Muina, del chef Josean Alija

Muina is a broad concept that sums up who I am and what I offer. It lets me frame the creative process as a journey back to the origin of things, to their root, so I can fully develop their true potential while trying to describe rounded, complete, pleasurable sensations. That is precisely what Muina holds within it: a deeply personal representation of the world and of the reality around me. Embracing, defining and staying faithful to a set of values means I always follow, steadily, the same path. It is the determination to share knowledge, research, projects, experiences and emotions.

Everyone has their own vision of things, and it is usually a blend of influences, life experiences, personal journeys, acquired knowledge and curiosity. Josean has his, and Nerua aims to be the perfect vehicle to project it.

The Nerua project gives an outlet to the talent and sensitivity of an exceptional cook, allowing him to express his personal, particular vision of cooking. A way for him to try, with his successes and his mistakes, to create a personal language, a different way of cooking, without following trends, influenced by the moment he is living but without ceasing to be himself. Knowing that developing his own message is a constantly evolving process whose outcome is uncertain. Aware that, ultimately, it is the hardest path.

CONTENTS

SOUL

PHILOSOPHY

CREATIONS

VEGETABLE 30

• Steamed black radish, raw slices dressed with a paste of various herbs 32
• Confit red onion and verdina lentil broth 34
• Roasted aubergine with "makil-goxo", yoghurt of oil from thousand-year-old olive trees 36
• Baby broad beans, mangetout juice and basil 38
• Vegetable foie... Avocado, soured dulse seaweed juice and coriander 40
• Artichokes, Farga olive oil, tarragon and rosemary 42
• Tempered white asparagus, horseradish and parmesan 44
• Tear peas, onion-cooked egg yolk and vanilla 46
• Confit endives, crisp leaves dressed with walnut and citrus 48
• Green chickpeas, pulse soup and Iberian cured ham 50
• Tomatoes in sauce, aromatic herbs and caper stock 52
• White onion, cod stock and green pepper 54

ESSENCE 56

• "Txakinarto" corn bread 58
• Wild mushrooms, tears of sweet vegetables and coffee infusion 60
• Leek, rice yolk, Iberian pork juice 62
• Casarecce pasta with sea urchins, eucalyptus and cayenne 64
• Oyster, white asparagus and leek juice 66
• Anchovies, sea purslane and green pepper leaves 68
• Confit baby squid and black broth 70
• Bonito belly, toasted oat infusion and lime 72
• Bresse pigeon, pea shoots and green coffee 74
• Foie gras, assorted carrots and "makil goxo" 76

SWEETURE. SWEET CULTURE 78

• Avocado, grapefruit tears and coconut ice cream
• Peach, tarragon and pumpkin seeds
• Macarons... beer, strawberry, pumpkin, almond and coffee
• Potato mille-feuille, roasted apple and lime
• Strawberries, black tea ice cream and kefir