Spring symphony
Spring has come with its symphony of fruits, vegetables, meats and fishes.
Spring has come with its symphony of fruits, vegetables, meats and fishes. It is a time of renewal, and we have renovated our menus accordingly, combining the warmth of the spring sun with some warm wintry dishes, surf and turf, wild and domestic produce, local tastes with exotic flavours, with a touch of spring-time joy.
Shiny green peas herald the end of winter. These delicious vegetables – especially those of the garrofal variety from Llavaneres, Barcelona – have a distinctive sweetness that one can seldom find in frozen peas. They can be cooked in a thousand ways – sautéed, stewed, pureed, boiled or just in an omelette.
The chill of early spring brought us artichokes, a vegetable I have a soft spot for: I love artichokes raw, cut into thin slices with the mandolin, baked or fried in chips or fritters. There can be few artichokes as tasty as those from the Vega Baja, near Alicante, or those from El Prat de Llobregat – you would never tell they are grown in the metropolitan area of Barcelona....
Read on » Spring symphony
Santamaria up close
Our workshops take to the streets: markets, research centres…
Our workshops take to the streets: markets, research centres… We want to get new experiences from ingredients we take so much for granted that we have almost forgotten they exist. But our workshops will not only be about ingredients, but also about the people that produce them – in other words, about the things and the people that make our cuisine possible.
2010 workshop program
Restaurant Santi at the Marina Bay Sands
After restaurant Ossiano in Dubai, the new restaurant Santi at the Marina Bay Sands...
After restaurant Ossiano in Dubai, the new restaurant Santi at the Marina Bay Sands in Singapore, whose opening is scheduled for late April, will be a new chance to introduce our cuisine to the world.
I will be one of the six award-winning chefs creating magic in Singapore, each with our own restaurant at Marina Bay Sands, the other five being Mario Batali (New York), Daniel Boulud (New York), Wolfgang Puck (Los Angeles), Guy Savoy (Paris) and Tetsuya Wakuda (Sydney).
As chefs, we ask ourselves if there's such a thing as culinary poetry. We hope that together, we can find it.
Visit » Marina Bay Sands
Rapsodia gourmet
Presentation of the novel...
Next Thursday, 22 April, at 7 pm, at the Museu Marítim de Barcelona, Drassanes, Santi Santamaria will take part in the presentation of the novel Rapsodia gourmet (‘Gourmet Rhapsody’) with its author, Muriel Barbery, who is also the best selling author of The Elegance of the Hedgehog.
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