Mandarin Oriental Hotel & Gastón Acurio

The Peruvian chef will lead the proposal of Mimosa gardens and hotel roof

Gastón Acurio-Mandarin Oriental Barcelona

Mandarin Oriental Barcelona continues to raise the culinary bar. A luxury proposal in Moments Carme Ruscalleda and chef of Cadiz Angel Leon in BistrEau soon will join the the most international Peruvian chef Gaston Acurio.

While the others are on the first floor and in the central area of ​​the lower level respectively, the space will feature the proposal Acucio is outside: it is the Mimosa hotel gardens and the Terrat, on top of building, both in operation since 15 April to late October.
Although the details of which will provide the Peruvian chef not give up in a few days, the idea is that in the case of Mimosa, with a terrace of 600 square meters, is a very informal, refreshing and daytime letter, while that of Terrat will be a proposal for evenings with more sophisticated dishes that can be accompanied by cocktails.

The space will be enlivened with music and open until dawn. Collaboration Acurio, who has in Barcelona one of its restaurants, Tanta, adds to that already had with this chain of luxury hotels in Miami, where for a couple of years has separate restaurants. Acurio gave a talk last February in the auditorium of the RBA attended by over 800 people. This is one of the most influential chefs in the world and one of the major drivers of Peruvian cuisine in the world.

Barcelona is for him one of the cities that has hosted Peruvian cuisine with more generosity. “In recent years dozens of Peruvian restaurants have opened their doors helping to promote the flavors of Peru – explains the chef -; the power to continue this work in a hotel as prestigious and next to two major world cuisine is a huge responsibility, and an opportunity to continue contributing to Peru’s cuisine is wanted by Barcelona “.

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The time of “vermut”

The ‘sommelier’ Esther Bachs collects a guide taverns, wineries, recipes and cocktails that pay tribute to marinated in herbs wine sweetened snacks.

Quimet-Quimet-tavern in BCN

The chef Carme Ruscalleda believes that living a fantastic time with the revival of “vermutera” culture, in which local coexist with innovative design and creative spaces and other vintage aura of prestige and pedigree with classic and comfortable atmosphere. It speaks in the prologue of the vermut, the sommelier work of Esther Bachs, edited by Geoplaneta Guide.

The classic appetizer Sunday, according Ruscadella deserves impeccable service and presentation. “If someone suggests to me: we take a vermut?, I feel like I take the proposal incorporated a happy scenery, as if the curtain for a break or to share conversation and hope for the future, good vibes and friendship to rise,” argues the recognized cook.

Bachs explains the historical origin of vermut know today dates back to 1773, when the Italian doctor GC Villifranchi revealed the recipe in his Tuscan enology. “Although other historians attribute the creation of this sweet liqueur Antonio Benedetto Carpano tones (1764-1815), who used various herbs such as sage, oregano, cinnamon and orange peel to flavor poor-quality wines, while powers attributed to them curative “, adds the author.

THE CRADLE OF REUS / The vermut is a wine of a thousand shades, flavored with spices such as wormwood, star anise, coriander, fennel, cloves, cardamom, citrus rind, sage, vanilla, cinnamon, sage, nutmeg, ginger and melissa and sweetened with sugar, grape and caramel, which began in 1870 its extension in Spain from Reus (Tarragona). “At the time of maximum splendor, Reus came to have thirty wineries who produced more than fifty brands of traditional vermut Reus, registered in 1892”, says Bachs, reminiscent of the relationship of the capital of the region of Baix Camp with vermut remains.

This year has opened a museum dedicated to this drink, where 1,300 bottles on display, 300 billboards, hundreds of items and over 3,000 labels.

Vermuterías chapter in essence, highlight the Espinaler Taverna Vilassar de Mar – “a local reference in Catalonia” – the winery Quimet & Quimet – “small and modest church of vermut in the Poble Sec” – – Can Vermut and – ‘port tavern overlooking the sea in the Moll de Llevant (Menorca). It also recommends the route Reus vermut and experience proposals foodtrucks as The Vermuneta.

‘Guide vermut’ Esther Bachs, with a foreword by Carme Ruscadella. Edited by Geoplaneta. It includes tasting coupons. 9.95 euros.

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90 activities and 10 Michelin stars at Barcelona Degusta

The food festival will be held from 24th to 27th September at the Fira Montjuïc participants known as Joan Roca, Carme Ruscalleda Christian Escribà

Barcelona-Degusta-2015

The Barcelona Degusta food festival offers more than 90 activities to try and buy the best food production. Among the activities you can find lectures, workshops, tastings, stories or films.

Festival categoriacom participating chefs Joan Roca, Carme Ruscalleda, Fermin Puig, Nandu Jubany or Ada Parellada and master bakers as Christian Escribà or David Pallàs.

Children are also players in the area Taste Kids, designed so they know the food and experience there. Also, chocolate lovers and crafts can enjoy the sweet BCN & CAKE, the international fair of confectionery creative, this year joins Barcelona Degusta.

The agenda also includes the activities planned living outdoors that are held in place in the universe of the fairgrounds. In addition to a picnic area and an urban garden, settles a dining area caravans presenting the latest trends in cuisine street.

Barcelona Degusta also has a large market in the best national food production, with a special role of handcrafted creations.

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