Pork, sweet pea puree, broad beans, sugar snap peas, wasabi peas, pea leaf, potato fondant
Last Year’s Celebration of Beetroot, Goat Curd and Honey. Bull’s Blood Crisps and Meringues, Golden Beet Pickled Ribbon and Fluid Gel, Bee Pollen and Honey
The correct way to enjoy it is to eat it in one bite immediately upon the service
The chocolate iron throne, my personal favourite dessert. Chocolate cake that bleeds strawberry coulis. Tag a @gameofthrones
Hoy en Restaurant Ca n'Aguedet ♡
Ｍｅｎú ｄｅｌ ｄíａ:
.Ensalada de Espinacas
.Gran Tortellini con Salsa de Setas
.Pimientos Piquillo Rellenos de Pescado
.Confit de Pato con Salsa de Frutas del Bosque
.Carrillera de Ternera al Vino Tinto de Menorca
Postre de la Casa
15,50 € IVA inc.
También nuestro Menú Ca n’Aguedet
(Mediodía y Noche)
Foto de nuestro buen amigo
Thus far, some of the finest seafood I’ve ever eaten ✨ Raw, cured, roasted & of course, cooked in embers. Also the best and most simple ice cream ever. Made with Basque fresh cheese and reduced berry juice. So good another one had to be ordered. Also, these weren’t all the food eaten that lunch 👌🏼 #Basque
Stellar meal @elkano_jatetxea
Mozzarella cavatelli, preserved prosser tomatoes, oregano panzanella, delicata squash..... tastes like pizza 🍕👍available on Seattle Restaurant Week
Perfect night for the patio in Mainstrasse Village
Normally this would be one of those dishes I wouldn’t share on here but seeing as your all my peoples, this time I will ! ☺️ Well today I was kind of feeling adventurous in terms of how I was going to plate this and truth be told, the style I ended up with, just isn’t me.
After cooking for so long, one of the hardest things to get hold of is your own “style” and I think I found mine a while ago.
That being said, the best way to improve is to try and a lot of the time, fail. So this certainly won’t be the last of me trying different things out ! After all, it’s one of the things I love the most about cooking !
Anyway, today’s dish was Almond-Chorizo Crumbed Sardine/Marinated Tomatoes/Roasted Red Pepper Purée/Burnt Onion and it tasted absolutely awesome flavour wise so expect to see a reworked version of this dish soon !
Peace out people ! Hope your all having a great Saturday wherever you are ! 🤙🏻✊🏻👊🏼
I think this picture sums up our GM Josh Appleman’s and my relationship.
Josh: Hey Stephen, I need 1 million dollars for the alcohol budget this week.
Me: how about $500
Let’s celebrate the weekend with this cevenne onion cooked in as-clay with cream of onion, trappeur salt, eisbein, onion juice and schlenkerla rauchbier and some pickled radishes. Yum! #baralt #epicplateup #chefsfood
Capasanta scottata, paprica dolce, crema di carote e limone e olio al rosmarino posted by Chef Claudio Antonio Cococcia via the #TrueFoodies
- the culinary world in your pocket