"Where do you come from?" Madrid? I send a plane? " , friendly from the first sentence I make a reservation at the Hotel Ferrero, close to the Valencian village of Bocairent. In the fog that envelops the Sierra de Mariola to the point of making every turn invisible, instructions are essential. The FM signal is getting weaker as we get closer to the destination, but it gives us time to hear Paco Morales is a candidate for best young chef of the year at a conference to be held in Vitoria. Young? well yes, I remember that even sorpesa has thirty years. Reception
destra The hotel is found in the deep veil of mist. Small, blue and nice. At the reception, a small desk at the entrance, we are in the habit of every day he picks people who are tired of crossing the Channel. "Will they eat you something? They assemble a table in the library? ." A look at the room and a fast negative: eat at the restaurant, something like a flag of the English countryside in the middle of a garden. It's almost three pm on Friday and only one table with us, a group that speaks a bit of professional tennis, I think in the hotel are a lot of classes, and cuisine.
Lunch
with beer a couple of appetizers, highlights the wonderful butter beans with cod tripe, a strong and jelly snack that would have made an excellent first course, and a coke with a rare Italian truffles. Neither the kitchen reminds me of Morales in Madrid. Maybe a little plate of pickled peas with roasted marrow and bottom of chicken served in a large bowl and not particularly comfortable, also used in the mixed vegetables with broth Iberian. Delicious again. Just over Givry of Joblot and quietly hope the main courses. The winding impressive piglet, suckling pig pure cream wrapped in crispy skin accompanied by grits flavored ras-al-hanout and no less impressive roasted lamb shank with mashed cauliflower. Placer long and deep, round plates. 
The desktop
The evening falls while I massage gin and tonic. Advised that innovation dinner menu, if possible without oyster. " Please come to about 9, the menu is long ." Outside start moving gray shadows that are aimed at upgrading a nearby pavilion, it seems that for a wedding, probably the leading business hotel. A few couples come to the hotel and prepare to take the spa in a day in the misty atmosphere and the cup I think the best natural therapy. Suspecting that a good time to do that is dark, we sat back on the table.
Dinner
They serve the few remnants of leftover burgundy at noon, they had the detail to extract the air to slow your progress, the service is superb and takes it seriously to make you feel well. A little later the room is filling up, "I do not want mariconada " says the guy with blond hair with streaks and median age of the next table. If food has been a gourmand festival, now change the rules. The innovative menu is an exercise in pinpoint accuracy with personalized service, creamy taste of cod with drops of honey, wonderful warm prawns with asparagus wrapped in dried tomato powder, royal celery with cuttlefish, broad beans and chili oil.
dishes sometimes powerful, as in the rice with small pieces of chicken with crispy skin and sheets of sepia, others languid and elegant as this kind of gargouillou perched atop a creamy white, almost transparent tomato . The pace is well modulated, artichokes sauteed with egg yolk sauce, making good things that the best sauce is an egg yolk, shrimp with algae, monochromatic direct, red mullet with cream of mushroom, beautiful and, above all, perfectly executed, and finally, pigeon with goat cheese gnocchi and reduction demi-glace . difficulty reaching the date cake with brandy ice cream and toasted yeast, "reminds me of whiskey cake, I think, while giving trouble After Viña of Zarate . Leisure complex and balanced, round plates.
Breakfast and farewell
front of a blood orange juice, without hunger comistrajeo a croissant and a bit of toast with butter, on the other hand, tasty breakfast and I'm trying to memorize the dishes. No problem, are signed with a pen, remember them no problem. While the suitcase throwing close accounts when it might return, see Morales off looking like a quiet and peaceful the gardens surrounding the hotel. It seems that he also is taking root.
Paco Morales Restaurant, Hotel Ferrero
Road Directorate-Villena Onteniente
Km 17 Tel: 962 355 175
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