Personal Chef Ardenia
Barcelona, CT, Spain
The menu is a trip through the colours of my experience, everything in season and sustainable.
Amuse Bouche 
Fresh cucumber salad presented in a fancy way, dressed with the pickle from red onions
Is a sourdough bread that takes two days to make it, I brought the sourdough that is 50 years old with me from Italy. The price is for a whole loaf
Appetizer 
Autumnal ratatouille make with pumpkin, parsnip, aubergine and others vegetables depending on the season, cooked with herbs such as thyme and oregan
Finely cut raw squid, roasted red pepper, this is a nice fusion of something really Japanese such as the technique of the squid sashimi and something really Italian such as the roasted red pepper.
Main Course 
Homemade ravioli filled with pumpkin served with a sauce of soy sauce and spicy oil, fresh mint leaf
Risotto with red chicory flavour which is really original from north of Italy, served with a tartar of shrimps slightly marinated and shiso leaf
Dessert 
Fruit salad, based on persimmon, pomegranate and pine, others ingredients depend of what the season offer. Is dressed with and acid sweet dressing