Exploring the culinary treasures of Prades
Marc Ribas has embarked on a journey to discover km0 restaurants in the Prades mountains in his latest edition of Joc de cartes. In an environment rich in local products, chefs have had to demonstrate that they used local ingredients, moving away from industrial options.
Cal Malgret: Tradition and modernity in one dish
The young restaurateurs Marc Pallàs and Pol Mandri, at the head of Cal Malgret in Montblanc, have presented a space with rustic charm. However, his choice of dishes has generated controversy. Rivals have pointed out that the bread served looked industrial and that some ingredients were not local, which has sparked a debate among diners.
A questionable culinary experience
The service was marked by nerves, with a visibly restless waiter, which did not go unnoticed. The dishes, while attractive, have received criticism for their lack of originality and their base of unsurprising ingredients. Crème Catalana has been another point of contention, with accusations of being prepared with powder.
D Prades: High expectations with mixed results
The D Prades has impressed with its terrace and minimalist decoration, but not everything has been positive. Opponents have found poorly cleaned glasses and expressed concerns about cleanliness in general. Despite low expectations about the experience of the owners, the kitchen has surprised with good equipment.
Controversy around the ingredients
The combination of hot and cold ingredients has caused discontent, with a heated debate over the use of truffles. The owner, Montserrat, defended her choice with an explanation that seemed excessive, leaving rivals in a state of shock.
The Hostalet: Expectations exceeded with skepticism
The visit to L’Hostalet has been marked by the demands of its owners, mother and daughter. The rivals have arrived eager to find flaws, and the disappointment has been palpable. Complaints about inadequate freezing of food have been one of the highlights.
A menu that leaves much to be desired
Negative comments have proliferated, from the excess oil in the fava beans to the quality of the salads. The rivalry has come to a head with a confrontation with the waiter, who has defended his choice of frozen bread. Expectations have not been fully met, and final ratings have been adjusted.
Tension and surprises in the final assessment
The outcome of the program has been marked by moments of tension. The defenders of Cal Malgret have lamented the criticism of their desserts, while the D Prades have received an unexpected recognition. The final scores gave the victory to D Prades, with a 7.8, leaving Cal Malgret and L’Hostalet with lower marks.
Reflections on the future of local gastronomy
Marc Ribas’ evaluations have turned expectations upside down, leaving Hostalet owners reflecting on their decisions. The competition has highlighted the importance of the quality of local ingredients, a lesson that restaurateurs in the area will have to take into account if they want to compete in an increasingly demanding market.
