FRUIT AND VEGETABLES: Peas

Sunday, March 4, 19:00 h

Chef: Carme Ruscalleda (Barcelona)
Specialist: Eduard Soley

Description:
At Sant Pau restaurant in Sant Pol de Mar, peas are something of a fetish. Carme Ruscalleda’s presentation will show visitors how to obtain a translucent, scented and flavourful consommé just by using the pods of this vegetable. Raw, scalded, stewed, sautéed, puréed, chrystallized, in foam, in air, or powdered. All the culinary techniques that can be applied to this product will be displayed at Barcelona Degusta.
Eduard Soley, a top specialist who is highly familiar with this food family, will provide a brief and brilliant introduction prior to the chef’s performance.

The story of Carme Ruscalleda’s professional career is the story of unparalleled success. With observation and trial and error as her only guides, this woman has managed to go from making artisan sausages to being one of the country’s most celebrated chefs. In addition to being the only Spanish woman chef to have obtained three Michelin stars, this Catalan professional is one of the first woman chefs in the world to have earned this much-coveted honour. At her restaurant Sant Pau in Sant Pol de Mar, the colours of the Catalan orchards and the taste of the Mediterranean merge together to reach extraordinary heights.

Eduard Soley is a well-known fruit and vegetable seller at Barcelona’s Boquería market – one of the most photographed and filmed fruit and vegetable markets in the world. In addition to offering his fresh produce at this representative market, he supplies a number of Barcelona restaurants. A lover of good food and variety, he has included exotic fruits and vegetables among his wares, in an aim to promote fresh quality products and market cuisine.

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