THE WELL SCHOLARSHIP TEAM KITCHENS WITH MODEST FABREGAT

This February we will have the pleasure of cooking with a great professional: Modesto Fabregat, known in Castellón for his project at the restaurant Arbequina and now to Serra d'Irta restaurant of Alcossebre, among others. The dishes on this menu have been designed to surprise our diners, with their backbone being the seasonal and local product.

We will make 3 passes: Friday 22 / 02 dinner and Saturday 23 / 02 lunch and dinner

Modesto Fabregat & Pou de Beca
MENU

Vermut, artichoke of Les Useres encurtida, Cantabrian anchovy and navel orange.

 Beef carpaccio echo Fernando Robres, canonnaise of avocado, vegetables and hazelnuts from Benassal.

Smoked bacora with brócoli, peas, romesco and saffron sauce of Mar de Boires

Grilled Grilled Polp with rosemary and black garlic

Artichoke in textures, chicken juice, ham, egg and truffle from the Maestrazgo

Rice Seena melena from galleys and camagrocs

Chicken in the "Roial"

 

Roasted Esperiega apple with vanilla and toasted walnuts

Oranges Navel in textures with pepper ice cream.

 

Coffee or infusion - Benassal water.

Cellars: Cellar Les Mules, Barranc dels Cirers and Bellmunt and Oliver.

Price 52 € / person

Possibility of making the menu choosing the cellar aside.

We will prepare an exclusive letter of the best loved wines for Modesto and those of Nicolás.

This menu without the wine will have a price of 45 € / person.

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      This February we will have the pleasure of cooking with a great professional: Modesto Fabregat, known in Castellón for his project at the restaurant Arbequina and nowadays in the Serra d'Irta restaurant of Alcocebre, among others. The dishes of this menu have been designed to surprise our guests, being their backbone the seasonal product and proximity.

 

We will make 3 passes: Friday 22 / 02 dinner and Saturday 23 / 02 meal and dinner

Modesto Fabregat & Pou de Beca
MENU

VErmut, Artichoke of Les Useres pickled, Cantabrian anchovy and Orange Navel.

 Carpaccio de beef echo Fernando Robres, avocado mayonnaise, vegetables

and Benassal hazelnuts.

Smoked bacora with broccoli, peas, romesco sauce and saffron of Mar de Boires

Grilled Grape's rock octopus with rosemary and all-i-black oil

Artichoke in textures, chicken juice, ham, egg and truffle of the Maestrat

Rice Seena meloso from galleys and camagrocs

Chicken from the corral to the "Roial"

 

Roasted Esperiega apple with vanilla and toasted walnuts

Navel orange in textures with lavender ice cream

 

Coffee or infusion - Benassal water.

Winery: Cellar Les Mules, Barranc dels Cirers and Bellmunt and Oliver.

Price 52 € / person

Possibility of menu by choosing the winery aside.

We will prepare an exclusive menu with the wines most appreciated by Modesto and Nicolás.

This menu without the wine will have a price of 45 € / person.

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