On July 10th, we collaborated with Puig at XII Puig Vela Clàssica Barcelona. We prepared a dinner for a hundred guests in the wonderful environment of Barcelona Nautic Centre.The singularity was the important presence of dishes from our restaurants Pur and Can Carlitos.
Standing guests were offered an appetizer and some dishes, such as sea bass ceviche and scallop with avocado, bread crumbed prawns with sriracha mayonnaise or curry mussels with coconut milk, while we were grilling prawns and razor shells with garlic and parsley.
At the table, we served a Thermidor lobster with white asparagus, mushrooms, carrots, courgette and tender onions.
We closed the meal with Pur's desserts.