restaurant trio Enjoy, Oriol Castro, Eduard Xatruch and Mateu Casañas, climb to the top: They won in June Silver from the World’s 50 Best Restaurants (the second best restaurant in the world) and with the triple gold award of Michelin guide stars on Tuesday. And the second book recently went on sale. ‘Enjoy Volume 2’, Describes the work of this restaurant, which opened in December 2014 On Villarroel Street in Barcelona: The road of the decade then.
The trio’s creative capacity is impressive, and they produce dozens of recipes, around 80, every year. They sharpen new techniques or perfect old ones.
We wanted something from them A selection of the best dishes they created in 2023 three stars and why.
Note the last one: a A compromising forecourt.
Flavor Concentration
“This is a very simple dish in its concept, but it requires significant reflection. we wanted will reflect customer taste and the taste of the products. It is a dish that we top with a light tomato gelatin. 12 different sproutseach with a very distinct flavour.
We accompany the plate with a piece of paper on which we describe the type of sprout and the flavor it has. This way the customer becomes aware of a small thing. A simple sprout packs so much flavor.
It is very important how we use both the noblest and the simplest products, such as a simple sprout, when preparing meals. Every element is very important in a meal… We may have all experienced eating a wonderful meal that had a flower or sprout to garnish it and disrupted the harmony by eating it. What we are looking for is this reflection: Every product is very important in the kitchen As for whether it should be included on the plate or not?
golden egg
“This dish is based on a technique we developed in 2021: multicolor spheroidizationThis consists in the fact that a sphere can be covered with another product. In our intention to try to translate creativity into very clear and descriptive concepts, we think of this sphere with some kind of sauce in it. shrimp cold crab and making fried eggs golden brown is a preparation everyone recognizes.
This is a fried egg egg yolk is not egg yolk “It’s more of a global dish with very intensely flavored shrimp and cold crab sauce that we accompany with Asian-inspired touches.”
‘Calçotada 2023’
“Traditional traditional food We change the texture of ‘calçot’ It allows it to be freeze-dried and thus obtain a crispier texture.
We also accompany him Romesco ‘miso’It is an oil that has a deeper taste and is made from the skins of ‘calchots’. We also serve a ‘dashi’ enriched with ‘calçot’ in a glass. HE tradition updated with applied creativity”.
Lychee Pearl Necklace
“This is the combination of two Enjoy techniques: the multiple globalization of 2016 and the ‘luxury’ globalization of 2021. And so on We created an edible gem It contains lychee juice and ‘yuzu’, gin and rose water ice cream, forest strawberry, tangerine extract and creamy lychee and yuzu sauce on top of the sherbet.”
Almond ‘Coulant’
“The new technique we applied this year has been developed. nixtamalization It is a product traditionally used in different preparations in South America, resulting in surprising ‘coulant’ textures. We made it with almonds, Roquefort and pumpkin seeds…”
White asparagus ‘Bao’
“2023 Technique. ‘bao’ paste into the siphon and by steaming we achieve very light textures with every flavor one can imagine, both sweet and salty. “We made different versions: white asparagus, beets and corn.”
Mackerel belly marinated with candied robellones and mushroom vinegar
“In this case, we make our own mushroom vinegar. We make a pickle with vinegar, creating a sea and a mountain that we can accompany the belly of mackerel or oyster candy. We add pine nuts, candied fir cones and glacier ficoide”.
black apple
“This is a technique we developed in 2022; We applied this to fruits. In this particular case, it’s an apple that we peel and vacuum seal. Then it’s a Stove at 60 degrees for 60 days. What we get is a noticeably black apple with incredible texture and depth of flavor. We prepare a dish inspired by the traditional apple ‘tatin’ with it. we warm up buttery black apple ‘noise’ and is accompanied by vanilla whipped cream, ‘noisette’ buttercream ice cream and flourless puff pastry pieces (a technique we also developed at Mejorar in 2018).
fig cream
“We are developing unclear meringue, using flax bark. “We prepare meringue from the fig leaf mixture and accompany it with a margarita slushie mixed with fig leaves and candied green figs when the time comes.”
rings
“To launch the sweet series in a poetic way and as a symbol of our commitment to gastronomy, creativity, our teams and our customers, we offer the customer: some rings made of chocolate with flowers and hazelnuts, etc. They’re like a sweet ‘snack’ to kick off the dessert sequence. In order for the customer to receive the ring, we first aromatize his hands with rose water. We pour directly from a rose”.