It seems like everyday will start the same with fish heads, pin bones and guts in the freezing cold working beside the fish cookery chef. He is a master at it. I've seen such a variety of fish and seafood in the freezer beside him :)
Today I tried to help where I could with whatever plates needed, food to the line and the famous faba dish.
I'm still not sure if they will give me all the secrets to the dish. But I did see the famous saffron go in though. ;)
Today Casa Gerardo featured a special menu for the restaurant they plan to open in London. This menu I was a little more familiar with. I think Marcos Moran will do very well in London. I had the chance to taste a sauce for braised chicken and it was absolutely delicious! I could eat a huge plate of that decadent chicken!
I am very interested in a dessert dish where bread is soaked in heavy cream, vanilla, sugar and milk and left for a day to set, they then brûlée it and top it with vanilla ice cream, toffee orange sauce and fresh orange zest! Mmm! I also like the looks of the brûlée of rice pudding! Why did I never do this before? My mom loves rice pudding and I plan to make this for her!
Looking forward to where another night in Gijon will take me. Till the next!