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Caelis in Barcelona: Top Notch Gastronomy By Romain Fornell

Around The World / Restaurants / Spain / September 30, 2016

Le Caelis © Carlos Allende

In the Extremely refined atmosphere of the Palace Hotel El Romain Fornell offers a signature cuisine : « triptych foie gras: Foie gras yogurt, muesli red fruit, cigar and biscuit of foie gras » ; « Norway lobster, cooked, cooled, mushrooms and sea water» : « black truffle (Pure Mélanosporum), fried egg, ratte potato, breadcrumbs » or « crispy suckling pig from Segovia, granny Smith apples, caramelized juices » among other small and big delights. As for wines, it’s Anouck, the French (woman) sommelier who officiates with talent. The finest wines are recommended for guests from the cellar full of fine vintages from France and Spain. The service part is handled by the smiling Alain-Pierre Bentéo, faithful restaurant manager of the restaurant, which orchestrates welcoming and service, with great elegance. Furthermore, Romain Fornell, who is a hyperactive cook, just opened “Café Emma” within walking distance of Caelis, with his friend Michel Sarran, well know chef from Toulouse (France). This French bistro highlights French and Spanish popular dishes in a nice “french touch” style, is a clever alternative to the elitist gourmet cuisine of Caelis. The concept has already found success and Café Emma is never empty. In Barcelona, gastronomy and also French or Catalan « bistronomy » found an appropriate ambassador with Romain Fornell.