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LLUÍS CALSINA I FALCÓ;
Master Chef, 1947-1969
• Suquet de peix (Fish and seafood stew)
• Small octopus with onion
• Rice casserole with mashed anchovies, garlic and parsley
LLUÍS CALSINA I BOSCH
Master Chef, since 1951
• Fish and seafood casserole from Cap de Creus
• European lobster with American sauce
• Baked wild bass
JOAN CALSINA I COMORERA
Cook since 1981
• Conger eel rice with fisherman’s mash and Idiazabal cheese cuts
• Rice with lobster broth
• Desserts-by-design
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