Roncero's croquettes are eaten with a spoon. "We decided to deconstruct them, giving all the ingredients a new lease on life." He recreates the béchamel in the form of a sphere made with Iberian ham stock, and replaces the fried coating with a topping of fried breadcrumbs. "All the flavors of a traditional croquette are there; we've just changed the texture."
The multi-faceted Paco Roncero is Executive Chef at the La Terraza del Casino restaurant in Madrid (with 2 Michelin stars), and he also has restaurants in Bogotá, Cartagena, and Ibiza. He has also become a great champion of tapas, giving them a new lease on life by updating traditional recipes in his Estado Puro gastrobars in Madrid and Shanghai. Roncero is reinventing Spanish cuisine's most traditional tapas, refreshing old dishes with surprising, original touches that play with flavors and textures. The result opens up a new culinary dimension and shows that simple dishes made with quality ingredients, creativity, and imagination can become haute cuisine.