After two long years I finally got to take a little vacation! With my school in Switzerland hosting a reunion, a trip to Europe had to be planned. Of course if I was going all the way to Switzerland I HAD to stop by Paris. My Spanish friends Rene and Marlon promised ''If you come to Spain, we'll take you to the El Bulli kitchen''. That was all I needed to hear.
The best meals I've had are those that have changed my perception on ingredients I wouldn't normally like. While Roses remains famous for elBulli, what I will take away from this town is my meal at the gastronomic restaurant Els Brancs at Vistabella Hotel (and yes, the crew from elBulli goes to eat here too!).
|The Perfect Setting|
|Chef Javier with Marlon|
|Getting ready to eat!|
|Rose Cava anyone?|
|You had me at cocktail. First Course: Frozen Amaretto Sour.|
|Using Nitrogen to make our frozen drinks.|
|Cucumber (yes, cucumber) Puree|
|A play on Vicchyssoise.|
|Butter, Hawaiian Black Salt and Olive Oil from the region|
|Mushroom Cake with Truffle Oil|
|My favourite: Foie Gras, Cream Cheese and Brioche|
Langoustine from Roses with macadamia, yoghurt and curry
|“Socarrat'' of rice casserole- A play on Paella|
|Atlantic wreck fish with green mojo sauce,broth of clams and “grana of lulo”|
|Iberian surprise pie|
|Patanegra Coquelet with scallops, emulsion of bergamot and soil of truffles|
|Sanguine Carrot Cake|
|Meringue, Gianduja Rocks to resemble Els Brancs and a lavender mousse|
|The Man! Chef Javier Cabrera|
I got the opportunity to work in the kitchen with the young talented chef (28 years old) Javier Cabrera for a few hours and he impressed me with his humility, knowledge and skill. He has been in the kitchen since age 14 and worked around Europe (even at elBulli) and is trying to create something different. As Marlon said ''If you want to experience true Culinary Revolution: Visit Spain''. After that meal, I believe him.
|Working in the Els Brancs kitchen|