![]() ![]() They serve the best absinthe and offer a variety of absinthe cocktails for those new to the green fairy. The scene is much friendlier now, with a wild array of decor devoted to art, music and absinthe culture which cannot be beaten. The bar has experienced everything from artists and smugglers of the early 20 th century, to bombings and police raids. Photo credit: Daniele Falciola via Visualhunt / CC BYĪbsentha Bar (Carrer de Sant Carles 36) opened around 1892 and offers a quaint bohemian vibe to absinthe drinking culture. These 4 bars take a lot of pride in their absinthe selling the best varieties, serving the drink in the traditional way and paying homage to a historic culture which makes absinthe something to be admired and respected. To my knowledge, there are only 4 bars in Barcelona with absinthe worth checking out. Then stir any remaining sugar into the glass until dissolved – the drink will turn a bright yellow/green colour. Finally, pour a measure of water through the sugar, into the absinthe, putting out the flame. Slowly pour a measure of absinthe through the sugar into the glass, and light the absinthe-soaked sugar allowing it to caramelize. This means using a cube of sugar on an absinthe spoon placed over the glass (the sugar balances the bitter taste). There are a number of ways to serve absinthe, but Barcelona prefers the bohemian approach. Selected by an ‘Affineur’ (Master Cheese Ager) in France, who recommends the variety according to their ‘best-age’ for enjoyment, the cheeses are specially flown in for Absinthe on a weekly basis.Photo credit: kogs via / CC BY-NC-NDĭrinking absinthe is a cultural ritual which makes the drink spectacular to prepare, as well as to consume. Madeleines, crisp and fragrant and the mousse, light silky Valrhona goodness.īut I found the Absinthe ‘French Farmed Cheese Trolley’ (choice of 3 for $32, 6 for $46) a much more exciting way to end the meal. Dessert ends with Freshly Baked-to-Order Vanilla Madeleines with Valrhona Chocolate Mousse ($15) Slightly greasy but a problem easily solved by a nice glass of red wine. Fall-off-the-bone tender, the duck is well cured – tasty, not gamey nor over salty. He uses French duck, meat of which is redder and has a more pronounced flavour. Layered with smoked duck breast, decadently creamy, flavours intense, almost pungent the sweet beetroot gelee and dense buttery brioche, baked warm and fresh in-house, mediate.Ĭhef is proudest of his Canard Confit with Sarladaise Potatoes, Mushrooms in Madiran Wine Sauce ($42). Each element comes together beautifully to prepare the palate for the rich Foie Gras Terrine ($30). A carpaccio of Antarctic toothfish so beautifully composed unique choice of fish that has a meaty, chewy texture with a mild creaminess of swordfish, against the backdrop of splashes of tart from the yuzu dressing and pops of sweet from pear, pomegranate and pomelo. The Légine de L’Antarctique ($27), pictured above, is by far my favourite. It even has a private verandah that overlooks the river and Marina Bay skyline, perfect for pre-dinner drinks or a cocktail event.Īmbience aside, Chef Francois Mermilliod impresses with some of his signature dishes. Able to accommodate groups of all sizes, it is a great venue for a company or private function. Level 3: another dining room and two private rooms, this time in a classier black-tie outfit save for the whimsical wall art. Level 2: two dining rooms and one private room decked in ethereal Absinthe-green. Level 1: a Seafood Bar, Chef’s Table and al fresco quayside dining. Its new location is not only bigger (seats up to 140 guests), but also uniquely designed. ![]()
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