In 2005, just by a chance in I had chance to sample Sergi Arola cooking in La Broche, Madrid which since Sergi's departure in 2008, has lost its two Michelin stars...
Since then Sergi Arola Gastro is the restaurant where he has given all his passion, expression, knowledge and I guess his professional ambitions as he gains two Michelin stars in just less than 3 years.
Unfortunately I don’t have all the pictures; and one that I have are low quality... this means it is time to change my mobile phone :-)
In any case I have very strong impression, so I've remembered almost every detail.
We had an aesthetic "Gastro" menu of: three tapas, four starters, a fish dish, a meat dish, three desserts, all this combined with snacks and petit-fours.. and of course, a wine menu.
Tapas:
Starting with shrimp in a crispy cornet with seasonal mushrooms in a sphere form, tender garlic with foam with cherries caviar, and sandwich with fried baby squids and mayonnaise and lemon jam...
Starters:
Sardines stuffed with smoked herring roe, bread and tomato...
"Coll Vert" duck prepared al a tartar with garnish and mustard leaf...
langoustine in ravioli with Foie Gras and Parmentier...
sea cucumber with a stew of Tagliollinis and morels...
Fish dish(s):
red mullet cooked on a low heat, cucumber, slices of mushrooms, seaweed coulisse and cream of Jerusalem artichoke...
turbot, again slow cooked, with Perrechicos (mushrooms) and Thai onion gratin...
Meat dish(s):
(eaten) Lidia's cow roasted in its juice, brandy and Xexuan pepper with stew vegetables...
pigeon from Navarra, basmati rice stewed with candied fruits and truffle emulsion...
Desserts:
Wild berries with Brillat Savarin cheese soup and flowers...
apple served in a Kadaif cake with soup of green tea...
Everything that has a beginning has an end... all finished with a chocolate in a truffle with crispy rice and vanilla soup.
A briliant expresion, an eye opener to the possibilities of the ingredients, a chef who use his "Gastro" tasting menu as a vehicle to explain and express his complex believes about food and sensory world; and yes, I do feel enlighten.
What’s is the best possible way to end this post... if not with a minor trivia. Sergi drop by to our table to ask how the things are going. In the middle of all superlatives used by me and my friends to describe our experience, my friend Emil mentioned that the other day he had a dinner at Alain Ducasse at The Dorchester, London and believes that Sergi Arola Gastro gives better experience. Sergi immediately begun to excuse and state this is not possible because Alain is a god in the kitchen. For the record, in my opinion Emil is right :-)
Highly Recommended.
Rating: 9.4 (out of 10.0)
Sergi Arola Gastro
Calle Zurbano 31
Madrid 28010
Since then Sergi Arola Gastro is the restaurant where he has given all his passion, expression, knowledge and I guess his professional ambitions as he gains two Michelin stars in just less than 3 years.
Unfortunately I don’t have all the pictures; and one that I have are low quality... this means it is time to change my mobile phone :-)
In any case I have very strong impression, so I've remembered almost every detail.
We had an aesthetic "Gastro" menu of: three tapas, four starters, a fish dish, a meat dish, three desserts, all this combined with snacks and petit-fours.. and of course, a wine menu.
Tapas:
Starting with shrimp in a crispy cornet with seasonal mushrooms in a sphere form, tender garlic with foam with cherries caviar, and sandwich with fried baby squids and mayonnaise and lemon jam...
Starters:
Sardines stuffed with smoked herring roe, bread and tomato...
"Coll Vert" duck prepared al a tartar with garnish and mustard leaf...
langoustine in ravioli with Foie Gras and Parmentier...
sea cucumber with a stew of Tagliollinis and morels...
Fish dish(s):
red mullet cooked on a low heat, cucumber, slices of mushrooms, seaweed coulisse and cream of Jerusalem artichoke...
turbot, again slow cooked, with Perrechicos (mushrooms) and Thai onion gratin...
Meat dish(s):
(eaten) Lidia's cow roasted in its juice, brandy and Xexuan pepper with stew vegetables...
pigeon from Navarra, basmati rice stewed with candied fruits and truffle emulsion...
Desserts:
Wild berries with Brillat Savarin cheese soup and flowers...
apple served in a Kadaif cake with soup of green tea...
Everything that has a beginning has an end... all finished with a chocolate in a truffle with crispy rice and vanilla soup.
A briliant expresion, an eye opener to the possibilities of the ingredients, a chef who use his "Gastro" tasting menu as a vehicle to explain and express his complex believes about food and sensory world; and yes, I do feel enlighten.
What’s is the best possible way to end this post... if not with a minor trivia. Sergi drop by to our table to ask how the things are going. In the middle of all superlatives used by me and my friends to describe our experience, my friend Emil mentioned that the other day he had a dinner at Alain Ducasse at The Dorchester, London and believes that Sergi Arola Gastro gives better experience. Sergi immediately begun to excuse and state this is not possible because Alain is a god in the kitchen. For the record, in my opinion Emil is right :-)
Highly Recommended.
Rating: 9.4 (out of 10.0)
Sergi Arola Gastro
Calle Zurbano 31
Madrid 28010
2 comments:
Indeed inspiring! Looks amazing!
Wow, mouth watering! The sardines are cute, and in my opinion the best composition (visually) in the menu.
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