Esquina Welcomes Chef Nacho Baucells of 3-Michelin Starred El Celler de Can Roca
Esquina welcomed Chef Nacho Baucells of 3-Michelin Starred El Celler de Can Roca for a special dining experience over two nights (April 26 and 27) featuring signature dishes from Executive Chef Carlos Montobbio and Chef Nacho Baucells.
The meal started with a medley of delicious bites featuring:
Anchovy sticks, bottarga, allioli
Tsarskaya oyster, duck hollandaise, orange
Foie gras, Ratafia, spice bread, dried plums
Crispy black rice, sea urchin, saffron mayo
Flavors were well balanced, crisp, and bright, tantalizing the taste buds with a sneak peak of what the chefs have to offer for the evening.
Prawn with Sobrassada - marinated seaweed, crispy prawn, prawn veloute: Arguably one of the best dishes of the night with strong umami flavors oozing from every bite.
Smoked Sanchoku F1 Wagyu Beef - confit shallots, truffle custard, Manchego crisp: With beef so fine married with a flavor bomb of truffle custard, you know that you are in for a treat that easily outshines the previous dish.
"Callos" Ravioli - iberico ham tea, fermented chickpeas, hazelnuts: A fine little ravioli though a bit too doughy for my liking.
Globe Artichoke - artichoke vinaigrette, pistachio, orange emulsion: A mini floral garden with an acquired taste due to the use of the vinaigrette.
Grilled Lemon Sole - leeks, maitake mushrooms, Amalfi lemon: A delicious dish though lacking a bit of surprise and excitement compared to the rest of the menu.
Spanish Suckling Pig with Apples - smoked apple, fermented apple, apple bearnaise: Highlight of the evening featuring succulent meat covered by a thin crispy skin that simply melts in your mouth.
Spanish Strawberries - fine herbs, Tahitian vanilla, confit fennel: A warm strawberry is hidden in the dish, providing an element of surprise which elevates the overall dish.
"Pa amb Xocolata" - chocolate ganache, toasted bread i/c, olive oil: A winning dessert combo which mixes so many delicious elements into a single bowl.
Overall, the collaboration between Executive Chef Carlos Montobbio and Chef Nacho Baucells was a resounding success. Though the execution could be improved and the narrative for the menu could be more thoughtful and deliberate, the fun experimental dining experience delighted its guests and provided a great introduction to the cuisine served by Chef Nacho Baucells at the 3-Michelin Starred El Celler de Can Roca. Hopefully, Chef Nacho Baucells will return to Singapore soon for another delicious collaboration so that we can savor more of his exciting culinary creations.
