The sea and the mountain, an ancient love between a shepherd and a mermaid, the trompe l’oeil and the abstract, the contradiction and the boundary…various dualities that converge in this Crema Catalana. A dish which has been converted to a model of the multiple stories a recipe may hold and which is witness to many occasions where eating guides us in our journey through memory.
An extravagant combination per se, that is contradictory with culinary rationalism, stemming from being a fruit of scarcity in the kitchen as well as from agitated ideasl; perhaps hindered by the strength of the Tramontana, which some have said to have the power to drive us to brilliant madness or perhaps, clairvoyance.
In this Crema Catalana, an originally marginalised product is united, where coincidence and scarcity has converted it to an article of luxury, while another rather luxurious product has become marginalised due to culture and abundance.
The sea and the mountain, the contradiction and the limit, the dream and reality…worlds that hold each other by the hand thanks to an eloquent Mexican who interpreted Catalan cuisine in this way, in a land where Euskera is spoken.
Here you can read this post in Spanish.