The Perfect Foie Gras
The signature foie gras “coca” at Cinc Sentits restaurant in Barcelona, Spain is a rectangle of brûléed mi-cuit foie gras on a bed of leeks confited in olive oil and Chardonnay vinegar and a thin, compressed slice of puff pastry. Scattered across the top are finely chopped chives and a few grains of rock salt, which provide savory tastes to balance out the sweetness. A green stripe of chive and Pedro Ximénez grape syrup decorates the plate.
This was hands-down one of the most amazing foie gras dishes I have tasted in my life aside from my Paris foiee gras adventure! Cinc Sentits stands for “five senses” which made me develop an additional sense after devouring the 8-course tasting menu. Three hours and eight courses later, words still cannot describe the food adventure I experienced at Cinc Sentits until you experience it eyes, hands and mouth on yourself! Yeah, you’ll be slapping someone a million times after this one!
EPIC PAELLA MEAL TIME!
Paella is a Valencian rice dish that originated on the east coast of Spain.
There are three widely known types of paella: Valencian paella, seafood paella, and mixed paella. Valencian paella consists of white rice, green vegetables, meat, land snails, beans and seasoning. Seafood paella replaces meat and snails with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of meat, seafood, vegetables and sometimes beans.
If cooked accurately, it’s just one mixture of DELISH!
