The campaign of the Centenary Menu gets underway in 65 Costa Brava restaurants

Date: 09-04-2009

• On 10th April, the gastronomic promotional campaign of the Centenary of the Costa Brava will get underway in 65 Costa Brava brand restaurants and will run until 12th September 2009.

Thursday, 9th April 2009
As part of the celebrations of the Centenary of the Costa Brava, and as a promotional element of the gastronomy of the counties of Girona, given its value in tourism and economic terms, on 10th April the Patronat de Turisme Costa Brava Girona begins its Centenary Menu campaign in several Costa Brava brand restaurants, having created the Menu of Costa Brava dishes.

The Costa Brava Menu defines the dishes that exemplify the unique nature of cuisine of the Costa Brava and its towns, avoiding the more general dishes that can be found in other Spanish coastal destinations. The selection of dishes that form part of the Costa Brava Menu has been made by the chefs Ferran Adrià, Jaume Subirós and Joan Roca, with the collaboration of Oriol Blanes, head chef of the Aula Gastronòmica de l'Empordà and the journalist Salvador García Arbós.

The establishments offering the Centenary Menu have designed customised menus on the basis of the dishes listed in the Costa Brava Menu that was unveiled by the Patronat de Turisme Costa Brava Girona at the 2009 Girona Gastronomic Forum.
These dishes are prepared and offered according to the personal style of each chef. The length of the Menu varies in each restaurant given that chefs can include whichever dishes they wish from the Costa Brava Menu in order to design the menu that best suits their cuisine. The associated restaurants of the gastronomic campaign can be recognised by the Centenary Menu logo on display.

These menus will be available in restaurants from 10th April to 12th September 2009, although they reserve the right to extend this period if they so wish.



The Costa Brava Menu
The dishes that form part of the Costa Brava menu have been grouped into the following categories:

- Hors d'oeuvres
- Starters
- The sea
- Sea and mountain
- The land
- Desserts

The dishes selected for each category are listed below:

HORS D'OEUVRES
- Sea urchin with black botifarra sausage, or a spoonful of sea urchin and black botifarra sausage rice
- Bread with tomato and anchovies
- Salad of minted broad beans
- Baby octopi with onion
- Candied sardine, or char-grilled sardines, or sardines in garlic and parsley
- Sea cucumbers with tomato


STARTERS
- Fish soup
- Baby octopi with onion
- Mint soup, or thyme soup
- Stewed broad beans and peas
- Escalivada (grilled and peeled aubergine and red pepper) with anchovies
- Esqueixada salt cod salad
- Sautéed wild mushrooms, or salad of candied wild mushrooms, or raw wild mushrooms with dressing

THE SEA
- Scorpion fish suquet
- Cuttlefish with peas, or cuttlefish with meatballs
- Monkfish with potatoes and allioli negat (broken allioli) / Monkfish or batoid fish Cim-i-tomba
- Conger eel with peas
- Cod with raisins and hard-boiled eggs, or with samfaina vegetable sauce, or cod with honey

SEA AND MOUNTAIN
- Rice casserole
- Chicken with lobster (or with langoustines or with prawns)
- Es Niu (The Nest) (blend of poultry, fish and meat)
- Prawns with sausages or cuttlefish with meatballs
- Peus calçats (pork feet with sea cucumbers)
- Spider crab with escargots
- Stuffed squid

THE LAND
- Goose or duck with pears, or with figs, or with honey, or with turnips
- Rabbit with escargots
- Lamb with samfaina vegetable sauce
- Holiday Roast Chicken
- Beef and wild mushroom stew, or stewed tripe

DESSERTS
- Bunyols de l'Empordà (fritters)
- Sweet botifarra sausage with apple
- Xuixo (cylindrical pastry with cream centre)
- Flaona (pastry stuffed with cream cheese or cream)
- Baked or stuffed apples
- Taps (small sponge cakes) from Cadaqués or from Sant Feliu
- Curds

 

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