This self-taught chef with forearms scarred by the the burns she receives daily knows full well that her trade is learnt in the kitchen, and her obstinacy, which she has in greater measure than most, has led her to put down roots in front of the stove. We are speaking about a person who went back to work in the kitchen of her restaurant three days after giving birth. Begoña tastes of the sea... but also of the hills, of mushrooms and game. She trained in fits and starts in kitchens and hotels (always outside Spain), the furthest thing from traditional training. Today, ten years after opening the doors of her restaurant, she continues to be a great lover of free cuisine. Begoña Rodrigo, who tasted foie gras for the first time at the age of 26, is today a role model for many chefs who embark on a business venture in the world of hospitality in which tenacity and non-conformity rarely fail to produce results. The defined flavours, the exquisite beauty of her creations, the use of technique at the service of taste and an excellent choice of produce (local and international) make this book you have in your hands the perfect manual to put into practice in your restaurant, and also to gain a deeper insight into the chef that is Begoña Rodrigo.