No, it is not another joke like the one in our post about the Cuban corner. Today is International Croquette Day and at Venetiis Restaurant we take it very seriously, since this delicacy, at first glance simple, can bring the highest quality to a menu.
The origin of the croquette, like much of good cuisine, is French. It is still debated if its inventor was a chef at the court of Louis XIV or if it was the work of Monsieur Escoffier, a famous chef whose biography is full of curious milestones, such as when Kaiser William II congratulated him and said “I am the Emperor from Germany, but you are the Emperor of the cooks. “
Whoever was the first to fry a croquette, we know it was quite a long time ago and that his fame will never disappear.
And where is the success of the croquette?
After much thinking (and much savoring), we concluded that the croquette has easily reached our hearts thanks to its diversity, flexibility and closeness. These attributes are not cited by chance.
The croquette fits perfectly with any type of palate. Vegans, vegetarians, carnivores, seafood lovers … we can attract the attention of a diverse audience by offering a wide range of possibilities, shapes, colors and flavors.
Flexibility makes sense when we focus on the quality of the final dish. A croquette can delight diners in the dining room of a humble house and in the lounge of the most prestigious restaurant in a city. Here is also its closeness. This elaboration does not belong to whoever sells it or cooks it, but to whoever consumes it, who really enjoys it.
The philosophy of croquette at Venetiis Restaurant
We dedicate this reflection to the International Day of the croquette because we like the approach that good cuisine can (and should) have a simple and traditional base. If you know our restaurant you will know that this is how our way of cooking works: we prepare recipes with simple and nearby products (always of the highest quality) and we combine them taking into account the Venetian and Malaga tradition. And, just like you can do with croquettes, we give it a different touch with some guest ingredient, an unusual cooking point or a somewhat more extravagant shape. The essence continues, but the result has its own personality and is surprising.
In the end, what it is all about is eating well … And this is achieved with a good kibble or sitting at the Venetiis Restaurant table.
