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

Bluefin tuna tartare with spherifications of virgin olive oil and seasonal sprouts

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

Girona beef tenderloin wrapped in cured bacon, basil infusion, peas, mini carrot and courgette filigree

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

Foie soup with sautéed scallops and Pedro Ximénez reduction

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

Ceviche of scallops, red prawns and mango

Brownie with chocolate cream, passion fruit coulis, chocolate ice cream and natural mango cubes

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

Yellowfin tuna tartar with homemade guacamole, tomato pearls, chives and mini pansies

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

Apple tatin

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


Blue tomato tataki in tapa format, with fresh raspberry, salty nori seaweed cracker, micro sprouts and Japanese Ponzu vinaigrette

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)

Steak tartare of beef on its roasted femur, black garlic mayonnaise, crispy black olives and garlic butter and fresh herbs

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

Premium beef fillet tartare on its roasted femur with fresh herb coral and black garlic mayonnaise

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

Patata brava gratin style with homemade brava sauce, garlic mayonnaise, lemon thyme sprouts and mini pansies

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 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
