Still life presentation
Blue fin tuna tataki in mustard sauce with sprouts salad and micro vegetables
Chef Francesc
Scallops with wild mushroom sauce, poêle foie gras escalope and Pedro Ximénez reducction
Lemon mousse with rum jelly
Iberian pork steak with red fruits sauce
Appetizer of freeze-dried vegetables
Salad of caramelized stuffed figs with foie, red fruits and candy filigree
Confectionery
Confectionery
Tiramisú
Stew of peas at Catalan style
Chef Francesc
Grilled red prawns of Palamós
Appetizer of scallops with wild mushroom sauce and black truffle shavings
Grilled vegetables with romesco sauce
Confectionery
Mascarpone cake with red fruits
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
Dark chocolate coulant with macarons
Chef Francesc
Skewered cherry tomatoes, mozzarella, basil and cucumber
Cheescake with red fruits
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
Steak tar-tar with goat yogurt sauce and coriander
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
Girona beef tataki, candied onions, truffled potato parmentier and Oporto sauce
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
Low temperature cooked duck breast with red fruit sauce and mango coulis
Number cake with creamy passion fruit
Table set for a birthday celebration in Roses
Macarons assortment
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
Vanilla sandwich, strawberry jelly and mango mousse with pistachio sponge cake, raspberry coulis, tangerine sorbet and rose petals
Duck magret with port sauce, roasted figs, candied apples with calvados and pears with wine
Vegetable paella with wild mushrooms
Table set for a family dinner in Tamariu
Beef fillet roasted with butter, garlic and rosemary with port sauce, truffle parmentier , artichoke confit and asparagus and courgette nest
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
Sea and mountain rice with Iberian pork, red prawns, artichokes, 10-hour Catalan stir-fry, saffron and shrimp head stock
Low-temperature candied oxtail terrine, roasted chanterelles and candied artichoke heart
Yellow fin tuna tataki with sesame sauce, cucumber carpaccio and toasted pistachios
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
"Senyoret" seafood paella with fresh prawns
Tuna sashimi with chopped green pepper, peeled grapes, escalivada juice and pearls of arbequina oil
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
Chef Francesc finishing some appetizers
Tiramisu in a bowl with passion fruit jelly, gioconda gingerbread, ratafia jelly, dark chocolate hemisphere and freshly brewed hot coffee on top
Grilled XL scallop with foie gras soup, roast lamb sauce, caramelized apple and pea sprouts
Lamb terrine in tapa format with its sauce, potato parmentier base with roasted garlic, roasted mushroom and pea sprouts
Set table for a very special birthday dinner in Begur
Set table for a very special birthday dinner in Begur
Tapa of peeled and drained cucumber with semi-dried tomato puree, blue cheese cream, mustard and honey vinaigrette, basil oil and seasonal sprouts
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
Escalivada timbale tapa with baked oil cake, gorgonzola cheese, L'Escala anchovies and pea sprouts
Tuna tataki tapa on puffed rice paper with sturgeon caviar, avocado blossom, seasonal sprouts, black garlic mayonnaise and paprika mayonnaise
Assortment of Catalan cheeses
Sea bass supreme with fresh herb hollandaise sauce and lime zest and garnished with mushrooms, potato gratin and twisted green asparagus
Whole roasted beef fillet with butter, garlic and rosemary, finished in the oven with its sauce, garnished with potato gratin and green asparagus.
Mango mousse in a glass with yellow peach jelly base, dark chocolate sand, peach cubes in syrup and raspberry
Labeled company van
Merchandising keychains
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
Fake chicken thigh (croquette type)
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
Individual artisan apple tatin with red fruit salad, white chocolate and beetroot sand, mandarin shoots and grated lime peel
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
Flame-Roasted Blue Tomato Tataki with Mango Spheres, Fresh Raspberry, Pea Shoot, Nori Seaweed Crisp and Japanese Ponzu Vinaigrette
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
Veal tartar on its roasted femur, black garlic mayonnaise and porcini mushroom coral
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
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
