Egg, mushrooms, sausage and potato gratin puree (2003)

Àngel Pascual, young chef from the interior of Catalonia, confirms, “I am self-taught and I consider myself creative and modern, but at no time do I lose sight of the foundation of traditional cuisine, which for me is a constant reference”. In this dish the chef indulges his traditional, or rather popular spirit, playing with convincing, genuine flavors that are, contrary to what you might think, not in any way heavy. The merit of this dish stems more than anything from its light, smooth and delicate potato gratin puree.