The gallery | Cuina Estudi Carme Ruscalleda

2015 - 2016

A plethora of natural & gastronomic colors

VIOLET

Sea anemone, leek, violet carrot, courgette

ORANGE

Lobster, romesco dashi, potato and pumpkin

BEIGE

Toasted milk powder, tea veil, pink endive, rocket, orange

FUCSIA

Foal loin, beetroot, brick pastry

RED

Artichoke hearts, tomato, duroc pork dewlap

BLUE

Butterfly Pea flower foam, sea water sorbet

AMBER

Jellyfish, rice noodles, bacon, peanuts, curry, turmeric

YELLOW

King prawns, saffron, egg paste, Sansho pepper

MAROON

Barida cheese, HKM sauce, pistachio sponge

GREEN

Cod, olives, pepper, parsley, plankton

WHITE

Chuck steak, cottage cheese dim sum, ruffled sauce

GREY

Aubergine, lime, celery, vermouth, oyster leaf

BLACK

Monkfish, black garlic, vegetables

GOLD

24kts gold shavings, chocolate, cream, rum, peppered apple

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2016

Dancing music

MERENGUE

rhubarb, red berries, kirsch, passion

POP

octopus, spring onion, pepper, parsley, cherries

TWIST

king prawn, leche de tigre, apple, ciboulette, seawater

DISCO

Artisan Maó cheese, raw milk, dried nuts confiture

SALSA

tomato textures, strawberry, passion fruit, tapioca

COUNTRY

pluma of iberian pork , sausage, chistorra, vegetables

LA BAMBA

pancake, hoja santa, dewlap, achiote, avocado

RAP

monkfish, coconut, mint, basil, aubergine, red curry

ROCK & ROLL

Textured Illanka chocolate 63%, black pepper, bourbon

SEVILLANAS

fried fish, sevillanas olives, ajoblanco

SARDANA

espardenyes, courgette, creamy rice

NIHON BUYO

sakura leaf ice cream, umeboshi, crispy cookie

CHA-CHA-CHA

shallot, champignons, chardonnay

BALL DE GITANES

gamba, fresh pasta, olives

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2016 - 2017

Pictorial styles

POKU

Red fruit in a variety of textures

BALEARIC FIGURATIVE

Tomatoes, sobrasada, bread, oil, and plankton

RUSSIAN JEWISH LEVITY

Borsch, veal, yogurt, black bread, and dill.

EMPORDANESE SURREALIST

Creamy goat cheese, fine herbes

DUTCH POST-IMPRESSIONIST

King prawn, ink ravioli, saffron, and sunflower seeds.

MECHANICAL POETRY

Duck à l'orange cannelloni and salsifins

DUTCH NEOPLASTIC

cod brandade , olives and almonds with cherry peppers

NORTH AMERICAN POP ART

Squid, sea bream, and banana chutney.

HORTA DE SANT JOAN, PARIS CUBISM

Chocolate Collage

BELGIAN MAGICAL REALISTIC

Apple, foie micuit, meringue

MYSTICAL MEXICAN REALISTIC

Gamba, mole verde, leaves, and flowers

LOCAL TERRARIST

Mushrooms, hazelnuts, thyme, and sea water

CATALAN ABSTRACT

coca, onion, strawberry and piquillo, aubergine caviar

NORTH AMERICAN ABSTRACT EXPRESSIONIST

Creamy soup, mushrooms, lentils, and celery

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2017

Menu inspired by the universe

ECLIPSE

grapefruit, coffee, tea

GALILEO GALILEI

almadroc and jurvert, cantuccini, anchovy

EXOPLANETS

european eel, vegetables, dashi

ASTEROID

Puigpedrós cheese, apple, sponge cake

SUPERNOVA

octopus, chickpeas, plankton

TAURUS CONSTELLATION

stewed Wagyu ox, 3 misos

PETIT FOURS - SOLAR SYSTEM

the Sun, banana, passion fruit, cayenne, black chocolate Mercury, Aromes de Montserrat candy · Venus, citrus jelly Earth, sea water bonbon, crushed wafer · Mars, griote, white chocolate, pink pepper Jupiter, puff pastry and angel hair · Saturn, chocolate, praliné, blueberry, juniper Uranus, spicy chocolate truffle · Neptune, philo pastry, liquorice, sherbet

BLUE PLANET

king prawn, lemon pulp, fennel

CELESTIAL BODIES

sea bass, lettuce heart, asparagus

MILKY WAY

coconut milk, baked milk, Amande chocolate

HALLEY'S COMET

cod, spicy picadillo

WHIRPOOL GALAXY

Cuttlefish in its own ink, romesquet, mangetout

KRYPTON

cucumber, ginger, lime

RED PLANET

tomato and strawberry velvet

THE BRIGHTEST STAR

spicy bric, lobster, salicornia, "del cuc" beans

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2017 - 2018

The world of spices

PINK PEPPER

pear ice cream, wine, red fruits

MUSTARD

tuna tartar, wakamé, vegetables and potato chips

SAFFRON

gamba tails, tomalley sauce, celeriac

BLACK LEMON

orange, lime, lemon

CORIANDER SEEDS

labneh, black bread soup, aubergine, walnuts, pomegranate

SHICHIMI TOGARASHI

Maresme goat cheese crafted exclusively for Sant Pau, vegetables, roasted fig seasoning

GINGER

marinated and fried squid, vegetable leche de tigre and pineapple

JUNIPER

retinto "a la royal ", sweet potato and turnip cream, cake crumbs, gin

PETITS FOURS - THE WORLD OF SPICES

CARDAMOM mini meringue CINNAMON BERRY mini mimetic cut with almonds CURRY mini bonbon SANCHO PEPPER chocolate nougat cube KAFFIR LIME marshmallow MASSIS mimetic bonbon PÓLVORES DE DUC financier STAR ANISE mimetic bonbon