For the first time, Chef Josh Boutwood of Helm, Chef Alfredo Sangrador of Rambla and Chef Ignacio Alcala of Las Flores collaborated together to bring a 6-hand 8-course dinner featuring the flavors of Barcelona.
First Things First
The 6 hands dinner was held at the new Rambla Salcedo located on the corner of Tordesillas and Bautista Sts.
Chef Josh made the main course and 1 dessert; Chef Alfredo did 1 starter and 1 desert; and Chef Ignacio created 2 appetizers, 1 starter and 1 main course.
These small air baguettes, signature tapas in the bistronomia group, were filled with oozing tomato wrapped in jamon to kick off the meal.
Blood sausage and foie gras mixed with the flavors of onion jam, served canape style with a slice of mini-pandesal.
The flavors worked when eaten together in one big bite, and even those who don’t like blood sausage would appreciate it.
Pair with clean-tasting Rioja white wine with a dry acidic finish to transport you to Barcelona.
One of the most raved about dishes of the night, with the scallops lightly toasted and served with a tradition of calsots (onion leaks) with romesco sauce.
Reminded us of the Calçotada, a spring festival in Catalunya where you eat the messy calsots with lots of romesco sauce to celebrate the harvest season.
A cannelloni type of pasta filled with 4 types of meat with a light creamy bechamel sauce. The portions were satisfying and just enough to still have enough space for the main course.
This was the first time we tasted Chef Josh’s Catalan-inspired dishes. 🙂
A surf and turf of a big piece of confit lobster paired with pork balls with a bit of rabbit for an exotic taste.
Of course, the paella was the star of the night, the rice course being always the best in a tasting menu.
Navajas transported us to the time we ate it fresh in the Boqueria Market—lightly cooked with just garlic and parsley.
The paella was coated with creamy sauce mixed with bits of cuttle fish and soccarat for that caramelized toasted texture.
A nice glass of Ribera del Duero red in between bites of paella to complete the Barcelona vibe.
Cava turned into sorbetes to clean the palate with citrusy flavors from pomelo, valencia orange and lemon.
You have to crush the caramel into the cream catalana foam for texture and to cut through the creaminess.
Inside, we liked the bits of jelly surprise to add a smooth chewy texture.
Most of the dishes were good and you could hear the oohs and the ahhs from our table with each and every course.
Hands down, the Coca de vieras, calsots y romesco by Chef Alfredo and the Paella de sepia y navajas “All I Julivert” by Chef Ignacio were the favorite dishes of the night.
Congratulations! We hope to see more of these cross-overs between the Bistro and Bistronomia groups all under the Navegar restaurant portfolio.
Live an Awesome Life,
Founder, Our Awesome Planet
Disclosure: We were invited as media guests. I wrote this article with my biases, opinions and insights.
P.S. Congratulations to the winner of the Air Taxi Heli tour. 🙂