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Go Through the Entire 19-Course Tasting Menu of a Michelin-Starred Barcelona Restaurantmy name is to

Bon Appétit

Updated on Jan 18,2023

Go Through the Entire 19-Course Tasting Menu of a Michelin-Starred Barcelona Restaurant

my name is tony i'm a waiter here in a,restaurant disputa it's very hard work,basically your job is keeping up with,their rhythm these guys are so inventive,and so creative they always have a new,dish,the rhythm and the passion for the work,it's contagious it was super hard,working and an enormous profession uriol,is above all a free spirit he's,amazingly creative and mateo was,extremely organized he can do so many,things at the same time i mean i'm,simplifying a lot they're very complex,much,the first time i heard about these three,chefs to open the up shop in in caracas,i think that was about three years ago,and obviously they opened up here in,barcelona and everyone's talking about,it i mean for me i think it's really,nice that there's this kind of,restaurant which isn't on the main,michelin-starred restaurant strip here's,the tasting menus that we've prepared,for today it's very important for us for,the locals to to feel welcome as well,because i think many restaurants,sometimes don't pay attention to that,and as you can see we have a longer menu,a shorter menu we have a special menu,we've prepared for today choose,whichever menu you prefer,trust you i think on okay whatever you,want to bring out excellent choice okay,sometimes these tasting menus you spend,four hours sitting down,having 30 dishes,i'm very interested in communicating,cuisine i think you can communicate a,lot of values through gastronomy and,that's what i'm currently working at,we have a solid base of mediterranean,because we were born here and it's in,our dna but we don't feel constrained,it's fluffy it's frozen,i mean these guys are an encyclopedia of,techniques,you,it is serious food there's a lot of work,behind it but you're not supposed to,take it too seriously,there you go well that's the whole thing,it's very buoyance tricking you into,believing it's something,and then once it's in your mouth it's,something completely different they call,it in spanish it's a,it's like snow snow it's like eating the,snow flavor,i do not know how they do anything of,what they've brought us,it's another level,we're going to continue with the,appetizers this one we call it enjoy,olives or dis fruta,what we suggest here is that you eat,with the spoon you have next to you this,one here and you start with the green,one you continue with the black one and,when you once you finish with the black,one immediately after you just lick this,little spoon that has essence of,tangerine blossom green blue and black,okay you start with the green one,thinking that it's a real olive,but when you put in your mouth you,realize it's not an olive and it bursts,in your mouth it's a different technique,this is um the traditional the white,chocolate um,but not sweets,high technique great background working,in michelin star restaurant stuff,bringing it down to the people taking,away so much fussiness take away two,mats of the technique and like just,trying to make it as natural as possible,oh this is basically like my fire of,this restaurant,tell us let's see here we have an egg,yolk that's in tempura,and underneath the egg yolk you'll find,there's a mushroom jello it's very,important you eat the egg yolk in two,bites taking the first bite you turn it,so the liquid doesn't follow the egg,yolk you can just finish it off eating,the mushroom jello with the spoon you,have next year it's part of our style to,go quite fast but if you don't like the,rhythm we'll drop it down a notch my,mother showed me she'd be scolding me i,pigged out here,our macaroni and carbonara now i'm gonna,add a carbonaro foam and as you can see,the macaroni are transparent that's,because they're made of gelatin so we'll,just mix it together just slightly not,too much because if not the foam will,lose all the air we have some cured,salmon with cauliflower and vinegar and,the seaweed salad here we have some,porcini mushroom dumplings with some,pine nuts,very hot,with johan i mean you could tell that he,was extremely excited,he's listening to how you recommend to,eat the things and he understands the,importance of eating the dishes properly,all right,mmm,light they're taking everything forward,the chocolate olive oil and salt thing,because it's unobvious,but giving it this perfect appearance of,a pepper,very rare to find a waiter who can talk,so comfortably,and so knowledgeably about the food that,he's presented,rub your hands and you smell your hands,so everything you eat from now on will,taste of this very smoky whiskey it was,amazing i i like working especially for,people that are in the business and you,could tell that they know their stuff,well,no problem like you,when somebody who's in the business,appreciates your food and appreciates,your job it means a lot,it's laid back it's down to earth it's,mediterranean it's true to its its,location to its region in the world,it's true to the where the chefs are,from and most of the cooks i suspect you,know i think this place has pulled it,off really well,foreign

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Deliciously Simple Dinner Recipes | Gordon Ramsay

Deliciously Simple Dinner Recipes | Gordon Ramsay

the secret to making great food is to,ensure you lock in every last ounce of,flavour in that pan and this spicy,sausage rice does exactly that,take these spicy sausages and pierce,that skin because i want all that,delicious spicy sausage meat out of this,casing,and you get more flavor from the sausage,when you take them out the casing,sausage is ready turn on the gas,bread onion less acidic than a big white,spanish onion and a lot more flavoursome,tablespoon of olive oil a tablespoon,only because i want all that fat coming,out the sausages to sort of really help,flavor the onions onions in,and the onions go in first because you,can never rush cooking an onion it's,really important to sort of give them,five to six minutes in the pan so you,can really start to caramelize them,from the out of my pepper,slice around,wasting nothing,i want to see that sort of,little core those pips in the center no,fine diced pepper the rice is going to,be cooking for 20 minutes so i want the,veg to sort of have texture after it's,cooked,peppers in a bit of garlic two nice,cloves,just slap down,off with the shell,garlic in,now i want to turn up the gas get the,pan nice and hot because the minute that,sausage goes in everything cools down,and you'll end up boiling the peppers,and the onions and the garlic so heat up,to maximum and then just make a well,in the center,in,now,start stirring quickly,this is where you get so much more bang,for your buck out of sausages because,the skins off and the real flavor of,that spicy italian sausage is gonna come,through,what's great about this recipe is that,you can use any type of sausage to get,the flavour and the heat you want i've,gone for the spicy italian but it's just,as good with merguez or chorizo,a teaspoon,paprika in give it that really nice,smoky flavor,rice in and we're going to sort of,basically sear the rice we call it in,the kitchen blasting the rice where we,sort of soda the rice for 30 seconds and,it takes on all that flavor,next white wine so the wine sort of,deglazes the pan and washes all that,flavor from the bottom of the pan into,the rice,stock in bring it up to the boil turn it,down and let it simmer,double stop to rice,turn that gas down,and let it simmer for 12 to 15 minutes,and just give it the occasional stir,keep an eye on it now get ready to,finish it,slice spring onions diced sweet juicy,tomatoes and roughly chop earthy flat,leaf parsley,sprinkling is in tomatoes in,off with the gas really important,otherwise everything becomes overcooked,flat leaf parsley in,but look,at the volume in that pan now that,is an amazing way to take spicy italian,sausages,to a completely different level,beautiful,first off get your pan on and start,sweating off your onions and your garlic,this recipe involves making the,meatballs in a classic way but the,exciting part is actually cook them in,coconut milk and it gives a really nice,new dimension to a sort of soft,rich sumptuous meatball,chop the onion nice and finely keeping,those slices very close together,closer the slices the finer the onions,pat it back down at an angle slice down,and just chop,i want the onions nice and fine because,i want some finesse to these meatballs,the secret of a really good meatball is,the texture,getting that balance right,between the minced beef the bread crumbs,the milk,and the seasoning a couple cloves of,garlic slice the garlic really nice and,thinly,nice pan nice and hot a tablespoon of,olive oil quite generous with the olive,oil,onions and garlic in we'll touch the,salt,and pepper,your mince open it up a little bit,and sort of pat it out salt,and pepper,for me,a good meatball is all about the,the softness the texture of that rich,beef,and the way it sort of melts in your,mouth you can color it on the outside,but you want it nice and soft and sort,of rich in the center mix that in,beautifully,and then paste it back out again i've,got some really nice,dried chili flakes i'm gonna season the,onions with the chili flakes chili,flakes in,cook that out for two minutes,i'm gonna add some milk,take your bread crumbs,make a little well three four,tablespoons of milk that makes a sort of,nice,slightly doughy texture,but it lightens the texture of the,meatball,place that,in,add your onions your garlic and your,chili in there as well,nice put your hands in there and start,mixing them,if you've got the right amount of milk,and breadcrumbs it doesn't mean binding,with an egg,don't make them too small the problem,with making them too small is the fact,that they dry out quickly,just the size of a golf ball,a little bit bigger,nice,really nice tight squeeze that stops it,from breaking up,it always pays to double the recipe and,spend a bit more time making extra,meatballs so you can freeze a batch,ready for another time,give the pan a little wipe out,don't wash out that pan we've got that,flavor from the onions the garlic at the,bottom get that pan nice and hot a touch,of olive oil in there,place them,at the top of

WEEKLY MENU FOR DINNER || 7 Days Dinner Menu by (YES I CAN COOK) #WeeklyMenu #DinnerMenu #Desi

WEEKLY MENU FOR DINNER || 7 Days Dinner Menu by (YES I CAN COOK) #WeeklyMenu #DinnerMenu #Desi

foreign

How Legendary Chef Hélène Darroze Runs a Three-Michelin-Star London Restaurant — Mise En Place

How Legendary Chef Hélène Darroze Runs a Three-Michelin-Star London Restaurant — Mise En Place

- So it's 8:00 in the morning.,We just received our beautiful,Scottish langoustines.,So this one is extra large size.,They're about 170 grams each.,So- and normally we use this one for our caviar dish.,So now we just remove the heads, the tail,,and we prep them.,You can see we just remove the intestine.,(upbeat music),- Two foie gras, two lobster, and one grouse.,In the morning,,normally we do like 75% of the mise en place.,We need to be quite fast,,we'll get ready as much as possible.,We're going to blast freeze them quickly.,And after for the service,,we're going to remove the shell,and we're going to use it to make a kind of tartare.,- So we get ready before service,,all our langoustine peeled,,and we season just before 8:00.,Our citron caviar, fleur de sel,and a drizzle of olive oil.,So as well the langoustine is not chopped, it's cut,but you still have a bit of bite.,We don't want a purée.,- When people come in one of my restaurants and particularly,in this one, for them it's like an event, you know,they will do that once in their life.,So it's a responsibility to,make them happy, to give them pleasure.,- And after we build our kohlrabi,,and then on top you stick with the avocado puree,,one on the outside, you open a little bit.,- So it's not about competition at this stage, no,I don't want to compete to be the best.,I just want to give pleasure,to the guests and to give an emotion to,to create a memory that they will never forget.,- And we just finish the dish with a lot more caviar.,(upbeat music),- So today we're going to prep some grouse.,So it's going to be for a grouse Wellington.,For us chefs, you know, it's an exciting moment,,a kind of product that we can have,only a couple of months per year.,And right now is the season for grouse.,- The Wellington is a dish that we started a few years ago.,I think it was seven, eight years ago.,We cooked it for a guest.,It was a special request and we cook it with beef,,in fact, the classic one.,- You can see also all the traces here of the bullet.,This is proof that it's a wild animal has been hunted,,shooting it.,- From that I had the idea to revisit it,a little bit in fact,and to cook it with the pigeon with some foie gras inside,,the foie gras of course is a touch from my origins.,- So it's 8:30,and we have all the team which is very busy to,get ready for lunch service.,So our restaurant is full for lunch and dinner.,So they need to be,very fast in the morning.,Here we have Andrea,,who is going to show you how to remove the breast,from the grouse.,- So this is a wishbone which is very important to remove,for when you're going to de-bone the breast.,- So we need to be very careful also,with a tweezer we need to go in sideways,you see the holes,,this is a sign of the shooting.,So here you can see there's some feathers in it.,So we need to be very careful, cleaning it,carefully, gently. In the middle,we put like a nice rectangle of foie gras,,and then we're going to roll it tight in cling film.,- I believe I've done a million in this place.,The real important step is to keep everything tight,because especially when do something en croute,you will know if the result is good or not,just when is finished.,So when you cut it,you going see the cooking, if it's perfect or not.,The the layers of it,,if they are nice and precise.,Before that you don't know.,So it's kind of a thrill,in the beginning, you are always like scared,if it's going to be ok or not.,Every single step is important, that has the precise,,like even the foie gras must be cut,in one single piece and quite uniform.,The breast must be put upside down to,have the perfect shape.,And this is the first step,of the building of the Wellington.,- So of course it's a bit technical to build the Wellington.,- So these are mushroom duxelles, which is the first layer,around our grouse.,And the crepe in this case is needed to absorb the humidity,of the inside of your Wellington.,And this is the last layer,before putting the dough, the pastry.,- Again outside we have this pancake or crepe,,and then Andrea's going to finish,with the last step where we're going to,fold everything with a nice pastry dough.,And then we're going to brush nicely,with some egg yolk, a splash of water.,This one's going to be,like the best Wellington that anyone ever had.,- It's very important at this step, you're going to,remove all the air,,because otherwise when you are going to cook it,you might create a bubble inside and you have the risk,that is going break the dough,and then all the job done is gone.,So then after you can have a little trick,in case you miss some part for the air.,- He's doing a good job.,You know why?,Because he's Italian and when you do ravioli,it's always the same, no air in the ravioli.,He's the master to do that.,- So this is almost the last step,when you do your egg wash.,And then as a last touch, we just add our decoration,,which in this case will be a tresser ,,made with the same dough.,And we're going to

Roast Chicken Dinner Recipe (All Time Best) - Gordon Ramsay

Roast Chicken Dinner Recipe (All Time Best) - Gordon Ramsay

no matter how seasoned the chef you are,there are always new ingredients and,recipes to get fired up about,so if a tired old recipe is getting you,down,spice it up with fresh ideas and flavors,my next recipe is an old classic roast,chicken but with a simple twist it takes,on a new life as guaranteed to impress,one of the things I love about cooking,and that keeps me excited after 25 years,behind the stove is that there's always,something new to learn every day new,ingredients new techniques and new,cuisines start off with a stuffing it's,amazing how exciting a stuffed,roast chicken can be because it keeps,the chicken it could be moist and gives,a delicious texture inside the bird,we'll start off with cured sweet so this,is a traditional Spanish sausage and,it's garlicky spicy in crema meaty that,gives a little bit of sort of richness,to the stuffing get that Sarita in start,cooking that down you get all those oils,out touch of olive oil in there to get,it going right onions chopped add the,onions to the sorriso,and in a matter of seconds they'll,change color as they soak up all the,flavor but lovely spiciness has been,stolen on that sausage now the onions,smell incredible,garlic,fresh thyme just hold it down and your,fingers on there it's a really nice way,of taking off all those nice fragrant,little thyme flowers can hear it,crackling in the background,these are kyleannie beans in their waxy,very soft and so delicious but me way,dense but for stuffing the so robust,nothing breaks down drain them off,in,they're going to take on all that juice,as well from the freezer and a season,now because if they dense so need some,help that looks like it's additional its,own good enough to eat now I want to,sweeten things up a little bit,Tomatoes half dried in that sweetens up,the stuffing usual,the stuffing is ready look at the color,everything Spanish it looks delicious,now stuffing the chicken I like taking,off these little knuckles as the chicken,cooks the skin stretches over the bone,you can get a really nice drum and take,off those little wing tips as well,salt pepper so important now your,stuffing when I go right inside the,chicken,push it down this wounde helps to cook,the bird evenly because you're pushing,out all the empty spaces in the carcass,and take a nice large lemon push the,lemon in pick up the parcels nose and,the skin over olive oil on top salt and,pepper,teaspoon of paprika,sprinkle it on and then your hands sort,of rub that in you see what the paprika,is doing to the chicken foot it's like,sweet spicy marinade it's like you,roasted yet but it looks delicious 400,mil of white wine same quantity of water,that helps the chicken to steamed,chicken in be generous with the thyme,sprigs make sure the fall is folded,tightly around the roasting tray so the,chicken steams in the oven keeping it,moist and juicy into the oven cook for 1,hour at 180 degrees with a foil on nice,take it out and remove the fall lid then,give it another 30 minutes to crisp up,that skin because it's so important to,make sure you take that tin foil off,with half an hour to go beautiful pierce,that open squeeze it in that delicious,gravy mix that into the tray and sip,that that's really nice fragrant lemony,spiced roasting juices to finish before,we cut up the chicken take out amazing,stuffing mmm,incredible I'd have that which you can,over potatoes any day and then just get,your chicken roasting juices now to cut,the chicken out hold the drum and slice,straight through and there's a wonderful,drum and a thigh through the wishbone,off slice with the point at an angle so,you can see the texture that amazing,roast chicken just take my cooking,juices,it's my give you nice sort of lemony,flavor over my chicken burger a,delicious very charming stuffed roast,chicken

Tuscan Chicken | The Ultimate Chicken Dinner?

Tuscan Chicken | The Ultimate Chicken Dinner?

Today we're gonna be making this delicious Tuscan chicken.,Welcome back to our kitchen where we show you how to make delicious family,friendly recipes. Packed with flavor my delicious Tuscan chicken in sun-dried,tomato sauce is rich creamy and totally moorish. We're starting by preheating the,oven to 160 C or 320 F, and then we're going to coat the chicken breasts. Whisk,a large egg in a shallow bowl, in a separate bowl mix together three,tablespoons of plain all-purpose flour, a quarter of a teaspoon each of salt and,garlic salt and half a teaspoon each of black pepper, oregano, thyme and paprika.,Heat 2 tablespoons of olive oil in a large frying pan on a medium to high,heat, dip the chicken breasts in the egg and then dredging the flour mixture,place the chicken in the pan and fry on both sides until golden.,Now we're going to take the chicken out of the pan and place on a tray and then,we'll place in the oven for 10 minutes to finish up cooking while we make the,sauce.,To make the sauce we're going to add a tablespoon of olive oil to the same pan,and heat over a medium to high heat, add a sliced onion and cook for three to,four minutes until they start to soften,,now add two cloves of minced garlic, 1/2 a teaspoon of oregano, 1 teaspoon of,paprika, 160 grams, or a cup, of sun-dried tomatoes, a red bell pepper that's been,sliced and a tablespoon of tomato puree or paste, cook for 2 minutes stirring,gently. Pour in 90 mil, or 1/3 of a cup, of white wine, allow to bubble for 2,minutes then add in 240 mil, or a cup, of chicken stock and a pinch of salt and,pepper. Bring to the boil and then simmer for 5 minutes.,Add in 90 mil, or 1/3 of a cup, of double or heavy cream, 50 grams or half a packed,cup of grated Parmesan cheese and 90 grams or 3 cups of baby spinach. Stir,everything together and cook for a couple of minutes until the spinach,starts to wilt. By now the chicken should be cooked, make sure it's not pink in the,middle, and then remove the chicken from the,oven and add the chicken to the sauce, and cook for another couple of minutes,then top with a sprinkling of fresh parsley. Serve this delicious Tuscan,chicken with potatoes pasta or just a big hunk of bread to dip into that,creamy sauce. Hope you like the recipe, if you did please like and subscribe and,don't forget to hit the bell to be notified of new recipes every Monday and,Thursday see you next time.

The Best of Classical Music 🎻 Mozart, Beethoven, Bach, Chopin, Vivaldi 🎹 Most Famous Classic Pieces

The Best of Classical Music 🎻 Mozart, Beethoven, Bach, Chopin, Vivaldi 🎹 Most Famous Classic Pieces

Hi! The team of Just Instrumenal Music® has created this video featuring some of the best classical music pieces.,Some of the greatest composers of all time such as Mozart, Beethoven, Bach, Chopin, Vivaldi, Wagner, Grieg and many more.,Top beautiful piano, violin, orchestral, symphonic and choral masterpieces all in one mix. Enjoy it!!!,Credits: - 🖼️ Thumbnail: Picture designed and edited by Just Instrumental Music® team.,- 📽️ Visuals: Video edited by Just Instrumental Music® team.,- 🔊 Audio: Music edited by Just Instrumental Music® team.

Make 5 Meals In 35 Minutes With This Lemon Chicken Meal Prep

Make 5 Meals In 35 Minutes With This Lemon Chicken Meal Prep

this episode is all about lemon chicken,it is a fantastic recipe to make it's,been served with some pan fried,vegetables and of course soft fluffy,rice and all weight conversions,ingredients substitutes and nutrition,values are listed in the description,starting out we're going to get the most,out of two heads of broccoli we're gonna,use a sharp paring knife and just run it,around the stem just to remove the,florets into nice bite-sized pieces,you may have some pieces that are bigger,than the others so we're just gonna trim,them up making sure that they're all the,same size and this will just ensure that,everything cooks at the same time and,temperature with the stem definitely,don't throw this away this is packed,with sweet flavor and obviously lots of,nutrition we can just remove the outer,layers because these can be a little bit,woody i prefer to use them all you can,throw them away some people do find them,bitter and then we're just going to trim,this up into bite-sized pieces,preferably the same size as the florets,if you didn't want to use these in this,recipe you can also save them freeze,them and use them in soups in the future,with the bottom of the broccoli stem,though i do recommend throwing this away,as it's really bitter and quite hard but,other than that this is all that needs,to be done,next is 250 grams of washed green beans,all we need to do with these is remove,the top and tail of them they can be a,bit hard obviously it contains the stem,too it's up to you how you want to do,this and you can leave them whole or,chop them in half,now with the veg out the way we're going,to need two lemons for our sauce these,can both just be sliced in half and then,juiced on a citrus juicer or by hand,just make sure no seeds decide to hop in,because it's definitely not nice having,seeds in your sauce,last but not least swap out your board,to a board to be dedicated to chicken,slap down one kilo of boneless and,skinless chicken thigh slice this into,nice strips then dice into bite-sized,pieces obviously this right here isn't,one kilo of chicken but this right here,is,now to make our sauce add 125,milliliters of chicken stock to a small,mixing bowl along with three cloves of,garlic that can be ran along a,microplane to create a paste and you can,also put this along a fine box grater,next we're going to add in the juice of,both of those lemons 80 milliliters of,honey which i've put in the microwave,for about 20 seconds just to loosen it,up two and a half grams of onion powder,for a strong concentrated flavor 30,milliliters of soy sauce for a salty,umami flavor 10 milliliters of sesame,oil for a strong nutty flavor and 12,grams of corn flour which will help,thicken this up once it reaches the heat,let's then get in there of a whisk and,mix this up just until everything is,combined and that corn flour is broken,down test it for seasoning and adjust if,necessary with sea salt flakes and,cracked black pepper 10 cracks worth get,back in there again with the whisk and,mix this to combine,as for cooking place a large saucepan,over high heat add in 350 grams of,washed basmati rice 700 milliliters of,cold water which is a two to one ratio,and sea salt flakes to taste then just,give this a mix around to prevent any,clumps from forming and bring it to a,boil once boiling place on a lid and,lower the heat to low and cook for 14,minutes undisturbed in the meantime,place a large pan over medium-high heat,add in 30 milliliters of olive oil and,then dump in the broccoli as well as the,stems a pinch of sea salt flakes to,taste and saute this for three to four,minutes just until the broccoli starts,to gain a nice little golden brown color,you also don't have to use broccoli if,you're not a fan you can use a whole,wide range of all of your favorite,different vegetables now after four,minutes and our broccoli softened up and,starting to gain nice color let's add in,the green beans and continue sauteing,for about three minutes just mixing it,through regularly we can also add in,some cracked black pepper at this stage,follow that up with 80 milliliters of,water this is going to allow it to steam,we can then place on a lid and allow it,to cook for two minutes before removing,the lid mix it around and what you,should have is perfectly cooked,vegetables which are soft but still do,have a nice bite to them remove this,from the stovetop and transfer the veg,into a bowl or plate or whatever you,have and we're going to reuse the pan to,save dishes and this right here is the,macros for five individual servings,after 14 minutes we can go back to the,rice turn it off the heat and leave the,lid on for a final four minutes before,removing it and fluff it up with a fork,or spatula leaving us with this perfect,soft fluffy rice and these are all of,the macros for 5 individual 210 gram,servings now the best part's the honey,chicken so place the same pan back over,a high heat add in 20 milliliters of,olive oil and slide in your thighs,spread them