Knowing their history and philosophy

Only a man; José María & a woman; Esther. Both born in Ferrol more than 50 years ago...

A professional pair than worked toguether in diferent projets along the years.

When Mr & Mrs. Comestible arrive to the town; they offer theyselves as two professionals with a lot of serious experience, ready to work. From 2 to 30 people they can work in your house armed with the bests fish, seafood, meats, poultry, wines and high range produts; preferably of the near enviroment.

In the moment of open their bussisnes they explain his philosophy:

Not a restaurant; a house of comestibles, cause there are restaurant who serve dishes with no edibles (food chemistry, industrial food...). 

Ony two workers; one for the kitchen and one for the room, for sixteen people in five tables.

CDC is a CINEMATIC projet.

The five tables' restaurant by Francisco Ares

In CDC  all the aspects are under the care and touch by the hands of two great professionals. The music is choose for both of then, the space, the menaje, the furniture, the decoration... pass for their likes and the busisnes must be ethical and susthainable. 

All in CDC is personal, event the books inside, the menu in the hall  the discreet plate outside,  or the pettit menage, have a meaning:

Follow me, please:

But shhhhhhh, like the chef It was in the habit of saying; "QUALITY DOSEN'T NEED TO BE PROMISE".

An example of a "simple" Menu Degustation:

The following photographs including, a regular Degustation offered by Jose María Jordán & Cía  (Esther); the only one staff than formed CasadeComestibles:

The table waiting for the retainer allways have olive oil, paprika, bassil, and others butters done for the chef:

Diferents kinds of bread:

Bread kneaded, baked in the own kitchen of CDC with special flours and allways good ingredients. This is one of the services than a client can find in this small business:

Appetizers:

One principal ingredient the wild salmon "sokelle" from  Alaska, in a only dish, done with three diferents preparations: Ceviche with jenjibre; a travel to Perú, Tartar with soy sauce; a travel for Japan and tataky with muslin of garlic and olive oil; from Spain. Perfectly flavored and combined with fresh ingredients like spring onion, chives, mushrooms, capers, black pepper, lime... 

Sea urchin's soup with a salmon & aubergine's ravioli.

The fresh sea urchin completely raw, cooked with the heat of the broth. Delicius final, for a very complicated preparation.

Galician sacallop roasted with sesamo, guizzards of lamb, mushroom and pigeon broth. :

Shall I say something more???, Perhads I can say than the softly carameliced sacallop was tender like anything else couse the chef buy it, clean it, flavoured it and cooked it. The same for the guizzards, the mushroom or the broth. 

Wild dorada brounded with creamy black rise of chocos. Flavour, flavour, taste, taste, delicius!!!

Foie Gras in two textures with peas:

The supreme expression of the offals; one of my fetish produts...

Pork (ibérico de bellota) seared and roasted, with apricot, toast of marrow and truffle sauce.

One of the best sauces that I probe in my life. A dark mirror who reflect the flavour of three days of a professional chef. 

A coconut ice, with false quince? of mango and raspberry sauce. 

One of the best ice creams than I remember; made for the chef in his PacoJet... Beauty dessert.

French toast with tofe and apple roasted with ice cream of beans tonka. 

If a had a gun I would die happy.

Chocolates of Manjari, Ivore and Gaunaja:

Good profit!