Ken Gargett Posted March 24, 2006 Posted March 24, 2006 a friend recommended a small restaurant worth visiting in northern spain. it was called con roca in a toen called girona, north of barcelona. mate and i booked in on a recent trip. i was expecting a mum and pop italian cafe sort of place (not sure why). looked even less likely from the outside but once in, what a transformation. we both agreed it was one of the greatest meals we'd ever eaten. and certainly the best value. the degustation was a mere 72 euros and it was fantastic. the wine list was brilliant but what was amazing were the prices. great wine after great wine and most priced at 1/2 to 2/3rds the best price i could get them for in australia (and that is from distributors and importers - these were restaurant prices). we drank rousseau charmes chambertin from a great year for 78 euros amongst others. what sticks in the mind was a dessert - not part of the degustation but i couldn't resist. it was called 'mojito and partagas D4'. the chef had made tiny individual icecream sponge cakes which tasted exactly like mojitos, though not as sweet. next to it was a marble ashtray with a chocolate cigar full of icecream. in the ashtray was a little pile of what looked for all the world like ash but was actually a pile of spices that you dipped the end in. the flavour of the icecream cigar was spot on. i asked the chef later how he did it. seems he gets a D4 and inserts it into a type of vaccuum machine that he attaches to the icecream maker. the cigar is unlit but the machine sucks the flavour into the icecream. amazing. then out to the bar to finish with a great cuban rum (have to dig out the name) that i'd never seen and a patagas lusi. brilliant meal. it is also the first place i have seen with a serious rum list - two pages full from all around the world. if you get to spain, don't miss it. we found out later that the place had two michelin stars. it should have three.
JMH Posted March 25, 2006 Posted March 25, 2006 Wow, the guy sounds like an amazingly talented and creative chef. It's such a shame that whenever you find a place like this, it's always while you're travelling overseas.
Ken Gargett Posted March 25, 2006 Author Posted March 25, 2006 » Wow, the guy sounds like an amazingly talented and creative chef. It's such » a shame that whenever you find a place like this, it's always while you're » travelling overseas. at least you have tetsuya as a local! ti hink that he is at least as talented as anyone i've encountered overseas. earlier that day, i got to meet ferran adria from el bulli (couldn't eat there as it only opens for 6 months of the year) who is acclaimed as the greatest chef of our generation and i asked him about other chefs. his response was just one - tets, who he considers has the greatest sensitivity with food of any chef on the planet. big wrap.
connoiseur29 Posted March 25, 2006 Posted March 25, 2006 that sounds like a phenomenal recipe. I'll have to add it to my collection.
The Privateer Posted March 25, 2006 Posted March 25, 2006 Simply incredible! That alone is almost worth the cost of flying to Spain
Black Plague Posted March 25, 2006 Posted March 25, 2006 That is without a doubt the coolest and most creative dessert I've ever heard of!
dogbreath Posted March 25, 2006 Posted March 25, 2006 Thanks for sharing Ken, when I retitre in a couple of years that is one place I would like to experience!
Ginseng Posted March 25, 2006 Posted March 25, 2006 Simply amazing, Ken. It sounds like this chef has an amazing sensitivity for flavors and textures and a genius for reaching across modes. He must love cigars himself to be able to create something as unique as this. Wilkey
El Presidente Posted March 28, 2006 Posted March 28, 2006 Well done Ken! Great to see you living your personal motto: "Not a freebie shall I pass, I must empty every glass, treat every meal like my last." :-D
Ken Gargett Posted March 29, 2006 Author Posted March 29, 2006 » Well done Ken! » » Great to see you living your personal motto: » » "Not a freebie shall I pass, I must empty every glass, treat every meal » like my last." : that is low, even for you. and somewhat surprisingly brave given all i have on you at the moment. that trip was completely (and having done the finances yesterday, horrendously) all funded by me alone. thank god i stocked up in havana because i sure as hell (sorry, brits - heck) can't afford to put your kids through school this year.
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