Luis Gutiérrez
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Posts posted by Luis Gutiérrez
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Hi guys, I have a couple of night in Modena and I'm planning on going to Osteria Francescana (have to try it...), but the other night I'd like to have traditional food (antipasto, pasta, zampone, that kind of stuff) in central Modena. Do you have any recommendations?
Thanks in advance,
Luis Gutiérrez
elmundovino.com
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Hello to all,
(joaorose = joão roseira, Vale do Douro, Portugal, wine grower of both Porto and Douro DOC still wines)
being my first post on eG, i think i could not start with a better quote than one from Victor de la Serna.
On the el Buli/Adrià - It is true we are all critics, it is true we are always learning, it is true we should keep an open mind, it is true we should make statements in good faith, it is true great, innovative work (art?) will puzzle a lot of people and create positive and negative reactions, fame will always generate admiration and envy.
On the sardinhas - like in España here in Portugal we have a nice diversity of canned sea food, not vintage dated though. I was wondering what kind of date is written on the cans, month and year or just year? A lot of our stuff is better in some months than others, so i guess the month would be an important issue.
Olá João! Glad to see you around here... Concerning your question, I've only seen year on the canned sardines, but now that you mention it, I guess month could also be important. In fact, it makes a lot of sense...
Abraço,
Luis
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We returned again to Can Roca this year with great anticipation; hoping that even more menu items would be as compelling and inventive as we had experienced two and three years ago.
We enjoyed the meal and rated it highly; we did not find it a three star experience!!
We were seated, as we have always been, in the front area of the restaurant; although we wished to experience the back room overlooking a garden area, our request has never been satisfied. The aesthetics of the dining experience are always less important than the menu's content. We ordered again the tasting menu and specifically requested, via email, the cepe ice cream which was delicious as it had been on an earlier visit.
There is no doubt about the Roca brothers' singular and collective talent. It is, in our opinion given our Nov. 2005 visit, that the brothers are stalled or frozen in their culinary approach. We found little to excite our collective palates'. The menu did nothing to champion their culinary acumen. We would not rate their current work as Michelin 3 star material. I donnot think that Michelin is the be all end of all all guides. I only use it as a rating guide and probably not the best. Gualt Millau rates few Spanish restaurants. Nevertheless, we cannot extol the virtues of Can Roca's culinary talents. They continue to offer excellent fare. They were in the vanguard but we think they are exhausted or resting on their laurels. We are no longer energized by their efforts. We report this with a heavy heart, Judith Gebhart
Judith,
Yours is the only opinion in this direction I've heard in a long time. I have planned a visit at the end of February, and will report back.
Cheers,
Luis
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I have now visited Dominus, and indeed Antonio del Alamo and Mateo Gelado are hitting all the right buttons. Slightly less ambitious technically than Zaranda, but excellent, fresh and tasty stuff. Warm Castilian goat cheese salad with artichokes, roast red peppers, tomatoes and balsamico; modern-style but smooth vegetable 'menestra' (al dente instead of soft); sensational wild hare risotto, oven-roasted 'pez de San Pedro' (john dory) with a cuttlefish-and-potato stew; beef filet on a porcini cream; almond wafer with a plum foam and Tahiti vanilla ice. The wine list, as could be expected from Mateo, is not too long but balanced and top-notch (including Dominus, of course!) We had a 2004 Val de Sil Godello white from Valdeorras and a 2002 Paixar red from Bierzo.
Well, you didn't wait much...
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From what I know--from pretty reliable sources--there are just two inspectors in Spain for the entire country and they are not terribly knowledgeable. The Spanish Michelin guide is among the most under-financed of all editions. Which explains the small number of stars in relation to, say, Italy which has nowhere near as many creative restaurants as Spain. Or France where every restaurant with a clean toilet seems to get a star. The promotion of Ruscalleda & Andoni was a rare bit of insight for the Red Book, it has to be said.
Pretty strange considering Spain is one of the most exciting places for gastronomy in Europe. Why would they do that?
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Is Dominus the restaurant started by people who left Cuenllas? Where is it located?
Yes it is. The new place started by Mateo Gelado, Antonio del Álamo and Fernando Garrido, long-time sommelier, chef and maitre respectively of Cuenllas, one of the best gastronomic empires in Madrid (Gourmet Shop, Wine Bar and Restaurant within 100 metres en calle Ferraz).
They called their new adventure Dominus as a hommage to the famous californian wine (I'd have preferred Échezeaux, but that's just me...). The address is Francisco de Ricci 15, phone +34 91 540 10 09. I was planning on going this week, but had to change plans for reasons not relevant here... How about giving it a go next week, guys?
\L
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What about the wine list Victor? When I heard someone recently say that he was going to a new place in San Bernardino I automatically though, "Indian". I didn't expect this... Will have to try soon. Have you been to Dominus yet?
Cheers,
Luis
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I think Campsa is far more interesting and important than Michelin these days. What chaos!
I think eGullet is far more interesting than Campsa...
And we here know Can Roca is 3 stars anyway! -
Does Madrid have an IKEA?
I think we have two, but I've never been, so I cannot tell what they have...
\L
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Well, it looks like they started giving dates in May, doesn't it? I'm still waiting...
\Luis
Not so sure... But hoping!
\L
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Well, it looks like they started giving dates in May, doesn't it? I'm still waiting...
\Luis
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Remember that no top Madrid restaurant will serve you lunch before 2 PM, and that you must be at the airport by 3.45 PM for a 4.30 PM flight. Looks too tight to me. Támara-Restaurante Lorenzo is a 5-minute taxi drive to the airport, so that would be one (iffy) possibility.
3:45 at the airport for a 4:30 flight is what seems tight to me! Go to the wrong terminal, find a queue at the desk or to go through customs and you can look for a place to have dinner in Madrid that night!
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Following course was a comté cheese soup but due to my cheese fobia I had a squid parmentier with the squid cooked two different ways and a paprika souce that contrasted the potato and the squids.
Man, you don't know what you're missing! Can Roca's Comté soup and all the cheese in the world! I'm so shocked I think I'm going to bed...
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Restaurants like Arce, who regularly deliver great food year in year out without much fanfare, of which Madrid has more than a handful, are the gastronomic backbone of a city.
Curious to see your list...
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It's interesting that he serves duck hearts. I don't think I've ever seen them on a menu, but they're easy to find in NY's Chinatown and I used to prepare them when our daughter was a child. When she was very little, she liked to eat bowls of small round food. Of course we made small meatballs, but poultry hearts were ideal and they became a favorite dish.
It was a good night, as Rogelio says. Iñaki seems to be in great form...
As for the duck hearts, I had them the other nigh (for the second time this month!) and they were excellent. They were stuffed with foie-gras and lightly battered and fried. What's very interesting is the texture, quite firm (softly crunchy if you know what I mean) in contrast with the foie.
BTW, Iñaki is also a master smoker, and he does not only the obvious salmon et all. His smoked octopuss is excellent!
Cheers,
Luis
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Does anyone have a number for this place? I have tried googling and international directory enquiries but they have nothing. However, I have seen so many spellings I'm not sure they were looking for the right thing.
Hi Suzi,
I'm not too sure about the correct spelling, I think it is as in the name of this thread, but in any case this is the contact data:
Calle de les Flores 12
Phone: 934 41 11 39
Cheers,
Luis
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By the way, as far as ham is concerned, Teruel is currently becoming the hottest D.O. -and it's as good as the best-, and, best of all, it's still not as expensive as some others (but will definitely become so...)
Mar, I guess you mean among the white pig hams. Very different to the Ibérico ham, and in a completely different category IMHO.
Salud(os),
Luis
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My God! I'm not going to read this thread anymore. I cannot stand reading the description of the dishes and being so far away... And it's so painful to know that Pedro is going back before me...
Cheers,
Luis
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- Jamon Serrano ham (poor brother to Parma Ham)
- Rioja red (Cross of Burgundy v Chianti)- Olive oil (quite good actually)My God! I'm crosseyed!!
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99 is a bit closed right now. Actually 98 is very good and drinking well. 89 is at the optimum. I finished my last bottle.
I spoke to Josep on the phone and prior to my arrival there we will discuss the menu and the wines. He is supposed to be the best sommelier in Spain.
I find that Dujac wines drink quite well irrespectible of the age. The Bonnes-Mares 99 was superb from a Riedel Sommelier glass the last time I was at Can Roca. If you don't drink it there'll be more chances they have any left for when I manage to get back there...
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Stunning dinner here last week for my birthday. Chefs menu lovingly prepared for 6 of us. Wines consumed:
1996 Cristal 132 euroes
1996 Clos St. Hune 66 euros
2000 Raveneau Valmur 90 euros
1994 La Rioja Alta 904 57 euros
1995 Beaucastel 72 euros
1999 Dujac Beaune Mares 144 euros.
I really like this restaurant.
Shit!, you're drinking my wines...
Can't wait to go back and drink another Bonnes-Mares from Dujac...Brgds,
Luis
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Hmmmm... Three dishes featuring cheese.
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Pedro, I liked it very much, but I think that right now the influence of Viridiana is quite big, and that he needs to develop a little bit more his own style. We will be back.
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Wow!!! I'd have loved to taste it with you! I wrote a piece about the wines from Massandra quite recently, for which I did quite a bit of research. If you can handle a little Spanish you might be interested in taking a look here.
Cheers,
Luis
Traditional food in central Modena
in Italy: Dining
Posted
Yes, it is a bit late, but I will use the recommendation next time...
Cheers,