Compartir Restaurant Cadaqués

The ex Bulli serve already the fifth summer menu at his restaurant

Compartir Restaurant Cadaqués

In case anyone had forgotten, just a month ago some nostalgic remembered that half a decade has passed since El Bulli closed its doors as a restaurant.

Reminisced that day in late July in which he said goodbye with a memorable dinner (under various items in the kitchen, the best chefs in the world that once had formed orders Adrià and missed Juli Soler, who died last summer).
Sharing, the project three exbullis
There are also back five years to return to the beginning of Compartir, the restaurant opened in Cadaqués, in a house with more than three centuries old owned by gourmet Pere Vehí (one of the most regular customers of El Bulli). It was the first experience as entrepreneurs who were three key pieces in Cala Montjoi: the former heads of cuisine El Bulli Oriol Castro, Eduard Xatruch and Mateu Casañas.
They announced in June 2012 with a small mouth that wanted to start his own career by opening a casual dining establishment without more aspirations than serving dishes to share, with seasonal ingredients and simplicity which would bring his personal touch.

Compartir Restaurant Cadaqués-Girona

Serving dishes to share

And then they remembered that this was not, by far, claims to be another Bulli, which does not tire of repeating in the fall of 2014 when they opened in Barcelona the Disfrutar. If the latter was his great landing, with a big bet creative cuisine (leading a team of 45 people), which has earned them recognition in bulk from that lit the stove, the Compartir remains true to those origins of a simple proposal and attractive to spend a good time with family or friends in one of the most beautiful places on the Costa Barava.

They themselves believe just going for his fifth summer menu. Recognizes Mateu Casañas, who these days is at the front of the house while his friends are enjoying butt in. “We are more than happy because we fill every day and in all services. And it is a pleasure to be making improvements every season. Each is a big step because we started with very little resources, with only four people and now we are twelve template. For these value as a great luxury to compare a new fridge or make any improvement. ”

Casañas, like their colleagues, keep the speech when they started. “They keep asking ourselves if our kitchen is bulliniana and we continue to respond to El Bulli ourselves, because it has been important part of our lives and because there grew up as cooks and as people.”

If you get to the cove Montjoi supposed to diners who enjoyed the signature restaurant, get to a secluded place, they are aware that a lunch or dinner at the Compartir also requires a break of a day to enjoy a proposal not disappoint.

Beautiful, light and succulent starters, from artichokes confit salad with almond sorbet and vanilla oil, nuts, raisins and hazelnuts; tomatoes with basil different textures; sardines marinated with beet; oysters with cinnamon foam; tuna cannelloni …
Delicate dishes in which each piece fits and enhances what goes with it; pickled mackerel or anchovies with honey fir; suquet monkfish or pork tenderloin with bacon. Some are kept from the beginning, such as hazelnut coulant with apricot sorbet, which is already a classic.

Others, have been readjusting and have evolved as themselves. They know that some houses work great thanks to the complicity between brothers and are accustomed to ask them if not more complicated understood among friends.

They family feel and are organized smoothly, “Because we know very well and each of us is engaged in a more prominent way to what you do best.” Of all the years of El Bulli, explains Casañas (Oriol entered the 96, he Xatruch in 97 and in 99) are left with the best teaching: “We learned to create those who fancied. To be free. ”

Compartir Restaurant Cadaqués-Empordà

Restaurant Compartir
Riera de Sant Vicenç, s / n, 17488 Cadaqués, Girona
TELEPHONE: 972 25 84 82

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Messi opened a restaurant in Barcelona

The restaurant will open in summer will be called Bellavista del Jardín del Norte, will be in Enric Granados street and has a large garden

Messi restaurant Barcelona

The Iglesias brothers, owners of Rías de Galicia, Cañota and Espai Kru, and members of the Adrià brothers on Tickets or Bodega 1900, among others, have been associated with Messi brothers in one of its future business in Barcelona, the restaurant Bellavista del Jardín del Norte (Enric Granados, 86-88), which are scheduled to open next summer in a room of 100 square meters with a large garden.

According to Juan Carlos Iglesias, the Messi were clients of Rías de Galicia for years and has long been posed share a project, which by their partners lead Rodrigo Messi, very fond of cooking.

“The idea is to work as a think tank gastronomic, not the leadership of a chef but with the sum of the contributions of all team members: the own Rodrigo Messi, my brother Borja and I, Ever Cubillas, Rafa Morales and Monica Morales (head chef) and Pol Perello “.

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Ferran Adrià defends meat “quality” and “moderate” form

The media chef believes important to “work to the experts” and considered to have been a “poorly explained” warning

Ferran Adrià The Chef

Chef Ferran Adrià today defended flesh “quality and moderately” is eaten, when asked about the report of the World Health Organization on cancer risk by ingestion. “I will continue to eat meat moderately, very good quality,” he said in remarks to Efe Catalan chef, although asked to be left “work to the experts” considered to have been a “poorly explained” warning.

Adrià has indicated that it is known that “everything we eat will affect our health”, which has advocated that rule of “logic” and the products are consumed moderately. The Catalan chef, considered one of the best chefs in the world, explained that everyone thinks that “we must eat natural products” and what most do not know, for example, is that tomatoes we eat “is not natural” because it is a variety of the original that comes from the Andes.

This has been said before in Gijon inaugurate the exhibition “Innovation Space”, a traveling interactive space developed by Ferran Adrià in collaboration with Telefonica, which will be open from tomorrow.

During the inauguration, Adrià has said that the cuisine in Spain is experiencing “the best time in its history” and it is being incorporated into many “wonderful” young people.

“I see the Spanish cuisine as ever, the quality is amazing,” he stressed while also underlined the role of Asturias, which is “the most globally in their environment.”

Adrià has suggested that the tourism sector, together with the food industry, catering and food distribution, accounting for 27 percent of national GDP.

“The car” has been pulled in the last four years is tourism,” he said before remembering that around six million visitors come to Spain to enjoy its gastronomy.

Ferran Adrià has abounded in the importance of education linked to new technology, a discipline that the Internet “is changing the history of mankind”. “In Spain sounds a little Chinese and is a very big problem. They take us ten years ahead,” he emphasized.

The chef explained that the future will be education “on demand” over the Internet and the latest developments in this field has allowed “the intelligence of the human being in a hundred years has doubled.”

In this context, he referred to the Bullipedia, a tool for professionals containing coding kitchen the last 50 years and used to educate and inspire chefs. Thus, it will be considered an educational project that “will mark a new order in the understanding” of gastronomy. “The great problem of society is the anxiety that the investigation can not be linked,” he said.

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El Celler de Can Roca, again, best restaurant in the world

Girona’s restaurant regains the lead in the guide ‘World’s 50 Best Restaurants’ relegating to Noma, who ousted him last year to third place | Albert Adrià, the best baker in the world, and goes up to the Barcelona restaurant since 42 Tickets

Roca brothers photo

Rumors pointed to the expected list of “The 50 Best Restaurants” depart the focus of Europe, which has been featured on all the issues, to move to another continent. But the suspense until the last moment, rumors last night and euphoria faded broke the announcement that the Roca brothers regained the top spot last year snatched the Danish Noma, René Redzepi, who has gone into third place in the ranking. Radiant, the three brothers of the Celler de Can Roca took the stage, after hugging his family and expressed joy at the recognition this time was Josep Roca who took the word without forgetting to thank the patience to their partners and children, Besides talking about sustainability and sensitivity in the kitchen and shout a ‘Visca Girona “.

The recent news that next year’s gala will be held in the United States encouraged the idea that this year the first place could happen to occupy the restaurant Eleven Madison Park, which has finally been fifth, or Central (Lima) Peruvian chef Virgilio Martinez, who has been fourth. The restaurant recovers the Roca brothers who won first place in 2013 and is situated in front of Osteria Francescana (Modena), Italian Massimo Bottura and said Noma (Copenhagen). Catalan cuisine was last night represented not only by the brothers but also by Albert Adrià, who received the award for best pastry chef of the year award Jordi Roca scored in the previous edition, and got the restaurant Tickets to rise to the position 42 of the list .

Basque cuisine also starred: Mugaritz (Renteria), Andoni Luis Aduriz, maintained the sixth since he had last year, Etxebarri grill passes to 13 and Azurmendu, Eneko Atxa of Biscay, goes up to 18. However low positions Arzak , after several years in eighth place goes to 17. Quique Dacosta (Dénia) is ranked 39.

Spanish chefs were happy yesterday finding that remain leaders in the world of gastronomy and last night wanted to celebrate with their Latin American colleagues, the first major Hispanic festival held in the Iberian restaurant in London.

Joan, Josep and Jordi Roca, who came to virtually the last gala, had submitted the farmhouse, his creative space in the morning. A few hours before the start of the presentation of the new ranking, Josep Roca recognized in his Twitter account that all lists are unfair, including 2013, that clinched first place. This year, as new, the organization did not want to leave all the surprises for the last time and a few days anunción the order of the restaurants between fifty and one hundred of the list does. Among the Spanish, has climbed the DiverXo Madrid, David Muñoz, passing the post 94 to 59, enters the list Nerua, chef Josean Alija restaurant in the Guggenheim Bilbao (at 68) and Martin Berasategui, perhaps the Spanish chef’s critical list for years, out of the first fifty happens to be in the 94.

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