molecular kitchen in springtime

Finally, spring is back. And he brings along a load of fresh vegetables and herbs. At this ocasion I will convert the very best of Barcelonas organic veggie gardens and the Atlantic ocean into an unique gastronomic experience. With the help of advanced kitchen tecniques like low temperature cooking, spherification and fresh smoking I will give every dish a creative and innovative touch. The menú will be pared with organic wines from Catalunya. An unforgettable experience.

Menu:

Strawberry Salmorejo with olive oil caviar

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Tempura croquette of squid in its ink

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Cucumber carpaccio, pickled mussles, pesto of sundried tomatoes, citric air

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Cream of wild garlic, toasted almond, strings of cured goat cheese, black croutons

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Sous vide codfish, infusion of black garlic, baked carrtos and parsnips, mashed purple and white potatoes

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Caramalized panna cotta of white asparagus, smoked strawberries, orange saffron cream, merengue fragnment, rhubarb ice cream

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Roquefort cheese with acacia honey caviar and black tea

The menú includes homemade bread and rolls, butter and a glass of Cava (sparkling wine) as welcome drink.

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