Alongside his brigade, ready to face an already full lunchtime service, the chef enters the scene with humility and discretion. Dark glasses for a white jacket. A most endearing and humble character, he invites us to journey through his intimate gastronomic universe. He addresses the table in a gentle voice, making it clear from the outset that he “doesn’t do molecular cuisine, but simply good cooking”. The message gets through, and we’re both amused and reassured. At a time when certain Spanish chefs continue to promote molecular cuisine, which certainly revolutionized the world of the toques blanches at the end of the 90s, Paco Morales does not wish to be confined by the straitjacket initiated by Ferran Adria, even if he is technically irreproachable. <\/p>\n

\"Img
Lamb shoulder like a Wagyu \u00a9Edouard Amoiel<\/figcaption><\/figure>\n

Bacalao, ventr\u00e8che and wagyu<\/h2>\n

The amuse-bouche is a turmeric and Kalamata mayonnaise roll accompanied by bacalao-style grouper tartare. While we’re still in the early stages of an exceptional menu, translucent gambas with Moroccan lemon and almonds kick off the ball, followed by a masterful interpretation of a dense, creamy soup, known as “Puchero”, with a confit egg yolk, a few vegetables and topped with caviar grains. The tone of the meal is set! A complete break with grapefruit jelly, pink shrimp and a cloud of blue cheese. A dish of startling paradoxes, which is both inscribing and disturbing. <\/p>\n

We continue with tuna ventresca, stewed onions, pistachios and green peppers. Elegance with a twist. On a menu of some fifteen dishes, there will be omissions, for which I apologize in advance, but the memory of the shoulder of lamb matured like a piece of Wagyu A5 beef, escorted by green and black tea concentrates, will remain with us forever. The culinary journey lasted over five hours. I still look forward to this moment in my life. With his cuisine, Chef Paco Morales turns our hearts upside down without upsetting them, while taking into account our feelings and values. His talent is undeniable, and his sensory and cultural associations reveal a rare sensitivity. A great and humble character. <\/p>\n","protected":false},"excerpt":{"rendered":"

Paco Morales, chef of the three-starred Noor restaurant in Cordoba, impresses with his sensitive, innovative and exciting cuisine set against a backdrop of Al-Andalus culture. <\/p>\n","protected":false},"author":4,"featured_media":23225,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"Noor: cultural diversity and sensory excellence | Restaurant | Edouard Amoiel","description":"Paco Morales, chef of the three-starred Noor restaurant in Cordoba, impresses with his sensitive, innovative and exciting cuisine set against a backdrop of Al-A"},"_slim_seo_primary_term_category":0,"_slim_seo_primary_term_post_tag":0,"_slim_seo_primary_term_restaurants-par-lieux":0,"_slim_seo_primary_term_style-de-restaurant":0,"footnotes":""},"categories":[356],"tags":[],"restaurants-par-lieux":[],"style-de-restaurant":[],"class_list":["post-23223","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chronicle"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/23223","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/comments?post=23223"}],"version-history":[{"count":0,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/23223\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/23225"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=23223"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=23223"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=23223"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=23223"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=23223"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}