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Menus that help save lives

Sopar CardioDreams 2018

We are all pretty much aware that the foundation to good health is eating right. Sticking to a balanced diet, rich in fruit and vegetables, will help us keep certain diseases at bay, such as cardiovascular diseases. Reminding people of the close connection between eating habits and heart health is one of the goals of the charity dinners that CardioDreams Foundation organizes. However, the foundation’s main goal goes above and beyond these dinners. Its initiative aims to raise funds to give people without healthcare resources access to quality heart operations. Currently, more than four million people are in this situation, and the foundation closely works with them to provide them with aid.

Here at Els Tinars, once again this year we have joined this charity initiative, in which other renowned chefs are participating including Hideki from Koy Shunka, Paolo Casagrande from Lasarte, Carles Gaig from Restaurant Gaig, Quim Casellas from Casamar, Arnau Bosch from Can Bosch, Sergi Sala from Fonda Sala and Sergio Humada from Vía Veneto.

On 17 May, on duty was our chef Marc Gascons, who for the occasion designed the following menu:

 

*WELCOME DRINK

Tomato-rubbed FLATBREAD, FUET sausage from Llagostera, bread STICKS with extra virgin olive oil and rosemary

***

MENU

CARPACCIO OF PRAWNS FROM PALAMÓS, mushrooms, and onions caramelized in truffle oil

Creamy POTATO GNOCCHI in a butter sauce and caviar from Val d’Aran

*

RICE, langoustines tartare, langoustine bisque and pork feet carpaccio

*

Roast CHICKEN CANELLONNI, bechamel sauce with Jabugo ham and St. George’s mushrooms

*

HAKE FROM BURELA, hake cheeks, clams, peas and white asparagus

*

Portion of crispy SUCKLING PIG; salad with apples, fennel, queso fresco and horseradish

*

Fresh MANGO ice cream; pineapple with aniseed; lime, Earl Grey

and passion fruit loaf cake
*

70% cacao CHOCOLATE, hazelnuts, raspberries, coconut and hibiscus.

 

The charity dinners organized by CardioDreams Foundation are held in a unique setting: in the kitchen that the owner of Ramac, a marketing agency, had built in the agency’s headquarters on Rambla de Cataluña in Barcelona to serve its clients and hold work meetings with the teams. This exclusive kitchen, designed by Snaidero and Pinifarina, was created by Ramac to offer prestigious chefs a space where they could participate in the projects of CardioDreams Foundation.

 

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