Michelin Star Chef Francesc Rovira Canudasfrom the acclaimed La Fonda Xesc in Girona, Spain is set to delight diners at LTITUDE Restaurant, Genting Grand Hotel, Resorts World Genting in October 2016.
Michelin Star Chef Francesc Rovira Canudas
The Executive Chef will be creating a special menu which will showcase the flavours and finesse that earned him his star in 2009. The six-course degustation dinner, to be held on 7 and 8 October 2016 will introduce diners to the farm-to-table concept that La Fonda Xesc has become known for.
Unlike the chic sophistication of most Michelin-starred restaurants, La Fonda Xesc has made a name for itself for replacing sophistication with simplicity and authenticity where rural, farmhouse style food is transformed into a hearty, Spanish Soul Food with a highly accomplished twist.
Chef Rovira has made full use of his family’s mountain farming ancestry to present full-bodied, wholesome and sometimes surprising versions of foods which have been eaten in his region for centuries. “My mother cooked consistently for 12 people at our farmhouse. I still remember the pot hanging over the fire, dry potatoes with bacon, lettuce from the garden and days of butchering. I worked weekends at La Fonda when I was still studying, and chose the kitchen since I did not like serving in the dining room. I did not like to cook back then, but I understood the need, and I helped,” confided Rovira.
When he finished high school, there was no compulsion for him to continue academically and so he joined his mother in the kitchen. However, he soon realised how lacking his abilities were when compared to his mother who was an “excellent cook of cannelloni, chicken casserole and rabbit with crayfish“. This spurred him on to Escola d’Hosteleria de Barcelona where he embarked on his first real steps to cuisine and dining. After work experience in Barcelona, and several placements in France, he began taking home techniques and ideas to the family kitchen, and was soon introducing new dishes to the Bed & Breakfast which the family ran. When La Fonda Xesc was passed down to Rovira and his sister Dolors, the farmhouse inn became a restaurant with his personal touch, infused with the flavours of his mother’s Catalan cuisine.
It is this earthy, complex blend of tastes and textures that has made visitors brave the long journey to the remote village of Gombren tucked away high in the Pyrenean hills where La Fonda Xesc, a historic house which dates back to the 1730s, is located. At the restaurant Rovira offers local cuisine, simple and full of flavour, with produce based on the area, made in keeping with traditional recipes.
For two nights only, guests will be able to be transported into this delectable tableau of flavours when Chef Rovira recreates the magic of La Fonda Xesc at LTITUDE Restaurant. His six-course menu will begin with an amuse bouche of langoustine, basil and soy, followed by a cold tomato and crab soup with cream cheese, herring eggs, coriander and ginger. Lobster with seasonal vegetables, wild mushrooms and saffron will serve as the entree, with a main course (fish) of sea bass, zucchini, peach, grape and fennel. The meat course is an artisanal beef and pork burger with chard, mustard and a Valdubon wine sauce. Dessert will highlight Spain’s heady freixenet cava with red berries, lychees and lemon verbena.
As fitting a chef inspired by avant garde Catalan maestro chefs Santi Santamaria and Xavier Pellicer, expect cuisine with a personalised, spontaneous feel, rooted in the deep traditions of Spanish cuisine, and elevated to unimagined heights of mastery.
For bookings or more information, please call 603-61059740. Limited seats are available for this dinner and reservations are required.
If you have any queries or in need of further clarification, please do not hesitate to contact the following persons:
Irene Chua, Assistant Manager Public Relations, 603 – 6105 9447
Nur Darwisyah, Senior Media Relations Executive, 603 – 2333 6679