Chef Francesc
Scallops with wild mushroom sauce, poêle foie gras escalope and Pedro Ximénez reducction
Salad of caramelized stuffed figs with foie, red fruits and candy filigree
Confectionery
Confectionery
Chef Francesc
Grilled red prawns of Palamós
Appetizer of scallops with wild mushroom sauce and black truffle shavings
Grilled vegetables with romesco sauce
Confectionery
Cocktail bar service
Taps de Cadaqués
Dry rice of lobster and wild mushrooms
Catalan custard
Mellow rice of lobster, wild mushrooms and black truffle
Coconut and white chocolate mirror glazed mouse with mango cream, mango jelly, lemon and yogurt macarons, berries and chocolate figures
Catalan stew of monkfish with lobster broth and seaweed
Chef Francesc
Skewered cherry tomatoes, mozzarella, basil and cucumber
Artichoke salad, fresh morels, celery, carrot shavings, roasted onions and ox broth reduction
Lemon mirror glaze, creamy passion fruit, mango jelly, green apple and basil macarons, wild strawberries and chocolate figures
Seafood paella with lobster broth
Fruit salad with passion fruit coulis and rose petals
Cottage cheese cake and honey with caramelized pear, candied dried fruits and toffee
New presentation cards of Millor a Casa
Lobster salad, burrata, micro vegetables, seasonal sprouts and pesto
Dark chocolate mousse with raspberry jelly and chocolate mirror glaze
Cured iberian acorn ham nest with melon roses
Salad in glass of cherry tomatoes, mozzarella, seasonal sprouts and romesco
Chef Francesc
Cherry gaspacho
Girona beef steak wrapped with cured bacon and cherry sauce
Table set for a birthday dinner in Calonge
Melon soup with star anise syrup and crispy ham
Grilled giant prawns from Palamós with sea spaghetti
Vichissoise
Number cake with creamy passion fruit
Table set for a birthday celebration in Roses
Cod with samfaina sauce, lyophilized melanosporum black truffle shavings, truffle oil pearls, seasonal shoots and lyophilized thoughts
Table set for an intimate dinner in Llafranc
Mango mirror glazed mousse with raspberry jelly
Wild sea bass with homemade romesco sauce and mini grilled vegetables
Artichoke hearts sautéed with acorn-fed ham nest
Table set for a birthday dinner in Pals
Truffled pumpkin soup with crunchy Iberian ham and fresh sprouts
Raspberry Mirror Glazed Mousse with Blackberry Jelly
Chef Francesc preparing a lobster paella
Red prawn carpaccio appetizer with prawn head reduction, sea urchin meat and chives
Dark chocolate coulant with raspberry coulis, fresh strawberries, vanilla ice cream and crystallized rose petals
Table set for a birthday lunch in Girona
Lemon mirror glazed mousse with pineapple jelly
Lemon mirror glazed mousse with pineapple jelly
Grilled turbot with mini baked vegetables and homemade romesco sauce
Sea and mountain rice with Iberian pork, sausages, red prawns from the Costa Brava, honeyed cuttlefish, pepper and saffron
Carpaccio of red prawns from the Costa Brava with a reduction of lobster, chives, micromezclum, seasonal flowers and spherifications of virgin oil
Sautéed artichoke hearts with Iberian ham nest and Pedro Ximénez reduction
Vegetable paella with wild mushrooms
Table set for a family dinner in Tamariu
Smoked sardine coke with olivada, fine herbs, sauteed seasonal vegetables, fresh seasonal sprouts and pearls of arbequina oil
Neutral mirror glazed mousse of nougat from Jijona with granite almonds, raspberry and chocolate figures
Neutral mirror glazed mousse of nougat from Jijona with granite almonds, raspberry and chocolate figures
Grilled vegetables with homemade romesco
Apple, fennel, arugula and orange salad with Dijon mustard vinaigrette
Turned green asparagus
Raspberry neutral mirror iced mouse with strawberry jelly heart and pistachio gingerbread
Raspberry neutral mirror iced mouse with strawberry jelly heart and pistachio gingerbread
Chicken and rabbit paella
Artisan dark chocolate coulant with crème anglaise, natural mango cubes, crumbled toasted pistachios and dried rose petals
Seasonal tomato salad with mozzarella, fava beans and basil
Smoked salmon ingot with béarnaise sauce, olive drop, capers, cucumbers and pearls of arbequina oil
Spherical olive with candied orange peel and vermouth air
Seafood paella with fresh seafood from the Costa Brava
Natural mango mousse cake with wild strawberry jelly, pistachio Gioconda gingerbread, crème anglaise, orange roe, crumbled toasted pistachios
Salad in tray of arugula, slices of apple, fennel and orange
Table set for a birthday dinner in Begur
Premium smoked salmon ingot with jus from the escalivada roast, chopped green pepper, peeled grapes, pearls of virgin oil and aromatic herbs
Confit veal cheek at low temperature in terrine finished in the oven, micro sprout salad, quince, toasted pine nuts and raspberry demi glace
Cream of leeks with skewers of vacuum-cured pumpkin ball with garlic and rosemary, scalded zucchini sheet, feta cheese, tomato pearls, seasonal flowers and aromatic herb shoots
Raspberry mirror neutral glazed mousse with blueberry jelly heart and pistachio gingerbread
Raspberry mirror neutral glazed mousse with blueberry jelly heart and pistachio sponge cake with crème anglaise and orange
Grilled XL scallop with foie gras soup, roast lamb sauce, caramelized apple and pea sprouts
Set table for a very special birthday dinner in Begur
Set table for a very special birthday dinner in Begur
Pork confit at low temperature in a terrine, finished crispy in the oven, with its sauce, side dish of mini candied and sautéed carrots and potato gratin
Cantaloupe melon with Iberian ham and mandarin shoots
Set table for a very intimate wedding in Sa Riera
Cherry tomato salad, mini mozzarella, blue cheese, candied fava beans in olive oil, boiled quail eggs and seasonal sprouts
Tuna tataki with wakame seaweed salad, brown trout eggs and pea shoots
Blue tomato tataki with cherry, pearls of virgin arbequina oil, salted nori seaweed cracker, pea shoots and Ponzu vinaigrette
Poached oyster with cloves, herb slush, brown trout eggs and garden rose petals
Grilled XL scallop with confit fava beans, steamed mushrooms, salmon roe, poached green asparagus tip, crispy ham and sea urchin sabayon foam
Curried avocado hummus with basil oil served in a cocktail glass, cappuccina leaf and leaf-shaped black olive cookie
Tuna tataki tapa on puffed rice paper with sturgeon caviar, avocado blossom, seasonal sprouts, black garlic mayonnaise and paprika mayonnaise
Assortment of Catalan cheeses
Mango mousse in a glass with yellow peach jelly base, dark chocolate sand, peach cubes in syrup and raspberry
Labeled company van
Dark chocolate mousse with raspberry jelly heart and Gioconda gingerbread base decorated with seasonal figs
Dark chocolate mousse with raspberry jelly heart and Gioconda gingerbread base decorated with seasonal figs
National lobster paella
Apricot Sacher with a garnish of Ercolina pear in port wine with a base of white chocolate sand and beetroot and tropical fruit coulis
Caesar salad reinvented
Curry avocado hummus presented in a cocktail glass, basil oil, crunchy nori seaweed, grated lime peel, curly mustard sprout, nasturtium sprout and virgin oil pearls
Andalusian squid with black garlic mayonnaise and mandarin sprouts
Fresh yellowtail tuna tartare on puffed fried rice paper, garnished with homemade guacamole and pea and parsley coral
Assortment of Catalan cheeses
Homemade red shrimp croquettes with mango and jalapeño chutney with mandarin and pea shoots
Low-temperature confit suckling pig presented in a terrine, finished crispy in the oven, with its sauce, garnish of potato gratin, twisted green asparagus and hollandaise sauce of fresh herbs and orange peel
Table set for New Year's Eve dinner for a group of children
Chef Francesc
Citrus crumble, creamy and gelled mango and passion fruit, coconut mousse and a dark chocolate finish with beetroot sand and white chocolate and tropical fruit coulis
Tuna tataki on puffed fried rice paper, homemade guacamole, avocado blossom, black garlic mayonnaise and brown trout eggs
Pistachio and Marcona almond sponge cake, mandarin jelly, creamy mousse and Sicilian roasted pistachio bath, grated orange peel, mandarin buds, white chocolate and beetroot sand base and tropical fruit coulis
Avocado hummus presented in a cocktail glass, basil oil, Arbequina virgin oil spherifications, grated lime peel, nasturtium leaves and pea and parsley coral
Dark chocolate, milk chocolate, caramelized chocolate and white chocolate on a sablé made with wafers and cocoa, grated lime peel, fresh raspberries and a base of freeze-dried raspberries
Whole roasted veal tenderloin with butter, garlic and thyme, finished in the oven, with its sauce, garnish of potato gratin and mini candied carrots
Continental breakfast buffet
Patata brava gratin style with shallot mayonnaise, homemade salsa brava and pea sprouts
White chocolate ganache & rose and hibiscus infusion chocolates, grated orange peel, mango spherifications and beetroot sand and white chocolate
Tomato taco stuffed with avocado seasoned with lime zest and black olive crumble
Marcona almond sponge cake with lemon and natural strawberry syrup, strawberry confit and whipped vanilla ganache accompanied by white chocolate sand and beetroot and raspberry coulis
Tomato tataki roasted over a high flame with Japanese Ponzu vinaigrette, pearls of mango, fresh raspberries, crispy nori seaweed and pea sprouts
Sara: Crispy Marcona almond sponge cake, apricot jelly, mousse, cream and caramelized chocolate bath and caramelized sliced almonds accompanied by tropical fruit coulis
Lamb confit at low temperature presented in a terrine, finished in the oven, with its sauce, garnish of potato gratin with hollandaise sauce with orange peel and fresh herbs and mini carrots
Watermelon gazpacho, accompanied by feta cheese, watermelon spheres, basil oil, micro salad and grated lime peel
Lemon: Fluffy, crunchy almond and citrus, creamy lemon, yogurt mousse and yuzu bath accompanied by freeze-dried raspberries and raspberry coulis
Salad of blanched and peeled tomatoes, burrata, olives and marmolada sauce of pesto and basil oil
Low-temperature cooked breast finished on the grill with its sauce and red fruit salad
Red prawn carpaccio with concassé tomato confit in virgin olive oil, toasted pine nuts, river tortilla eggs, burrata, red onion gelled in balsamic vinegar, black garlic mayonnaise, avocado cream with lime and seasonal sprouts
Tiramisu accompanied by freeze-dried raspberries and raspberry coulis
Apple: Crunchy cinnamon crumble, sautéed apple interior, soft white chocolate and natural vanilla mousse and bath accompanied by freeze-dried raspberries and raspberry coulis
Citrus tuna tartare on crispy puffed rice and nori seaweed, avocado jelly with lime, red onion gel in balsamic vinegar and river trout roe
Grilled eggplant hummus presented in a cocktail glass, basil oil, virgin oil spherifications, grated lime peel, crunchy black olives and nasturtium leaf
Salmon marinated with citrus and fresh herbs for 36 hours, infused with beetroot juice for 10 hours, accompanied by parmesan crumble, lime and lemon gel, citrus avocado gel and mango gel, decorated with a cuttlefish ink coral
Confit piglet at low temperature, presented in a terrine, finished crispy in the oven, with its sauce made with sweet port wine accompanied by a potato gratin, mini carrots and hollandaise sauce of citrus and fresh herbs
Tomato taco with a spicy touch filled with citrus avocado cream with prawn tartar
Mosaic of asparagus wrapped in nori seaweed, its sauce and basil oil
Tasting of duck breast cooked at low temperature, finished on the grill with its sauce and red fruit salad
Beef fillet cooked in a vacuum at 50ºC for 3 hours, finished on the grill with its sauce, garnished with potato gratin, mini carrots and hollandaise sauce with citrus and fresh herbs
Seafood paella with fresh seafood
Black truffle and mushroom taco filled with beef tartare, tomato gel and roasted onion with black garlic and aromatic herbs, licorice jelly and sprouts
Home Cook for Weddings in Girona
Home Cook for Weddings in Girona
Home Cook for Weddings in Girona
Home Cook for Weddings in Girona
Company events
Company events
Company events
Company events
Home Chef for Paellas, Rice and Fideuás
Home Chef for Paellas, Rice and Fideuás
Home Chef for Paellas, Rice and Fideuás
Home Chef for Bachelor Parties
Home Chef for Bachelor Parties
Home Chef for Bachelor Parties
Home Chef for Bachelor Parties
