With confirmed booking
With confirmed booking
With confirmed booking
With confirmed booking
tracks
linked Joaquin Schmidt, the Valencian designer Paco Bascuñán, the artist from Alzira Joan Verdú and Víctor Martínez, who designed the header and contents for the restaurant’s first website during shared meals, hours of laughter, camaraderie, and conversation. The chick that began to walk in 2003 will keep telling a story in the current web version [joaquinschmidt.com/huella]
In a relatively short time, Valencia’s culinary scene has begun to open up to modernity. Joaquin Schmidt is an incredibly unique restaurant, where the owner creates signature dishes using local produce.
Opened in 1993, and beyond the city’s downtown gastronomic circuit, the new restaurant “Joaquin Schmidt” is located on the Rivière of the old Turia riverbed. Joaquin, whose parents are German but who was born in Madrid, chef to kings and gastronomic advisor to the most prominent figures in Madrid’s entertainment industry, has succeeded in making a great dream come true: “to open a restaurant and cook for a group of friends.”
The history of modern and contemporary Valencian cuisine is marked by two crucial events: the invention of the paella and the revolution of the 1990s. During the last decade, a certain gastronomic modernity has finally been achieved in the city and kingdom of Valencia, which will always seem irreverent to some and prudish to others. Joaquin Schmidt has been one of the leaders in this peaceful revolution.
Xequebò. Canal 9
https://www.youtube.com/watch?v=RLfnacqFbow&feature=youtu.be
Feel The taste. Televísame
https://www.youtube.com/watch?v=kCTPejI_zBA
El Faro de Alejandría. Canal 9
(1/5) https://youtu.be/R8YvOr2XUmY
(2/5) https://youtu.be/dnz_TBSiN4s
(3/5) https://youtu.be/9xccd_EGdPM
(4/5) https://youtu.be/tBxXgE-iX0k
(5/5) https://youtu.be/SCiwVZEYZIk
Interview.
—What are the similarities and differences between Joaquin Schmidt the man and Joaquin Schmidt the restaurant?
—I would say that there is no difference. The restaurant reflects what Joaquin Schmidt is.
There is a restaurant in Valencia with the same magic that captivated us at El Bulli. It is hidden, away from the media spotlight, fads, or snobbery: Joaquin Schmidt. A great admirer and follower of how El Bulli used to be, Joaquin has managed to develop his own language, his personal story, his life philosophy. And he puts all that into his restaurant, making it something unique that cannot be copied by others.
Do not be deceived: Valencian cuisine has matured. It has an unbeatable natural pantry – which is essential – and chefs who believe in their cuisine, their recipes, and their imagination. Valencia has plenty of the latter, as Joaquin Schmidt and Ricard Camarena show in our “mano a mano”.
The neighbourhood It may seem obvious, but from time to time we need someone like Joaquin Schmidt to remind us: Food is something to be enjoyed, alone or with others, but to be enjoyed.
Joaquin Schmidt would be his ‘pater’. Sergio discovered the wider gastronomic world with Joaquin. The first time Sergio went to el Bulli it was with Joaquin. And then Sergio flew away. “It awoke a desire to explore more, to visit restaurants, to read books… This is how I developed this vice.”
I leave you a handful of dishes from his hands. Cooked urban poetry, poached pop art, dream oil camouflaged in sauces, principles and values cooked up with the genius of a gastronome. I will let you have a look. But I will not tell you what it is. Just like he does. Fine, just between you and me, I will give you a hint.
In the 80s he cooked for the jet set in Madrid; in the 90s, he found love and left everything to open a restaurant in Valencia. Now, he works there, happy and alone, creating almost clandestine poetry submersed in music and pots.
Tricicle’s (non-)sense dinner at Joaquin Schmidt. A dinner of the senses at Joaquin Schmidt’s restaurant where the guests were Tricicle, members of their team and friends (about a dozen people) who did not know that they would be devoured by dreams.
On a quiet street far from Valencia’s city centre, away from the media spotlight, is Joaquin Schmidt’s restaurant. Joaquin buys groceries, cooks, and waits on his customers himself. Joaquin was one of the pioneers of the “cuisine d’auteur” movement during the 1990s, and for more than 10 years he has devoted himself entirely to his restaurant, without the help of waiters or kitchen assistants.
While he sharpened his pencils, Talking Heads was playing in the hideout of this anchorite chef. «It is a tribute to my friend Joan Verdú». The artist, who just passed away, came up with the ArtCrem design that symbolises his restaurant. Joaquin was dressed in black. A T-shirt with the message: «I don’t follow the script».
Joaquín Schmidt has the same illusion as the first day. He has always known that he was going to have a restaurant like the one he has. With three tables he is happy “for what else, the limits are up to you”. “Life is three days,” says Schmidt, “and you have to be able to enjoy what he does.” Ferran Adrià has influenced his way of understanding gastronomy and cooking. “With a classical training and with techniques I make a very personal kitchen, the imagination is free”.
A chef, a baker and a pâtissier. A private evening where words were blended with sourdough, foams, and fruit mousse. A menu of culinary thoughts, where the food was more than just a pleasure for the palate, and conversation more than just sharing.
Joaquin Schmidt. “Life has thrown us into an overly complex and difficult situation. To get out of it we need to bring out the best in all of us so that we can help and support each other. “I will cook again as enthusiastically as on the first day”
Joaquín Schmidt is the restaurant of the homonymous chef. A space in the city of Valencia where highly creative cuisine is practiced that moves away from the prevailing fashions.
more detailsIt does not matter how long your journey is; nor if you were among the celebrated, or just a survivor. We will all leave our mark and all that will count is the depth of the imprint, what we leave in it, what is remembered of our passage.