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Default Paragraph Font;}}{\info{\title Spanish Journey Part Two}{\author keevij20}{\operator D\'e9niz}{\creatim\yr1998\mo12\dy20\hr22\min52}{\revtim\yr1998\mo12\dy20\hr22\min52}{\version2}{\edmins0}{\nofpages3}{\nofwords422}{\nofchars2407}
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\par Spanish Journey Part Two
\par 7. Andalusia on a plate
\par 
\par Narrator
\par A trip to Andalusia would be incomplete without sampling the rich traditional cuisine. In Seville, Casa Robles is the restaurant most renowned for its typical dishes. Robert met the owner Juan Robles.
\par 
\par Robert Elms
\par Hello, how are you?
\par 
\par Juan Robles
\par Hello. \lquote Afternoon, how are things?
\par 
\par Robert Elms
\par Which are the most typical dishes here?
\par 
\par Juan Robles
\par About traditional dishes here\'85 well the thing is, we have many specialities. But from the meat menu we'r
e going to tell you about bull's tail and then hake, which we prepare in several ways - with green sauce, with cured ham, with clams. It is one of the outstanding dishes on the menu.
\par 
\par Robert Elms
\par Do foreigners like all the different dishes?
\par 
\par Juan Robles
\par I believe so. Foreigners here like everything - our shellfish, our fish, our meat, our hams. I think there is a lot of culture in our cuisine.
\par 
\par Robert Elms
\par Is the food in your restaurant typically Andalusian or particularly from Seville?
\par 
\par Juan Robles 
\par Yes, mostly, 90% is Sevillian, but it also stems from Andalusia as well. But our wine is entirely from Seville. 
\par 
\par Robert Elms
\par Shall we go to the restaurant? 
\par When did you start to work in the restaurant business?
\par 
\par Juan Robles 
\par Almost all my life, because my father started in 1935. We were wine producers - we had our own vines. And in 1954 I set up here and started out on my own. But I started to get us into the restaurant side of things and we\rquote 
re getting more and more involved.
\par 
\par Robert Elms
\par I have eaten perfectly. Unbelieveable!
\par 
\par Juan Robles 
\par Very good.
\par 
\par Robert Elms
\par Very good, yes!
\par 
\par Juan Robles 
\par It often gets tourists\rquote  attention\'85 To eat prawns, this is very easy: you first have to whip this off, this is easy, eh?
\par 
\par Robert Elms
\par You are a maestro!
\par 
\par Juan Robles
\par Very easy.
\par 
\par Narrator
\par Juan Robles' daughter is in charge of the dessert-making.
\par 
\par Robert Elms
\par This is an incredible collection of desserts you have there, is that your job?
\par 
\par Daughter
\par Yes, part of my job.
\par 
\par Robert Elms
\par Part of it?
\par 
\par Daughter
\par Yes, part of it because we have a very extensive dessert menu,  with over 40 varieties of desserts. This is one of our specialties, because... you can try small portions of 5 or 6 different cakes at a time.
\par 
\par Robert Elms
\par What's it like working for your father?
\par 
\par Daughter
\par Good. Good. The truth is he has never tried to stop me doing anything: if I want to go off and do a course of some kind, he has never been difficult, quite the opposite, he has encouraged me, he's a good manager.
\par 
\par Robert Elms
\par Which is your favourite dessert?
\par 
\par Daughter
\par It is this one here... the Infanta. When Princess Elena got married here in Seville, we wished to pay our respects, in homage to them, so we made this dessert for them, to commemorate their wedding. And it is very good because it has nine different flavo
urs, with nine different techniques in this dessert.
\par 
\par Robert Elms
\par It is very nice, thank you.
\par 
\par }\pard \widctlpar\adjustright {\f1\fs24 [}{\i\f1\fs24 music}{\f1\fs24 ]}{\fs24 
\par }}