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You won’t need olive oil to fry the duck breast – its own fat is more than enough. You can reserve this fat for cooking other meats such as chicken, beef or veal.
Red wine with an aroma of French oak with floral notes and good minerality. With toasted hints of red fruit and soft tannins. For example, Zerberos Tinto from Autor 2005 of the D. O. Castilla y Leon with a coupage of Garnacha Tinta, Garnacha Peluda and Albillo.
Our guest chefs bring you their unique and personal take on food.
Macrobiotics is a way of life and because of that it explains the basic aspects according to our personal needs in harmony with nature.
Jordi Roca, the younger of the Roca brothers and head dessert chef at the restaurant El Celler de Can Roca.
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