Inside El Velero.
Lunch begins with a tasty aperitivo. Today we had salmon crema and codfish cream and toast. This was accompanied by a glass of Segura Viudas cava.
Next we had a wonderful salad. Mejillones en escabeche de cava con mezclum. This was served with David's own wine...La Caseta de Fusta.
Vieira plancha con pure de patata trufado y crujiente de jamon iberico. Translated this means heaven on a fork I'm sure! Actually it is scallops with pureed potato and truffles with ham iberico on the top. Like I said...heaven on a fork.
A wonderful wine such as this begs to be accompanied with great food...
................ and Florencio is a master chef who NEVER disappoints! Our meat course was "Solomillo al Cafe de Paris con verduras". At this point we are about 2 hours into the meal and we still have dessert and coffee to go. And it just gets better and better..................
Our waiter, Carlos, has taken very good care of us!
Our dessert "Taten de manzana con helado de crema" means apple tart with cream ice cream! Served with Aureus de Sauternes 2006. The combination was amazing!
"Difficult to imagine that in 2 days Chicago will be a reality and Sitges a dream!"
"How can I keep this feeling alive?"
When can we do this again???
Lunch begins with a tasty aperitivo. Today we had salmon crema and codfish cream and toast. This was accompanied by a glass of Segura Viudas cava. 
Next we had a wonderful salad. Mejillones en escabeche de cava con mezclum. This was served with David's own wine...La Caseta de Fusta. 
And it only gets better......................................
Our next wine was a new rose from Can Ramon. We asked why it was a rose because it looked so dark. David told us it was a rose because "that's what it says on the bottle". Okay. It tasted great and went well with the next course.
Vieira plancha con pure de patata trufado y crujiente de jamon iberico. Translated this means heaven on a fork I'm sure! Actually it is scallops with pureed potato and truffles with ham iberico on the top. Like I said...heaven on a fork.David is sniffing out the next wine...Gran Caus Reserva 2003. Can Rafols dels Caus, a cabernet franc/cabernet sauvignon. This is the most famous wine in Garraf...Robert Parker gives it a 92. (the East German judge gives it a 10)
A wonderful wine such as this begs to be accompanied with great food... ................ and Florencio is a master chef who NEVER disappoints! Our meat course was "Solomillo al Cafe de Paris con verduras". At this point we are about 2 hours into the meal and we still have dessert and coffee to go. And it just gets better and better..................
Our waiter, Carlos, has taken very good care of us!
Our dessert "Taten de manzana con helado de crema" means apple tart with cream ice cream! Served with Aureus de Sauternes 2006. The combination was amazing!
"Difficult to imagine that in 2 days Chicago will be a reality and Sitges a dream!"
"How can I keep this feeling alive?"
When can we do this again???
No comments:
Post a Comment