Xavier Pellicer's Céleri: The Place to Be in Barcelona
Winner of two Michelin stars for Àbac, successor to the late Santi Santamaria at El Racó de Can Fabes, Xavier Pellicer has now recently opened Céleri, in the upper part of Barcelona, where he flawlessly interprets the world of vegetables, revisiting traditions and experimenting with textures and cooking techniques. But Xavier’s true masterpiece is conceptual: overturning the relationship between plants and animals on the plate. While he does occasionally use meat and fish, they are served as accompaniments to the vegetables, and not vice versa. At this dinner, you’ll sample some of the creations that have become the talk of Barcelona. These will be paired with a selection of wines from Les Caves de Pyrene, who’ve been specializing in the finest French and Italian estate wines for over 25 years.
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| Dinner Menu and Wine Pairings |
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| Gazpacho of beetroot, tomatoes and grapes |
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| Squash blossoms with ratatouille, diced tomato, and mushroom |
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| Baked pumpkin, citrus, spices, chutney and burrata |
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| White eggplant confit, butifarra (sausage) de perol, wild rocket arugula |
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| Codfish confit without bisulfites, cauliflower, egg 62 degrees, smoked oil |
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| Figs, sage, sweet olives, amaretto ice cream, and sesame brittle |
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