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/interview/
INTERVIEW
Joan
Sala
Lossum
restaurant
responsable
urn the concept of I like to eat, I enjoy cooking and I can not
imagine to do something else
Ttraditional cuisine, but Could you define your kitchen?
without giving back. This Im a cook road. I like both traditional cuisine
is the purpose of Joan Sala. and creative author. In the different areas
that we manage, we always go with quality
The cook who created the ahead, wanting to please and that customers
Lossum. A space in which good time. Lossum began shaking after «El
Niu del Mussol», dividing the restaurant
Catalan cuisine lives in into two to launch a more «modern» version,
constant evolution. We while retaining the motherhouse «El Niu del
Mussol».
talked to him to tell us his The kitchen I do in Lossum is prepared in
vision of the kitchen. front of the customer because the kitchen and
dining room are the same space and so the
contact is very straightforward. Without much
makeup products with a touch of creativity
and a good staging.
Mussol is the family restaurant. Lossum
His relationship with the kitchen is you flip the traditional Catalan cuisine?
familiar. But you have been devoted to
something else, why did you decide to be In Lossum we devote more time to working
a cook and follow the familiar path? and try to give as you say, around the kitchen
giving a more personalized service with
It wasn´t a conscious and deliberate decision several instruments to eat and a staging
but the result of living was very young at the kitchen in the foreground. With a dark but
stoves which has allowed me to gradually relaxing and cozy decorated. Lossum is a
learn to love my profession. combination of traditional catalan cuisine and
Family tradition (Niu Mussol dates back to kitchen design. But with respect and with a lot
the 70s) has allowed me to meet from within of nuances to the quality we want. Lossum is
the pros and cons of the restaurant business. night owl and Niu Mussol is the day.
14
INTERVIEW
Joan
Sala
Lossum
restaurant
responsable
urn the concept of I like to eat, I enjoy cooking and I can not
imagine to do something else
Ttraditional cuisine, but Could you define your kitchen?
without giving back. This Im a cook road. I like both traditional cuisine
is the purpose of Joan Sala. and creative author. In the different areas
that we manage, we always go with quality
The cook who created the ahead, wanting to please and that customers
Lossum. A space in which good time. Lossum began shaking after «El
Niu del Mussol», dividing the restaurant
Catalan cuisine lives in into two to launch a more «modern» version,
constant evolution. We while retaining the motherhouse «El Niu del
Mussol».
talked to him to tell us his The kitchen I do in Lossum is prepared in
vision of the kitchen. front of the customer because the kitchen and
dining room are the same space and so the
contact is very straightforward. Without much
makeup products with a touch of creativity
and a good staging.
Mussol is the family restaurant. Lossum
His relationship with the kitchen is you flip the traditional Catalan cuisine?
familiar. But you have been devoted to
something else, why did you decide to be In Lossum we devote more time to working
a cook and follow the familiar path? and try to give as you say, around the kitchen
giving a more personalized service with
It wasn´t a conscious and deliberate decision several instruments to eat and a staging
but the result of living was very young at the kitchen in the foreground. With a dark but
stoves which has allowed me to gradually relaxing and cozy decorated. Lossum is a
learn to love my profession. combination of traditional catalan cuisine and
Family tradition (Niu Mussol dates back to kitchen design. But with respect and with a lot
the 70s) has allowed me to meet from within of nuances to the quality we want. Lossum is
the pros and cons of the restaurant business. night owl and Niu Mussol is the day.
14
