Date of publication: 19/09/2007 – Autor: Phillippe Galindo, chef del Restaurante Le Nailhac
As far back as I remember, I wanted to devote myself to this craft. I believe it’s because of my impatient disposition, I couldn’t wait months, weeks or even days to see the results of my work but in the kitchen one can appreciate the results immediately. That is what draws me, I’m attracted by the colours, the shapes, the transformation the dish undergoes, like a sculpture or a painting, perhaps that’s why they call certain cuisine an “art.” After so many years I’ve come to the conclusion that it is indeed an art, though it aspires only to surprise or to please in the same way that nowadays we entertain ourselves by going to the theatre, the cinema, an event, a show…or a restaurant.
Our approach is such that we don’t fall into trends, cuisine is not a trend but rather a cultural and educational perspective shared by those who devote themselves to it and who have lived it. Above all, what is most important to me is the collective work of a team that realizes your ideas, your particular vision of the cuisine you have in mind that is in reality the key to your talent: your ability to communicate to others what you conceive or imagine, your fantasy about your creation.
Teamwork The idyllic context, in which you develop your cuisine and the freedom to propose ideas, is the fruit of the firm conviction de¬rived from the team that supports you and provides you with such an opportunity, and without whom such things would be impos¬sible. We often forget people who invest in and believe in our ideas because we overs¬hadow them. Nevertheless, without that freedom and support such satisfying results wouldn’t exist. To that end it’s necessary to posses the talent believe in your proposals and the financing to carry them out. Once again, the concept of teamwork arises.
Le Nailhac There isn’t a simpler method: work, more work, a bit of technique, and a lot of reflec¬tion. That’s the essence of our culinary vi¬sion. Here there are no special effects, no mixture of differing flavors, no unending menus that, in my judgment, end up confu¬sing the palate, but rather an ensemble of related flavors, varying textures, harmony and balance between salty and sweet, bit¬ter and tart…We don’t combine at random, rather we respect the origin, selection, ad composition of every ingredient.
A safe bet Le Nailhac is more than a restaurant, dining at Nailhac is dining at a friend’s house whe¬re the only objective is to please your palate, by way of exclusive dedication, so that you share with us the pleasure offered by cuisine that is “art.” Humbly speaking, our passion and devotion are solely dedicated to this end.
Opening times Le Nailhac is open from Thursday to Saturday, from 8-11pm. For further information and bookings, please ring +34 952 473 050.
About the Byblos Guadalpin Hotel Located in the coastal town of Mijas Costa, between Malaga and Marbella, the Byblos Guadalpin, a luxury five-star hotel, has 144 spacious rooms that are redecorated each year. Built in the Andalusian style, combining Arab and Western architectural elements, with beautiful patios and fountains, the hotel’s refined ambience is the product of the perfect balance between a top-class venue and luxury facilities.
The first spa to introduce marine therapies to Spain, the hotel houses the most advanced thalassotherapy centre in Europe, chosen as the Best European Spa 2005 by Conde Nast Johansens. Moreover, there are six state-of the-art function rooms for all types of corporate and private events, four restaurants and two 10-hole golf courses, with more than five kilometres of fairways.
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As far back as I remember, I wanted to devote myself to this craft. I believe it’s because of my impatient disposition, I couldn’t wait months, weeks or even days to see the results of my work but in the kitchen one can appreciate the results immediately. That is what draws me, I’m attracted by the colours, the shapes, the transformation the dish undergoes, like a sculpture or a painting, perhaps that’s why they call certain cuisine an “art.” After so many years I’ve come to the conclusion that it is indeed an art, though it aspires only to surprise or to please in the same way that nowadays we entertain ourselves by going to the theatre, the cinema, an event, a show…or a restaurant. 
