In the celebrations of the 50th anniversary of the Hotel School Sant Pol de Mar we had two great banquets that served a special tasting menu for the occasion. This is a first menu designed by great chefs and some of them alumni of the school.
Besides the tasting menu, the menu is also served with wine pairing thanks to the cooperation of sponsors Enate, Abadal and Alta Alella.
Scallop and bacon ravioli over cauliflower purée and lemon touch
Alta Alella Cau d’en Genís (DO Alella)
Under a sheet of black garlic: mushrooms, iberic ham and lobster
Enate Chardonnay barrica (DO Somontano)
Tuna tataki, sweet olives and passata
Lafou el Sender (DO Terra Alta)
Duck à la royal
Abadal Criança (DO Pla del Bages)
Tickets Cheescake
Alta Alella dolç Mataró (DO Alella)
For the realization of the menu, students of Master in Culinary Arts and Kitchen Management visited the five chefs in their restaurant, where they teach you how to play the course. Making-of Video:
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