Every rich (and gluten-free!) slice is characterised by a slightly burnished, caramelly exterior and a smooth gooey centre, the secret to which the chef-owner keeps closely guarded. Quilbeuf takes this classic one step further by stuffing his arroz negro in yari ika (spear squid) and finishing it in a sauce of squid ink and white pepper.ĭessert is, of course, Quilbeuf’s famous Basque cheesecake, made with a combination of Japanese dairy and cheese imported from Spain. Like the restaurant's interior, which is accented with an olive green kitchen countertop and tall vases of fresh flowers, the dishes here are elegant, bright and vibrant.ĭepending on the season, a dish that might appear later in the course is a spin on arroz negro, a paella-like dish where rice is cooked in squid ink that turns it black. Quilbeuf describes Tinc Gana as a ‘Gastrobar de Barcelona’, but unlike his open kitchen Gracia in Hiroo, where diners can order from the a la carte menu on a casual weeknight, Tinc Gana has a formal feel to it that makes you want to pull out your best outfit and celebrate a special occasion. Opened in autumn 2022, this Ichigaya restaurant is Chef Jérôme Quilbeuf’s most upscale establishment yet, with tasting menus that offer modern takes on Spanish cuisine.
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