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La llum de @francabarcelona ês millor que qualsevol filtre d’IG. És la llum de @franbaixas, @gianmarcogreci i @guiri.socarrat, que té la peculiaritat d’escalfar a poc a poc. Com el ferro roent de l’angelet amb forquilla i ganivet de la porta d’entrada.
La cura del detall. La sensibilitat a taula. I els plats i els vins. Quins plats i quins vins! (@domainejeandauge)
Pollastre amb gambes i barret de full
L’ou de Passard amb crema batuda, garum, ratafia i caviar
Torronada de cigrons, alls tendres, llorer i maionesa d’anxova
Bikini mar i muntanya amb sípia i salseta de porc fumada
Amanida verda d’escaixada i fonoll
Fideus gruixuts a la puttanesca-mêuniere
Recuit amb bresca de mel
La llum de @francabarcelona ês millor que qualsevol filtre d’IG. És la llum de @franbaixas, @gianmarcogreci i @guiri.socarrat, que té la peculiaritat d’escalfar a poc a poc. Com el ferro roent de l’angelet amb forquilla i ganivet de la porta d’entrada.
La cura del detall. La sensibilitat a taula. I els plats i els vins. Quins plats i quins vins! (@domainejeandauge)
Pollastre amb gambes i barret de full
L’ou de Passard amb crema batuda, garum, ratafia i caviar
Torronada de cigrons, alls tendres, llorer i maionesa d’anxova
Bikini mar i muntanya amb sípia i salseta de porc fumada
Amanida verda d’escaixada i fonoll
Fideus gruixuts a la puttanesca-mêuniere
Recuit amb bresca de mel
La llum de @francabarcelona ês millor que qualsevol filtre d’IG. És la llum de @franbaixas, @gianmarcogreci i @guiri.socarrat, que té la peculiaritat d’escalfar a poc a poc. Com el ferro roent de l’angelet amb forquilla i ganivet de la porta d’entrada.
La cura del detall. La sensibilitat a taula. I els plats i els vins. Quins plats i quins vins! (@domainejeandauge)
Pollastre amb gambes i barret de full
L’ou de Passard amb crema batuda, garum, ratafia i caviar
Torronada de cigrons, alls tendres, llorer i maionesa d’anxova
Bikini mar i muntanya amb sípia i salseta de porc fumada
Amanida verda d’escaixada i fonoll
Fideus gruixuts a la puttanesca-mêuniere
Recuit amb bresca de mel
La llum de @francabarcelona ês millor que qualsevol filtre d’IG. És la llum de @franbaixas, @gianmarcogreci i @guiri.socarrat, que té la peculiaritat d’escalfar a poc a poc. Com el ferro roent de l’angelet amb forquilla i ganivet de la porta d’entrada.
La cura del detall. La sensibilitat a taula. I els plats i els vins. Quins plats i quins vins! (@domainejeandauge)
Pollastre amb gambes i barret de full
L’ou de Passard amb crema batuda, garum, ratafia i caviar
Torronada de cigrons, alls tendres, llorer i maionesa d’anxova
Bikini mar i muntanya amb sípia i salseta de porc fumada
Amanida verda d’escaixada i fonoll
Fideus gruixuts a la puttanesca-mêuniere
Recuit amb bresca de mel
La llum de @francabarcelona ês millor que qualsevol filtre d’IG. És la llum de @franbaixas, @gianmarcogreci i @guiri.socarrat, que té la peculiaritat d’escalfar a poc a poc. Com el ferro roent de l’angelet amb forquilla i ganivet de la porta d’entrada.
La cura del detall. La sensibilitat a taula. I els plats i els vins. Quins plats i quins vins! (@domainejeandauge)
Pollastre amb gambes i barret de full
L’ou de Passard amb crema batuda, garum, ratafia i caviar
Torronada de cigrons, alls tendres, llorer i maionesa d’anxova
Bikini mar i muntanya amb sípia i salseta de porc fumada
Amanida verda d’escaixada i fonoll
Fideus gruixuts a la puttanesca-mêuniere
Recuit amb bresca de mel
La llum de @francabarcelona ês millor que qualsevol filtre d’IG. És la llum de @franbaixas, @gianmarcogreci i @guiri.socarrat, que té la peculiaritat d’escalfar a poc a poc. Com el ferro roent de l’angelet amb forquilla i ganivet de la porta d’entrada.
La cura del detall. La sensibilitat a taula. I els plats i els vins. Quins plats i quins vins! (@domainejeandauge)
Pollastre amb gambes i barret de full
L’ou de Passard amb crema batuda, garum, ratafia i caviar
Torronada de cigrons, alls tendres, llorer i maionesa d’anxova
Bikini mar i muntanya amb sípia i salseta de porc fumada
Amanida verda d’escaixada i fonoll
Fideus gruixuts a la puttanesca-mêuniere
Recuit amb bresca de mel
La llum de @francabarcelona ês millor que qualsevol filtre d’IG. És la llum de @franbaixas, @gianmarcogreci i @guiri.socarrat, que té la peculiaritat d’escalfar a poc a poc. Com el ferro roent de l’angelet amb forquilla i ganivet de la porta d’entrada.
La cura del detall. La sensibilitat a taula. I els plats i els vins. Quins plats i quins vins! (@domainejeandauge)
Pollastre amb gambes i barret de full
L’ou de Passard amb crema batuda, garum, ratafia i caviar
Torronada de cigrons, alls tendres, llorer i maionesa d’anxova
Bikini mar i muntanya amb sípia i salseta de porc fumada
Amanida verda d’escaixada i fonoll
Fideus gruixuts a la puttanesca-mêuniere
Recuit amb bresca de mel
La llum de @francabarcelona ês millor que qualsevol filtre d’IG. És la llum de @franbaixas, @gianmarcogreci i @guiri.socarrat, que té la peculiaritat d’escalfar a poc a poc. Com el ferro roent de l’angelet amb forquilla i ganivet de la porta d’entrada.
La cura del detall. La sensibilitat a taula. I els plats i els vins. Quins plats i quins vins! (@domainejeandauge)
Pollastre amb gambes i barret de full
L’ou de Passard amb crema batuda, garum, ratafia i caviar
Torronada de cigrons, alls tendres, llorer i maionesa d’anxova
Bikini mar i muntanya amb sípia i salseta de porc fumada
Amanida verda d’escaixada i fonoll
Fideus gruixuts a la puttanesca-mêuniere
Recuit amb bresca de mel
La llum de @francabarcelona ês millor que qualsevol filtre d’IG. És la llum de @franbaixas, @gianmarcogreci i @guiri.socarrat, que té la peculiaritat d’escalfar a poc a poc. Com el ferro roent de l’angelet amb forquilla i ganivet de la porta d’entrada.
La cura del detall. La sensibilitat a taula. I els plats i els vins. Quins plats i quins vins! (@domainejeandauge)
Pollastre amb gambes i barret de full
L’ou de Passard amb crema batuda, garum, ratafia i caviar
Torronada de cigrons, alls tendres, llorer i maionesa d’anxova
Bikini mar i muntanya amb sípia i salseta de porc fumada
Amanida verda d’escaixada i fonoll
Fideus gruixuts a la puttanesca-mêuniere
Recuit amb bresca de mel
La llum de @francabarcelona ês millor que qualsevol filtre d’IG. És la llum de @franbaixas, @gianmarcogreci i @guiri.socarrat, que té la peculiaritat d’escalfar a poc a poc. Com el ferro roent de l’angelet amb forquilla i ganivet de la porta d’entrada.
La cura del detall. La sensibilitat a taula. I els plats i els vins. Quins plats i quins vins! (@domainejeandauge)
Pollastre amb gambes i barret de full
L’ou de Passard amb crema batuda, garum, ratafia i caviar
Torronada de cigrons, alls tendres, llorer i maionesa d’anxova
Bikini mar i muntanya amb sípia i salseta de porc fumada
Amanida verda d’escaixada i fonoll
Fideus gruixuts a la puttanesca-mêuniere
Recuit amb bresca de mel
La llum de @francabarcelona ês millor que qualsevol filtre d’IG. És la llum de @franbaixas, @gianmarcogreci i @guiri.socarrat, que té la peculiaritat d’escalfar a poc a poc. Com el ferro roent de l’angelet amb forquilla i ganivet de la porta d’entrada.
La cura del detall. La sensibilitat a taula. I els plats i els vins. Quins plats i quins vins! (@domainejeandauge)
Pollastre amb gambes i barret de full
L’ou de Passard amb crema batuda, garum, ratafia i caviar
Torronada de cigrons, alls tendres, llorer i maionesa d’anxova
Bikini mar i muntanya amb sípia i salseta de porc fumada
Amanida verda d’escaixada i fonoll
Fideus gruixuts a la puttanesca-mêuniere
Recuit amb bresca de mel
Some years ago, my friend Alex gave me these scissors for my birthday. They’re not just regular scissors, but inauguration scissors, meant for the day I would open my own restaurant. It took soooo long that I ended up inaugurating all kinds of things with them—T-shirts, way too many papers, and at some point, I think I even gave a very formal opening to a bunch of parsley. But now, I can finally say that these scissors are ready for their true purpose: inaugurating our restaurant!
21th february
Yuhuuuuu
Some years ago, my friend Alex gave me these scissors for my birthday. They’re not just regular scissors, but inauguration scissors, meant for the day I would open my own restaurant. It took soooo long that I ended up inaugurating all kinds of things with them—T-shirts, way too many papers, and at some point, I think I even gave a very formal opening to a bunch of parsley. But now, I can finally say that these scissors are ready for their true purpose: inaugurating our restaurant!
21th february
Yuhuuuuu
Some years ago, my friend Alex gave me these scissors for my birthday. They’re not just regular scissors, but inauguration scissors, meant for the day I would open my own restaurant. It took soooo long that I ended up inaugurating all kinds of things with them—T-shirts, way too many papers, and at some point, I think I even gave a very formal opening to a bunch of parsley. But now, I can finally say that these scissors are ready for their true purpose: inaugurating our restaurant!
21th february
Yuhuuuuu
For the last 40 days I’ve been cooking for a group of four Americans and a Swiss while the’ve been on the road filming the stunning project of the Waldroff team.
I have cooked at least 160 recepies with the personal mission of not repeating a single one, waking up every day at 5:00 am to make coffee and something good enough to make them want to eat even with a 5:00 am stomach at the beginning of each new working day. I’ve cooked every meal in a single square meter kitchen on wheels, struggling to make space to fit another spice jar or condiment bottle, buying produce at every street market I could find while driving through Germany, Switzerland, France and Catalunya. I couldn’t be more grateful.
I love cooking in general and in different contexts, but cooking and witnessing how happy people can be to gather around a few simple preparations is most empowering. It is a testament to how food nourishes the soul as much as the body.
I can’t wait to cook and host people on my next project at franca, in Barcelona, where I hope to make people as happy as these new friends of mine seem to have been with me.
See you forever Ily, Kathryn, Nicole, Campbell, Thomas and Tyler!
For the last 40 days I’ve been cooking for a group of four Americans and a Swiss while the’ve been on the road filming the stunning project of the Waldroff team.
I have cooked at least 160 recepies with the personal mission of not repeating a single one, waking up every day at 5:00 am to make coffee and something good enough to make them want to eat even with a 5:00 am stomach at the beginning of each new working day. I’ve cooked every meal in a single square meter kitchen on wheels, struggling to make space to fit another spice jar or condiment bottle, buying produce at every street market I could find while driving through Germany, Switzerland, France and Catalunya. I couldn’t be more grateful.
I love cooking in general and in different contexts, but cooking and witnessing how happy people can be to gather around a few simple preparations is most empowering. It is a testament to how food nourishes the soul as much as the body.
I can’t wait to cook and host people on my next project at franca, in Barcelona, where I hope to make people as happy as these new friends of mine seem to have been with me.
See you forever Ily, Kathryn, Nicole, Campbell, Thomas and Tyler!
For the last 40 days I’ve been cooking for a group of four Americans and a Swiss while the’ve been on the road filming the stunning project of the Waldroff team.
I have cooked at least 160 recepies with the personal mission of not repeating a single one, waking up every day at 5:00 am to make coffee and something good enough to make them want to eat even with a 5:00 am stomach at the beginning of each new working day. I’ve cooked every meal in a single square meter kitchen on wheels, struggling to make space to fit another spice jar or condiment bottle, buying produce at every street market I could find while driving through Germany, Switzerland, France and Catalunya. I couldn’t be more grateful.
I love cooking in general and in different contexts, but cooking and witnessing how happy people can be to gather around a few simple preparations is most empowering. It is a testament to how food nourishes the soul as much as the body.
I can’t wait to cook and host people on my next project at franca, in Barcelona, where I hope to make people as happy as these new friends of mine seem to have been with me.
See you forever Ily, Kathryn, Nicole, Campbell, Thomas and Tyler!
For the last 40 days I’ve been cooking for a group of four Americans and a Swiss while the’ve been on the road filming the stunning project of the Waldroff team.
I have cooked at least 160 recepies with the personal mission of not repeating a single one, waking up every day at 5:00 am to make coffee and something good enough to make them want to eat even with a 5:00 am stomach at the beginning of each new working day. I’ve cooked every meal in a single square meter kitchen on wheels, struggling to make space to fit another spice jar or condiment bottle, buying produce at every street market I could find while driving through Germany, Switzerland, France and Catalunya. I couldn’t be more grateful.
I love cooking in general and in different contexts, but cooking and witnessing how happy people can be to gather around a few simple preparations is most empowering. It is a testament to how food nourishes the soul as much as the body.
I can’t wait to cook and host people on my next project at franca, in Barcelona, where I hope to make people as happy as these new friends of mine seem to have been with me.
See you forever Ily, Kathryn, Nicole, Campbell, Thomas and Tyler!
For the last 40 days I’ve been cooking for a group of four Americans and a Swiss while the’ve been on the road filming the stunning project of the Waldroff team.
I have cooked at least 160 recepies with the personal mission of not repeating a single one, waking up every day at 5:00 am to make coffee and something good enough to make them want to eat even with a 5:00 am stomach at the beginning of each new working day. I’ve cooked every meal in a single square meter kitchen on wheels, struggling to make space to fit another spice jar or condiment bottle, buying produce at every street market I could find while driving through Germany, Switzerland, France and Catalunya. I couldn’t be more grateful.
I love cooking in general and in different contexts, but cooking and witnessing how happy people can be to gather around a few simple preparations is most empowering. It is a testament to how food nourishes the soul as much as the body.
I can’t wait to cook and host people on my next project at franca, in Barcelona, where I hope to make people as happy as these new friends of mine seem to have been with me.
See you forever Ily, Kathryn, Nicole, Campbell, Thomas and Tyler!
For the last 40 days I’ve been cooking for a group of four Americans and a Swiss while the’ve been on the road filming the stunning project of the Waldroff team.
I have cooked at least 160 recepies with the personal mission of not repeating a single one, waking up every day at 5:00 am to make coffee and something good enough to make them want to eat even with a 5:00 am stomach at the beginning of each new working day. I’ve cooked every meal in a single square meter kitchen on wheels, struggling to make space to fit another spice jar or condiment bottle, buying produce at every street market I could find while driving through Germany, Switzerland, France and Catalunya. I couldn’t be more grateful.
I love cooking in general and in different contexts, but cooking and witnessing how happy people can be to gather around a few simple preparations is most empowering. It is a testament to how food nourishes the soul as much as the body.
I can’t wait to cook and host people on my next project at franca, in Barcelona, where I hope to make people as happy as these new friends of mine seem to have been with me.
See you forever Ily, Kathryn, Nicole, Campbell, Thomas and Tyler!
For the last 40 days I’ve been cooking for a group of four Americans and a Swiss while the’ve been on the road filming the stunning project of the Waldroff team.
I have cooked at least 160 recepies with the personal mission of not repeating a single one, waking up every day at 5:00 am to make coffee and something good enough to make them want to eat even with a 5:00 am stomach at the beginning of each new working day. I’ve cooked every meal in a single square meter kitchen on wheels, struggling to make space to fit another spice jar or condiment bottle, buying produce at every street market I could find while driving through Germany, Switzerland, France and Catalunya. I couldn’t be more grateful.
I love cooking in general and in different contexts, but cooking and witnessing how happy people can be to gather around a few simple preparations is most empowering. It is a testament to how food nourishes the soul as much as the body.
I can’t wait to cook and host people on my next project at franca, in Barcelona, where I hope to make people as happy as these new friends of mine seem to have been with me.
See you forever Ily, Kathryn, Nicole, Campbell, Thomas and Tyler!
For the last 40 days I’ve been cooking for a group of four Americans and a Swiss while the’ve been on the road filming the stunning project of the Waldroff team.
I have cooked at least 160 recepies with the personal mission of not repeating a single one, waking up every day at 5:00 am to make coffee and something good enough to make them want to eat even with a 5:00 am stomach at the beginning of each new working day. I’ve cooked every meal in a single square meter kitchen on wheels, struggling to make space to fit another spice jar or condiment bottle, buying produce at every street market I could find while driving through Germany, Switzerland, France and Catalunya. I couldn’t be more grateful.
I love cooking in general and in different contexts, but cooking and witnessing how happy people can be to gather around a few simple preparations is most empowering. It is a testament to how food nourishes the soul as much as the body.
I can’t wait to cook and host people on my next project at franca, in Barcelona, where I hope to make people as happy as these new friends of mine seem to have been with me.
See you forever Ily, Kathryn, Nicole, Campbell, Thomas and Tyler!
For the last 40 days I’ve been cooking for a group of four Americans and a Swiss while the’ve been on the road filming the stunning project of the Waldroff team.
I have cooked at least 160 recepies with the personal mission of not repeating a single one, waking up every day at 5:00 am to make coffee and something good enough to make them want to eat even with a 5:00 am stomach at the beginning of each new working day. I’ve cooked every meal in a single square meter kitchen on wheels, struggling to make space to fit another spice jar or condiment bottle, buying produce at every street market I could find while driving through Germany, Switzerland, France and Catalunya. I couldn’t be more grateful.
I love cooking in general and in different contexts, but cooking and witnessing how happy people can be to gather around a few simple preparations is most empowering. It is a testament to how food nourishes the soul as much as the body.
I can’t wait to cook and host people on my next project at franca, in Barcelona, where I hope to make people as happy as these new friends of mine seem to have been with me.
See you forever Ily, Kathryn, Nicole, Campbell, Thomas and Tyler!
For the last 40 days I’ve been cooking for a group of four Americans and a Swiss while the’ve been on the road filming the stunning project of the Waldroff team.
I have cooked at least 160 recepies with the personal mission of not repeating a single one, waking up every day at 5:00 am to make coffee and something good enough to make them want to eat even with a 5:00 am stomach at the beginning of each new working day. I’ve cooked every meal in a single square meter kitchen on wheels, struggling to make space to fit another spice jar or condiment bottle, buying produce at every street market I could find while driving through Germany, Switzerland, France and Catalunya. I couldn’t be more grateful.
I love cooking in general and in different contexts, but cooking and witnessing how happy people can be to gather around a few simple preparations is most empowering. It is a testament to how food nourishes the soul as much as the body.
I can’t wait to cook and host people on my next project at franca, in Barcelona, where I hope to make people as happy as these new friends of mine seem to have been with me.
See you forever Ily, Kathryn, Nicole, Campbell, Thomas and Tyler!
Poques coses em posen de més bon humor que parar a comprar menjar pel camí.
A alemania les gasolineres venen pretzels i salsitxes i els cogrombres petits es venen amb flors d’anet.
Poques coses em posen de més bon humor que parar a comprar menjar pel camí.
A alemania les gasolineres venen pretzels i salsitxes i els cogrombres petits es venen amb flors d’anet.
Poques coses em posen de més bon humor que parar a comprar menjar pel camí.
A alemania les gasolineres venen pretzels i salsitxes i els cogrombres petits es venen amb flors d’anet.
Poques coses em posen de més bon humor que parar a comprar menjar pel camí.
A alemania les gasolineres venen pretzels i salsitxes i els cogrombres petits es venen amb flors d’anet.
Cocina, comida, nubes y verde. Siempre es una alegría volver al norte!
Aupa @bakea.mungia !
Cocina, comida, nubes y verde. Siempre es una alegría volver al norte!
Aupa @bakea.mungia !
Cocina, comida, nubes y verde. Siempre es una alegría volver al norte!
Aupa @bakea.mungia !
Cocina, comida, nubes y verde. Siempre es una alegría volver al norte!
Aupa @bakea.mungia !
Cocina, comida, nubes y verde. Siempre es una alegría volver al norte!
Aupa @bakea.mungia !
Cocina, comida, nubes y verde. Siempre es una alegría volver al norte!
Aupa @bakea.mungia !
Coses que mengem a casa en 20min:
Bacallà bullit en una aigua de patates, ceba tendra, tomàquet, alls i una quantitat boja de llorer.
Maio a mà, oli d’oliva bo, pebre i mig ou.
Recepta de la iaia Pepita 🎀
TIBERI BAR X FRANCA
4 NOVIEMBRE – COMIDA Y CENA
El próximo sábado 4 de noviembre cedemos nuestra cocina a nuestros amigos Fran, Gianmarco y Josh. No solo han estado cuatro años en el departamento de I+D de Mugaritz, han tenido una pastelería en Taiwan o han ahumado profesionalmente salmón en Alaska si no que son los creadores de la carta de Tiberi Bar. Para darles las gracias por el bocadillo de pollastre rostit y porque son las personas en las que más confiamos culinariamente el 4/11/2023 Tiberi Bar es suyo. Estarán probando recetas que seguramente podréis degustar en su restaurante, @taula.franca, muy pronto.
Haz tu reserva por DM o escríbenos directamente al +34 643 37 40 05.
📷 @silvanatrevale
TIBERI BAR X FRANCA
4 NOVIEMBRE – COMIDA Y CENA
El próximo sábado 4 de noviembre cedemos nuestra cocina a nuestros amigos Fran, Gianmarco y Josh. No solo han estado cuatro años en el departamento de I+D de Mugaritz, han tenido una pastelería en Taiwan o han ahumado profesionalmente salmón en Alaska si no que son los creadores de la carta de Tiberi Bar. Para darles las gracias por el bocadillo de pollastre rostit y porque son las personas en las que más confiamos culinariamente el 4/11/2023 Tiberi Bar es suyo. Estarán probando recetas que seguramente podréis degustar en su restaurante, @taula.franca, muy pronto.
Haz tu reserva por DM o escríbenos directamente al +34 643 37 40 05.
📷 @silvanatrevale
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