Steamed cabbage leaves enveloping succulent smoked salmon, creating a contrast of delicate and smoky textures.
Vegetable fideuà with a creamy Parmesan whey enveloping the "claugel" noodles, accentuated with the subtle effervescence of Vichy water.
Tender Roman-style artichokes, infused with oil and water, featuring a smooth texture and delicate flavor.
Boiled rice with succulent monkfish supremes, featuring a velvety texture that enhances the sea flavors.
Black olive paste with a smooth and creamy texture, enriched with anchovy fillets and capers that add a salty and intense touch.
Sweet and sour sauce with a silky touch of oil, infused with aromatic garlic and the intense sweetness of ripe tomato.
A creamy and flavor-packed sauce perfect for calçots, with a base of raw marcona almonds, roasted hazelnuts, and pine nuts that gives it a smooth and intense texture.
Creamy and intense vinaigrette with extra virgin olive oil and pitted black olives, complemented by the gentle sweetness of finely chopped onion.
Tender cabbage leaves stuffed with creamy whole eggs and crispy bacon, creating a combination of slightly smoky and delicious textures.
Tender cabbage leaves stuffed with smoked salmon, offering a gentle and smoky contrast with a delicate texture.
Catalan-style beans with black and white sausage, a traditional dish where the tenderness of the small beans combines with the intense flavor of the sausages, creating a symphony of tastes.
The tian of escalivada combines the succulent red pepper, tender eggplant, and fresh zucchini in a symphony of roasted flavors and Provençal aromas.
A comforting soup with slowly caramelized Figueres onions, enriched with butter and a touch of olive oil, offering a silky and flavorful harmony.
A comforting monkfish soup, with its head and liver providing depth, thickened with breadcrumbs and enriched with the gentle sweetness of onion.
A smooth and creamy cauliflower velouté, with a delicate touch of leek and enriched with butter.
Vichyssoise with poached egg is a smooth and delicate cream of leeks and potatoes, crowned with a perfectly cooked succulent egg, adding a delicious texture and contrast.
The herbacol, a plant-based coagulant delicately prepared with mineral water, offers a smooth and light texture ideal for thickening homemade cheeses and desserts.
Fruit couvertures with a smooth base of red fruit pulp passed through a blender, delicately sweetened with powdered sugar and a creamy yet vibrant texture thanks to the mix of wild red berries.
Dried legumes, with a smooth and creamy texture after cooking, are allowed to simmer in cold water to yield tender Salamanca lentils in 45 minutes, flavorful Pardina lentils in 20 to 30 minutes, and delicate Puy lentils in just 20 minutes.
The squid with white beans is a flavorful dish where the tenderness of the squid combines with the softness of the pre-cooked beans and the intense aroma of garlic.
Lightly grilled sardines, preserving their succulence, accompanied by a subtle julienne of spring onion and sweet carrot.
Salted cod loins cooked to perfection, with a tender texture and warm notes of sweet paprika, accompanied by legumes that add flavor and substance to the dish.
The smooth and flavorful cod of Lent, along with tender artichokes and caramelized onion, offers a combination of textures and flavors that evoke traditional seasonal meals.
The gratinated cod with alioli features a tender and succulent fillet, covered with a golden and crispy layer, along with fresh spinach that adds a touch of freshness to the dish.
The Catalan Table
