Anticipation of entering this legendary restaurant.
Darren with Joan (left) and Jordi (right)
Our 'Feast Menu' - click to enlarge
The A la Carte Dessert menu.
'Caramelized Apricot part 1'
'Caramelized Apricot part 2'
'Milk Dessert' - Milk Caramel, sheeps milk ice-cream, sheep's curd cheese foam
Petits FourAt dinner at this superb restaurant, I (Darren) was treated to the exceptional talent and artistry of acclaimed pastry chef Jordi Roca. The meal as a whole was outstanding with Chef Joan and sommelier Josep pairing exquisite course after exquisite course, with touches of flair from Jordi more than evident throughout. The 'feast' menu was delivered and enjoyed thoroughly by myself and my wife and we were delighted with the service and execution. The desserts though were a standout, the dessert menu is included above for your interest and most of them were tried on the night in addition to the 'feast' menu as Jordi sent out three extra desserts for us to try. The picture above of the apricot was a superbly lifelike blown sugar ball which resembled the freshest apricot you have seen, inside was smooth sorbet of apricot and it tasted delicious. A truly memorable night was capped off with Sommelier Josep guiding us into the superbly renovated kitchen to meet the chefs who were extremely hospitable despite a language barrier. In the coming weeks we at Burch & Purchese will look more closely into these dishes and explain the thought and technique behind them, but for now we will leave you to drool over the pictures.