Favorite of Fabien Plane, El Taller in Taurinya

El Taller in Taurinya is the destination of this flavor stopover. Fabien Plane sums up what he tasted.

Chef: Sylvain Grosfort is a pupil of the Moulin à Vent hotel school and he cut his teeth in the Swiss hotel industry. He lived mainly in Cerdagne and all over France.

Today, they are 2 partners in the kitchen and 2 in the dining room, in the kitchen Sylvain is accompanied by his partner called “the Alsatian” and in the dining room, Claire and “the man with the hat”.

Hall :

Cromesquis of pork trotters with herbs on a black pudding sauce, at first glance, you might think it’s greasy but not at all. This Polish-style croquette reveals a pork trotter stuffing with crushed almonds, pine nuts, carrots, leeks, turnips and finely cut onions, the blood sausage sauce brings a Catalan note directly to the taste buds, originality and emotions are present in this dish .

Dish :

Medallion of monkfish with saffron and porcini mushrooms, the dish is accompanied by thinly sliced ​​and perfectly crunchy seasonal vegetables, a slice of beetroot rolled into the shape of a flower offers a rosemary espuma with a persistent taste in the mouth, the game is to mix the monkfish swimming in a saffron julienne with leeks and carrots with the foam, then we discover a new potato accompanied by some chanterelles which decorate your palate all in length and indulgence, a real treat!

We find in the dishes of this restaurant a balance between vegetables and condiments.

Cheeses: from Mosset with homemade bread.

Dessert :

Banoffee, pecan nuts and dulce leche espuma which is placed on a bed of cooked bananas, in the heart of the espuma I discover a homemade banana ice cream, a chocolate crumble surrounds the dessert which gives this dessert a crunch greedy. The ice cream reinforces the taste of the espuma and therefore the assembly between the banana and the dulce leche gives a roasted finish, a real gourmet dessert.

Thanks to Philippe for his help and advice.