Espanjan matkallani törmäsin harvinaiseen herkkuun, kun The World's 50 Best Restaurants-listan sijalla 2. keikkuva ravintola El Celler de Can Roca*** järjesti "kevyen" kenttälounaan maanantain kunniaksi. Tässä hieman todistusaineistoa.

 

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Green olive ice cream in olive tree bonsai

 

 

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Gentian liqueur and tangerine bonbon

 

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Pickled vegetables with plum cream

 

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Freeze-dried bread of kidneys with sherry

 

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“Causa limeña”

 

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Basket of chicken, coconut, red curry, lime and thai sauce

 

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Starfish

 

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Miso and nyinyonyaki cream puff

 

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Truffle brioche

 

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Truffle bonbon

 

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Vegetable stock with scallop dice, sprouted pine nuts, grapes, flowers, bay leaves and lemon

 

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Mussels with Waltraud 2002: withered jasmine, comfit orange, peppermint, saffron, raisin, honey and truffle

 

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Squab parfait with red fruits, red flowers and Empedrado slate

 

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Sea bass filet with Milmanda sauce, iodized sauce and hazelnut sauce, hazelnut, acacia, lemon and truffle

 

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Scarlet veal oyster blade with beetroot béarnaise sauce. Confit strawberry and redcurrant, wood-grilled pepper, “merken”, red shiso, pomegranate and oregano.

 

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Goose à la royale with pu-ehr, carob mole and comfit orange

 

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Orange colourolog, carrot compote, apricot and yolk ice cream, iced blood orange and passion fruit

 

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Chocolate with milk, vanilla, dried plum, tobacco leaf and cocoa