Carles Gaig, chef-owner of the 154-year-old Restaurant Gaig in Barcelona, has no qualms about imparting knowledge to the head chef of his Singapore outpost even though the latter is not a family member.
at Spanish Restaurant Gaig is one of them.
Carles Gaig, the fourth-generation owner of Barcelona’s one Michelin-starred Restaurant Gaig, was in town recently to present a collaboration menu with his protege Marti Carlos Martinez, whoAt the one-night only media preview, the mutual respect between master and disciple was apparent. The six courses were stunning from the first to the last with balanced flavours, innovative touches and elegant plating.
Notably, it was the melo amb pernil that led our table into a few minutes of contemplative silence. The summer soup was made with Spanish Piel de Sapo melon, which literally went from plane to plate that day. The melon was blended with cava and a smattering of ginger, then topped with jamon iberico ice cream. The dish was a palate opener, refreshing soup and savoury dessert all rolled into one.
Other crowd pleasers include the mar i muntanya, a typical Catalan dish that presents land and sea produce on the same plate. In this instance, the guinea fowl’s skin is made into a dehydrated crisp while the fowl meat is stewed and the lobster deep fried the traditional way. Gaig called it the perfect example of how heritage is given a refined brushing yet the dish remained distinctly Catalan in its robust flavours.
Gaig comes from a lineage of chef-restaurateurs, starting from his great-grandmother who had owned Taberna d’en Gaig in Barcelona’s Horta district since 1869. “I was born inside a kitchen,” the 75-year-old joked in Spanish as he and Martinez chatted with CNA Luxury before the media preview. “When I was a kid, I was never attracted to this kind of life as I saw the sacrifices the family had to make. I refused to work in a restaurant.
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