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Ruscalleda, protagonist of an exhibition at the Palau Robert

A reproduction of the shop of Ruscalleda’s father in Sant Pol.

Considered one of the most important cooks in Catalonia, Carme Ruscalleda reviews her journey in this exhibition that is open until September 29

After two exhibitions dedicated to Ferran Adrià and the Roca Brothers, the Palau Robert in Barcelona currently hosts “Carme Ruscalleda, the essence of taste”, curated by Anna Alberni. Deulonder fervently recommends the visit, because it gives a broad perspective of his vision of the kitchen, at the same time as his professional career, planted with successes. He also deepens in his vision of the kitchen, with which the team of Deulonder, Lluïsa Deulonder and Chone de la Sotilla, coincide totally. “The kitchen is product, knowledge, respect and good taste”, says Ruscalleda. “The history of gastronomy is the history of the world”, or “to cook, there is an ingredient that does not sell anywhere: the illusion”, a series of statements that fully subscribe to the two interior designers.

The exhibition is on the second floor of the Palau Robert in Barcelona.

Final room of the exhibition, with books written by Carme Ruscalleda and studies on its gastronomy.

 


The final part of the sample includes the philosophy of the thematic menus that this great self-taught cook set up, such as one on the signs of the zodiac, another on the species or even another on the stars.

“Afòtic abissal”: Rape, judía negra, berenjena.

Medios rurales. Elementos cultivados de km 0

Te frío jojitcha. Sorbete de agua de mar

Final room of the exhibition, with books written by Carme Ruscalleda and studies on its gastronomy.

 

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The exhibition displays the menus of Sant Pau, newspaper clippings that trace Ruscalleda’s rising success, his achievement of the prized Michelin stars. 1996 gets a second star and in 2006 Carme Ruscalleda becomes the first Spanish cook with three Michelin stars. In the prestigious guide puts, in reference to Sant Pau: “Specialty of the house, golden and creamy artichokes with black sausage and espadrilles (temp) Rape with roast sauce, soft and warm pink grapefruit with toffee and passion fruit.”

Sant Pau has an equivalent restaurant in Tokyo, Japan, a country that has subsequently had a great influence on the cuisine of Ruscalleda, always curious and open to new formats and textures.


In 2018, after thirty years of experience, Sant Pau closes its doors.

The exhibition traces the route of the Sant Pau restaurant from its beginnings until it closed the doors in 2018

Some panels follow the thematic and imaginative menus of Ruscalleda.


The final part of the sample includes the philosophy of the thematic menus that this great self-taught cook set up, such as one on the signs of the zodiac, another on the species or even another on the stars.

“Afòtic abissal”: Rape, judía negra, berenjena.

Medios rurales. Elementos cultivados de km 0

Te frío jojitcha. Sorbete de agua de mar

Final room of the exhibition, with books written by Carme Ruscalleda and studies on its gastronomy.

 

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The tour begins with the origins of the Ruscalleda family, who had a farmhouse on Calle Nueva in Sant Pol de Mar, in the Maresme. Carme grew up surrounded by animals, an orchard and some vines, and as a child she became interested in the kitchen. In 1968 his father opened a small supermarket with butcher shop. It is this establishment that the cook, once married to Toni Balam, transformed into a regional delicatessen. First they decided to open a small dining room above the grocery store. But they just got the opportunity to buy the hostel Sant Pau, a tower from 1881 with a garden facing the sea. This is how the restaurant Sant Pau was born in 1988. From then on, Carme Ruscalleda’s fame grows until, after only three years, she receives the first Michelin star.


Renowned for its peculiar style, Carme Ruscalleda has always claimed traditional homemade cuisine made with the best quality ingredients and local. “I am interested in the usual kitchen and luck that the grandmothers have maintained it, the mothers have respected it and we must make it known,” he says in a television interview. Channeled in reverse: “I had the idea of ​​turning as an average a plate of gutters Visually, the plate is totally the inverse of what the tradition commands, it is only recognized once in the mouth, I think that, if you propose, the kitchen can be a means of artistic expression, but we can not We forget that it is an art to eat! “

Transparent gutter of sea water with prawns and beans. (2004)


The exhibition displays the menus of Sant Pau, newspaper clippings that trace Ruscalleda’s rising success, his achievement of the prized Michelin stars. 1996 gets a second star and in 2006 Carme Ruscalleda becomes the first Spanish cook with three Michelin stars. In the prestigious guide puts, in reference to Sant Pau: “Specialty of the house, golden and creamy artichokes with black sausage and espadrilles (temp) Rape with roast sauce, soft and warm pink grapefruit with toffee and passion fruit.”

Sant Pau has an equivalent restaurant in Tokyo, Japan, a country that has subsequently had a great influence on the cuisine of Ruscalleda, always curious and open to new formats and textures.


In 2018, after thirty years of experience, Sant Pau closes its doors.

The exhibition traces the route of the Sant Pau restaurant from its beginnings until it closed the doors in 2018

Some panels follow the thematic and imaginative menus of Ruscalleda.


The final part of the sample includes the philosophy of the thematic menus that this great self-taught cook set up, such as one on the signs of the zodiac, another on the species or even another on the stars.

“Afòtic abissal”: Rape, judía negra, berenjena.

Medios rurales. Elementos cultivados de km 0

Te frío jojitcha. Sorbete de agua de mar

Final room of the exhibition, with books written by Carme Ruscalleda and studies on its gastronomy.

 

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