The traditional recipe book of the Vall d'Aran is varied and extensive. However, with the exception of the Aranese pot, those who live beyond the natural borders of this region of the Catalan Pyrenees have rarely heard of its wild boar civet or its patarnes.
The same happens with his haute cuisine, which does not receive much attention. To remedy this, the government of the General Council of Aran has promoted a Gastronomic Days of the Vall d'Aran in the Catalan capital.
Until Sunday, several Barcelona restaurants will host Aranese chefs to showcase the signature cuisine of this high mountain area. In some cases, their dishes will be based on traditional preparations, while in others they will use innovative techniques and place the native product at the center.
Those in charge of transmitting the Aranese flavors will be the chefs Josep Gregorio (El Portalet), Albert Jubany (Eth Bistró), César Mory (Es Arraïtzes) and Marc Nus (Era Coquèla), with a career recognized by international guides and awards. They will collaborate with establishments in the Catalan capital such as Batea, La Sosenga, Maleducat and Taberna Kamikaze, which will include their dishes in off-menu format or on the menus.
At Batea, César Mory proposes two preparations: a ceviche of croaker loin and smoked yellow chili milk, and a Lima causa of caramelized foie with botija olive olive and sun-dried tomato from the Valley. At La Sosenga, Marc Nus will prepare some oxtail morels in their cream and a truffled yolk with red shrimp and puff pastry bread.
Josep Gregorio, on the other hand, will cook an eggplant ravioli over the flame, with boletus, black garlic, salted yolk and confit goat neck, as well as an old cow ripened with potato, dates, coffee and mustard seeds, in Maleducat.
To finish, the shrimp croquette with kataifi, peanut romesco, saffron mayonnaise and black garlic aioli, and the Donostiarra-style crab cannelloni, sea urchin and saffron sauce with plankton pil-pil and codium seaweed. Albert Jubany can be tried at the Kamikaze Tavern.
