More than a chef: a way of understanding cooking, grounded in respect for the produce and its roots.
Eight years have passed since Moha Quach first stepped into the kitchen of El Terrat. “A great deal has changed,” he admits, looking back with affection and emotion on how his project has evolved. It is his way of understanding gastronomy and history. Two ideas that have never parted, but have walked side by side towards a single goal: to lay the soul bare and honour the land.
The soul is lived experience. Memory. Heritage. The land is the farmer. The fisherman. The small producer. “That which gives you everything.”
Six chapters, one direction: the table at El Terrat.
“If the Romans chose Tarraco to settle, there must be a reason.”Moha Quach
Like a Roman merchant ship tracing the coasts of the peninsula and North Africa, the vessel of El Terrat has called at every port to discover ancestral flavours, aromas and textures. The idea was clear: to recover culture through gastronomy.
Diners have come to embrace his proposal: a respectful symbiosis of ancient Roman cooking, traditional Catalan cuisine and the recipes of the Rif. Apicius’s De Re Coquinaria is never missing from his shelf: knowing the origin is an essential condition for innovation.
Local produce has become an irreplaceable pillar. It is the foundation of a cuisine that is elegant yet sincere, without extravagance or exotic ingredients: vegetables from Riudoms, shellfish from Sant Carles and his grandmother’s recipes. Farmers and fishermen remain the heroes of this story.
“Being sustainable means helping the people who keep the landscape alive.”
