It was a huge honor to have been part of the special Four Hands dinner between El Celler de Can Roca (Joan Roca) and Nerua Guggenheim Bilbao (Josean Alija). While Joan brought in his signature dishes (my fave was the deconstructed Palamos prawn😍😍😍), Josean created new ones (my fave was the kokotxa skin & velvet crab in pilipil sauce 👌👌👌) specifically for this evening-- a seamless flow of dishes and ideas that communicated how both chefs truly respect and enjoy each other's cuisines and philosophies.
Accompanying them were an interesting range of wines, which Nerua sommelier Ismael Alvarez consulted with El Celler de Can Roca sommelier Josep Roca for the pairings. These included a white Rioja, a rosada (rose) with meat, and a special 1964 Campo Viejo Reserva which they opened in honor of Joan's birth date. Happy 20th anniversary Guggenheim Museum and happy 6th birthday Nerua!!!💞💞💞 (Swipe left for the photos; all photos by me except for 2nd: Miguel Tonda & 3rd: Nerua)