Ricardo Temiño is the owner and chef of La Fábrica, one of the fundamental restaurants for understanding contemporary Burgos gastronomy. Ricardo also directs the kitchen at Casa Secuoya, with which he brings his overwhelming combination of tradition and avant-garde to our space. Sensations 100% Burgos under the protection of the redwood.
What connection is there between La Fábrica and Casa Secuoya?
With total complicity and a shared vocation: to offer the highest level of events in and from Burgos. The space is extraordinary, it has a dimension and harmony that almost cannot be explained... It makes you feel at ease. Also working. It is a perfect place for everything to go well.
How do you define the gastronomic proposal of La Fábrica?
For us, cooking means transferring life from the market to the plate. The market as a sample of the best of the territory, of authenticity, of colors, smells, flavors... The product in its essence. That's why we like to talk about products more than techniques or styles. We cook with respect for the product and with the desire to update, surprise and excite. We are inspired by diversity, quality, discovery, the search for balance... and also the market environment, that vitality, coexistence and relationship between people of all kinds.
In a city like Burgos, what does local culinary tradition mean?
A deep respect, based on the qualities and possibilities of what we were talking about: the product. I have trained here and from family cuisine, deeply rooted in Burgos products and recipes. That nerve connects me with a concrete reality that, like all traditions, is alive and evolving. In fact, that's the best thing about tradition, it gives you the solid foundation to interpret and grow. Create everything without inventing anything.
If you were a guest at Casa Secuoya, what would you like to eat?
Dishes that concentrate all the essence of the moment, the season, the place and the flavor. Dishes with a personalization detail, with nods to each type of event. Dishes that accompany the event itself, that become a party in themselves. Dishes that I would like to remember.
Does your kitchen coexist well with a work meeting?
These are important moments for its participants, so the objective is for the gastronomy to complement and at the same time contrast with the normally formal tone of a meeting. Eating stimulates the relationship, the good atmosphere of a team. It is essential to leave your mark and achieve a balance between well-being, disconnection, pleasure and a tailored proposal.
Three culinary references.
My mother, for the essence, the mastery, the love of the product and the link with tradition.
The Aponiente restaurant, by Ángel León, for the impulse to innovate based on what is in front of you, in his case, the world of the coast and the sea.
The chef Michel Bras, for his passion for cooking, for his guests, for people and for happiness.
Three ideal dishes for an event.
Prawn carpaccio to start: subtlety with exotic touches, ideal to whet your appetite.
Sea bass with bone marrow pil pil, one of our specialties that I feel most satisfied with. I think it perfectly symbolizes respect for the purity of the product.
Turnedó de lechazo: a contemporary reading of the Burgos meat par excellence. Everyone likes it and surprises everyone. Assured success.
And for dessert?
We like to work on pastries that update tradition. The caramelized cream millefeuille, for example, represents that link with the past through softness and nuances in line with a contemporary palate.
What would you like to celebrate at Casa Secuoya?
Welcome to summer, for example. With a concert in the garden and an aperitif full of freshness. Conversations under the trees, among the fragrances of flowers and the bubbling of the pond... Simple pleasures, in a special place and accompanied by a varied, seasonal snack, with citrus touches and vibrant wines.
A future goal.
Place Burgos on the map of Spanish gastronomy and, now also, on the map of the best events, with our alliance between La Fábrica and Casa Secuoya.
