Comments on: Can Roca (Girona, Spain) – Lingering Flavors

By: Christian Jürgens – Update (July 2009) « High-End Food

Christian Jürgens – Update (July 2009) « High-End Food — Wed, 21 Oct 2009 10:52:31 +0000

[...] made it kind of unique (well, the Roca brothers have a Cuban ‘cigar’ in one of their desserts, also with ashes, but with a totally different [...]

By: chuckeats

chuckeats — Sun, 01 Mar 2009 01:12:50 +0000

w/r/t S’Agaro – different strokes for different folks – not my thing so i will call it horrible.

w/r/t consistency – you and i are reading different reports. can’t get much more accurate reading than eating back to back meals at a place, which i doubt many others have.

if you don’t like my reports, you don’t have to read them.

By: Rockknocker

Rockknocker — Sat, 28 Feb 2009 09:23:20 +0000

S’Agaro, specifically, a horrible area? I wonder what built up coastal area (to warrant numerous starred restaurants in the vicintiy) Chuck then sees as pleasant. S’Agaro is neat without being boring and certainly has charm. It does not have the cheek-by-jowl shotgun architecture of Miami, Mar del Plata, Lloret del Mar (truly horrible) or North Sydney. Maybe that was expected. But neat, low-rise and coves-and-cliffs = horrible?

Most foodies praise el Celler for its consistency – that’s my experience. I suspect the difference between the two meals might have been with Chuck. No discernable thread? Thank heavens. Otherwise it would be another attempted Ferrán clone. But perhaps Chuck was praising it when he used the passive voice. Difficult to tell.