At Can Ribas we always say that the kitchen is the center of gravity of our house. From day one of our business we started working on a new approach to cooking for events. We did not want to give up quality products and our gastronomic tradition in favor of the practicality and commonplace of banquet cuisine. Because serving two is not the same as serving two hundred diners, different techniques and tools are needed, but it is possible to achieve, in both cases, the same gastronomic and service quality.
We always start with products or recipes that excite us. A trip, a movie or a family meal on vacation often inspires our menu. Small changes that in a long cycle of four or five years end up completely transforming the menu. Or almost; since there are also unaltered classics and mythical products (or mythical for us) that we dare not do without.
This is how over the years, we have acquired a background and have developed our own techniques that allow us to cook very well for many people. This is our mission.
Our chef Oscar García at the Boqueria in Barcelona with our bride and groom to choose the seasonal products for the wedding day.
Every season, our team prepares a new season. Like every year, we are eager to show what we have prepared for months for 2018. After all, this is what we like: cooking and serving. Light the fire and open a wine.
Dish of the new season: Artichokes with quail egg and herring caviar.
From early in the morning the embers are prepared in the Josper.
The kitchen in full operation.
Photograph: Alphelia
