DiverExo is a temple of gastronomy, led by a dreamlike and avant-garde journey David Munoz To be internationally recognized and receive four Michelin stars. Chefs reach the top, a path marked by the talent, sacrifice and effort of those who show reality UniverXO Dabiz. It’s a documentary that arrives on Netflix on December 20 and in which he details a visit to El Hormiguero, where he makes a surprising confession about his future in the kitchen. Moreover, in the program he received an unexpected offer from Pablo Motos.
© ElantigueroThe chef, known as Dabiz Muñoz, has shared hitherto unknown details about his work, such as the process he follows to prepare the menu for Pollos Muñoz, a food truck that is part of GoXO (its delivery restaurant) and which is currently installed at a Christmas market in Madrid. And which is fully renewed every year “We could try different versions of fried chicken for two months. For two months, I systematically ate chicken three days a week, and when you’re testing, they’re unbelievable,” he began to relate before interrupting. presenter
Laughing, and while his companions looked on with amusement, Pablo Motos explained to Cristina Pedroch’s husband that he eats chicken “Monday, Tuesday, Wednesday, Thursday…”. And he himself said some time ago that he has been eating this food for years before the program because it is healthy and gives him energy. “Well, you can come test the GoXO,” says David, who makes breakfast for his wife and daughter Leah every morning. The presenter’s response was immediate: “When you need a chicken check, I’m here. Count on me, David.”
© ElantigueroApart from chicken, Pablo Motos loves French fries and claims that it is his main meal for the Christmas holidays. That’s why he took the opportunity to have the esteemed chef as a guest on the show and ask him what is the perfect recipe to prepare them. “You have to make it in two frying pans, you have to be patient. Potatoes are confit at a low temperature, about 60 degrees. You leave them until they are soft and from there put them directly in an oil at 180 degrees. A golden crust remains and it is three Can be made during cooking,” he shares.
DiverX is also over
David built DiverExo from scratch 18 years ago and has seen it become a gastronomic reference where reservations sell out in minutes. It’s his most ambitious and personal project yet, but he admits he doesn’t like eating at his restaurant and is already thinking about the end of this era. “It sets my professional agenda and my personal life. It’s very difficult to maintain, it’s very aggressive with my life and everything. There’s a dichotomy where I ask myself, do I really want to continue with DiverXO? At that overwhelming pace my “He’s still got ten years left, he’s got his foot on the accelerator for ten years,” said the chef.
