Even brought us menus: it was clear that there would not arrive in the vain intention of wanting to

The Italian food critic Andrea Petrini, the first time I went to Noma in Copenhagen, came out and called cours cuisine his friend Stefano Bonilli, the founder of the Gambero Rosso guide and said: "Io credo che io vidi la madonna!" Because it was the same feeling I had at the end of my lunch at El Celler de Can Roca in Girona. The best ride by a cellar of my life, followed five hours at the table (22 services!). At least twelve different wines. I laughed. I shed two tears. And I stopped to think, cours cuisine at one point, that God does exist and that thanks to him I have the great fortune of doing what I do. "Io credo che io vidi la Madonna". And notice that it was not my first time: I had already left my first dinner enchanted "by cours cuisine Rocas", about four years ago. Amazing, unforgettable. But the three brothers - Joan, the chef; The sommelier Josep and Jordi the pastry - undoubtedly reached a peak two years now, the new address, the beautiful and modern glass house where they moved a while ago.
But let's not talk about politics. Going back to the food: an atheist, I would ask, because how else could explain that by a twist of fate, I've cours cuisine just had my best meal on the last day? It was a lock and key diamond, cours cuisine more than I could ever hope for. Marie-Claude and I arrived at 1:30 on the dot, and Joan Roca in person was waiting at the door. Always elegantly understated, a gentleman. Took us vistar the vast kitchen with area only to sous-vide, and a grid insipirada Mythic Extxebarri, combustion side (the embers left the grid on the right, you can see there in Fundinho, pictured below). Photo: Marie-Claude Lortie
Then came his younger brother Josep, cours cuisine or crayfish for the most intimate, regarded by many as the best sommelier of Spain. Josep follow up the winery, and soon he began to talk about their favorite wines, helped by a clever audiovisual system that was in flat screens showing cours cuisine images of vineyards that he was describing, so passionate and so poetic that left me speechless, deeply played. It would be impossible to convey the feeling of what I witnessed at that time. Corny, I know, but ... do what? I say nothing but the truth. Here is proof: Already half rocked, I sat at the table, looked around and, once again, gaped. (Very) far the most beautiful and peaceful and inspiring this trip salon. Forms a triangle in whose center there is a patch of trees surrounded cours cuisine by shards of dark gray stone. Either yellow autumn leaf falling slowly by the sun spotting the bright white brindle skinny trunks. Gorgeous.
Even brought us menus: it was clear that there would not arrive in the vain intention of wanting to direct the floor of our lunch: we were in good hands. After many years writing about restaurants, I have a sixth sense that allows me to have time amuse bouche, notice what else lies ahead. And my gut was already saying - or screaming! - What was coming something absolutely fantastic. Already on departure if realized the incredible treat. Imagine that you have brought to the table a beautiful bonsai - really! - Who had, hanging from its branches, anchovy stuffed olives with thin caramelized crust and brittle. It was a card edible Welcome, representing the salty domain (Joan Roca) and sweet (which takes care of the youngest Jordi Roca).
What a nice gesture, and that ... olives! Soon after, a waitress appeared with two other red acorns in a bowl: "Bellini," she said. Peach Puree the highest quality, geladinho. Plop! And everything is liquefied in the mouth. cours cuisine Nham.
Spines were awesome fried in tempura snapper cours cuisine rice (it was almost a sea rinds texture similar), and on the same "fisherman's net", a piece of fish with a filling of chopped and fried something, also amazing.
This all, of course, was merely an appetizer ..... and still had a brioche with porcini "to the broth pot au feu" which, to me, seemed a steamed bun à la David Chang strong flavored truffle. The first entry: "Oysters with Agusti Torello cava, applesauce, ginger, pineapple, lemon confit and spices"
Yes, it was another delight. cours cuisine But you know what? What was the most enchanted "plate", almost a sculpture in glass that resembles a half bottle of wine, but has more rounded shapes. And detail: the glass was geladíssimo, other care to notice. When serving, the waiter poured on oysters and micro bits of apple and pineapple with a groove consistency of jam, almost, custom, in whose translucent gel they could see the bubbles in suspension. U-au. "Escalivada with anchovies smoke and embers. Eggplant, peppers, onions and tomatoes on the grill."
If you ask me how was the grilled vegetables turned bolotinhas engruvinhadas, say the truth: I have no idea. But went very well with the liquid in which they swam pecad