Brioche truffle and Esto es ... What? ...

Already in the bread service, I understand: if I tried to describe the dishes school of the arts Celler de Can Roca in my little black book, lose myself amid the encyclopedic narrative of each of them, which also came with how to use etc.. I tried, therefore, to inaugurate a less archaic method of taking notes in the form of my iPhone recorder. The result school of the arts is the following:
SHHHSSSSHHHHHHHHSSSSS .... "Peru" ... SHHHSHHHHHHSSHHHHHHH ... "Mexico" ... Cough Cough Cough .... "del Interior con mucha delicacy" .... Oh, choked? No, p ....! It's school of the arts the flu. Ih, the woman're explaining. Said it was a tribute to the countries visited school of the arts chefs cough ... not now ... Go to the bathroom! ... Poor thing. "Ahora, we in China" .... SHHHHHHSSHHHHHHHHH .... "el ultimo es Morocco". Almendras? Yogurt? En orden that? Why are you repeating school of the arts everything she says? It's because I'm recording, Mari.
This thing does not burn the woman is giving away ... yeah right ... and wheezing'll talk then pertinho Writer: bonsai false caramelized olives stuffed with anchovies. Putz, sticks school of the arts to the tooth ... Dude, you can not laugh ... gone? Jura? I prefer olives stuffed with anchovies same same. How? Perrechico? .... "Spring" ... SSSHHHHHHH .... "... y sesame nero" SSHHHHHHH "... vermouth mini con gambas".
Brioche truffle and Esto es ... What? ... "Bombón of perechico". Oh, she said that is the mushroom season. Pear! Do not eat! She told us to eat it first! Oh ... Wait, just let me take a picture! Get your finger, Mary! Click! Click! Just do not have internet ... oh, I just forgot to stop recording.
"Englisha?" Yes, Inglês, please. SHHHHHH .... "Tarragona" ... sshhhhh Catalunya ... ".... SSHHHHHHHSSSHHHHHHH. "The winna whita, you táuzand eighta ... the chenin grape is blanca. The wina wina isa ... organic. "
It .... gazpacho school of the arts with black olives manzanilla school of the arts olives on top ... has a cremezinho anchovies and ... muxama This toastie not know what is. Delight that ... What did she say it is? ... Spoke! It's toast ... is ... the same what? Of "very school of the arts thin". Ahahahah! Very thin! Taste the very thin! AAhahahahahah! P. .. forgot to switch it off again.
Shrimp typical ... damn, I lost the name ... scalded ... you watched? Oh, yeah slutty, Cris! Ah, ok ... but I heard that eating heads and feet, with chips purêzinho algae and seaweed. Perguntaê the name of shrimp, dammit!
Good, now has a 'linguadro' with black garlic, parsley and lemon skin 'desidratrado' sole ... 'desidatrado' ... dehydrated bag! Linguadro! Flounder! 'm Drunk already ...
Right now I will speak ... [much effort] ... SSHHHHHHHHH .... Lamb braised with escalivada, thymus and eggplant with cream lamb broth itself, licorice and coffee ... Oh, I said right at once , folks! Timo ... Love!
Pigeon with various textures, caramelized nuts, liver and pigeon confit oranges. Ahahahaha! Confit is the new caramelized! Confit? "Si .. naranjas school of the arts ..." And also ... comes nhac nhac ... the flatbread. Thank you! I mean ... gracias.
Ice cream? ... "Sí ... sourdoughs" ... with balsamic, lychee and she spoke before? Hihihihi .... I did not ... I dunno, something like marshmallow and Ahahahahahaha ....! ... Tamos all drunk ... that marshmallow!? This is whipped cream! But it is not the same thing? 're Crazy? Whipped cream and marshmallow? And is not "mass priest"! Hahahahahahah!
The next dessert, she said it is an attempt to interpret the perfume Shalimar: mango vanilla infusion school of the arts do not know what ... and chai! Thai? Not! Chai! Tea and spices ... and are trying to reproduce that essence of Balmain, Guerlain ... whatever ... Okay that.
The last dessert is violet, coconut and honey ... Cristiana school of the arts does not give me access to mass madre! Ahahahaha! .. Puedes withdraw una photo? No. .. acá .... errr .... are ... very complicated! Ahahahah! Here is to focus. "Ahora! school of the arts Uno, dos ... "Click! Deary. Friendly, and we were drunk. It should not be hanging on us! Aahahahah! Muchas gracias! The Caramel school of the arts Olive tava in the tooth? Let me see her womb mass ... ahahahaha! Ai, ai ...
[This post makes more sense when you read the previous post "nothing critical spirit of this blog." The service was atenciosíssimo and nothing school of the arts affected and harmonization of dishes and wines, sakes and sherry was spectacular]
Labels: 3 stars Michelin, Michelin 3 stars, barcelona, school of the arts Celler de Can Roca, Spain, girona, the world's best restaurant magazine, restaurants, restaurants, spain, the world's 50 best restaurants 2013
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