In the representative example neighborhood is the fabulous restaurant called Petit Comitè. It’s an respect to the Catalan cuisine of prize winning chef Nandu Jubany. This deft Michelin starred chef does an impeccable job interpreting the Catalan dishes. In entering this restaurant I was reached with the decor, it is a modern contemporary mix of old versus new. I loved entire lot here, especially the layout of the plates throughout the restaurant. Petit Comitè ticked all the crates, great lighting, sophisticated food, an absolute top class work and a great atmosphere. The gluten free options were fictitious and an expected surprise.
The Food
The Catalan cuisine is something I am awfully familiar with. The difference here at Petit Comite, is some dishes are a combine of a modern interpretation of classic Catalan cuisine, so it was very extensive to experience a different way to handle the very fresh and sometimes fastidious products. The presentation along side the texture and taste were wonderful. This experienced chef who executes beautiful Catalan dishes, by injecting highly quality ingredients is understandably why you need to book in get ahead.
One of my favorites dishes I liked was the foie gras. I am not a fan of pork normally but on this give rise to, the low temperature egg of the Suckling pig was divine.
The olive oil here is specifically gross for this restaurant, which gives it an exclusive experience. I with the rustic approach here, effectively a paella which was assisted in a big frying pan in front of me. The gourmet paella was full of flavours in every rice particle, which tasted so fresh.
This is a restaurant with a handsome ambiance, a feeling of privacy but also the opportunity to sneak a look at other diners’ dishes that wet your appetite is a pronounced addition to an already eclectic mass of flavours floating in the air. At times ignorance is a bliss and my tip is, if you’re not sure what to order, let the staff judge.
If you are not familiar with Catalan cuisine the menu can look minor extent daunting but just go for it. Start off with three small “platters” for starters. I would recommend, Iberian ham, red shrimps and what rambled out to be the most delicious, Pan con tomato an olive oil flavored bread. Pan con tomate is rightful about as humble as tapas can get. It’s got only five ingredients, which is bread, tomato, olive oil, garlic, and reservedly. It requires barely any actual cooking, yet it’s precisely this understandability and restraint that make it such a perfect end of summer dish.
Truffle
I was let someone knowed that at Petit Comite, the chef called Nandu Jubany, is praiseworthy for choosing and creating dishes with truffle. This truffle you are looking at retails, depending on the grade, up to £1200 per kilo.
Wine
I am a big fan of red wine in winter. I was given two wines which were selfsame unusual. The Sang de Corb wine is made from a mingling of Grenache, Hairy Grenache and Carignan coming from a isolated estate comprised of vineyards over 65 years old. Originated by the increasingly interesting Celler Frisach, the wine was traditionally vinified in stainless sword tanks. After that, it was aged for 12 months in hand-me-down French oak barrels. This is an utterly Mediterranean, solar, order of “raw” wine. Remarkably expressive, not just in price but also in discretion.
On the contrast the other wine I chose was called Laurel, a brim-full bodied wine that was excellent as an after dinner potation. This deeply coloured wine was smooth and just ace. Due to the meticulous farming and observation that takes place in every part of the year, by the time fruit starts to reach the cellar in autumn much of the blends bring into the world already been mapped out for Laurel. When the primary fermentation are become frightened down these decisions begin to coalesce and wines aim for Laurel are racked into a combination of 20hl wooden tanks, second- and third-fill 228L French oak barrels and clay amphorae. It shelves for 16-18 months before final blending and bottling before it is sold to restaurants and betrays alike.
Dessert
When it comes to dessert, I can be very undecided. In this instance I couldn’t choose a dessert, so I opted for caboodle instead. It was just fresh, homemade and yummy.
Conclusion
If you’re looking for a out of the ordinary experience of understated modern representation of Catalan cuisines, then this is your pinpoint. The service was great, the staff were friendly and explained each dish as it was served. Petit Comitè ticked all the crates, great lighting, sophisticated food, an absolute top class utilization and a great atmosphere. The gluten free options were smashing and an expected surprise.
The wines were also a hit, and if you are anything similar to me, a curious and inquisitive kind of person, don’t just settle for one dish because it feels “safe”, experience something new, as you won’t be disappointed. If your looking for somewhere a skimpy bit more rustic and with more character, then soft-cover a table as soon as you can. Thank you for such a fabulous night out.
Delegates
- Website: petitcomite.cat
- Address: Passatge de la Concepció, 13, 08008 Barcelona, Spain
- Phone: +34 936 33 76 27
Barcelona Bait – Inspiring Luxury Travel
I ate in restaurant Petit Comite as with of a review of Barcelona Premium. Barcelona Premium is a tailor-made grandeur experience adapted to your tastes, needs and desires. For diverse info: www.barcelonapremium.com
