06/03/2018
I had the pleasure of starting the month of March by preparing the dinner that the Catalan Academy of Gastronomy and Nutrition organised for the 320 guests of the National Gastronomy Awards 2018. With my team, we prepared a diverse menu with dishes such as 'peas with perica eggs, bacon and black truffle', 'our version of Cap y Pota with espadrilles', 'Royal hare with pear and beetroot' and for dessert 'Layered citrus fruit' and 'Baba rum flambé with ice cream'.
