On arrival we where lead out the back and served a glass Raventos Cava with home made sausage from Olot, some buckwheat crust so thin you can see through it, a cornbread hot sandwich and buckwheat bilinis with Santa Pau beans with the sun streaming lazily through the trees the scene was set for a wonderful lunch.
Starting with calcots in charcoal tempura and beetroot romesco sauce. This is served wrapped in brown paper. An intriguing dish both in presentation and taste (in a good way)
Grilled green peas, bacon and black sausage. Such a simple dish at heart but it exemplifies the overall scheme of this restaurant with a straightforward approach to food, bringing the most flavour possible out of the very best produce. This was what it said on the tin but was extraordinary and a genuine joy to eat.
Artichokes foie gras , tangerine and hot spices a nice well balanced dish but it was overshadowed by the peas.
Pumpkin five different ways with eucalyptus oil, again a dish that defied its seeming simplicity to showcase pumpkin in a very bright light. (I doubt very much that it was simple)
Truffled egg, black truffle from La Garrotxa, potatoe from La Vall d’en Bas and truffle sauce. I liked it but the truffle was a little overshadowed by the other flavours
Shoulder of lamb from Pharo cooked for 11 hours. A masterful piece of lamb cooked to perfection, the skin salty and crisp. My wife found it little rich for her but if you like lamb you would be very happy with this.
Melon and cucumber, a timely dish to rejuvenate the taste buds and prepares you for the following volcano.
Volcanic Landscape, brownie, chocolate, ratafia, buckwheat, nuts and praline.
A visually appealing and fascinating dish to eat full of texture, soft and crunchy.
If you like chocolate look no further than this, my wife was so jealous as she picked something else that was good but not this good.
Before we left we where treated to a look through the kitchen and then a very good cup of coffee with a cinnamon and anise flavoured beignet how good was it, you need to try it to believe it.
Les Cols is a showcase of how top ingredients cooked perfectly are winners and should not dismissed in this age of chemical re engineering
(I’m happy to have both but altering something for the sake of it misses the point of how good food can be when used as intended. Les Cols understands this primal concept, the proof is in the pudding)
Don’t forget the donuts!!!!!!!
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