This week on the Food Chain: how Juanlu Fernández is applying deep French technique to Andalusia’s most humble heritage dishes.
Historically, Andalusia’s finest ingredients rarely stayed in Andalusia. The best products were taken elsewhere, while local communities built a rich culinary tradition from what remained, says Juanlu Fernández, chef-owner of Lú Cocina y Alma in Jerez de la Frontera, which he runs alongside his wife and business partner, Dolce Nilda Suárez, who is in charge of the service.
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