luizhorta

Sockster, you wrote in a previous post: "Look at MOO, CINC SENTITIS, LASARTE, COMERC 24, ALKIMIA, AND ABAC. These are all awesome now. " Maybe you should decide about Moo... Just for the record, we just had lunch with a few chefs from the area, and the word on Moo is basically simple...AVOID this restaurant. For great food in Barcelona, see my new review on Restaurant Abac. ←

in 1985...

I had an entirely different experience at Moo, 3 weeks ago, great food, great service, at lunchtime. Had a manzanilla, some amuse-gueles and 2 starters, 4 mains courses in half portions a la carte, a plate of cheeses (not so good, an italian vertical, with so great cheeses around in Catalunya), a dessert (Trip to Havana) and another one (not charged) Trèsor by Lâncome, a Molino Real (not charged either), coffee. Wine: white Tondonia Reserva 98. Total, one person, 135 euros, tip not included, worth each cent. The sommelier was attemptive and polite, the staff perfect, fast, efficient, corteous. The place is very nice and I am recommending it to friends. I have to add that I avoided it in previous trips, fearing it to be too much a non-descript hotel rest, a mere copy of the Rocas in Girona. I was glad to see it is not. Edited to post the name of the young and skilled sommelier: Roger Viusà.

If you don't eat foie gras is pointless going to Can Fabes.

Is there any way to have a feed on the foruns? I've tried to direct my google reader to the page, but apparently there is no feed option. It would help knowing of new posts without opening the browser all times.

"I think a forum is not a competition of "quien la tiene mas larga" but a nice and friendly place where we can share our views." But unfortunately is, frequently. I've read "I am so and so" more than I think to be healthy...

I've been there 3 weeks ago, amazing project, a 80 rooms hotel, an experimental kitchen, two conference rooms, and lots of projects (they have one book made for the Spanish Society Against Cancer that is a generous and beautiful idea: Ruscalleda, Arola and Adrià proposing different menus for some consequences of quimioterapy etc) all around an astonishing thousand year monastery. It will have a real impact on the ways we eat.

You cannot despise Ferran Adrià's impact in the world of good food based on a single personal bad experience at his restaurant. He is part of history now, as Robuchon and Ducasse, and the Troisgros brothers and Bocuse in their time. It's too pedestrian a reasoning. I was reading your site, all your criticism is done in a haste, full of typos and misiterpretations. I think this is not the best way to tell what you call truth.

Bryan, happened to talk with people that work with wine recipes for and with the Roca's. The curious thing about this oyster in cava sauce (yes, it's xantana) is that xantana is added to the cava while still in bottle, at the degourgement moment. This helps keep perlage and all characteristics of the wine in the final sauce.

pepe, I'm sorry to say that the stall is closed not just this past Monday but all Mondays, same as most of the market, and same for Sundays. We may eventually open on Mondays just for the lunch hours, depending on whether demand justifies it. ← Passed by last saturday, but it was closed, if I've spotted it correctly, close to Fruits del Bosc, no? Boqueria was bursting with people, so I bought some percebes and went to visit a new bakery nearby, Reikjavik-Barcelona or a name like this, nice place. Had lunch at Vila Viniteca's sotano with the always generous Quim Vila, a table full of delicious seafood cans and some jamon and cheese from upstairs and a wine (a wonderful Manzanilla whose name I can't remember, it was a intense trip to Austria before and I reached Barcelona with all my neurones off).

I will be in Barcelona next june 4th, till the 12th. Will pass there to inspect...lol.

In Berga, Jordi Cruz. In Barcelona, Hisop and Sauc.

He has also a tiny and fashionable boutique in the charming Plaça Sant Gregori Taumaturg, close to Turó Parc and Diagonal. Me too, his chocolate 7 textures is a must. ← Oriol's chocolates are fantastic, but does he have someplace to sit down and enjoy them? I know that he has his workshop, but that is nothing like a cafe or little chocolate restaurant like there is at Cacao Sampaka. As much as I love Balaguer's chocolate, Sampaka is much more conducive to sitting down to relax and enjoy. Balaguer should certainly be experienced though. I will never forget the first time I tried his hazelnut chocolate with pop rocks. ←

Moleskined for next june, when I will be there in Catalonia

The Mountain Wine is Molino Real from Telmo ROdriguez (there is a second wine too, less expensive, called M.R. as good as the other, just less concentrated). It's probably the best dessert wine in Spain (except the PXs and the odd botritized here and there).

Interesting report, indeed. I just ask you americans to change your Cinc Sentits drive to something more interesting and at the same price level, as Hisop, Sauc or even Alkimia.

is Sauc open? If so, I do recommend Sauc.

If I was in my 20s (long ago!) and had 2 days in Barcelona, I wouldn't even eat!

Hisop, yes! They are so talented, the prices are fairly reasonable, is not hyped and offer what you pay for. I won't leave BCN to visit the Rocas. Just 2 days in Barcelona and spend one entire day going and returning to Girona...I think it can be another time, another trip.

Thank you!

Would you please post the name and price of the hotel you stayed in? It sounded as a great relaxed week in Paris, I will spend one there next june, after a profesional trip to Austria, and it's exactly this kind of trip you did and so well described that I want. Many thanks.

In Cafayate, northern Argentina, I ate a mousse of coca leaves with a glassed one above the mousse, it was delicious, and served as a regular dessert in a five star hotel's restaurant, it's not a drug, it's like peppermint.

oh my God! yes! sure. Sorry for the mistake. I've been writing about Joselito kind of 3 years ago, the almost D.O. quality of the unique bellotas the pigs eat and now this. Shame on me, it's age coming.

A gram of jamon serrano is worth each euro it costs, can't say the same of mr.passard's carrots.

Charles de Gaulle is hell. And they don't have lockers either. Normally I spend half a day just to leave the airport and reach Paris. I hate that airport, but keep travelling there, because Air France is my favourite airline.