Alone on the beach, with a grill and few utensils, René Correa cooks outdoors to prioritize his relationship with customers, offering up freshly caught Argentinian fish.
The Story
If dining around the chef's table plunges the diner into the chef’s realm, Argentinian René Correa's concept takes the experience to the extreme. Every day, Correa, wearing his ever-present bandana and dark glasses to protect himself from the sun, cooks on Pinamar beach surrounded by guests who have chosen Ufo Point, a popular beach resort on the Argentine coast, for their summer vacation—no indoor restaurant or brigade to support him in his daily activities.
@Matias Arbotto
After showcasing his talents for years among the snows of Mendoza, this year, Rene decided that the new challenge would be to cook by the sea. "The idea of working on the sand had been in my head for a long time. I used to enjoy making dishes in the snow, so I wanted to see what would happen on the coast. Direct contact with people is very good for me. In the kitchen, you are cooped up within four walls and away from everyone. In the open air, you create a very intense bond with the diners. I feed on what people share with me. It's an added value because they can see the ingredients and how I work," he says.
@PABLO CUARTEROLO
Every day at 1:00 PM, among the loungers at Ufo Point, Correa, with his famous grill, prepares delicious dishes that customers can enjoy without giving up their moment of relaxation. It sounds simple, but it´s a real challenge: "In the open air, everything becomes more dynamic and difficult to manage, especially by the sea and on the coast. The wind blows, the sky can suddenly cloud up, and it is often very hot. You have to adapt and try to use this to your advantage. I don't know if it is more difficult, but it differs from cooking in a restaurant kitchen. You must use your wits to cook without nearby refrigerators or other repertoire utensils. I want to raise the bar to keep surprising my customers. It is exciting to be here," he continues.
@Ufo Point
The menu designed by Carrea is not limited to traditional Argentinian cuisine but ranges between South America, Europe, and Asia. Therefore, there is only one imperative: cook exclusively with local products. The fish comes directly off boats returning from their daily catch; the meat and vegetables from the Madariaga General Department; the potatoes from Balcarce; and the cheeses and cured meats from Tandil.
@PABLO CUARTEROLO
"I know I am in a privileged area because I have the Argentinian sea with all its resources at my disposal, from shad to seafood. These products are distributed nationwide, and I am lucky enough to get them at the source. Some ingredients are common to different types of cuisine and, therefore, can be used to prepare widespread dishes in other parts of the world. For example, with fish, I can make ceviche, or I can grill it or season pasta with it. The idea is that the menu can please everyone, as it is varied and seasonal. Every day I try to do signature cuisine on the beach, as long as it is affordable for my guests."
Source: infobae.com
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Cover photo: @Pablo Cuarterolo
