I interview the chef Romain Fornell (Toulouse, 1976) at the Hermanos Torres restaurant, hours before he dines on turbot and sole from the aquaculture brand Neptura. He is a chef of calm appearance despite the volume of work he has. He directs the Goût Rouge group, which has restaurants in Barcelona especially (the last one he has opened is Casa Tejada), and four more in Paris. Fornell arrived in Barcelona at the end of the 90s to work as a chef at the now-defunct Maison du Languedoc Roussillon. In 2003 he opened the restaurant Caelis, which is now located inside the Hotel Ohla Barcelona and obtained a Michelin star.¿How has it been that you are the chef of four restaurants in Paris? In the last interview I did with you, you told me that you didn't want to take any planes to have to go to work.

Alfredo's fetuccines They're like spaghetti in carbonara.Everyone makes them, but few according to Italian regulations. At Casa Tejada (Tenor Viñas Street, 3), the restaurant that chef Romain Fornell opened last September, fettuccine Alfredo is cooked the Roman way, that is, with Parmesan cheese and butter. There's no cream or dairy cream, as has sometimes been said about this sauce, as well as carbonara. "We cream the butter, which is French, with the fettuccine cooking water, and then add the Parmesan cheese, which must be fresh; we don't use dried Parmesan because then the recipe isn't the same," explains Romain Fornell, whose partner is "my best friend."