THE DISH: RAMON FREIXA
COOKING IN CATALAN
"Ramon has in mind that cuisine has to come from somewhere, has to have an origin, has to have a landscape."
“A good dish is the most complex work of art,” said the great Catalan writer Josep Pla, a quote that has become a credo for award-winning chef Ramon Freixa. Freixa helms both the tapas restaurant at Grand Hotel Central in his hometown of Barcelona and Ramon Freixa Madrid, the two-Michelin-starred eatery at Único Hotel.
His concoctions-–like “Mushrooms and Feather”: partridge ravioli with hazelnut cream caramel and tasty soup, wild mushrooms with omelette and fried egg, and artichokes of every kind with bacon-–are as soulful as they are elaborate, and are always rooted in the rich culinary traditions of his native Catalonia .
“Apart from being a very nice guy, which is a very important condition if you’re going to have a partner in your business,” said Pau Guardans, owner of Grand Hotel Central and Único, “Ramon has a very nice combination of two things: he’s extremely creative, which is important if you want to give new experiences to your guests. But at the same time, he has in mind that cuisine has to come from somewhere, has to have an origin, has to have a landscape. He has very deep roots in Catalan cuisine, which means that you can be surprised in terms of presentation, techniques, and combination of flavors, but you will easily find the origin. You will easily find where it comes from.”