Tender and melty beef fricandó, lightly floured and slowly browned in oil to achieve a smooth and flavorful texture.
Escudella i Carn Dolla with a deeply flavorful broth, enriched with the tenderness of beef and the pork jowl, a comforting classic of Catalan festivities.
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.
Oven-baked veal shoulder, tender and juicy, seasoned with salt and ground black pepper, served with crispy sautéed potatoes.
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.
Slow-cooked tender and succulent meat, prepared at a low temperature to enhance its natural flavor and maintain a luscious texture.
The Catalan Table
