Basic risotto with garnish options and variations with porcini mushrooms, fresh button mushrooms, shimeji mushrooms or prawns.
The cheese soufflé is a light and fluffy delight with a creamy core of Comté and Parmesan cheeses, perfectly gratinated in the oven.
Easter cake that must be prepared the day before consuming it. It is a little complicated to make, but it turns out quite good.
Creamy baked cheesecake with a flan-like texture, made in a springform pan lined with baking paper.
A smooth honey and mató pudding, with a creamy texture and subtle sweetness thanks to the whole eggs and mató, perfectly sweetened with sugar or cane brown sugar.
Junket made with fresh pasteurized milk, subject to the corresponding conditions according to the type of milk and with possible additions of calcium chloride, powdered milk, or rennet, as appropriate.
Aligot is a silky mash of "bintje" potatoes mixed with fresh Tome d’Aubac cheese that melts, creating an elastic and creamy texture, ideal for accompanying hearty dishes.
Crispy potato slices filled with melted Comte cheese and accompanied by thin slices of bacon or Iberian ham, ideal for a perfect combination of textures and flavors.
The Motié-Motié fondue is a silky cream that harmoniously melts with the intense character of half Gruyère and the smoothness of Vacherin Fribourgeois, enriched with dry white wine and a subtle touch of cherry brandy.
Smooth and creamy Reblochon cheese mousse, delicately combined with cream and eggs, with a subtle touch of red pepper to add a contrast of flavor and color.
Gratinated onion soup with toasted bread and cheese, with optional raw egg in each bowl.
A smooth and creamy mascarpone gelato made with egg yolks and 35% cream, ideal for enjoying a decadent and rich-flavored dessert.
Creamy mató gelato, sweetened with hints of soft honey, offering a blend of delicate and refreshing textures.
Soft and fluffy Pa de Mató, made with a base of fresh mató and flour, ideal for enjoying in the morning or as an accompaniment to an afternoon snack.
Traditional cheeses handcrafted with a creamy texture and an intense flavor, perfectly aged in the workshop of La Seu d'Urgell.
A traditional Catalan dish with local ingredients that combines authentic flavors and comforting textures, perfect for enjoying in good company.
Traditional cheeses with varied textures ranging from delicate creaminess to subtle firmness, artisanally crafted at the Abadessa Cheese Factory in Alta Cerdanya.
A traditional dish crafted with timeless ingredients, offering a smooth texture and a flavor that evokes memories of home.
A creamy cheese spread made from kefir, perfect for spreading, with a smooth and rich texture that delights with every bite.
Cured and pressed kefir cheese, with a firm texture and a slightly acidic flavor, made from 2 or 3 liters of strained kefir.
Fresh yogurt cheese with a creamy and slightly acidic texture, complemented by the intense and characteristic touch of blue cheese.
Fresh cheese for quick consumption made with pasteurized milk, with three possible curdling methods: with lemon, with calcium chloride, or through enzymatic coagulation. Includes an optional finish to obtain a finer texture.
Learn to age cheeses at home using a homemade aging chamber and an appropriate bowl, avoiding aluminum, to develop unique textures and flavors.
A succulent monkfish glazed with Forki blue cheese, gently cooked with onion and leek until achieving a tender texture and intense flavor.
Savoury cooked ham and cheese pie with sandwich bread, prepared in a loaf tin.
A smooth and creamy flan with a touch of mató, topped with a golden caramel made with white sugar and water, perfect for melting in the mouth.
Crispy sweet shortcrust pastry tartlets with a smooth and creamy filling of cow's fresh cheese and egg.
The Catalan Table
