An unforgettable gastronomic birthday
Today, on such a special day, we celebrate the 20th anniversary of the Caelis restaurant in the city of Barcelona. This celebration has brought together the best chefs of Catalan cuisine to enjoy a unique gastronomic day.
An exceptional culinary career
The Caelis restaurant, founded by the admired chef Romain Fornell twenty years ago, has been a benchmark for French and Catalan cuisine in Barcelona. With an innovative and personal proposal, Fornell has been able to reinterpret culinary traditions and fuse them with modernity.
Romain Fornell, born in Toulouse, arrived in Barcelona almost thirty years ago and obtained his first Michelin star in France at just 24 years old, becoming the youngest chef to achieve this recognition. Since then, he has maintained the Michelin star at the Caelis restaurant, being the only French chef to achieve a star in France and one in Catalonia.
His culinary excellence has led him to advise and collaborate in numerous restaurants, highlighting his gastronomic direction at Hostal de la Gavina in S’Agaró.
A celebration with the best in the kitchen
For this very special occasion, the best chefs of Catalan cuisine have gathered to celebrate this anniversary. Among the guests are personalities 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.
The celebration took place at the Caelis restaurant, located in the Ohla hotel on Via Laietana in Barcelona. During lunch, the guests had the opportunity to taste the most emblematic dishes of Romain Fornell’s career, such as beetroot meringue with crème fraîche and anchovies, cured yolk and caviar casserole, squid and miso soufflé bread and a delicious pâté en croûte.
Main courses have included an iced vichyssoise with caviar, a macaroni stuffed with artichoke, lobster and foie gras, morels and veal stones in Jerez wine, red prawns with beurre blanc and Galician beef with a sprig crust of Priorat vineyards. Dessert was an iced Grand Marnier soufflé.
A recognition of an exceptional career
After lunch, the guests continued the celebration on the rooftop of the Ohla Barcelona hotel, enjoying the panoramic views of the city. At this time, Romain Fornell was congratulated for these 20 years of the Caelis restaurant and his contribution to Catalan gastronomy was recognized.
This anniversary was an unforgettable occasion for all the attendees, who were able to share experiences and unique moments with Romain Fornell and other great chefs of Catalan cuisine.
