12-02-2024
In Barcelona, at 132 Paseo de Gracia, almost on the corner with Avenida Diagonal, there’s Casa Fuster, the sum of many brilliant voices: history, beauty and goodness. We owe the fine dishes to Paulo Airaudo, an Italian-Argentine restaurateur and chef with roots, and consequent trunk, in San Sebastian in the Basque Country, while the branches and leaves spread in several directions between Catalonia, Florence and Asia. We owe the history to the Fuster. At the beginning of the last century, they commissioned architect Lluis Domènech i Montaner to build a house in pure Catalan Modernism. It was his last work, which has reached our days after several changes of ownership.
Tuna rose with radish petals and a tomato sauce
Mushroom soup, smoked eel, foie gras and Iberian ham broth
Another dish from Rafa de Bedoya: Red snapper, salmon roe
After five delicious tastings, such as a prawn in mignonette sauce and seafood croquette; then the bewitching Red Rose of radishes and tuna; Mushroom soup, smoked eel, foie gras and Iberian ham broth; Red snapper, salmon roe; Monkfish, mushrooms and truffles; and Bresse quail in double service, first the stuffed midsection, then the thighs; came Cheese and sweet potato where we have like a sun lying in a bowl…
Cheese and sweet potato, a sun on your plate
A curious portrait of Rafa de Bedoya, the chef of Aleia, the restaurant inside Casa Fuster in Barcelona
Translated into English by Slawka G. Scarso
A mouth watering page, published every Sunday in Il Giornale from November 1999 to the autumn of 2010. Stories and personalities that continue to live in this website
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born in Milan in March 1955, at Il Giornale for 31 years dividing himself between sports and food, since 2004 he's the creator and curator of Identità Golose. blog www.paolomarchi.it instagram instagram.com/oloapmarchi