I interview chef David Solé one Monday afternoon, just after service has finished. In the dining room, preparing the tables for the next day, is his brother, Fidel, who tells me he's almost three years older than David. Also present is David's son, who is a cook like his father, and he tells me that on the day I interview his father, he's been working long hours. Between nine and ten, and so they only serve from midday, Monday through Saturday. This is the reality of the profession, which is also a passion, and everyone at Barquet transmits it.