Tender and melty beef fricandó, lightly floured and slowly browned in oil to achieve a smooth and flavorful texture.
Tender veal fillet enveloped in a crispy cocoa crust, delicately fermented with fresh Parisian yeast and a touch of mineral water to achieve a unique texture.
A juicy beef tenderloin wrapped in a crispy crust of coarse salt and infused with herbs, retaining all its tenderness inside.
Succulent pork tenderloin, marinated with whole grain mustard and honey, offering a perfect balance between sweetness and acidity.
Roasted pork tenderloin until achieving a succulent texture, with a touch of black pepper and salt that highlights its delicate flavor.
Beef shoulder slowly roasted in the oven and served with pommes rissolées and cooking juices thickened with vegetables, rancio wine and, optionally, porcini mushrooms.
Pork and beef meatballs with a cuttlefish, tomato, apple, and white wine sofregit.
Ferran Adrià's Ossobuco alla Milanese is a traditional Italian dish where the tender meat melds with an aromatic soffritto, enriched with a touch of white wine and made creamy thanks to the fresh gremolata.
Juicy medium-sized apples stuffed with a combination of ground beef and pork, complemented by the fluffy texture of ladyfingers from the bakery.
Escudella i carn d'olla with a deeply flavorful broth, enriched with the tenderness of beef and the pork jowl, a comforting classic of Catalan festivities.
Slow-cooked tender and succulent meat, prepared at a low temperature to enhance its natural flavor and maintain a luscious texture.
The Catalan Table
