Originally a word brasserie means brewery. Very common in regions of France and Belgium, it refers to businesses or breweries that also offered food service in their taverns.
Over time, the use of this word has spread throughout the world and the term brasserie is better known as a large cafe-restaurant where quality food and other dishes are served in a relaxed environment and with professional table and elegant service.
Although true salads are abundant in their countries of origin, There are several restaurants in Spain who were able to reinterpret this concept, creating delicacies typical of traditional French or Belgian cuisine, with both the author’s and the Mediterranean touch. Here are six of them, but if you know of more, feel free to leave them in the comments.
in Madrid
Brasserie Lafayette There is a spectacular and elegant place with a terrace, where the Venezuelan chef Gustavo Valbuena, who worked for years with Paco Roncero, chose to update the menu with some more elegant iconic dishes, such as foie terrine with kumquat chocolate or campagne pate. Included eel and Rouge de L’Orange label duck magret.
But he also has sophisticated recipes like onion soup, surprises with imitation goat gruyere with tomato tartare, embroider Bouchoux mussels in Beurre Blanc sauce with cider and saffron, and his French wines complete the most authentic French experience. Rekaredo Street, 2.
Dani Brasserie It is located in the attic of the four seasons, so whether you sit inside or on its terraces, you can enjoy impressive views of all of Madrid. It is a classic French-style restaurant adapted from the cuisine of Dani Garcia, who also has BabetteFrench cuisine in Marbella.
Try classics like their faux nitro tomato with green gazpacho and shrimp tartare, puff pastry onion soup Paul Bocuse And the foie gras tarine, a must-have in any self-respecting brasserie.
But don’t miss the delicate salted tuna, Kagoshima A5 wagyu loin or the cheese selection. Seville Street, 3.
in Barcelona
Romain Fornell is an ambassador for the cuisine of his native country, France, in Spain. It is in any restaurant that they create Goût RougeHowever, a true French brasserie is embodied Le Grand Café Rouge.
It is a new concept of architecture in black and red tones, whose glass walls of the Antares tower give the main room an incomparable light, so you will not miss a single detail of French classics such as soupe d’oignon, onion Figueras and gratin. with Comte cheese.
Another of his most famous suggestions is pâté inverted, duck magret, foie gras, sweetbreads and mushrooms. Delicacies such as oysters or entrecote with mashed potatoes and béarnaise sauce can be enjoyed on the terrace or at the bar, which has seating in front of the chefs. Rambla de Prim, 6-8.
in Valencia
Breakfast, lunch, gourmet menu and tasting or à la carte dinner are perfectly paired with a wide range of wines, vermouths, cava and liqueurs, among others. in a family environment, Brasserie restaurant atmosphere We offer, in all versions, local food, with which Chef Emmanuel Malibert is committed to French cultural enrichment in a unique way.
Backdrops, bistro chairs and blue and gold tones accompany the experience, which begins with courgette, aubergine, Provencal tomato, basil and walnut cocktail known as ratatouille pissaladière or salmon puff pastry with its filling.
To top off the atmosphere in style, any of her homemade desserts, be it a typical tarte tatin, a lemon soufflé or an authentic Madagascar vanilla crème brûlée. Carrer de Quart, 89.
in Marbella
Serving traditional French cuisine with a modern twist Note Blu New Brasseriewhose owner, Parisian footballer Zazu Belluin, already owns other restaurants in Marbella, such as Casanis Bistrot.
Inaugurating in October, Nota Blu New Brasserie is inspired by bars and open kitchens with warm lighting and round tables of old Brazil, but with a modern air that is also evident in the creations of its executive chef, Fabian Kangas. .
He was responsible for giving his own touch to the legendary Bourgogne escargot, entrecote. premium Fried or écrasées potatoes. The famous Miso Meunière base with cod adapts it to a more Mediterranean taste, cherry tomato sauce, black olives and capers.
and desserts such as moelleux au chocolate They are a temptation that no sweet lover can resist. Like all of its wines, the champagne and cava are all of French origin. Cross road, s/n.
in Tenerife
Lizard Brasserie It has managed to combine the best of French and Belgian cuisine in one space, a space so refined that live music is the order of the day to make the atmosphere welcoming.
Although there are different types of menus, the tasting menu is the most complete if you want to try a little bit of everything, specifically five batches of delicacies such as lobster bisque, a creamy soup served with crusty lobster.
Also some classic Belgian shrimp croquettes; Fillet of wedges à la Meuière, i.e. with caper butter and fresh parsley and lime juice, accompanied by mashed potatoes with truffle oil and sprinkled with mushroom powder, in true French style.
Exquisite Iberian pork cheek is the final course before an array of desserts complete the 10-course meal accompanied by wine, beer and, where appropriate, spirits. Av. de Las Gaviotas, s/n, La Caleta, Santa Cruz de Tenerife.
Source: El Diario
