Pordamsa brings the forest to the table with its new collection
Pordamsa brings the forest to the table with its new collection
But additionally, in the same way that these rings testify to the specific history of each tree, this piece is also designed to help explain the story behind each dish. And some professionals have already followed this inspiration. Jordi Roca, for example, after seeing the piece adapted one of his new desserts for El Celler de Can Roca: "the apple of temptation", a composition that places a red toffee apple in the middle of the plate surrounded by undergrowth made of moss and leaves which are also caramelised. Quim Casellas, of the restaurant Casamar, has also incorporated this crockery into his establishment. And once again he uses it to serve a recipe with a forest theme: his hare "Royale", with foie gras, truffle and vegetable couscous. The small dish of the collection will also grace the tables of the La Bohème restaurant in Luxembourg. So, once you have a base, all you have to do is go with the flow, experiment and create.
[caption id="attachment_1419" align="aligncenter" width="610"] Pordamsa's new collection[/caption]