Turning the spotlight on Chef Romain Fornell

#1

What has been the most exciting thing you’ve experienced after opening Le Grand Café Rouge? What has their response been after visiting the restaurant?

Since the opening of Le Grand Café Rouge, it has been exciting to see how diners have embraced the culinary experience we offer. Witnessing the satisfaction on our customers’ faces as they explore the flavours and atmosphere we’ve created is truly rewarding.

#2

Which dishes on the menu do you find are the most popular with guests?

Among the most requested dishes at Le Grand Café Rouge, highlights include the Avocado and Bistro-Style Shrimp, the Mimosa Leeks with Hollandaise Sauce, the Shallot Cream cooked in the Josper oven, and the Scallop Tartare with Truffle. Additionally, the Tuna Carpaccio with caper vinaigrette and grated egg, and the Sea Bream Carpaccio with caviar and plankton mayonnaise are highly appreciated by our customers.

#3

Do you have any exciting changes coming to the menu?

We are preparing some surprises that evoke a rebellious touch and the typical bistro spirit, adding an authentic twist to the culinary experience. We are confident these changes will surprise and delight our cherished diners.

For further information: legrandcaferouge.eu

#1

You recently opened Azul Rooftop Barceloneta, can you tell us a little more about it?

Certainly, Azul Rooftop Barceloneta is an exciting project aiming to combine relaxation and culinary delight in a seaside setting. The menu will focus on fresh ingredients and Mediterranean flavours, highlighting the seafood and fish of the region. We want to offer diners an authentic and delicious coastal experience.

#2

What was the inspiration behind the menu selection?

The inspiration behind the menu selection comes from my love for French and Mediterranean cuisine, as well as the desire to create dishes that showcase the freshness and quality of local ingredients. Additionally, while Le Grand Café Rouge at Antares allows for more intimate gatherings for residents of the building, we wanted Azul to be a lively, vibrant space for guests to gather in groups or celebrate an event or special occasion.

#3

Do you have any exciting new projects in the future?

I’m excited that Le Grand Café Rouge and Azul Rooftop Barceloneta have been so well received. This year I will be collaborating with Alinghi on the upcoming Copa América and am exploring a possible collaboration with the Picasso Museum in Barcelona.

#4

Lastly, what is your favourite aspect of the culinary scene in Barcelona?

My favourite aspect of Barcelona’s culinary scene is its diversity and blend of gastronomic influences. Barcelona offers a rich combination of local and international culinary traditions and with the city being such a cultural hub and home to many artists, musicians, and culinary professionals from varying backgrounds, there is always a chance for inspiration and learning new techniques that we can incorporate into our menus.

For further information: azulrooftop.es