Commission last week that dish in Lluerna and freaked me, I had never been able to eat since we clo

A month ago, the owner and manager of a large restaurant room lamented during a desktop Santi Santamaria was gone without "culinary offspring", still recognized and identifiable disciples. I replied that I was apparently true, but more interesting is that his culinary philosophy (or rather seeking to represent) is more than ever present in much of the modern kitchen is done in this country. Just that kitchen product magnified pinoy tv the succulence of the Sea and Mountains, that domain of a certain tradition mixed with classicism Frenchified, everything was flying Santamaría, had been recovering and integrating within what can be called a certain reactualized modern view of the kitchen. The walls between culinary styles, I have been repeated a thousand times, are not so marked and impassable as only a few years ago, when the famous controversy pinoy tv broke into Adrià. All overlaps and mixes often without the same cook is realizing pinoy tv it. And today this controversy could re-emerge. It is the impression I had a few days ago to taste a dish Lluerna (Sta Coloma de Gramenet). A wonderful dish that could be tasted in the three star Sant Celoni. An eventful, smooth and juicy and a rabitos espardeña well cooked, tasty and mellow Iberian pig. But what made the difference was a thin layer of crusty bread which contained the little tails and brought them a very interesting texture. It reminded me of the art that was used in ElBulli with crispy red mullet. The best way to play the crispy skin of the fish without teasing cooking was hitting a thin cut bread mold still frozen. In this case, it comes to getting pinoy tv a crisp without the little tails (shaped as parallelepipeds) from becoming gummy. I have noticed many times that a search for the crispy pig's foot (or similar products) is almost impossible task and instead of crunchy or chewy leathery texture pinoy tv is obtained. These "bread molds" that bring a new crispy texture. Also give the dish structure and volume, avoiding the eternal emplatado plane, two-dimensional. Structure which in turn is the basis for the espadrille. I like when the aesthetics of a dish (although the picture may not do it justice) is simply the result of the same product pinoy tv development and the proper management of the ingredients, without intrusive decorative additions. In summary, a large plate of Victor Quintillà that combines technical, product, taste and understated aesthetics. Worth a visit to Lluerna. View previous posts. A restaurant that has not changed their prices after getting the star. One of the best RCP Catalonia. TWITTER: @ PhilippeRegol
Commission last week that dish in Lluerna and freaked me, I had never been able to eat since we closed the same day, and the truth is I loved the honesty of the proposal. Since I'm hungrier than you, I got me 3 pieces ... fabulous ... repeat soon sure. http://www.aq-restaurant.blogspot.com.es/2013/12/lluerna.html
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