With their intense colour and shiny skin cherries area seasonal fruit, at their best during the spring, the cherry’s acidity combines well with the fat of the foie gras and a touch of acidity provide by the coffee. The resultant dish is both visually appealing and balanced in terms of taste. The dish is created by Felip Llufriu who has been employed as the head chef at Moo Restaurant (Hotel Omm Barcelona) since its opening in 2003 and who has been awarded with prestigious prizes including Fooding al Meilleur sucre-fêlé (2004), or the Michelin star in 2006. He graduated from the Hostelería de Ciutadella School, in Menorca, and completed his professional training at the renowned Celler de Can Roca, Girona.

Precio: 12 Euros

Hotel Omm, C. Rosselló 265  08008 Barcelona

www.hotelomm.es/moo