Gastronomy
The project of the Catalan chef Rafa Peña achieves success in the French capital using only matured Galician beef
Rafa Peña is one of the Spanish chefs with the clearest ideas.
A firm defender of bistronomy, that concept imported from France that focuses on simple cuisine, enjoyable and affordable for all audiences, has been succeeding for years in Barcelona with its restaurant
Gresca
, one of the favorites of gastronomy professionals.
He is also the head of
Torpedo
, a
high-level hamburger restaurant
that has managed to dignify and turn the epitome of fast food into haute cuisine with a very simple formula, using only what he considers the best possible product,
Galician beef with long maturities in the
Cárnicas Lyo
camera
.
With Barcelona at his feet, at the end of August, Peña set out to conquer the city considered, almost unanimously, the world capital of gastronomy: Paris.
Without a physical location, at least for the moment, the
Parisian
Torpedo
works exclusively under the delivery system through various local platforms and the response of an audience as demanding as that of the French capital could not be more satisfactory: it is dispatching
a an average of 1,500 hamburgers a week
... and that taking into account that it barely covers a radius of three kilometers in the vicinity of the Opera, although more branches will open soon.
More than 300 kilos of minced Galician beef with a mixture of six months and one year maturation (with the consequent mineral nuances and depth of flavor) sends Cárnicas Lyo every week to the city of Light so that they become
double cheese with egg, pickle and brioche bread
(the most popular) or in
the traditional Patty Melt
, served with sliced bread, as it was done in American diners in the middle of the last century.
Both are billed at 12.50 euros.
But burgers aren't
Torpedo's
only option
.
There are also fried chicken, pork, tongue and vegetable sandwiches
.
For now, Peña has not dared with the callus, a must of the Barcelona mother house, but he advances that he will do the test in the not too distant future, to see how the public responds.
And since that response is similar to the one that hamburgers have received ...
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