A complete couscous dish with lamb leg, vegetables, roasted peppers, confit onion with raisins and chickpeas, with two couscous cooking options: boiled or steamed.
Cabbage stuffed with smoked salmon, assembled in layers inside a mesh bag and steamed.
Port wine reduction sauce with onion, butter, concentrated meat juice and mushroom juice, finished with chopped chives.
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.
A dish of broad beans with sausages, bacon, spring onion, spring garlic, mint and white wine.
The tian of escalivada combines the succulent red pepper, tender eggplant, and fresh zucchini in a symphony of roasted flavors and Provençal aromas.
Artichoke cream made with vegetable stock and onion, garnished with boiled artichokes and crispy artichoke slices.
Almond blancmange with salted tomato granita, served in transparent glasses.
Smooth escalivada mousse with the roasted sweetness of red peppers and the velvety creaminess of eggplant, enriched with cream.
Chestnut and pumpkin purée with leek, spiced with cloves and nutmeg, and finished by passing it through a chinois to obtain a smooth texture.
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.
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.
Cod with samfaina Forki style is a dish of intense aroma and rich flavor, where the cod is combined with a samfaina of ripe red tomatoes, onions, and cloves of garlic, creating a sticky texture and an unmistakable taste.
The Catalan Table
