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Remembering Montse Guillén: The innovative of Catalan cuisine

by PREMIUM.CAT
Una escena vibrante y bulliciosa que representa la esencia de 'Barcelona' a fines del siglo XX. En primer plano, una calle animada en el vecindario 'Tribeca' de Nueva York, adornado con toldos coloridos y una señal que dice 'l’ International'. La entrada del restaurante está enmarcada por una puerta rústica de madera, invitando a los clientes adentro. Un grupo diverso de personas, incluidos artistas y figuras culturales que recuerdan a 'Jean-Michel Basquiat' y 'Andy Warhol', se reunen afuera, participados en una conversación animada, sus expresiones que reflejan la emoción de la época. La calle está bordeada de árboles, sus hojas revolotean suavemente en la brisa, mientras que pasa un taxi amarillo vintage, que se suma al encanto urbano. En el fondo, la silueta de 'Montse Guillén' se puede ver a través de las grandes ventanas del restaurante, su presencia al mando mientras prepara platos tradicionales 'catalán' como 'Pa Amb Tomàquet' y 'Porró', sirviéndoles con una cálida sonrisa. El interior es una acogedora

A life dedicated to gastronomy

This Saturday, Barcelona told Farewell to Montse Guillén, a key figure in the dissemination of Catalan cuisine, which left us at the age of 79. Her passion for gastronomy led her to open the La Internacional restaurant in New York in 1984, a space that became a lighthouse of Catalan tapas cuisine in the city.

A lasting impact on New York

Although the international only operated for two years, its influence was significant. Along with his partner, artist Antoni Miralda, Guillén presented emblematic dishes such as bread with tomato and porró, attracting renowned artists such as Jean-Michel Basquiat and Andy Warhol, who made the restaurant an essential meeting place.

A pioneer in gastronomy

Núria Garcés, a prominent gastronomist, has expressed its weighing for the loss of Guillén, whom he considers a pioneer in modern cuisine. Garcés emphasizes that Montse challenged gender rules in a world -dominated world, and his innovative vision transformed the way cooking was perceived.

Innovations that changed Barcelona cuisine

In Barcelona, ​​its influence became clear at the La Venta restaurant, located in Tibidabo, where it opened the cuisine to the public, a revolutionary concept for the time. He also founded his own MG Montse Guillén restaurant in Sarrià – Sant Gervasi, where he introduced details that are currently common, such as serving quail eggs for snack before the main dishes.

A global vision of cooking

Guillén was not limited to Barcelona. He expanded his culinary view to Miami with restaurants such as Bigfish and Barcelona, ​​as well as in Japan with Barna Crossing, where he shared his passion for food with an international audience. Each of these spaces reflected his creative soul, although his career was brief in many cases.

A legacy that lasts

Its last initiative, the Foodcultura Foundation, created in the 2000’s, continues to explore the dimensions of gastronomy. Montse Guillén was not only a cook, but also an artist who transformed the perception of Catalan cuisine, leaving an immeasurable legacy that will continue to inspire future generations.

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