Disfrutar: Catalogue 2014-2017 [1, 1 ed.]

Table of contents :
Content:

Part I - Book Enjoy

Foreword To the reader

1. First steps

2. Space

3. Our team

4. Room and service

5. Wine and other drinks

6. Gastronomic offer

7. Learn, share, enjoy acknowledgments about the authors

Part II - Cabinet with recipes

Citation preview

Instructions 6

. Catalogue

2014-2015

Creations in the catalogue

12

Discontinued creations

20

Creations whose recipes are featured in this book

22

Cocktails

24

Savoury world

30

Sweet world

112

Catalogue

2016

Creations in the catalogue

132

Discontinued creations

138

Creations whose recipes are featured in this book

140

Cocktails

142

Savoury world

146

Sweet world

214

Catalogue 2017

Creations in the catalogue

236

Discontinued creations

244

Creations whose recipes are featured in this book

246

Cocktails

248

Savoury world

258

Sweet world

332

Alphabetical index 342

About the photography 346

0 A few instructions to make reading easier for you:

A

The number given to each creation corresponds to its order in the catalogue, and the catalogue number is given whenever a creation is mentioned in the text: Frozen passion fruit, rum and coffee cocktail in two textures (002). Discontinued creations (those that we eliminate every year for not achieving the desired standard) are each given a number and are included in the list of discontinued creations: Frozen passion fruit and rum biscuit (D002). All recipes serve 10 people, allowing quantities to be more exact and wastage to be reduced.

s

c

The 1' symbol refers to the previous preparation. The➔ symbol means that the recipe continues over the page.

Disfrutar

A

Creation no.

002

Frozen rum, passion fruit and coffee cocktail in two textures

T his preparation recreates the effect of a fondant or lava cake, but in frozen form. To do this, we make a liquor foam that we pipe into a coupe glass and freeze. The result is a frozen foam with a very light texture that we then fill with the same cold foam. At the table, we add a hint of coffee by grinding a few coffee beans in a pepper mill.

Combine the water and sugar in a saucepan. 2 Stir and bring to the boil. 3 Remove from the heat and set aside in the refrigerator.

100% syrup

1

100 g water 100 g sugar

Mix all the ingredients together. 2 Strain and fill the siphon. 3 Close, insert the 3 gas cartridges and refrigerate for 3 hours.

Passion fruit and rum foam

1

185 g aged rum 350 g passion fruit pulp 90 g lemon juice 400 g pasteurised egg white 150 g 100% syrup 1' 11-litre siphon 3 N20 cartridges

Combine the xanthan gum with the rum and process with a hand-held blender until lump-free. 2 Transfer to a squeeze bottle and set aside in the refrigerator.

Thickened aged rum

1

100 g aged rum 0.3 g xanthan gum B

passion fruit and rum fopm Passion fruit and rum foam 1' 10 coupe glasses

Chill the glasses in the blast chiller at -30 °C for15 minutes. 2 Then fill the chilled glasses completely with the foam. 3 Flash freeze at -30 °C for 30 minutes and then set aside in the freezer for finishing. 4 Set aside the leftover foam for finishing.

Others

1

Frozen glasses with

5 g coffee paste 10 g freeze-dried passion fruit Crispy 10 g freshly roasted coffee beans

Finishing and presentation

1

Lightly crush the freshly roasted coffee beans and put them into a pepper mill. C

Catalogue 2014 -2015 Discontinued creations

Creations in the catalogue

89

94

Total creations 183

Creations whose recipes are featured in this book

44

Creations in the catalogue 2014-2015 No.

Creation Cocktails

001 002 003 004 005 006 007 008

• •

Passion fruit, rum and coffee frappe Frozen passion fruit, rum and coffee cocktail in two textures Frozen lychee caipirinha soup Sant Jordi 2015 frozen rose Hot-cold apple, celery and gin cocktail Dry Martini Beer, raspberry and cardamom Bellini Melon caipirinha infusion

Savoury world 009 010 011 012 013 014 015 016 017 018 019 020 021 022 023 024 025 026 027 028 029 030 031 032 033 034 035 036 037 038 039 040 041 042 043 044 045 046 047 048 049 050

• • • • • • • • • •

• • • •

• • •

• • • • • • • •

Beetroot emerging from the earth Rose petals with gin and lychee raspberry Crispy cured Iberian bacon bow Deep-fried multi-whitebait with fresh trout roe and freeze-dried velvet horn seaweed Mini popcorn Candied hazelnut and elderflower Salted walnut confectionery with mango, tonka bean and whisky Hazelnut and coffee amber Frozen beetroot with caviar ldiazabal cheese Artiach wafer with apple and celery juice Clear pesto ravioli Pumpkin oil chip and mandarin flower rocks Tender hazelnuts 2015 Tender walnuts with ratafia Tender walnuts with walnut cream and caviar T he first tender almonds of the season Moroccan-style with tomato juice Tomato polvor6n and Arbequina olive oil Caviaroli Liquid salad Essence of mandarin flower T he olives of Disfrufar Sweetcorn custard with giant pancake Sweetcorn and foie gras tart Deep-fried aubergine with palm syrup and lime Crispy egg yolk with hot mushroom jelly Airy crab sandwich Frozen almond 'recuit' with pine nuts, fir honey, black truffle and anchovy Mandarin/pistachio oil caviar Chickpeas with aquafaba, quail egg, mint and paprika Salad of Parmesan empanadillas with tomato and basil Parmesan taco with tomato and basil Eel a la creme with caviar Dashi yuba with sea urchin, edamame and soy sauce pairing Ham ring soup with Padron peppers Our macaroni carbonara Salad of mackerel escabeche with porcini mushrooms and cauliflower tabbouleh Vegetable sashimi Salmon and marinated mackerel nigiri with vinegared cauliflower Porcini mushroom dumplings Mussels with peas in salsa verde Salsa verde empanadillas with razor clams Razor clams with fennel meuniere sauce Cockles with chicken and black truffle cream

Creation

No.

Savoury world

051 052 053 054 055 056 057 058 059 060 061 062 063 064 065 066 067 068 069 070 071 072 073 074 075 076 077 078

• •

• • • • • • • •

Clam in plum vinaigrette with frozen cucumber lime Essence of clam with black tea and velvet horn seaweed Sea urchin with bone marrow and sweetcorn cream Scallop bone marrow with caviar Broad bean and mint ravioli with ham and trout roe Egg French toast with roast chicken White asparagus in elderflower escabeche White asparagus tagliatelle in salsa verde cream Mackerel milt a la meuniere Pulled Crab Red mullet with cod tripe and black truffle cream Red mullet with pork jowl and roasted aubergine gnocchi Deep-fried monkfish ssam One-sided garlic prawn Shabu-shabu of lobster au naturel Shabu-shabu of Catalan-style prawn Cold hare and tarragon cocktail Frozen hare and foie gras biscuit Hare laksa Loin of hare with foie gras and cocoa Sweetcorn and avocado cornet Cochinita pibil taco Iberian pork fillet pibil Deconstructed cochinita pibil Tuna and veal tartare Beef slices with bone marrow royale and truffle Fricand6 Turtle dove with sweet potato gnocchi and bacon crumbs

Sweet world

079 080 081 082 083 084 085 086 087 088 089 090 091 092 093 094

• • • • • • •

•

Catalogue 2014-2015

Lemon wedge with pineapple and lemon verbena sorbet Mandarin All pine nut Mulberry Frozen mango and cardamom sandwich Alfajor Coffee beignet Cheesecake cornet Chocolate peppers with oil and salt Passion fruit xuxo with coconut and chocolate Frozen creme catalane bread with blood orange couscous Thailand Deep-fried sweet potato with molasses and cream Whisky cake Airy cocoa truffles Conguitos

Creations whose recipes are featured in this book

Discontinued creations 2014-2015 No.

Creation Cocktails

D001 D002 D003 D004 D005 D006 D007 D008 D009

Frozen passion fruit frappe/cherries in kirsch frappe Frozen passion fruit and rum biscuit Paper-mercury cocktail Infusion in a cold cafetiere with dry ice Frozen pond Filled beetroot meringue Frozen air Beer and raspberry Bellini Blood orange Negroni as carpaccio

Savoury world

D010 D011 D012 D013 D014 D015 D016 D017 D018 D019 D020 D021 D022 D023 D024 D025 D026 D027 D028 D029 D030 D031 D032 D033 D034 D035 D036 D037 D038 D039 D040 D041 D042 D043 D044 D045 D046 D047 D048

Garlic prawn and seaweed cracker Giant pork rind Avocado and popcorn truffle Beetroot meringue with Gorgonzola foam Cherry tomato polvoron Oblate chip, Caviaroli and tomato powder Hazelnut catania Cauliflower panellet Baby carrots with yoghurt and peaches Foie gras knots with veal consomme, apple, pomegranate and eucalyptus I Foie gras mochi Padron pepper cappuccino Foie gras terrine on toast Trout roe tempura Chicken 'croquethai' Sichuan ham croquette Canape of chicory with vinaigrette All pine nut (pine nut tempura) I Pine branch with fir honey I Pine water granita Grated foie gras and truffle chip Spherical gazpacho Sweetcorn and vanilla cornet Frozen sweetcorn couscous with popcorn powder Mimetic Torta del Casar made with ldiazabal Crispy chicken skin with seaweed and sesame seeds Hoisin chicken legs Ham soup with trout roe and jasmine Foie gras and eel brioche/Vol-au-vent/Croissant Green asparagus and black truffle canape Strawberry and Parmesan Chupa Chups Cod omelette with peppers (tempura fritters, Padron pepper jelly and potato foam) Mozzarella and truffle Bikini sandwich Porcini mushroom and truffle Bikini sandwich Gorgonzola and walnut bonbon Asparagus canape with smoked romesco sauce Deep-fried Mediterranean sand eels with nori mayonnaise Pistachio and orange ice cream salad Hoisin cucumber salad Liquid shrimp salad Parmesan, tomato and basil tart Japanese-style tuna cannellone

Disfrutar

No.

Creation Savoury world

D049 D050 D051 D052 D053 D054 D055 D056

D057 D058 D059 D060 D061 D062 D063 D064 D065 D066 D067 D068 D069 D070 D071

Brined salmon with vanilla, fennel and sweetcorn Smoked mackerel with almond, truffle and Jang sauce Fish consomme jelly Korean tagliatellini Egg in vinaigrette Egg with artichoke and potatoes Papillote of vegetables with ham and herbs Oysters: a. With lychee, yuzu and roses b. With Catalan-style chicken c. With pomegranate and eucalyptus d. With an aromatic infusion e. With escudella Scallop infused with herbs and aromatics Mussels with potato and bacon Mini ormers with sake, ginger and hazelnuts Sea urchins with potato omelette foam Hake in salsa verde made with microalgae, egg and peas Deep-fried lobster Salmon cooked at 43 degrees for 14 minutes Mackerel roe (tripe) with ham and peas Canape of red mullet roe and its deep-fried bones Salmon gills a la creme Curried lobster Rib steak with vanilla-infused and jellied piquillo peppers Duck magret with apple braised in red wine Duck magret and foie gras with bitter orange Aubergine puree with miso and dashi chasseur

Sweet world

D072 D073 D074 D075 D076 D077 D078 D079 D080 D081 D082 D083 D084 D085 D086 D087 D088 D089

Catalogue 2014-2015

Apple-juniper-gin Coconut, chocolate and curry ice cream bonbons Aerated creme catalane ice cream Apple turnovers Cream cheese blini Hazelnut sobao with burnt white chocolate ice cream and truffle/Moroccan almond sobao with orange ice cream Cheesecake with mimetic raspberry Chestnut and hazelnut fondant Mango ice cream sandwich Black Forest 2014 Malt and chocolate Filipino biscuit/Doenjang and white chocolate Filipino biscuits Macadamia Mycryo Frosted fig Quicksand (coconut bonbon) Walnuts, pineapple and Sichuan pepper candy floss on a branch Lychee and sake mimetic rose Meringue filled with dulce de leche Verna de Santa Teresa

Creations whose recipes are featured in this book No.

Page

Creation

Cocktails

002 003

26 28

Frozen passion fruit, rum and coffee cocktail in two textures Frozen lychee caipirinha soup

Savoury world

009 010 011 012 014 015 017 018 019 020 024 025 026 028 032 033 034 038 039 040 042 044 045 046 048 051 054 060 062 064 067 068 069 073 076

32 34 36 38 40 42 44 46 48 50 52 54 56 58 60 62 64 66 68 70 74 76 80 82 84 88 90 92 94 98 100 102 104 106 110

Beetroot emerging from the earth Rose petals with gin and lychee raspberry Crispy cured Iberian bacon bow Deep-fried multi-whitebait with fresh trout roe and freeze-dried velvet horn seaweed Candied hazelnut and elderflower Salted walnut confectionery with mango, tonka bean and whisky Frozen beetroot with caviar ldiazabal cheese Artiach wafer with apple and celery juice Clear pesto ravioli Pumpkin oil chip and mandarin flower rocks The first tender almonds of the season Moroccan-style with tomato juice Tomato polvor6n and Arbequina olive oil Caviaroli Liquid salad The olives of Disfrufar Crispy egg yolk with hot mushroom jelly Airy crab sandwich Frozen almond 'recuit' with pine nuts, fir honey, black truffle and anchovy Parmesan taco with tomato and basil Eel a la creme with caviar Dashi yuba with sea urchin, edamame and soy sauce pairing Our macaroni carbonara Vegetable sashimi Salmon and marinated mackerel nigiri with vinegared cauliflower Porcini mushroom dumplings Salsa verde empanadillas with razor clams Clam in plum vinaigrette with frozen cucumber lime Scallop bone marrow with caviar Pulled Crab Red mullet with pork jowl and roasted aubergine gnocchi One-sided garlic prawn Cold hare and tarragon cocktail Frozen hare and foie gras biscuit Hare laksa Iberian pork fillet pibil Beef slices with bone marrow royale and truffle

Sweet world

079 080 082 086 087 088 092

114 116 118 120 122 124 128

Lemon wedge with pineapple and lemon verbena sorbet Mandarin Mulberry Cheesecake cornet Chocolate peppers with oil and salt Passion fruit xuxo with coconut and chocolate Whisky cake

Disfrutar

Creations whose recipes are featured in this book No.

Page

Creation

Cocktails 002 003

26 28

Frozen passion fruit, rum and coffee cocktail in two textures Frozen lychee caipirinha soup

Savoury world

009 010 011 012 014 015 017 018 019 020 024 025 026 028 032 033 034 038 039 040 042 044 045 046 048 051 054 060 062 064 067 068 069 073 076

32 34 36 38 40 42 44 46 48 50 52 54 56 58 60 62 64 66 68 70 74 76 80 82 84 88 90 92 94 98 100 102 104 106 110

Beetroot emerging from the earth Rose petals with gin and lychee raspberry Crispy cured Iberian bacon bow Deep-fried multi-whitebait with fresh trout roe and freeze-dried velvet horn seaweed Candied hazelnut and elderflower Salted walnut confectionery with mango, tonka bean and whisky Frozen beetroot with caviar ldiazabal cheese Artiach wafer with apple and celery juice Clear pesto ravioli Pumpkin oil chip and mandarin flower rocks The first tender almonds of the season Moroccan-style with tomato juice Tomato polvor6n and Arbequina olive oil Caviaroli Liquid salad The olives of Disfrufar Crispy egg yolk with hot mushroom jelly Airy crab sandwich Frozen almond 'recuit' with pine nuts, fir honey, black truffle and anchovy Parmesan taco with tomato and basil Eel a la creme with caviar Dashi yuba with sea urchin, edarname and soy sauce pairing Our macaroni carbonara Vegetable sashimi Salmon and marinated mackerel nigiri with vinegared cauliflower Porcini mushroom dumplings Salsa verde empanadillas with razor clams Clam in plum vinaigrette with frozen cucumber lime Scallop bone marrow with caviar Pulled Crab Red mullet with pork jowl and roasted aubergine gnocchi One-sided garlic prawn Cold hare and tarragon cocktail Frozen hare and foie gras biscuit Hare laksa Iberian pork fillet pibil Beef slices with bone marrow royale and truffle

Sweet world

079 080 082 086 087 088 092

114 116 118 120 122 124 128

Lemon wedge with pineapple and lemon verbena sorbet Mandarin Mulberry Cheesecake cornet Chocolate peppers with oil and salt Passion fruit xuxo with coconut and chocolate Whisky cake

Disfrutar

Cocktails

Creation no.

002

Frozen rum, passion fruit and coffee cocktail in two textures

Catalogue 2014-2015

This preparation recreates the effect of a fondant or lava cake, but in frozen form. To do this, we make a liquor foam that we pipe into a coupe glass and freeze. The result is a frozen foam with a very light texture that we then fill with the same cold foam. At the table, we add a hint of coffee by grinding a few coffee beans in a pepper mill.

100% syrup 100 g water 100 g sugar

Combine the water and sugar in a saucepan. 2 Stir and bring to the boil. 3 Remove from the heat and set aside in the refrigerator.

Passion fruit and rum foam 185 g aged rum 350 g passion fruit pulp 90 g lemon juice 400 g pasteurised egg white 150 g100% syrup 1' 11-litre siphon 3 N2O cartridges

1

Mix all the ingredients together. 2 Strain and fill the siphon. 3 Close, insert the 3 gas cartridges and refrigerate for 3 hours.

Thickened aged rum 100 g aged rum 0.3 g xanthan gum

Combine the xanthan gum with the rum and process with a hand-held blender until lump-free. 2 Transfer to a squeeze bottle and set aside in the refrigerator.

Frozen glasses with passion fruit and rum foam Passion fruit and rum foam 1' 10 coupe glasses

Chill the glasses in the blast chiller at -30 °C for 15 minutes. 2 Then fill the chilled glasses completely with the foam. 3 Flash freeze at -30 °C for 30 minutes and then set aside in the freezer for finishing. 4 Set aside the leftover foam for finishing.

Others 5 g coffee paste 10 g freeze-dried passion fruit Crispy 10 g freshly roasted coffee beans

1 Lightly crush the freshly roasted coffee beans and put them into a pepper mill.

Finishing and presentation

1 Fit the needle attachment to the siphon filled with the passion fruit and rum foam. 2 Take the chilled glasses out of the freezer and quickly inject the 'cool' passion fruit and rum foam into the frozen foam. 3 Over the surface, drizzle with 3 drops of aged rum, make 1 dot of coffee paste and add 1 g of passion fruit Crispy. 4 The waiter will grind a little roasted coffee over the frozen cocktail at the table.

1

1

1

Creation no.

003

Frozen lychee caipirinha soup

We were inspired by the caipirinha to create this cocktail with a silky and chilled lychee cream, accompanied by rose water spheres served in a soup plate with a spoon.

Alginate solution 5 g sodium alginate 1 litre spring water

Combine the water with the sodium alginate in a blender and process until lump-free. 2 Refrigerate for 24 hours.

100% syrup 75 g water 75 g sugar

Combine the water and sugar in a saucepan. 2 Stir and bring to the boil. 3 Remove from the heat and set aside in the refrigerator.

Rose water and cacha9a sphere base 75 g rose water 100 g spring water 100 g 100% syrup t 50 g cacha