MAKRAM SALHA'S fa­vorite

Just back from his culi­nary tour of Spain, Le­banon's au­thor­ity on whisky and to­bacco at Phoeni­cia Ho­tel Beirut shares his fa­vorite find

Taste & Flavors - - GREAT ESCAPE BARCELONA - celler­can­roca.com

WHERE TO GO El Celler de Can Roca

Found about 30 min­utes north of Barcelona, Celler de Can Roca is gas­tro­nomic heaven! Founded by the Roca broth­ers, Joan, Josep and Jordi, each has an im­por­tant role to play - Joan is the head chef, Josep is the som­me­lier and Jordi is the pas­try chef. The cui­sine is modern Cata­lan us­ing lo­cal in­gre­di­ents and molec­u­lar tech­niques. I'm not a fan of molec­u­lar cui­sine nor­mally, but this is dif­fer­ent. The restau­rant is si­t­u­ated in a villa-like com­pound and with a jaw drop­ping 45,000 wines and 3000 dif­fer­ent ref­er­ences.

WHAT TO EAT

• Caramelized olives stuffed with an­chovy

(each hang­ing from a mini bon­sai olive tree). • Ma­callan steamed Lan­gous­tine (a metal steam­ing bas­ket is brought to the ta­ble. In­side the bot­tom of the bas­ket is su­per-hot stones. Above these stones is the Lan­gous­tine tail. The server re­moves the cover of the steam­ing bas­ket, pours Ma­callan whisky over the Lan­gous­tine and onto the hot stones. They re­place the lid and al­low the Lan­gous­tine to steam cook in the Ma­callan steam) - very cre­ative and crazy de­li­cious. • Wood pi­geon liver with onion, ju­niper berries,

or­ange skin and herbs. • Cray­fish veloute with spring onions, co­coa

and mint. • Choco­late An­ar­chy (the plate looks like an art

mas­ter­piece and tastes like one too.)

CAR­RER DE CAN SUNYER, 48, 17007 GIRONA +34 972 22 21 57

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