La Boella recovers the cuisine from Joan Gatell

Tarragona. Costa Dorada. July 18th, 2012. Following the closure in December of the legendary Joan Gatell retirement of its owners, La Boella has built his team to a good part of his living room and kitchen staff. Among them, who was second aboard the famous couple and their official baker, Assumpció Vilella, better known among his faithful parish as Piqui. Savoir faire heiress who was one of the first stars and put Michelin Spain Cambrils on the map Dining Piqui wanted to move to a privileged, which take years confesses "in love" and feel "a special feeling", its particular understanding of the kitchen and restaurant. That is, as a set of detail, effort and dedication to total customer satisfaction. To Piqui, which was formed under one of the first Spanish chefs to defend the kilometer zero, "There is no kitchen kitchen product" or more product than the quality and proximity. So with a freshly cut lavender flower in hand, defines the new restaurant menu that now rules as "the Mediterranean, thyme, oil, and the sun ripens tomatoes." "It Catalonia on the plate", a collection of traditional recipes and indoor sea-based ingredients whose origin goes beyond just the triangle formed by Reus, Cambrils and Tarragona. THE LANDSCAPE IN THE CASSEROLE The oils Boella, Benach tomatoes (native of a small area of ​​Tarragona), Girona veal, chicken in a farmyard near wild fish and crayfish in Cambrils, shrimp de Sant Carlos de la Rapita, the red shrimp Seraglio Harbor and, of course, vegetables, spices and herbs that are cultivated the garden and the gardens of the estate, are just some of the verses that make up a letter expressed in the lexicon of the seaman and the peasant . An offer based on the bite to mortar, the "ranch" chup chup and the pot, the vessel has more presence in the room with lanterns of surprise and new service desks where it ends and the commands to emplata view of the customer. In the letter, opened for seasonal and temporary market booms, include vegetables from his garden to water vapor (a dish that has been decades in the Espai Fortuny by customer requirements), the ribs peasant rice and vegetables, crayfish Rochetti (fried and flambéed), the pigeon in wine sauce (a tribute to the classic kitchen) and some of the hits of Joan Gatell greatets: carpaccio of tuna (the Mediterranean and fed to the taste of Piqui), tartare bream and prawns, Rossos fideus seafood and lobster stew as they did "our teachers Joan Gatell and Fanny." SERVICE SATISFACTION Piqui Vilella, who started as a receptionist in a hotel and then went on to run for years and teaches classes at the School of Hotel Cambrils, learned from his mentor that "the client is not what should give lessons, but satisfaction." Therefore, not only the cuisine takes the utmost care but also how to provide it: the letter is merely a guide for a client who always decides how and what you want to eat and the hotel offers guests new hot items in the room service and more desirable to take snacking between meals by the pool or gardens. As a good host that already believes she gets home, with obvious affection, serving diligently, advice, transmits, fires and even addresses the reservations, you must show your passion for a profession that is "to make the guest happy." And as for her culinary experience goes to care the most of the gears that move the restaurant offers an impressive dessert cart with homemade cakes and pastries that have become famous for 23 years at Joan Gatell: his inimitable tortell of cream, tatin, the fritters, the Sacher cake Sarah (baptized by Escoffier in honor of the French artist Sarah Bernhardat and produced here with tender almond born on the farm) or papajotes he learned on the family farm and now made from the leaves of orange tree that greets visitors to La Boella. In short, an outstanding product, a luxury service and an end to remember one of the most special and unique enclaves of the Catalan coast.

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