We recently ate at the Guggenheim Museum Bilbao and were mightily amused to see that the restaurant has brought the art and science world to their menu with, amongst others, a dish based on Einstein’s theory of Physics –
laid out on a plate with seaweed and anchovies. It seems the restaurant, run by top Spanish chef Josean Martinez Alija , is joining other top Art Galleries in Spain who have introduced such delights as Monet canapés, Walt Kuhn cheese and Gaugin focaccia!
Distinguished American wine writer Robert Parker has become the only wine critic to be awarded Spain’s Gran Cruz al Merito Civil.
Some may take the Pellegrino Restaurant Survey with a pinch of salt and yes, sure, it isn’t the Michelin listing, but how proud are we in Spain, particularly those of us in the Girona area, that Celler de Can Roca has just been elevated to the 2nd best restaurant in the world in the Pellegrino Restaurant Survey! Read more
Ingredients for traditional Spanish Recipe- Asparagus & Romesco Sauce (4 servings) Read more
Sauteed Asparagus with Romesco Sauce Traditional Spanish Recipe
24 green asparagus
sea salt
For the traditional Spanish romesco sauce
40 gr of toasted hazelnuts
40 gr of toasted almonds Read more
Joan Roca´s Recipe from Spanish Restaurant, El Celler de Can Roca in Spain:
Ingredients for Iberian Suckling Pig with Caramelized Shallots, Orange and Cloves for 6 persons: Read more
What’s On in Girona next week and “What is the Forum”?
We’re looking forward to the annual Gastronomic Forum commences in Girona next week. It is THE meeting place for Professionals in the Food Industry and Companies too. More than 300 companies in the food and wine market will be promoting their wares at the show. Read more
Just to keep you up to date with what’s going on in European cuisine trends, we came across this somewhat tongue in cheek article in the UK Guardian newspaper, which you may find of interest. We cannot imagine our great Michelin Starred chefs in Spain, nor for that matter, their numerous and dedicated guests, even contemplating Read more
Flan, or caramel cream is just about Spain’s National pudding – to be found on virtually every Menu del Dia (Menu of the Day). This is not a flan as we know it, it is a caramel cream, a custard with a melted caramel top – somewhat like a Crème Brulee. In this recipe orange juice is used rather than milk – it makes a perfect light sweet. Read more
Last week, we made a short visit to 41º Cocktail bar in Barcelona, Spain, owned by Spanish chefs, Ferran & Albert Adria. 41º is a very singular place, a classic Cocktail Bar but with a unique and very creative gastronomy – here the creativity has no limits! The entrance to Ferran Adria 41º Cocktail Bar, which is situated on the Parallel in Barcelona, is discreet and gives the suggestion that it is a private club, but behind this somewhat austere and secretive façade we discovered a tiny bar with masses of personality. Read more