garyalanfine:
Jamonisimo: Three textures of Iberian ham
garyalanfine:
Abac: Green Vichyssoise
garyalanfine:
Abac: Tuna and Cherries with Sangria
garyalanfine:
Abac: Pigeon and salad
garyalanfine:
Abac: Passion Fruit Dessert
garyalanfine:
El Celler de Can Roca
garyalanfine:
El Celler de Can Roca
garyalanfine:
El Celler de Can Roca: Sferificacion of cockels with guava juice and campari, skin of cucumber soup with popcorn made of garlic soup, pigeon bombon with Bristol Cream
garyalanfine:
El Celler de Can Roca: Oysters and and Fruit Salad
garyalanfine:
El Celler de Can Roca: Melon with Cured Ham
garyalanfine:
El Celler de Can Roca: Cherry Soup with Shrimp and Ginger Ice Cream
garyalanfine:
El Celler de Can Roca: Green Olive Parmentier
garyalanfine:
El Celler de Can Roca: Amontillado-steamed King Prawn
garyalanfine:
El Celler de Can Roca: White Summer Truffle
garyalanfine:
El Celler de Can Roca: Sole with Sea Fennel and Leeks
garyalanfine:
El Celler de Can Roca: Kid Belly fillet with Goat's Milk Parmentier
garyalanfine:
El Celler de Can Roca: Goose Terrine with Apricot Compote
garyalanfine:
El Celler de Can Roca: Exteme by Bulgari dessert
garyalanfine:
El Celler de Can Roca: Cherries with vanilla and amaretto