From October 25 to November 11 comes the XII edition of the Gastronomic Days in Altafulla with a new theme: the aromatic plants of the Baix Gaià.
On this occasion, the aim is to reintroduce the native species of the Baix Gaià in the kitchen with a new format of offer where the nine participating restaurants can prepare menus, unique dishes or desserts.
Our restaurant Bruixes de Burriac by Jaume Drudis participates in this edition with a menu designed by our director of restoration Jaume Drudis, who has been inspired by the combination of a selection of aromatic herbs and local products and thus formed by the following dishes:
- Broiled vegetables with rosemary and thyme and veloutés of vegetables and soft cheeses.
- Cappuccino of bouillabaisse with fish from the fish market and roasted fennel aroma
- Braised veal stew with mushroom basket pastry with sage and spring onions
- Duo of chocolates in muslin with mint and macaroons.
To choose the ingredients for each one, Jaume Drudis has taken into account each type of recipe to make the most appropriate choice. In the words of our chef:
“The distinction of the softest fragrances in the kitchen comes from the aromatic herbs that we include in our dishes. These plants, whose job is to elevate the aromatic perception of the other ingredients and round out the recipe organoleptically, brings us together, diners and cooks, on a sensory journey that keeps our perceptive attention throughout the tasting of the dish and this is nothing more than the pure magic of their correct selection, the optimal point of collection and the temporary bet of their inclusion during cooking”.
Thus, all the herbs used in his dishes have been selected for a reason. In the case of thyme and rosemary with the vegetable velouté or velvety cream, these aromatic herbs help infuse the broth for its preparation – emulating Altafulla’s famous thyme soup. Fennel, extols bouillabaisse, a refined fish soup, giving it sweet and delicately pungent touches to recall spices such as cardamom or cumin. The sage helps the roast juice to create a fully herbal and subtle essence in the dish and the mint, of sweet essence, together with the exquisite cocoa, the almond powder and the air meringue allow to enjoy the tasting with a nice sensory outcome.
Therefore, from Friday, October 25 – after the presentation of the conference at 19:00h in the Plaça del Pou (town hall) you are all invited – you can start tasting all the dishes participating in this conference.
