Nectari, mushroom menu
5 courses, 6 mushrooms, 1 Michelin star
With the arrival of autumn (and with winter on the horizon) it’s not only the hours of daylight that change along with our wardrobes but our food habits as well. With the changing seasons we enjoy different produce, something that despite the globalised world that we inhabit with all kinds of fruits and vegetables available now all year around is still respected by anyone who appreciates authenticity and flavour. During these weeks in Catalonia when mushrooms are traditionally in season (approximately up until the second week of December) chef Jordi Esteve of the Michelin star restaurant Nectari has put together a special menu in homage to the locally sourced seasonal mushroom.
Five dishes in total that include two aperitifs, starter, soup, main course and dessert. Six varieties of mushrooms and a lot of creativity and know-how from a chef firmly rooted in Catalan cuisine. Dishes that include first courses consisting of Salad of mushroom textures, vinaigrette and pine nuts, with white Llanega mushrooms macerated in Tenerife vinegar. Or the steamed ‘Mollete’ (a bread roll with savoury filling) with organic chicken and bitter cream, consomé and mushroom carpaccio. And for the main Mushroom risotto with duck and ‘ruiseñor’ mushroom emulsion. Not forgetting the aperitifs with their delicate presentation and subtle introductions to the flavours to follow and the cream soup with mushroom noodles and truffle. To finish a landscape of crumble with chocolate and mushroom ice-cream.
Salad of mushroom textures, vinaigrette and pine nuts
The set-menu includes two aperitifs
Steamed ‘Mollete’ (a bread roll with savoury filling) with organic chicken and bitter cream, consomé and mushroom carpaccio
Mushroom risotto with duck and ‘ruiseñor’ mushroom emulsion
Mushrooms in their habitat, crumble with chocolate and mushroom flavoured ice-cream
- Carrer de València, 28,
- 08015 Barcelona
- Telf. 93 226 8718