With restaurants like this, it’s all the more mouthwatering that trips to Spain are back on the menu.
Martin Berasategui’s three-Michelin-star Lasarte restaurant in Barcelona has been described as a ‘symbol of perfection’ with ‘phenomenal’ service by foodie Egor Appolonov, whose footage of the 820-euro (£740) 15-course lunch he had there has been viewed on YouTube over 900,000 times.
The feast he enjoyed with his wife, Anna, included ‘structures of lobster’, ‘five kinds of butter’ and ‘marinated oyster, with foam of Champagne and parsley’.
Why have four flavours of butter when you can have five?
Slice of the good life: Waiter Julian Schweigl brings in the wheelbarrow of bread
The video begins with an appetiser of caramelised foie gras with smoked eel in the middle arriving – and then a ‘bread wheelbarrow’.
This is stuffed with all manner of fine loaves, including Italian schiacciata bread, bacon brioche with Iberian pork inside and ‘a brown with cereals’.
The five kinds of butter that go with the bread are ‘white classical butter, mushrooms, tomato, spinach and beetroot’.
Then comes warm, marinated oyster, with foam of Champagne and parsley, served side by side with frozen watercress and mint; cream of sea urchin with scallops, sea cucumber, and different structures of radicchio rosso; wagyu carpaccio, and squid tartare with egg yolk, cream of kaffir and caramelised onions with a crunch of amaranth.
Yum’s the word: Cream of sea urchin with scallops, sea cucumber, and different structures of radicchio rosso
Squid tartar with egg yolk, cream of kaffir and caramelised onion with a crunch of amaranth – one of Egor’s favourite dishes at Lasarte
So far, so gourmet.
The taste sensations continue with ‘a salad with avocado and different structures of lobster, biological tomato and herbs and on the bottom a jelly of the water of tomatoes’; big red prawn with coral mayonnaise; ravioli of hare with artichoke, fermented mushrooms in the foam and black truffle cream; red bream (virrey in Spanish) with ‘different structures of king crab’, and, for ‘mains’ – marinated and charcoal grilled venison with black truffle.
To finish, Egor and Anna enjoy a sorbet with shiso and mint, rum with vanilla ice cream and petit-fours presented on a ‘tree’ of little plates.
‘A salad with avocado and different structures of lobster, biological tomato and herbs and on the bottom a jelly of the water of tomatoes’
Big red prawn with coral mayonnaise was another of Egor’s favourite dishes
Egor, a journalist from Russia, unsurprisingly had several favourites.
He told MailOnline Travel that these included the squid tartar, the big red prawn and the vegetable leaf salad with various lobster parts.
‘But the whole experience was great,’ he said.
He continued: ‘The idea of modern Spanish cuisine is to be very advanced and straight forward, so every taste you have in every plate has its own purpose.
Just like your mother makes it: Red bream (virrey in Spanish) with ‘different structures of king crab’
For mains, it’s grilled venison with black truffle, artfully placed on the plate, of course
To finish, Egor and Anna enjoy a sorbet with shiso and mint
Petit-fours are presented on an Alice in Wonderland tree of mini plates
Egor regularly posts videos of his incredible restaurant experiences to the YouTube channel he runs with Anna (pictured here with Egor) – www.youtube.com/elitelife
‘In the meantime, I have to say that the idea is to mix not more than three to four different tastes on the plate. It has to be very complicated but simple.
‘I would say that squid tartar with egg yolk, cream of kaffir and caramelised onion with a crunch of amaranth is a great example. You have here “classic” tastes – egg yolk and onion. And they are combined with a seafood note – squid. And it finishes with cream of kaffir, which gives a bit oriental taste and amaranth.’
And the service?
‘The work of our waiter, Julian Schweigl [who now works at the two-star Ciel Bleu in Amsterdam], was absolutely phenomenal,’ says Egor. ‘As you can see from the video the bread service, the food presentation, the service itself, and everything around the table is just phenomenal.
‘It’s “perfectionist’s cuisine” where every dish is handmade by the whole team of great chefs.’
The bill was 230 euros each for the food and 180 euros each for the wine. The visit took place in May 2018.
Egor regularly posts videos, all made using an iPhone, of his incredible restaurant experiences to the YouTube channel he runs with Anna – Elite Life. It’s the place to go for post-lockdown restaurant bucket list inspiration. Egor has also written a book about the art of writing – ‘a best-seller in Russia’ – and is the editor-in-chief of the ‘Aeroexpress’ magazine for the Russian national airport railway.
For more on Lasarte visit www.restaurantlasarte.com.