#ChefLamon One of the dishes that will stay forever with me is a delicious goat cheese gnocchi dish we used to serve at the palacioduhau... Once a Chef told me “Pablo, enjoy your line cook years because those are the best, after that everything gets more complicated, and you start managing more and cooking less”. From all my years as a line cook (truly my best years!), my years at Gioia (one of the Restaurants inside the Hotel) were the best of the best. I truly learned there how to grind, how to run, and how to cook with some of the best cooks and Chefs that I have ever met. This dish is my homage to those years, that place and those cooks. Goat cheese gnocchi, smoked eggplant puré, balsamic cherry tomatoes. Gioia cazzo! . . Un plato que estará siempre en mi corazón es el Gnocchi de queso de Cabra que hacíamos en el palacioduhau... Una vez un Chef me dijo “Pablo, disfrutá tus años como cocinero de línea porque después todo se complica mucho y pasas a gerenciar mas y cocinar me...