VIEWERS LIKE YOU MAKE THIS PROGRAM POSSIBLE.

SUPPORT YOUR LOCAL PBS STATION.

TODAY, WE ARE VISITING CATALUNYA.

WE ARE GOING TO GO TO BARCELONA.

WE ARE GOING TO BUY IN THE MOST EXCITING MARKET IN THE WORLD.

WE ARE GOING TO VISIT THE HOME OF SALVADOR DALI -- CADAQUES, WHERE HE WAS INSPIRED TO CREATE SO MANY OF HIS FAMOUS SURREALISTIC PAINTINGS.

I'M GOING TO VISIT MY MENTOR AND PROBABLY THE BEST CHEF IN THE WORLD, FERRAN ADRIA, AND SEE DISHES IN HIS RESTAURANT LIKE YOU HAVE NEVER SEEN BEFORE.

I AM JOSE ANDRES AND THIS IS MADE IN SPAIN.

[ MUSIC ] FOOD IN CATALUNYA IS REALLY, ALMOST A RELIGION.

THEIR MARKETS ARE LIKE CHURCHES.

THEIR FOOD IS TREATED LIKE IT WAS SENT FROM HEAVEN AND THEY WORSHIP ANYTHING AND EVERYTHING THAT HAS ANY RELATIONSHIP WITH FOOD.

COME, LET'S GO HOME TO MY HOUSE JUST OUTSIDE OF WASHINGTON, D.C. AND WE WILL COOK A LITTLE SOMETHING WITH THIS HEAVENLY OLIVE OIL.

I AM GOING TO SHOW YOU A VERY QUICK TAPA ABOUT HOW TO MARINATE YOUR OWN OLIVES.

SPAIN IS THE BIGGEST PRODUCER OF OLIVES AND OLIVE OIL IN THE ENTIRE WORLD.

THIS ONE IS CALLED GORDAL AND THE NAME COMES BECAUSE YOU KNOW IT'S VERY BIG, VERY FATTY AND ALSO IS ONE OF MY FAVORITE OLIVES, MANZANILLAS.

HERE WE HAVE ONE THAT IS CALLED ARBEQUINA AND PRODUCES AN EXCEPTIONAL OLIVE OIL.

AND HERE WE HAVE ANOTHER ONE, WHICH IS THE BLACK EMPELTRE, VERY TRADITIONAL IN CATALUNYA AND AGAIN, VERY UNIQUE, ALMOST LIKE A FLAVOR TO VANILLA.

I LOVE THIS BLACK EMPELTRE.

AND NOW, WE ARE GOING TO GIVE THEM SOME FLAVOR.

HOW?

WELL, WE ARE TALKING ABOUT CATALUNYA, AND IN CATALUNYA THEY HAVE THIS VERY NICE OLIVE OIL MADE WITH ARBEQUINA, VERY, VERY NICE.

THIS ONE COMES FROM A REGION CALLED SIURANA.

THEY MAKE EXCEPTIONAL OLIVE OIL.

SO,WE LET THE OLIVE OIL GO AND MIX WITH THE OLIVES.

WE ARE GOING TO GET GARLIC, WE ARE GOING TO CRUSH IT WITH THE HELP OF OUR FINGERS AND WE ARE GOING TO PUT IT IN.

AND WHAT OTHER AROMATICS CAN WE USE.

WELL, ORANGES, ACTUALLY IS THE PERFECT ONE.

AND THIS IS GOING TO GIVE A LOT OF FRUITINESS, BUT ALSO THE NATURAL ACIDITY THAT THE ORANGE OR ANY CITRUS GIVES TO FOODS.

OLIVES LOVE HERBS, SO HERE WE HAVE ROSEMARY AND WE CAN BREAK ALL THESE LEAVES INTO THIS BOWL LIKE THIS -- PERFECT!

AND WE CAN DO THE SAME WITH THE THYME.

BEAUTIFUL!

WE MIX IT VERY WELL AND NOW, YOU KNOW THE BEST WILL BE -- ONE, TWO, THREE, FOUR, FIVE DAYS.

MORE DAYS, TASTIER THEY ARE.

AND HERE WE CAN GO AND PUT IT INSIDE THIS BEAUTIFUL BOWL AND SERVE IT WITH SOME FIGS AND READY TO BE EATEN.

AND YOU KNOW WHAT, IN THE LAST MOMENT, BEFORE YOU SERVE THEM, YOU CAN ALWAYS PUT SOME OF THESE VERY NUTTY, BUTTERY, SOFT, BUT CRUNCHY AT THE SAME TIME, MARCONA ALMONDS.

SPRINKLE THE OLIVES WITH SOME SALT AND THESE OLIVES ARE GOING TO BE AMAZING, YES.

SO NOW, WE ARE GOING TO BE MAKING A SECOND TAPA, ALSO USING INGREDIENTS THAT ARE VERY CATALAN.

HERE WE HAVE A VERY FASCINATING CHEESE, GAROTXA.

THIS ONE IS MADE WITH GOAT AND IT IS REALLY, REALLY NICE AND REALLY, REALLY BUTTERY AND HAS A LOT OF BODY BUT AT THE SAME TIME A LOT OF CREAMINESS.

TAKE A LOOK AT THIS, BEAUTIFUL.

AND THE SMELL IS SO CHARACTERISTIC OF GOAT, BUT WITHOUT HAVING THE DEEP FLAVOR THAT SOME GOAT CHEESES HAVE.

SO, HERE WE HAVE A VERY GOOD COUNTRY BREAD.

WE ARE GOING TO CUT ONE OR TWO SLICES LIKE THIS.

PUT THE OLIVE OIL IN THE TOP LIKE THIS AND YOU START GRILLING THEM.

SO, WHAT HAPPENS IS THAT THE OLIVE OIL IS GOING TO MAKE THE BREAD EVEN CRUSTIER, EVEN DARKER, BUT VERY NICE SOUR FLAVOR.

YOU WILL GET THE TOMATOES, ALWAYS VERY RIPE.

SO, IN THIS MOMENT, THEY WILL CUT THE TOMATO IN HALF AND YOU SEE IN ONE SECOND WE HAVE THE BREAD ALREADY TOASTED.

AND NOW, YOU DO AS MANY TOASTS AS PEOPLE YOU HAVE OR PROBABLY MORE BECAUSE THIS IS ADDICTIVE, I AM TELLING YOU.

AND SO, WHEN YOU GET THE HALF TOMATO AND YOU START GRATING THE TOMATO ON TOP, YOU ARE GOING TO HAVE LITTLE PARTICLES OF THE TOMATO THAT WILL BE GETTING INSIDE EVERY SINGLE HOLE OF THE BREAD AND YOU SEE, YOU ARE GOING TO KEEP DOING THIS UNTIL ALMOST YOU HAVE NO MORE TOMATO AND YOU GET ALMOST DOWN TO THE SKIN, THAT IS WHY IT IS SO IMPORTANT THAT THESE TOMATOES, THEY NEED TO BE REALLY RIPE, OKAY.

SO, HERE WE HAVE ALREADY THE TOAST OF BREAD WITH THE TOMATO AS THEY SAY IN CATALAN, PA AMB TOMAQUET, YEAH, YEAH YOU CAN REPEAT WITH ME, PA AMB TOMAQUET.

PERFECT!

THAT IS PROBABLY THE NATIONAL DISH IN CATALUNYA AND THEN THE ONLY THING WE DO NOW IS THIS, WE GET THESE VERY UNIQUE ANCHOVIES.

THOSE ANCHOVIES ARE FROM LA ESCALA AND YOU PUT THEM ON TOP OF THE BREAD.

BEAUTIFUL!

AND THEN, WE GET THIS GAROTXA CHEESE.

YOU CAN DO SOMETHING.

I REALLY LOVE TO DO, LATELY WITH CHEESES BECAUSE I BELIEVE IT BRINGS THE BEST OF THE FLAVOR IN THE CHEESE.

WITH CHEESE TO GET A GRATER LIKE THIS, A MICRO PLANE AND KIND OF YOU GRATE IT LIKE THIS, YOU SEE.

YOU SEE.

AND THEN YOU PUT IT ON TOP OF THE BREAD LIKE THIS.

ASTONISHING!

AND NOW, WE GET THE BREAD, WE PUT IT HERE, WE GET SOME TOMATOES.

IF WE KEEP TOASTING MORE, WE PUT THEM THERE.

WE GET ONE TOMATO, AND MAYBE WE CUT IT IN HALF, WE PUT IT THERE, WE BRING THE PA AMB TOMAQUET WITH ANCHOVIES AND GAROTXA CHEESE, YOU GO AND YOU PUT A TOUCH OF THIS VERY UNIQUE OLIVE OIL -- THIS CANNOT GET ANY BETTER.

I WANT TO TAKE YOU TO A CITY THAT REPRESENTS THE SPIRIT OF CATALUNYA, AS WELL AS THIS HUMBLE DISH.

I AM TAKING YOU TO BARCELONA.

[ MUSIC ] FROM HERE YOU CAN SEE SOME OF THE BEST AND MOST BEAUTIFUL BUILDINGS, LIKE LA SAGRADA FAMILIA, PROBABLY THE BUILDING THAT BEST REPRESENTS SPAIN.

[ MUSIC ] THE NAME OF THIS BUILDING IS CASA MILA.

EVEN THE BARCELONA PEOPLE LOVE TO CALL IT LA PEDRERA.

BUT THE BEST WAY TO ENJOY BARCELONA WILL BE COMING TO ITS MOST LOVED STREET.

THIS IS LAS RAMBLAS.

AND REALLY WHEN WALKING AROUND THIS BEAUTIFUL STREET, YOU CAN SENSE HOW THE PEOPLE OF BARCELONA REALLY LOVE LIFE.

THE MARKET I AM BRINGING YOU TO IS VERY CLOSE TO MY HEART, AND VERY CLOSE TO THE HEARTS OF EVERY SINGLE CATALAN PERSON, LA BOQUERIA.

AND A PLACE THAT YOU HAVE TO GO ALWAYS TO LA BOQUERIA IS TO VISIT PETRAS.

HE IS THE BIGGEST EXPORT OF MUSHROOM PROBABLY IN THE WORLD.

TAKE A LOOK AT THE SIZE OF THIS MUSHROOM.

HERE ALSO YOU WILL FIND INGREDIENTS THAT COME FROM MANY FAR AWAY COUNTRIES.

TODAY BARCELONA IS A CITY THAT HAS RECEIVED MANY IMMIGRANTS FROM AROUND THE WORLD.

AND THE IMMIGRANTS BRING WITH THEM THEIR INGREDIENTS THAT ARE GOING TO FURTHER ENRICH CATALAN COOKING.

MANY CHEFS AND RESTAURANT OWNERS OF BARCELONA START PREPARING THEIR MENUS RIGHT IN THIS MARKET.

AND HERE ONE OF THE GREATER RESTAURATEURS OF BARCELONA, ISIDRE GIRONES.

HE HAS A RESTAURANT CA L'ISIDRE THAT SERVES THE BEST TRADITIONAL DISHES THAT YOU CANNOT FIND ANYWHERE IN CATALUNYA.

ISIDRE!

[ SPANISH ] AND YOU SEE THAT THE VARIETY OF FISH AND SHELLFISH THAT WE HAVE IN SPAIN AND ESPECIALLY IN THIS MARKET, FROM CUTTLEFISH TO SQUID TO SPANISH LOBSTER TO CRABS TO MUSSELS TO CLAMS TO RED SHRIMP.

WELL, A TRIP TO LA BOQUERIA CANNOT BE ABOUT THE SAME WITHOUT VISITING PINOXTO -- HERE.

THE OWNER JUANITO HAS BEEN SERVING THE VISITORS OF THIS GREAT MARKET FOR MANY, MANY YEARS.

TAKE A LOOK AT WHAT PEOPLE DO FOR BREAKFAST.

DRINKING CAVA, ALL OF THIS BEFORE COFFEE AND EATING THINGS THAT PROBABLY ARE NOT EVERYDAY BREAKFAST ITEMS.

TAKE A LOOK AT THE FOOD WE ARE EATING FROM CAPIPOTA AND CIGALAS, ALL FAVORITES OF THE TRADITIONAL CATALAN COOKING.

I THINK AS SOON AS I FINISH THIS AND I SAY BYE TO MY FRIENDS.

IT IS TIME TO GO BACK HOME AND START COOKING MORE.

HEY.

[ MUSIC ] SO, YOU KNOW IN CATALUNYA, PEOPLE LOVE RICE AND THEY LOVE RICE DISHES, BUT HERE WE ARE GOING TO USE TWO THINGS.

ARTICHOKES WITH THE MUSHROOMS THAT EVERY CATALONIAN LOVES AND AN INGREDIENT THAT IS VERY UNIQUE FROM THE SEA, CUTTLEFISH.

CUTTLEFISH WE CALL IT IN CATALONIA, SEPIA.

SO, HERE WE ARE READY WITH ALL THE INGREDIENTS TO MAKE A VERY, VERY SIMPLE ARROZ, A VERY SIMPLE RICE.

ARTICHOKES ALREADY HAVE THEM HERE CLEANED.

THEIR HEART IS VERY NICE AND VERY WHITE.

CUTTLEFISH, CUTTLEFISH THAT IS GREAT ON ITS OWN, BUT I THINK THEIR MAIN CHARACTERISTIC IS THAT THEY GIVE SO MUCH FLAVOR TO ANYTHING YOU WILL COOK CUTTLEFISH IN.

AND THE THIRD INGREDIENT SINCE COME BACK FROM A MUSHROOM FIELD.

HEY, HERE IN AMERICA WE HAVE GREAT MUSHROOMS, SO HERE WE HAVE SOME OYSTERS, SOME VERY NICE MUSHROOMS, ALSO TO BE USED IN TO MAKE THIS RICE.

SO, ARE YOU READY?

PERFECT.

OVER HERE I ALREADY HAVE SOFRITO, YOU IS START BEING VERY FAMILIAR WITH SOFRITO.

ONE OF THE KINGS OF THE SPANISH COOKING IS THE BASE OF TOMATOES, ONIONS, USUALLY SOME GARLIC WITH THIS SOFRITO.

WE COULD MAKE SO MANY DIFFERENT DISHES.

ONE OF THEM HERE RIGHT NOW, THIS ARROZ CON SEPIA Y ALCACHOFAS.

AND WE ARE GOING TO CUT SOME STRIPS LIKE THESE.

YOU SEE, OF LET'S SAY ONE INCH THICK, ALL RIGHT.

AND HERE WE HAVE THE BODY.

I AM GOING TO PUT ALSO SOME OF THE TENTACLES.

ACTUALLY, TO ME THE TENTACLES OF THE SQUID OR OF THE CUTTLEFISH ARE THE TASTIER PART OF THEM ALL.

BEAUTIFUL.

SO FAR SO GOOD.

NOW, WE ARE GOING TO ADD SOME OLIVE OIL INTO THIS PAN AND WE ARE GOING TO START SAUTEING THE CUTTLEFISH UNTIL THEY GET VERY NICE, SLIGHTLY BROWN IN THE OUTSIDE AND THEY START RELEASING ALL THEIR FLAVOR.

THE ARTICHOKES, WE CAN CUT THEM, LET'S SAY, KIND OF IN EIGHT PIECES, EACH ONE IN EIGHTHS LIKE THIS.

PERFECT.

AND WHILE THE CUTTLEFISH FINISH COOKING, WE ARE GOING TO GET WHY NOT SOME OF THESE DOMESTIC MUSHROOMS.

NOT MUCH, ONLY FEW.

AND WE ADD THE BAY LEAF TO THE CUTTLEFISH AND I THINK NOW IS THE TIME TO ADD ALSO THE ARTICHOKES AND THE MUSHROOMS.

AND WE ARE GOING TO KEEP SAUTEING THE WHOLE THING UNTIL WE GET A SLIGHTLY NICE BROWN COLOR ON THE ARTICHOKES TOO, OKAY.

AND WHILE WE WAIT, I THINK IT IS TIME TO SERVE MYSELF A GLASS OF BEAUTIFUL CHARDONNAY, THIS TIME FROM PENEDES, ONE OF THE GREAT WINE REGIONS IN CATALUNYA.

THIS IS SO TASTY.

WE CAN PUT A TOUCH OF THIS FASCINATING WINE TO MAKE SURE THAT ALL THE BOTTOM OF THE PAN, ALL THE KIND OF SOLID THAT GET STUCK AGAINST THE PAN SOMEHOW THEY WILL, KIND OF MIX WITH THIS WINE AND AT THE END WE WILL HAVE AN EVEN MORE FLAVORFUL RICE.

SO NOW WE CAN PUT THIS SOFRITO INTO THIS PAN.

IN CATALAN THEY CALL THIS SOFREGIT.

WE PUT A COUPLE OF SPOONS, MAYBE THREE AND NOW WE MIX THE WHOLE THING TO MAKE SURE THAT EVERYTHING GETS IMPREGNATED BY THE SOFRITO.

HERE WE GO FOR THE RICE.

SO, FIRST THING WE DO IS TO MEASURE THE RICE AND AGAIN, USE ALWAYS ANY SPANISH RICE.

WE HAVE SO MANY LIKE THE ONE FROM CALASPARRA, MANY DIFFERENT REGIONS.

SO, THE GOOD THING ABOUT THE SPANISH RICE IS THAT THEY ARE SHORT GRAIN AND THEIR MAIN CHARACTERISTIC IS THAT THEY ABSORB FLAVOR.

SO, I AM GUESSING THAT THIS ONE IS GOING TO BE ONE PART OF RICE, THREE PARTS OF LIQUID.

AND NOW THAT THE WHOLE THING IS ALREADY BOILING, WE CAN ADD THE RICE INTO THE RICE POTS.

RIGHT HERE.

PERFECT COORDINATION.

AND NOW, ONLY WE ARE GOING TO LET IT BOIL FOR AROUND FIVE MINUTES AT THE HEAVY FIRE AND THEN WE WILL BRING THE TEMPERATURE DOWN FOR THE NEXT TEN MINUTES.

AND WE ARE GOING TO BE PUTTING A LITTLE BIT OF SAFFRON INTO THIS RICE TO GIVE THE FASCINATING AROMA THAT SAFFRON BRINGS TO ANY DISH IT IS PART OF.

NOW, WE CAN MOVE THE WHOLE THING.

BRING IT DOWN AND NOW, WE ARE GOING TO COOK IT AT THE VERY LOWEST, BUT WITH A VERY NICE CONTINUOUS BOILING FOR THE NEXT 8 TO 10 MINUTES UNTIL THE RICE IS PERFECT AND SETTLES AND WE WILL HAVE THIS FASCINATING DISH.

HERE I HAVE ALLIOLI.

ALLIOLI IN CATALUNYA IS VERY IMPORTANT IN SO MANY DISHES.

AND ALLIOLI, TRADITIONALLY IN CATALUNYA WILL BE ONLY MADE WITH OLIVE OIL AND GARLIC, BUT I THINK THIS IS A SONG FOR ANOTHER DAY.

AND USUALLY WHAT CATALAN'S LOVE TO DO IS TO PUT A LITTLE BIT IN THE PLATE LIKE THIS AND THEN WHAT YOU CAN DO IS AS YOU GO, YOU GO EATING LITTLE BIT OF THE RICE WITH LITTLE BIT OF THE ALLIOLI.

BEAUTIFUL.

IT IS AN ASTONISHING DISH AND THIS VERY MUCH IS KIND OF TAKING ME TO VERY UNIQUE PART IN CATALUNYA.

I AM GOING TO TAKE YOU TO CADAQUES.

YOU KNOW WHAT CADAQUES IS THE TOWN WHERE THE GREAT PAINTER DALI KIND OF CAME UP WITH THOSE AMAZING CRAZY PAINTINGS, SURREALISM AT ITS BEST.

LET ME TAKE YOU.

[ MUSIC ] I AM IN THE TOWN OF CADAQUES, WHICH ACTUALLY IS LIKE NO OTHER PLACE IN THE WORLD.

FROM THESE VERY CLEAN WATERS, THE CATCH OF THE DAY WILL BE SERVED IN THE LOCAL RESTAURANTS MAKING TRADITIONAL DELICACIES.

BUT ACTUALLY WHAT THE CADAQUES IS REALLY KNOWN FOR IS FOR ONE OF THE MOST FAMOUS PAINTERS IN HISTORY, SALVADOR DALI.

AND I THINK WE ARE GOING TO GO INSIDE HIS HOUSE TO TAKE A LOOK.

[ MUSIC ] DALI WAS THE MOST FAMOUS PAINTER OF A MOVEMENT CALLED SURREALISM, GETTING INSPIRATION FROM THE MEDITERRANEAN CITY, HE LOVE IT SO MUCH.

YOU CAN UNDERSTAND THAT.

IT IS PROBABLY WAS THE BEST PLACE TO BE CREATIVE.

ACTUALLY WHEN HE DIED IN 1989 I DO BELIEVE THAT SOMEHOW, HIS SPIRIT, DID NOT GO TOO FAR AWAY FROM WHERE WE ARE RIGHT NOW.

I DO BELIEVE THAT THE SPIRIT OF THE GREAT PAINTER ENDED IN THE HEART OF A CHEF.

THE NAME OF THE CHEF IS FERRAN ADRIA.

AND YOU KNOW WHAT I MET THIS MAN MORE THAN TWENTY YEARS AGO.

I LEARNED MOST OF MY NOBLE COOKING FROM HIM.

I WORKED WITH FERRAN ADRIA, HIS RESTAURANT EL BULLI WHEN I WAS A YOUNG COOK HAVING BIG DREAMS OF BECOMING A CHEF.

BUT BEFORE I TAKE YOU TO EL BULLI I WANT YOU TO MEET HIM.

EVERYTHING IN LIFE, FERRAN ALWAYS TELLS ME THAT THAT THERE IS ONLY ONE WAY TO EAT IT.

FIRST, YOU NEED TO SMELL IT.

YOU SEE.

[ SPANISH ] WE ARE GOING TO GO TO HIS RESTAURANT TO SEE HOW FASCINATING THE COOKING OF THIS MAN CAN BE.

ARE YOU READY?

[ MUSIC ] AND TODAY, TEN, TWENTY, THIRTY, OVER FORTY COURSES IN THE MENU OF THE DAY.

NEW TECHNIQUES, NEW INGREDIENTS, WHOLE NEW DISHES.

AND THIS IS THE KITCHEN.

THIS IS REALLY LIKE, LIKE HOLLYWOOD IN A KITCHEN.

CHEFS, MANY OF THEM VERY YOUNG COME HERE FROM SO MANY DIFFERENT COUNTRIES AND THEY START LEARNING TECHNIQUES AND TO TREAT THEIR FOOD WITH SO MUCH LOVE AND SO MUCH PASSION THAT YOU CAN SEE IT IN THE FOOD.

THIS RESTAURANT HAS OVER 60 PEOPLE WORKING FOR ONLY FIFTY CUSTOMERS EACH EVENING.

I DO NOT KNOW ANY OTHER PLACE THAT PERFECTION CAN BE SO CLOSE TO THE LIMIT.

I CANNOT WAIT TO TASTE THESE AMAZING DISHES WITH YOU AT THE TABLE.

TODAY THEY ARE SERVING US OVER THIRTY DISHES.

CAN YOU BELIEVE THAT?

ARE YOU READY?

LET'S TASTE A FEW TOGETHER.

THIS IS A OYSTER SKEWER OR AS WE CALL IT IN SPAIN BROCHETA.

BUT ACTUALLY THE OYSTERS ARE NOT HERE.

IF YOU TAKE A CLOSE LOOK, ACTUALLY THEY ARE THE MUSSEL OF THE OYSTER THAT ATTACHES THE OYSTER TO THE SHELL.

AGAIN, NOTHING IS WHAT IT SEEMS IN THIS PLACE.

WOW, THIS IS A COUSCOUS OF TOMATO, A SORBET OF HERBACA A PARMESAN KIND OF OIL AND THIS THING YOU SEE HERE IS ALSO PARMESAN.

BIG PROFITEROLES WITH YOGHURT.

TWO BITES.

NOW, I UNDERSTAND WHY IT IS SOMETHING VERY DIFFERENT ABOUT THE PEOPLE AROUND HERE CREATE THINGS FROM DALI TO FERRAN ADRIA.

IT SEEMS EVERYONE IS ABLE TO PUSH REALLY THE LIMITS OF CREATIVITY AND IMAGINATION.

AND THOSE ARE GNOCCHI.

GNOCCHI ARE POLENTA WITH COFFEE.

AN ITALIAN INFLUENCED DISH, BUT AGAIN NOTHING HERE IS GOING TO BE WHAT IT SEEMS BECAUSE PROBABLY THIS GNOCCHI IS LIQUID INSIDE.

YES, IT IS AND ACTUALLY CAVA ITSELF CAN BE THE BEST KIND OF DRINK TO THIS KIND OF MENUS.

WHY, BECAUSE THE SPARKLINESS, IT FILLS YOUR PALATE.

LEMON, FENNEL, ORANGE AND LEMON WITH MUSSELS.

ROOM TEMPERATURE WITH THE RIGHT COOKING POINT, WITH THE DIFFERENT TOUCHES OF THE DIFFERENT AROMATICS.

ARE YOU READY FOR THIS?

IT IS A PAPER OF COTTON CANDY WITH DIFFERENT FLOWERS WHATEVER IS IN SEASON.

HOW DO YOU DO THIS?

YOU START PUTTING THE FLOWERS INSIDE.

LITERALLY, IT IS LIKE IF YOU ARE EATING SPRING ITSELF.

WOW!

CHOCOLATE, LEMON, SAFFRON, APPLES, WE ARE CREATING AN EXTRAORDINARY FLOWER.

CANNOT BE BETTER WAYS, FOR AN EXTRAORDINARY MEAL.

SO, HERE AGAIN CLOSE TO TWENTY YEARS AFTER THE LAST TIME I WORKED AS A YOUNG COOK IN THAT KITCHEN.

I AM LIKE REBORN AGAIN.

I WILL KEEP COMING BACK EVERY YEAR TO THIS UNIQUE PLACE TO KEEP LEARNING, TO KEEP BEING INSPIRED, BUT THE MOST IMPORTANT, TO KEEP SHARING A FRIENDSHIP OF A VERY UNIQUE MAN, FERRAN ADRIA.

WELL, AFTER A MEAL LIKE THIS, I FEEL LIKE A CHILD THAT KEEPS COMING BACK HOME TO REALLY FEEL LIKE IN A FAMILY.

THIS WAS A FASCINATING MEAL.

I AM JOSE ANDRES AND THIS WAS MADE IN SPAIN.

PSSST, DO NOT CALL ME FOR RESERVATIONS, OKAY?

[ MUSIC ]