Maximum gastronomic creativity in the Snow Club Gourmet dedicated to 'Disfrutar Events'

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Maximum gastronomic creativity in the Snow Club Gourmet dedicated to 'Disfrutar Events'

Published: Mar. 12, 2020

Content

1 Tasting Enjoy, beyond Barcelona

2 Upcoming days of the Snow Club Gourmet

The Snow Club Gourmet of Grandvalira receives the maximum expression of gastronomic creativity of the moment with the visit of Disfrutar Events.

The Barcelona restaurant with 2 ** Michelin and 9th in the list of The World 's 50 Best Restaurants makes a recital of wit with a repertoire of surprising tastings with Caviaroli as the common denominator.

Oriol Castro, a disciple of elBulli and one of the pillars of Enjoy Barcelona, leads a historic evening in Soldeu (Photo: Grandvalira).

ENJOY in capital letters. Do it in a ski resort, more than 2,250 meters above sea level , with avant-garde culinary creations. Bring the diner into play. Each bite produces an effect that invites reflection, even sharing debate. 16 appetizers, first and second course, pre-dessert, dessert and petit fours. A complete tasting with elBulli spirit and DNA. From the Cala Montjoi in the Cap de Creus Natural Park, the last buttress of the Pyrenees, to Barcelona . And from Barcelona to the country of the Pyrenees .

The Snow Club Gourmet of the Soldeu El Tarter sectors of Grandvalira received this Saturday in its kitchens the maximum expression of gastronomic creativity with the visit of the team of Enjoy Barcelona , awarded with two Michelin stars and recognized as the 9th best restaurant in the world in the The World 's 50 Best Restaurants list prepared by 1,040 experts. No similar antecedents before in the largest resort in southern Europe. Oriol Castro , one of the pillars of Enjoy Barcelona and one of Ferran Adrià's elBulli disciples, creator of the kitchen revolution of the 21st century, has led a dinner that has been divided between an aperitif on foot starting with a show cooking to promote interaction between cooks and diners, and a second shift with table service.

One of the dishes served in this last session of the Snow Club Gourmet (Photo: Grandvalira).

The La Cabana del Pla de Espiolets restaurant in the Soldeu sector of Grandvalira has been the chosen place in which 55 diners, members and non-members of the Snow Club Gourmet , have been direct witnesses of the capacity of the triumvirate Oriol Castro , Eduard Xatruch and Mateu Casañas to generate surprise through sight and taste from his creations. The dinner is one of the first events in charge of the new business line of the house, Disfrutar Events, created in 2019. In addition, since November, the Barcelona restaurant incorporated an innovation laboratory space where new techniques and concepts are developed in parallel .

The director of restoration and the Snow Club Gourmet project , Àlex Orúa has highly valued the event: “Being able to share the project with Oriol Castro is a dream come true, we have always had them as references. They were the chefs of elBulli, they changed all the paradigms of what we knew with the DNA they inherited, and their own style continues to lead the way. Thanks to Disfrutar Events and Caviaroli with Ramon Ramon, (owner of the brand), we have lived an incredible day, we have enjoyed its human quality and we have excited our diners and teams ”.

For his part, Oriol Castro has highlighted: “He was used to eating the sandwich and little else on the ski slopes and Soldeu's commitment to quality gastronomy with a very good product is really surprising. We have felt very well received by the team and it has been quite an experience to cook in this environment at more than 2,000 m altitude ”.

The team that starred in the last session of the Snow Club Gourmet (Photo: Grandvalira).

Tasting Enjoy, beyond Barcelona

One of the pending bets of Enjoy Barcelona was to be able to move their creations out of the mother establishment.

Jordi Parra is at the forefront of the project as director and partner of Disfrutar Events and he has also been in Grandvalira together with Oriol Castro with the following tasting: Welcome cocktail Apple Gin Fizz with two textures. As appetizers: Light beet profititols and yogurt; Thai peanut salted candy; Tomato powder and Caviaroli of virgin olive oil and basil; Pesto moshi with Caviaroli and basil; Enjoy olives; Crunchy mini pizza with Caviaroli of virgin olive oil and chilli pepper; Gazpacho spherical ravioli; Canape of marinated salmon with Idiazábal and Caviaroli with lemon juice; Crunchy corn canutillo with avocado cream and oil and chilli caviaroli; Fried aubergine with miso and katsuobushi with sesame oil caviaroli; Razor clams with mushroom and pine nut vinaigrette; Japanese oyster with trout eggs and sesame oil caviaroli; Strawberry and Parmesan with Modena Balsamic Vinegar Caviaroli; Tuna, shiso and rice taco; Mellow croquette of Iberian ham and tomato and steamed bread with burrata, black truffle and Caviaroli of virgin olive oil with truffle aroma. First course: beet and fruit salad with white garlic ice cream. Second course: Iberian suckling pig 'Pibil' with corn spheres. Pre-treat with mango ice cream canape with raspberries and lime and cream cheese cake desserts with raspberry sorbet and sesame oil caviaroli. Petit Fours: liquid chocolate bonbons with Caviaroli of extra virgin arbequina oil, cotton cocoa and mint and raspberry fruit paste.

One of the dishes served in this last session of the Snow Club Gourmet (Photo: Grandvalira).

Upcoming days of the Snow Club Gourmet

March 21st. Oriol Casals, chef at the Teòric restaurant in Barcelona with a proposal from Cal Tomàs, an experience with family roots and respect for nature with healthy and tasty food.

April 4. Miramar rice. The Miramar de Llançà restaurant (2 ** Michelin) moves from the sea to the mountains with a sophisticated and avant-garde tasting of the coast and with Acquerello rice.