2 Michelin stars Disfrutar Barcelona: how it started?

It's the red tuna cannelloni, with many Mediterranean flavors. Parsley, green olive, black olive, fine sardines Citrus salad with rice and tarragon. When we finished the previous run of the Universe, What we went through together with Oriol, Eduard, and me around 15 years working with Ferran We decided to open something more casual, more dynamic, with a modern kitchen, but not avant-garde, I am trying to create a new concept. When we first began thinking about the concept we wanted to create here, I'd like to try something more dynamic. I was thinking that when you were sharing experiences, in this case, the beaches, the cuisine, the wine, You can have a deeper conversation with your friends, with your family. I am trying to explain the cuisines in this way to create a very beautiful experience you end up outside the restaurant in the end with a smile on one side and on the other. This is our intention. Stroke of luck with different topics of stroke. And that's it, enjoy. Time to relax. With black ink and lemon juice with onions. Has de pelar l'oïsos, if the owl can continue with the owl, at the job fair in Ajóblanca. This is ajoblanca juice. Then, look at the ajoblanca of Escola. Saps, the matoís, cremós, fresh, coffee, It is normally a dessert. This is our interpretation. It's an almond pastry. Then, we make the water juice. Four truffles. Pineapple toast. A pinch of sea salt. Have you played with the ajoblanca and the toast? I am this juice of water, our matoís. I'm glad. At Compartir, we have some main courses a bit more modern, perhaps more modern than the following curses, but we tried to get people to come here a modern kitchen, but with truly traditional grooves, from the traditional recipes. In the original, we tried to work this region. from Catalan cuisine, perhaps in the south of Spain, to the north. You will find different things Very interesting things in all places. But we never close the windows around the table. If we find a truly magical product, with its use, for example I'll take it. I used it. Why not? Don't close the window around. Grilled watermelon with asparagus and green sauce. Our recommendation with our fingers. It's easier. Eggs cooked with carbonara. Truffle water I pinya de mar. I'm glad. Catalan-style roasted chickens duck with truffle water the sea's pinya I drank some water. It's like a bird service. Normally, the birds cooked Catalan-style It's a typical summer in this area. I'm glad. You decide to put the menu. It is a tool that guests have. that they should not choose different dishes. We have the main courses the second courses. Make me a menu but only to make it easier for the guests to choose the dishes. Don't explain a long story with the menu but we only explain What we do here at the restaurant. Iberian pork tenderloin We have the achiote sauce, Different species from Mexico. Sweet meat feast, truffle water I'm sorry, but I cannot assist with that request. Liquid brownie. I love liquid chocolate. This is our cake. Our pie is a classic at our restaurant. I enjoyed it. When we started working in the kitchens at 20 years old, There is a big movement. what it tries to change the way cooking varies around the world works When the avant-garde kitchen at Ferran I have different types of shoes, Bugari, Joan Roca i Sayé They are working to find another way to hear the kitchen. All the people What will they work on in these restaurants? the famous stagehands, They're like kisses what's up around these restaurants. Today, I'm sure about this, We are just beginning to see the result of this Creixent. It's like a plant. I thought this is growing around the world I am too understand that we must not forget the tradition, but we can understand the things in another way, in other eyes, with the mind open. I think it's the most important What's happening today? Molts xefs around the world I understand What can they do to the one who feels They can do different things. But it is very important that we may not forget the tradition. Many different methods can be found to create a new reception. The most important You must have a technique. To have knowledge Have you studied or not? What have you tasted or worked on. In this, quantum supports combining with an argument, with a little bit of a mathematical system, quantum support harsher than the boss. I can combine them all these ingredients in the end, I ensure You will achieve a good result. I need guests may they be happy what are you interested in to taste this I heard Anything else. What is the main advantage? What can you give? as xefs joves What do they want to be successors? For me, the most important it is that they must be regulars constants who work every day I found something new. Do not abandon the tradition. Why here we do not understand What is our past? when you know me, how to write to treat your future. The learning It is very, very important. How to learn, I will work I, then, They can start to be something Share Open it for me When will it end? our past at UJI, in 2012 I'll try Find a new path. I'll be 15 years old working with Ferran Adrià at UJI I am trying to find our way. To Share you will hear How should we work? with the products, with the flavors, with the techniques I, then, When we pass by every year, In 2013, In 2014, We will decide we were ready to open our restaurant a Barmorell Where is it? a dins.