Haute cuisine is reinvented for Valentine’s Day in these five proposals

The gastronomic offer to enjoy Valentine’s Day is infinite, and the references of Spanish cuisine are not far behind in their special creations for the date. The great chefs of the moment create sophisticated menus to guide the diner through a journey of flavors and textures designed to surprise and enjoy. Elegant, intimate and different, we propose these exclusive pleasures of gastronomy in a tribute to the palate and the spirit.

The Majestic Bar | Barcelona

Respecting the roots of the seasonal product, the Tófona de la Conca truffle is the protagonist on Valentine’s Day. Its aroma and flavor accompany some of the dishes on the menu of the Majestic Bar, among which you can choose starters such as low-temperature egg with parmentier, mushrooms, crunchy crumbs, roast juice and artichoke soup, among others. The entire proposal created for Valentine’s Day consists of a double room in the selected category, a la carte breakfast in the restaurant and a dinner for two. Enjoy is the luxury experience designed for the celebration of love under the umbrella of one of the most exclusive hotels on the contemporary scene.

Cannelloni with truffle, one of the star dishes of the season.

Quadromances | Madrid

Paco Roncero and Ramón Freixa are in charge of producing this special edition of the Cuatromanos project, designed exclusively for delivery. For starters, a set of appetizers made up of cheese mimetic stones, Filipinos from foie and golden ironmongers. Then, a delicate starter: fresh pasta hearts on a pea velvet with EVOO and traveling mayonnaise. The flowers are presented in the main dish, guinea fowl stuffed with boletus with potatoes rat candied and chutney mango and roses. For dessert, a red heart, a 70% creamy chocolate with a Madagascar vanilla interior and a cookie crunch.

Appearance of the menu prepared by the chefs, available through Uber Eats until February 14.

Enjoy | Barcelona

A delicious box of sweets is what the Enjoy restaurant proposes on this special weekend. It is an assortment of chocolates and petit fours, designed to be enjoyed between two people, made in different flavors and textures. They are perfect to accompany the box of snacks and the cocktail box, all made from natural ingredients and presented in an attractive packaging. In this box, delicacies such as chocolate and spiced caramel bonbon, the macaron raspberry or the crispy pine nut cookie.

The restaurant offers an exquisite selection of sweets from contemporary gastronomy.

The terrace of the Claris | Barcelona

A proposal adapted to times of pandemic, in which the customer comes first, the Claris Hotel in Barcelona proposes an experience for two in the restaurant of one of the most emblematic hotels. Stay & Valentine proposes a night for two people in one of the hotel’s exclusive rooms, added to the tasting of a menu in which chef Aurelio Morales plays with intense flavors such as celery, foie, mushrooms, prawns or chocolate, in a selection of bites presented in seven steps. Creativity and avant-garde at the service of gastronomy.

Celery cream, grilled octopus and kimchee.

Five Jacks

The chefs José Pizarro (owner of José Tapas Bar and Pizarro Restaurant, José Pizarro and The Swan Inn, London) and Brian Arruda (Boulud Sud, New York), have developed two recipes that incorporate the versatility of Iberian ham in the preparation of a Menu at the height of demanding palates. Thus, the chefs have created, on the one hand, the ricotta tortellini with Cinco Jotas ham by Brian Arruda and, on the other, the razor clams with Cinco Jotas Iberian ham and José Pizarro’s cava dressing. Two collaborations that are almost mandatory on the most romantic night of the year, respecting the roots and artisan tradition of a brand with more than 140 years of experience. Two recipes that pay tribute to the work and passion of two great chefs, added to the excellence of Cinco Jotas, a gourmet product that continues to provide, generation after generation, the quality and authenticity of gastronomic know-how.

Ricotta tortellini with ham, the brainchild of chef Brian Arruda along with Cinco Jotas.

Source: Vozpópuli by www.vozpopuli.com.

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