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This was absolutely delicious. But more so the cream and sauce, which was so rich and great for having with bread (they kindly provided with compliments). The canelon was perfectly silky. And for once i wished for more pasta than fillings.
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This features a large pan of roasted carnaroli rice (usually used in risotto), garnished with tender earthy porcini mushrooms, crunchy vegetal sweet bell peppers / capsicum, and roasted whole pigeon.
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The style of the carnaroli rice is more like risotto, lacking any crisp, burnt bits, but instead, has an al-dente chew, with a burst of savoury earthy flavour from the au jus gravy.
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The pigeon has a tender, bouncy, meaty chew; with a bold earthy savoury sweet flavour, very satisfiying.
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Served with a special 'Hot Plate', that keeps your food warm.
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La Cala
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Mixed feelings about this.
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While I love the pretty presentation, the tender, moist texture, and bold earthy savoury flavour of the roasted spring chicken, I felt it lacks a salty edge to make it more addictive.
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Instead, the pairing of tender prunes, apricots, and pine nuts, lend a fruity sweet nutty flavour, which clashes slightly with the expected flavour profile.
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Completed with creamy smooth mashed potatoes, chicken au jus gravy, and crushed candied peanuts.
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Overall, a tasty and decent dish, but it falls just short of being great.
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La Cala
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A unique Spanish dessert.
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The traditional version consists of crisp toast baguette bread, seasoned with olive oil and rock salt, garnished with dark chocolate ganache, and sprinkled with cocoa powder. All these ingredients are still present in this version, but it's presented in modern fashion.
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Has thinly sliced toast baguette bread as decor, tiny mounds of rock salt, quenelles of Araguani 72% dark chocolate ganaches, globules of olive oil, and sprinklings of cocoa shavings, with the addition of creamy chocolate ice cream.
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The overall texture is creamy, smooth, crispy, chewy; while the dessert appeals to the palate with bold chocolatey sweet earthy bready flavour.
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I enjoyed this.
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La Cala
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A red wine, made with 100% Tempranillo grapes, by the Valdubón winery in Milagros municipality, Burgos province, Castile And León, Spain.
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It has a deep, dark garnet red colour with blue tint, with aromas of liquorice, vanilla, coconut, and leather.
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The body is soft, fleshy, and slightly gentle, with tastes of cherry, roasted coffee beans, redcurrant, and blackcurrant.
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Has a elegant fruity sweet earthy flavour, with a long and warm finish.
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La Cala
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A white wine, made with 100% Albariño grapes, by the Vionta winery in Vilanova De Arousa municipality, Pontevedra province, Galicia, Spain.
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It has a bright, pale yellow green colour, with aromas of lime, kiwi fruit, flint, and honey.
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The body is crisp, flirty, and slightly edgy, with tastes of grapefruit, pear, lemon, and pepper.
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Has a tangy zesty sweet sour flavour, with a bright and clean finish.
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La Cala
More details on blog
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