A milestone in gastronomy
Today a special day is celebrated in the city of Barcelona, as it marks twenty years since the renowned chef Romain Fornell opened the doors of the Caelis restaurant. This anniversary is a milestone in gastronomy, and has been celebrated in a festive and emotional way among colleagues and friends.
A list of notable guests
The guest list for this special occasion was not small. The best chefs in the country gathered, such as Carles Gaig, Rafa Peña, Oriol Ivern, Nandu Jubany, Joan Roca, Albert Adrià, Javier Torres, Xavier Pellicer, Paolo Casagrande, Hideki Matsuhisa, Fran López, Víctor Torres, David Andrés and Óscar Manresa . All of them shared this unique moment with Romain Fornell.
An innovative proposal
The Caelis restaurant, located in the Hotel Ohla Barcelona, opened its doors in 2004 with an innovative gastronomic proposal that combines French and Catalan tradition. Romain Fornell, born in Toulouse, arrived in Barcelona almost thirty years ago and has since left his mark on the city’s culinary scene.
A visionary chef
Romain Fornell became the youngest chef to earn a Michelin star in France at the age of 24. His vision and talent led him to demonstrate that good cuisine can be found in a hotel restaurant. In 2005, the Caelis restaurant earned its first Michelin star, making Romain the only French chef to have a star in both France and Catalonia.
An outstanding career
Throughout his career, Romain Fornell has advised and collaborated in numerous restaurants. He highlights his work in the gastronomic direction of the Hostal de la Gavina de S’Agaró. His passion for cooking and dedication have earned him recognition and awards over the years.
A message of thanks
During the celebration, Romain Fornell thanked his professional colleagues for their unconditional support throughout these twenty years. In his words, he highlighted the passion and commitment that has led the Caelis restaurant to reach this milestone. He also expressed his gratitude to everyone who has been part of this exciting gastronomic story.
A memorable meal
The celebration continued with a meal in which the most emblematic dishes of Romain Fornell’s career were tasted. From the beet meringue with crème fraîche and anchovy to the squid and miso soufflé, each dish was a showcase of the chef’s creativity and culinary talent. The wines selected to pair the dishes further highlighted the flavors and aromas of each creation.
A toast to the future
The day culminated on the rooftop of the Hotel Ohla Barcelona, where guests enjoyed panoramic views of the city while toasting the next twenty years of success of the Caelis restaurant. It was a moment of joy and camaraderie, in which laughter was shared and memories were immortalized in the form of selfies.
