Sunday, 16 June 2013

ABaC - 2 Michelin Stars, Barcelona

Please forgive the short post with little detail - I currently have a large backlog of posts and am also busy with work. I hope you enjoy the pictures and descriptions of what was an exceptional meal with fabulous presentation in beautiful surroundings.

What Michelin say: Awarding Two Stars to seriously talented, young Chef Jordi Cruz - ‘A memorable gastronomic experience awaits at Àbac, which occupies a contemporary building in the upper section of the city. It has a terrace, designer bar and an elegant, classically styled dining room. Creative cuisine featuring unique textures and flavours with top-notch presentation.’

What I ate:

Nitro Cocktail – compressed pineapple with grape, lychee and lime juices and a St. Germain Elderflower liqueur ‘snow’.

Mediterranean Mussel Curry – with kaffir lime, curry bubbles, mushrooms and bergamot.

Shellfish Bloody Mary ‘Snow’ – with razor clam, cockles and sea cucumber

Liquid Parmesan Gnocchi – with summer truffle and raw and roasted mushrooms, cep water infusion with lemongrass.

Foie Gras ‘Textures’ – with figs, fig tree leaves, goat’s milk ice cream, balsamic vinegar and rosemary flowers.

Smoked Veal Tartare – ‘seasoned snow-like veal’, foamed egg yolk, mustard cream with capers, Tabasco and crispy ‘pepper bread’ crumb, topped with a dinky baby cucumber with its flower.

Palamós Prawn – the presentation of this dish came in three parts: a bowl containing a dumpling made with Iberian pork and curry spiced bread; a black trompette coral consommé which was served in a cast iron Japanese style teapot and the Palamós Prawn which arrived on top of a flaming Himalayan salt plate. 

Casarecce Pasta with Sea Cucumbers – with a sauce made from Comté cheese and lemon basil; a simple, yet utterly delicious dish.

Salt Baked Black Grouper – firstly a black plate containing a striking arrangement of deep green halophytes, baby spring onions, crisp fish skin, a spicy purée’ and a yuzu sorbet arrived; this was followed by a cast iron cocotte with the beautifully moist, firm fleshed Salt Baked Black Grouper.

Beef Cooked 3 Ways – a beautiful umami rich dish of meltingly tender cubes of meat coated in a rich sticky reduction, unctuous beef tendons, morels and a glossy lemon thyme consommé.

Yuzu Sorbet with Yoghurt, Basil Jelly & Yuzu Zest – a refreshing palate cleanser with yoghurt sponge, yuzu ice cream and candy rocks.

Smoked Bread Brittle – a theatrical dessert with billowing dry ice, roast biscuit, banana, coffee, vanilla and bourbon.

Coffee & Petit Fours

A beautiful meal in modern luxurious surroundings - Perfect service. 

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