WEBVTT 00:00:00.360 --> 00:00:07.339 You're listening to Heritage Radio Network. Hi, 00:00:07.339 --> 00:00:14.519 everyone. Welcome to Potluck Food Talks, the 00:00:14.519 --> 00:00:19.179 unusual food show where with this, our most loyal 00:00:19.179 --> 00:00:23.620 listeners on social media, sort of. No, we don't 00:00:23.620 --> 00:00:27.670 do that, don't we? My name is Eric. I'm with 00:00:27.670 --> 00:00:31.850 Louis Brie Cheese in the house. And yeah, today 00:00:31.850 --> 00:00:34.729 I wanted to talk about, dude, about places I 00:00:34.729 --> 00:00:40.289 wish I opened, but I didn't, for whatever reason. 00:00:40.570 --> 00:00:43.939 But yeah, you know, like... Do you remember, 00:00:44.020 --> 00:00:47.840 like, a few episodes ago, we started this in 00:00:47.840 --> 00:00:50.799 the Barcelona food scene, and a lot of people 00:00:50.799 --> 00:00:53.979 got angry about that. Like, all these hipster 00:00:53.979 --> 00:00:58.399 cafes and everything, you know? But I have to 00:00:58.399 --> 00:01:02.880 give some to the hipster cafes that, first of 00:01:02.880 --> 00:01:05.760 all, the coffee is amazing. That's a fact. That's 00:01:05.760 --> 00:01:09.219 why they exist, these specialty cafe places. 00:01:10.189 --> 00:01:12.030 But secondly, there are some that are pretty 00:01:12.030 --> 00:01:15.209 good ones. You know, like I really went deep 00:01:15.209 --> 00:01:18.650 into it. I got as hipster as I could, you know, 00:01:18.730 --> 00:01:22.670 mullet haircut, mustache, Joy Division t -shirt. 00:01:22.989 --> 00:01:28.230 Typical Friday for you. Exactly. And I found 00:01:28.230 --> 00:01:31.609 some really good ones, man. Like, one of them 00:01:31.609 --> 00:01:34.989 is Cafe Botanic. This place, I walked in, and 00:01:34.989 --> 00:01:39.370 I first had this impression of, this is nice, 00:01:39.489 --> 00:01:41.769 you know? Like, somebody got, like, a really 00:01:41.769 --> 00:01:44.609 small venue. Everything was really well cared. 00:01:44.810 --> 00:01:47.489 The whole, you know, corporate image was well 00:01:47.489 --> 00:01:51.409 thought with this botanic leaves, botanic illustrations, 00:01:51.750 --> 00:01:54.530 you know, a place where you can get a good coffee, 00:01:54.569 --> 00:01:57.209 but also the sandwiches were really good. And 00:01:57.209 --> 00:02:00.549 something I like about this place is that in 00:02:00.549 --> 00:02:03.430 the backyard, it has like a garden, just a garden, 00:02:03.469 --> 00:02:05.909 you know, no tables. It's just a garden for you 00:02:05.909 --> 00:02:08.250 to walk side and have a look at the plants. Oh, 00:02:08.310 --> 00:02:12.949 nice. Yeah, not this. Extra tables, more functionality, 00:02:13.389 --> 00:02:17.009 make as much money as you can. No, it was just 00:02:17.009 --> 00:02:20.289 like, let's make a nice space just to relax so 00:02:20.289 --> 00:02:22.629 you can walk outside with your coffee and just 00:02:22.629 --> 00:02:25.069 get away from whatever you need to get away of. 00:02:25.210 --> 00:02:27.530 And there I had also something that surprised 00:02:27.530 --> 00:02:30.469 me was a sandwich. I had this. cheese sandwich 00:02:30.469 --> 00:02:32.750 with mushroom and truffles and it was really 00:02:32.750 --> 00:02:35.250 nice you know like also i went as hipster as 00:02:35.250 --> 00:02:39.110 i could so i got a dirty chai latte which i never 00:02:39.110 --> 00:02:42.030 had a dirty chai you know what it is yeah yeah 00:02:42.030 --> 00:02:45.569 it's it's really good yeah chai with with coffee 00:02:45.569 --> 00:02:48.030 basically you know like it's it's super nice 00:02:48.030 --> 00:02:49.830 like it's it's really tasty if you want something 00:02:49.830 --> 00:02:51.210 that's like a little bit sweeter a little bit 00:02:51.210 --> 00:02:53.069 more spicy a little bit more autumny like it's 00:02:53.069 --> 00:02:55.699 very nice Super, super, super nice. And then 00:02:55.699 --> 00:02:57.060 when I finished, they told me, ah, by the way, 00:02:57.139 --> 00:03:00.500 the cheese is plant -based. And I was like, oh, 00:03:00.500 --> 00:03:04.759 nice. It's nice when you have a plant -based 00:03:04.759 --> 00:03:10.439 cheese. You wouldn't know it was. And yeah, I 00:03:10.439 --> 00:03:12.199 really like that one. There were many places 00:03:12.199 --> 00:03:14.259 that I went. I also went to a place called La 00:03:14.259 --> 00:03:17.479 Brillantina, and also in Barcelona. It's like 00:03:17.479 --> 00:03:21.639 all over the place, Latin American. So they don't 00:03:21.639 --> 00:03:24.259 specialize in Mexican or Argentinian. They just 00:03:24.259 --> 00:03:26.620 make, I will call it, Latin American fusion. 00:03:26.919 --> 00:03:28.979 And I had the idea of doing something exactly 00:03:28.979 --> 00:03:32.120 like that in my time in Berlin. And I was kind 00:03:32.120 --> 00:03:34.120 of envious, you know, because they did it really 00:03:34.120 --> 00:03:36.560 nice. You know, they would do, you know, like, 00:03:36.599 --> 00:03:39.439 for example, patacones, these fried plantains. 00:03:39.639 --> 00:03:42.389 Yeah. But just with creative stuff on top, you 00:03:42.389 --> 00:03:45.469 know, like just let's say like some fresh cheese, 00:03:45.530 --> 00:03:48.770 but with some guava marmalade or stuff like that, 00:03:48.849 --> 00:03:52.189 you know, that you had like this mixture of notes. 00:03:52.909 --> 00:03:56.030 Also the cocktails, really nice. And I went to 00:03:56.030 --> 00:03:58.870 Ultramarinas Marina as well then. That was super, 00:03:58.969 --> 00:04:02.409 super cool. It was good, yeah. Yeah, again, again, 00:04:02.509 --> 00:04:04.590 something like that. I wish I opened a place 00:04:04.590 --> 00:04:08.830 like that. It was not as expensive as I was expecting 00:04:08.830 --> 00:04:11.069 it to be, maybe, because we didn't have wine. 00:04:11.169 --> 00:04:14.729 I think that if you go for the wines, the bill 00:04:14.729 --> 00:04:18.319 is going to pump up. The place... really gives 00:04:18.319 --> 00:04:22.579 you the vibe of being in a normal Spanish lunch 00:04:22.579 --> 00:04:27.500 bar, you know, like metal counter, old wooden 00:04:27.500 --> 00:04:30.480 tablets. It really feels like that, where you 00:04:30.480 --> 00:04:32.620 would have like, you know, like a normal sandwich 00:04:32.620 --> 00:04:35.839 in any bar in Spain, but then you have like this. 00:04:36.639 --> 00:04:39.879 Chefs, so they basically have like three main 00:04:39.879 --> 00:04:43.600 cooking methods. One is charcuterie, so the other 00:04:43.600 --> 00:04:46.339 one is charcoal grilled, and the other one is 00:04:46.339 --> 00:04:49.769 plancha. So you have like, you choose some cold 00:04:49.769 --> 00:04:53.230 cuts, then you can choose also like the plancha 00:04:53.230 --> 00:04:55.889 dishes or the charcoal dishes. And everything 00:04:55.889 --> 00:04:57.990 was really, really nice. You know, like also 00:04:57.990 --> 00:05:02.170 normal, not pretentious food, like the chicken. 00:05:02.250 --> 00:05:05.370 Did you tell me to have the chicken? No. Somebody 00:05:05.370 --> 00:05:07.629 told me to have the chicken there. So the chicken 00:05:07.629 --> 00:05:10.189 was really, I mean, like the potato course was 00:05:10.189 --> 00:05:12.769 amazing. You know, it was like just like a baked 00:05:12.769 --> 00:05:17.139 potato, the whole thing. And then it was smashed. 00:05:17.399 --> 00:05:20.180 And I think it was probably gratinated maybe 00:05:20.180 --> 00:05:22.120 with butter, but I'm not sure because it was 00:05:22.120 --> 00:05:24.579 really nice and brown and golden. Crispy on the 00:05:24.579 --> 00:05:27.500 outside, creamy on the inside, really nice. But 00:05:27.500 --> 00:05:29.720 for me, the highlight was the sepionette, which 00:05:29.720 --> 00:05:33.920 are like these baby squids. Dude, they have like 00:05:33.920 --> 00:05:36.500 this standard. Next to the plancha, they have 00:05:36.500 --> 00:05:39.399 like a big bottle with garum. So whatever they 00:05:39.399 --> 00:05:41.879 do, plancha, plancha, and then some garum on 00:05:41.879 --> 00:05:43.819 top that is homemade, and that's what you get. 00:05:44.019 --> 00:05:47.160 Also the bread. Homemade, super nice. They open 00:05:47.160 --> 00:05:50.759 a place just next to Ultramarino's Marin, which 00:05:50.759 --> 00:05:56.480 is called Ultrapanino's Marin. And they do paninis, 00:05:56.519 --> 00:06:00.000 as you can guess. They bake their own bread. 00:06:00.079 --> 00:06:02.459 They do their own charcuterie, also their own 00:06:02.459 --> 00:06:05.240 pickles, their own everything. Super, super, 00:06:05.319 --> 00:06:07.879 super nice. I heard so many good things about 00:06:07.879 --> 00:06:10.100 this place. I know that, for example, Kevin, 00:06:10.259 --> 00:06:12.740 a good friend of the show, Kevin, always goes 00:06:12.740 --> 00:06:14.939 there when he's in Barcelona. He's a big fan. 00:06:15.460 --> 00:06:17.779 Whatever I see from them, it's such a unique 00:06:17.779 --> 00:06:21.660 concept also. It's so unique. They just kind 00:06:21.660 --> 00:06:24.899 of seem like they're doing their thing. It looks 00:06:24.899 --> 00:06:27.199 amazing. When possible, I love eating at a bar. 00:06:27.459 --> 00:06:29.879 I love because I like the interaction of being 00:06:29.879 --> 00:06:34.699 just in front of someone for the service. But 00:06:34.699 --> 00:06:36.360 in this case, you have the chefs in front of 00:06:36.360 --> 00:06:38.519 you with the plancha in front of you. So that's 00:06:38.519 --> 00:06:41.839 pretty cool. Yeah. But there's also like a dining 00:06:41.839 --> 00:06:44.420 room in the back where the charcoal grills are, 00:06:44.540 --> 00:06:47.680 and then there are like big tables. Nice. For 00:06:47.680 --> 00:06:50.639 me, honestly, the one in the front is interesting. 00:06:50.920 --> 00:06:54.639 They also do their own piparras, their own pickles, 00:06:54.800 --> 00:06:58.019 like super, super cool. And I also went to a 00:06:58.019 --> 00:07:01.720 place called Rooftop Smokehouse, also in Barcelona. 00:07:01.740 --> 00:07:04.399 I heard about them, yeah. Dude, I think I had 00:07:04.399 --> 00:07:07.319 the best anchovies I had in my life, and me saying 00:07:07.319 --> 00:07:10.160 that. Those are big words because I have anchovies 00:07:10.160 --> 00:07:12.959 all the time. Oh, wow. So I got these cans of 00:07:12.959 --> 00:07:17.180 smoked butter anchovies. It was like 15 bucks 00:07:17.180 --> 00:07:19.879 for five anchovies. And I did a sandwich with 00:07:19.879 --> 00:07:23.579 that. I got a bread and also a bakery, maybe 00:07:23.579 --> 00:07:25.639 one of the best bakeries in Barcelona right now. 00:07:25.680 --> 00:07:29.720 It's a place called Origo. They do puff pastries, 00:07:29.720 --> 00:07:32.639 bread, and focaccias. We got bread from there, 00:07:32.800 --> 00:07:35.779 these anchovies, two or three things on top of 00:07:35.779 --> 00:07:38.740 that. Super, super, super nice. I also got kimchi 00:07:38.740 --> 00:07:41.579 and pastrami from that place. Everything was 00:07:41.579 --> 00:07:44.579 over the top. All of these concepts I'm talking 00:07:44.579 --> 00:07:47.100 about, you know, like they're like really small 00:07:47.100 --> 00:07:50.399 places. Maybe Ultramarino is marine. They have 00:07:50.399 --> 00:07:52.220 like a bigger venue, but like the original idea 00:07:52.220 --> 00:07:54.000 was like, you know, taking like a normal bar 00:07:54.000 --> 00:07:57.199 and turning it into something super nice. You 00:07:57.199 --> 00:07:58.920 know, for example, this place, the Latin American 00:07:58.920 --> 00:08:02.199 one, La Brillantina. I wouldn't surprise if somebody 00:08:02.199 --> 00:08:04.459 told me, ah, this used to be a doner, a kebab, 00:08:04.480 --> 00:08:07.439 you know? Like, because that idea of taking, 00:08:07.579 --> 00:08:10.079 like, a place that used to be a kebab and turning 00:08:10.079 --> 00:08:12.360 it into, like, a super nice restaurant with nice 00:08:12.360 --> 00:08:16.939 food, open kitchen, well -thought design, super 00:08:16.939 --> 00:08:20.860 tasty flavors, also a cohesive concept, just 00:08:20.860 --> 00:08:22.319 made me a little bit jealous, you know? Like, 00:08:22.360 --> 00:08:25.100 I'm not working in a restaurant anymore, and 00:08:25.100 --> 00:08:27.019 I don't think if I would work in a kitchen anymore. 00:08:27.680 --> 00:08:29.540 But I would definitely work in the management 00:08:29.540 --> 00:08:31.300 of a restaurant because it's a business I love 00:08:31.300 --> 00:08:34.100 so much. And that's something that I think would 00:08:34.100 --> 00:08:38.679 work for me at this time of my life. Do you have 00:08:38.679 --> 00:08:41.220 any places that you feel you would like, you 00:08:41.220 --> 00:08:45.000 wish you opened? Oh, there's so many, man. Like, 00:08:45.000 --> 00:08:47.519 I totally get it. From different styles also, 00:08:47.679 --> 00:08:49.600 you know, like what I'm kind of like currently 00:08:49.600 --> 00:08:51.559 obsessed with, you know, and I'll see a place 00:08:51.559 --> 00:08:55.440 that does very like uncompromisingly what they 00:08:55.440 --> 00:08:58.509 want to do. And they have a very specific style, 00:08:58.610 --> 00:09:00.649 you know, and I'm sort of like, man, that's so 00:09:00.649 --> 00:09:03.690 cool. Like, I wish I opened that, you know. For 00:09:03.690 --> 00:09:06.750 example, there's a bakery in Copenhagen. There's 00:09:06.750 --> 00:09:09.210 many, many really good bakeries in Copenhagen. 00:09:09.450 --> 00:09:11.750 But there's one called Lille Bakery, started 00:09:11.750 --> 00:09:14.730 by three friends. I think one of them left, was 00:09:14.730 --> 00:09:17.769 run by these two women. And one of them, she 00:09:17.769 --> 00:09:19.929 used to work at Favikin and stuff like that. 00:09:19.990 --> 00:09:21.389 She used to like work in like really high end 00:09:21.389 --> 00:09:23.539 restaurants. And they opened this like small 00:09:23.539 --> 00:09:25.320 bakery. First of all, the space is super cool. 00:09:25.460 --> 00:09:27.080 It's almost like a little bit like a, like a 00:09:27.080 --> 00:09:30.519 very small warehouse, like hotel ceilings. And 00:09:30.519 --> 00:09:33.600 they bake their own bread, like tartine style 00:09:33.600 --> 00:09:36.200 sourdough bread. But they also like do like baked 00:09:36.200 --> 00:09:40.500 goods and daily changing dishes. It's rustic 00:09:40.500 --> 00:09:44.740 food, but it's done in such a beautiful, like 00:09:44.740 --> 00:09:47.960 sensible way. For example, they have these like, 00:09:47.960 --> 00:09:49.919 these like little fried donuts that are coated 00:09:49.919 --> 00:09:52.830 in raspberry sugar. So it is like. pink sugar 00:09:52.830 --> 00:09:55.529 donuts really kind of like almost mediterranean 00:09:55.529 --> 00:09:58.809 style salads like otolenghi -esque and it's such 00:09:58.809 --> 00:10:00.730 a beautiful like community place you know you 00:10:00.730 --> 00:10:02.649 go there you meet there you have a coffee there 00:10:02.649 --> 00:10:04.549 they have these like beautiful like big wooden 00:10:04.549 --> 00:10:07.009 tables and everything is like really unpretentious 00:10:07.009 --> 00:10:09.309 there's like stacks of flour in the corner but 00:10:09.309 --> 00:10:11.129 it's like it's not messy it's like really clean 00:10:11.129 --> 00:10:13.409 and nice you have the oven in the back everything's 00:10:13.409 --> 00:10:15.669 open you know you can see everything and like 00:10:15.669 --> 00:10:18.409 i love those sorts of places that that are like 00:10:18.409 --> 00:10:20.649 not afraid to just they're sort of like we do 00:10:20.649 --> 00:10:22.909 something Because we believe in it. It's good. 00:10:23.370 --> 00:10:25.309 You know, we don't have to make it super expensive. 00:10:25.490 --> 00:10:27.889 We don't have to follow some weird trend. We 00:10:27.889 --> 00:10:30.389 don't have to make it like TikTok, postable. 00:10:31.070 --> 00:10:33.509 We just make something that's good. Like the 00:10:33.509 --> 00:10:35.389 other day I saw this video of a guy saying stuff 00:10:35.389 --> 00:10:38.870 like, hey, food shouldn't be cool. And I was 00:10:38.870 --> 00:10:40.899 kind of like, I was watching that. And I was 00:10:40.899 --> 00:10:42.460 sort of like, man, like I get what you're saying. 00:10:42.580 --> 00:10:44.279 At the same time, I'm kind of like, well, food 00:10:44.279 --> 00:10:47.580 is pretty cool. And it is pretty cool to innovate, 00:10:47.919 --> 00:10:50.120 you know? Like there's things that you see and 00:10:50.120 --> 00:10:51.379 you're sort of like, man, that's really cool. 00:10:51.480 --> 00:10:52.799 I've never seen that before. But I get where 00:10:52.799 --> 00:10:55.100 he's coming from. Because at the end of the day, 00:10:55.220 --> 00:10:59.200 you need these places that are like, you go and 00:10:59.200 --> 00:11:02.159 you can go all the time. You don't have to like 00:11:02.159 --> 00:11:05.299 save up to go once a month. If you want to go, 00:11:05.399 --> 00:11:08.149 you can. And you know that when you go, you sit 00:11:08.149 --> 00:11:10.250 down, you get something that's really soul nourishing. 00:11:10.409 --> 00:11:12.570 I love that. And sometimes I get caught up as 00:11:12.570 --> 00:11:15.409 a chef thinking, wow, like I want to do this. 00:11:15.409 --> 00:11:17.990 I want to do that. And sometimes you lose track 00:11:17.990 --> 00:11:21.649 a little bit of like this idea of feeding people 00:11:21.649 --> 00:11:25.789 and nourishing them and like pulling down your 00:11:25.789 --> 00:11:28.409 own ego a little bit. Right. And just doing something, 00:11:28.649 --> 00:11:31.769 you know, fulfilling your role as a chef, which 00:11:31.769 --> 00:11:33.570 is I'm going to feed you. You're going to leave 00:11:33.570 --> 00:11:35.309 feeling better than what you did when you came 00:11:35.309 --> 00:11:40.039 in before. Dude, you mentioned donuts and pastries 00:11:40.039 --> 00:11:42.519 and all of these things. I also went to a place. 00:11:43.440 --> 00:11:45.799 I've been following this place for a while, but 00:11:45.799 --> 00:11:48.320 I went for the first time personally. It's like 00:11:48.320 --> 00:11:52.159 a chocolate shop called Lot. Like a lot. I think 00:11:52.159 --> 00:11:55.419 their slogan is drink a lot in Barcelona. And 00:11:55.419 --> 00:11:58.159 it's, dude, it's so cool. Like, really, really 00:11:58.159 --> 00:12:01.220 so cool. You know, like, you have this super 00:12:01.220 --> 00:12:04.139 minimalistic place that you have, like, metallic 00:12:04.139 --> 00:12:07.820 tables, and they do pastries. I had a pecan nut 00:12:07.820 --> 00:12:11.019 financier with a pecan praline in the center. 00:12:11.139 --> 00:12:13.179 Like, the donut was filled with this. Just, like, 00:12:13.299 --> 00:12:16.740 you know, just nice pastry, good product, where 00:12:16.740 --> 00:12:19.659 you just, you have, like, a well -executed financier 00:12:19.659 --> 00:12:21.980 with a nice, you don't want anything else in 00:12:21.980 --> 00:12:24.100 life, you know? So, and they have, like, this 00:12:24.100 --> 00:12:27.879 long menu of cocoa -based drinks. I had like 00:12:27.879 --> 00:12:30.419 a cold brew cocoa, and it was really like a soft 00:12:30.419 --> 00:12:33.320 drink, but like an organic, delicious kind of 00:12:33.320 --> 00:12:35.539 thing, you know, and refreshing. And, of course, 00:12:35.620 --> 00:12:38.720 the hot chocolates are over the top. They're 00:12:38.720 --> 00:12:41.480 bean to bar chocolates, and they have like this 00:12:41.480 --> 00:12:43.759 kind of exhibition with cocoa beans and different 00:12:43.759 --> 00:12:46.379 kinds of things. And, as you say, like there 00:12:46.379 --> 00:12:51.320 is a glass to the pastry lab, to the Obrador, 00:12:51.419 --> 00:12:54.299 where they're doing everything. And, you know, 00:12:54.320 --> 00:12:58.190 a place is good. you know he's he's one of us 00:12:58.190 --> 00:13:01.669 he's a good fella if they're showing off their 00:13:01.669 --> 00:13:06.309 books you know like and there was a nice collection 00:13:06.309 --> 00:13:09.169 of books and i was like i know you know you know 00:13:09.169 --> 00:13:13.029 like that you know like there was uh books of 00:13:13.029 --> 00:13:17.070 relay The dessert book of Albert Andrea, the 00:13:17.070 --> 00:13:20.169 original black books from El Bulli, you know, 00:13:20.169 --> 00:13:22.110 everything there. And I was like, okay, okay, 00:13:22.230 --> 00:13:24.309 now I get it. And I found out that the guy, his 00:13:24.309 --> 00:13:26.250 background, he's not actually not a pastry or 00:13:26.250 --> 00:13:29.409 a chocolatier. He's a chef that opened a chocolate 00:13:29.409 --> 00:13:31.549 shop, you know, and I thought that was pretty 00:13:31.549 --> 00:13:34.649 cool as well. Yeah, that's awesome. Yeah, it's 00:13:34.649 --> 00:13:36.350 like these sorts of places that you can always, 00:13:36.470 --> 00:13:39.029 there's a certain like feel to a place that's 00:13:39.029 --> 00:13:41.370 like authentic by somebody who like knows what 00:13:41.370 --> 00:13:43.570 they're doing. I feel like often you can tell 00:13:43.570 --> 00:13:46.470 when you walk into a place if it's artificially 00:13:46.470 --> 00:13:49.590 created, you know? Like sometimes you walk in, 00:13:49.649 --> 00:13:52.769 you have this in Dubai a lot, right? So I don't 00:13:52.769 --> 00:13:54.730 think there's any place here that's not like 00:13:54.730 --> 00:13:57.330 artificially creating an atmosphere. Some do 00:13:57.330 --> 00:13:59.710 it well, right? And some do it like it feels 00:13:59.710 --> 00:14:01.870 very fake. It feels very Disneyland. But you 00:14:01.870 --> 00:14:04.250 know, that is a separate vibe, I suppose. But 00:14:04.250 --> 00:14:07.350 like if you walk into a space and it's just authentically 00:14:07.350 --> 00:14:10.490 like an expression of the people that run it. 00:14:10.960 --> 00:14:14.039 You can really tell, I think. Immediately you 00:14:14.039 --> 00:14:16.639 step in and you're kind of like, I'm in somebody's 00:14:16.639 --> 00:14:19.220 workshop right now. They didn't necessarily design 00:14:19.220 --> 00:14:21.659 the shelves for me to be like, oh, look at these 00:14:21.659 --> 00:14:23.379 shelves, you know? But they designed it just 00:14:23.379 --> 00:14:25.899 because they like it, you know? There's a big 00:14:25.899 --> 00:14:28.000 difference. Also, you know, this was like this 00:14:28.000 --> 00:14:30.840 fancy chocolate shop. And you know what they 00:14:30.840 --> 00:14:36.720 were playing? Mobb Deep. Yeah, nice. I love that. 00:14:37.100 --> 00:14:41.240 So you would see this posh. Catalan ladies buying 00:14:41.240 --> 00:14:43.759 their pastries and listening to Mobb Deep, you 00:14:43.759 --> 00:14:45.779 know? And I think that's beautiful. That's amazing. 00:14:46.019 --> 00:14:48.179 I love that. Another place that I wish that I 00:14:48.179 --> 00:14:50.679 had opened, but that I definitely didn't, is 00:14:50.679 --> 00:14:54.620 Saison in San Francisco. You know Saison? The 00:14:54.620 --> 00:14:57.399 three Michelin star place. Which one? No, man. 00:14:58.019 --> 00:15:01.379 They basically revolutionized open fire cooking 00:15:01.379 --> 00:15:05.899 in the modern world. Yeah, so they... They have 00:15:05.899 --> 00:15:08.379 this approach of like local ingredients, like 00:15:08.379 --> 00:15:10.820 very Japanese, like not like traditional Japanese, 00:15:10.879 --> 00:15:14.700 but like very luxury Japanese approach. A lot 00:15:14.700 --> 00:15:17.159 of Asian influences and they built this big hearth. 00:15:17.179 --> 00:15:19.200 And so they were cooking only over wood fire 00:15:19.200 --> 00:15:21.879 and not really over wood fire, but over wood 00:15:21.879 --> 00:15:25.620 embers. So they would build a big fire. They 00:15:25.620 --> 00:15:28.200 would shovel the coals out, the embers out from 00:15:28.200 --> 00:15:31.480 under the fire and use that for cooking on. And 00:15:31.480 --> 00:15:36.409 their whole approach is so like, precise but 00:15:36.409 --> 00:15:40.629 like this like mixture of like rustic primal 00:15:40.629 --> 00:15:43.789 cooking but in a super high -end refined way 00:15:43.789 --> 00:15:46.990 the whole kitchen design all of the like the 00:15:46.990 --> 00:15:51.669 tableware they started a like a new movement 00:15:51.669 --> 00:15:54.850 basically of like fine dining cooking in my opinion 00:15:54.850 --> 00:15:57.889 and it's an approach that always spoke to me 00:15:57.889 --> 00:16:00.389 a lot i mean like i've been a fan of them since 00:16:00.389 --> 00:16:03.480 i was You know, just starting out cooking. I 00:16:03.480 --> 00:16:05.240 think I heard of them the first time when I was 00:16:05.240 --> 00:16:09.360 in Mugaritz or in Tokyo. So I was like 20. And 00:16:09.360 --> 00:16:11.720 they've been for me like one of the most interesting 00:16:11.720 --> 00:16:14.899 kitchens ever since. What's the name of the chef 00:16:14.899 --> 00:16:17.820 you said? The original chef was called Joshua 00:16:17.820 --> 00:16:20.980 Skeets. Yeah, exactly. I was just checking and 00:16:20.980 --> 00:16:24.220 now it's a guy called Richard Lee that took over. 00:16:24.320 --> 00:16:27.419 Yeah, he took over a few years ago. And Joshua 00:16:27.419 --> 00:16:29.580 Skeens, he made the whole concept like he was 00:16:29.580 --> 00:16:31.759 owner of it and stuff like that and opened like 00:16:31.759 --> 00:16:34.179 several restaurants. He stepped back. Dude, the 00:16:34.179 --> 00:16:36.860 kitchen is fucking beautiful. You know, it has 00:16:36.860 --> 00:16:40.120 this vibe half home kitchen, half professional 00:16:40.120 --> 00:16:42.899 restaurant kitchen. Exactly. It looks like you're 00:16:42.899 --> 00:16:46.570 in... like a friend's place who's invited like 00:16:46.570 --> 00:16:49.389 a billionaire who's got like a very elaborate 00:16:49.389 --> 00:16:51.950 hunting lodge somewhere in the mountains and 00:16:51.950 --> 00:16:55.710 he's cooking for you serving you caviar grilled 00:16:55.710 --> 00:16:58.389 and kelp leaves and they have this like very 00:16:58.389 --> 00:17:01.250 mythical feel to them you know that they're like 00:17:01.250 --> 00:17:04.490 this whole like fire cooking it speaks to it 00:17:04.490 --> 00:17:08.529 speaks to us in a way and a lot of times it's 00:17:08.529 --> 00:17:11.269 done very very roughly i remember the first time 00:17:11.269 --> 00:17:13.950 i went to eat at echibari You know, that was 00:17:13.950 --> 00:17:18.410 back in 2013. So it's quite a, it's almost 10 00:17:18.410 --> 00:17:22.029 years ago now. And, you know, back then it wasn't 00:17:22.029 --> 00:17:24.990 as famous as it is now, but it was still very 00:17:24.990 --> 00:17:28.269 famous. And I knew that I was going to go to 00:17:28.269 --> 00:17:31.470 a grill restaurant. And what was really surprising 00:17:31.470 --> 00:17:34.569 to me when I went and I aged the stuff was the 00:17:34.569 --> 00:17:39.410 subtleness of the charcoal and the smoke. I thought 00:17:39.410 --> 00:17:41.430 it was going to be like grilled, smoky, blah, 00:17:41.490 --> 00:17:44.670 blah, blah. Not at all. It's so, so subtle. And 00:17:44.670 --> 00:17:47.970 the cooking is so precise and so elegant, but 00:17:47.970 --> 00:17:50.710 like deep and primal at the same time, because 00:17:50.710 --> 00:17:53.509 the ingredients are kind of left to themselves 00:17:53.509 --> 00:17:56.130 in a way. The combinations, they're so minimal, 00:17:56.190 --> 00:17:58.490 you know, it's not like overloaded. That really 00:17:58.490 --> 00:18:02.289 blew my mind. And I feel like Cezanne orders 00:18:02.289 --> 00:18:03.650 something similar, you know, where they're kind 00:18:03.650 --> 00:18:05.369 of like, well, we take this like very rustic 00:18:05.369 --> 00:18:08.430 primal approach, but we use the highest ingredients 00:18:08.430 --> 00:18:11.140 and we let the... ingredients speak for themselves 00:18:11.140 --> 00:18:14.180 and everything that we do is just there to kind 00:18:14.180 --> 00:18:17.660 of like push it up and up and up yeah they do 00:18:17.660 --> 00:18:19.119 really interesting things you know they're like 00:18:19.119 --> 00:18:23.029 they make their own like their own sea salt they 00:18:23.029 --> 00:18:25.890 um you know they age you know they were one of 00:18:25.890 --> 00:18:27.609 the first people who like really like dry aged 00:18:27.609 --> 00:18:30.109 fish and stuff like that they make their own 00:18:30.109 --> 00:18:32.410 sort of like like soy sauce but it's not really 00:18:32.410 --> 00:18:34.609 soy sauce it's like a mixture of different things 00:18:34.609 --> 00:18:37.950 and like a stock of roasted grains and seaweeds 00:18:37.950 --> 00:18:39.410 and stuff like that they use that for seasoning 00:18:39.410 --> 00:18:42.730 it's a very interesting approach well definitely 00:18:42.730 --> 00:18:47.029 a place like noma projects is definitely a place 00:18:47.029 --> 00:18:49.250 i would love to run you know like it's not a 00:18:49.250 --> 00:18:52.029 restaurant But you're creating these condiments 00:18:52.029 --> 00:18:54.569 and you're playing around with creating, yeah, 00:18:54.569 --> 00:18:57.450 creative soy sauces with different stuff or creative 00:18:57.450 --> 00:19:00.250 vinegars or miso paste or all these kind of things. 00:19:00.490 --> 00:19:02.869 I think that's also super rewarding, you know, 00:19:02.910 --> 00:19:06.490 like definitely. A hundred percent. Talking about 00:19:06.490 --> 00:19:09.170 soy sauce, I recently went to another branch 00:19:09.170 --> 00:19:11.930 place, this one here in San Sebastian called 00:19:11.930 --> 00:19:15.089 Rompe Huevos, which means egg breaker. And it 00:19:15.089 --> 00:19:17.069 has like this double meaning, you know, like. 00:19:18.180 --> 00:19:22.019 And the owner and head chef is Flavia. She used 00:19:22.019 --> 00:19:27.599 to cook for a while in Bordaberri. It's funny 00:19:27.599 --> 00:19:31.259 because she came from Peru and all of her friends 00:19:31.259 --> 00:19:33.599 that were doing statues and this Michelin star 00:19:33.599 --> 00:19:35.339 places, she was like, no, I want to do it in 00:19:35.339 --> 00:19:37.420 Bordaberri. That's the kind of stuff I liked. 00:19:38.039 --> 00:19:41.940 Amazing. She ended up opening a brunch cafe here 00:19:41.940 --> 00:19:44.799 called Simona. She was a business partner there 00:19:44.799 --> 00:19:48.539 and then she split away. and open her own place, 00:19:48.660 --> 00:19:51.200 which is now Rompehuegos. And I was there yesterday 00:19:51.200 --> 00:19:55.099 or the day before for the first time. So nice, 00:19:55.099 --> 00:19:58.319 man, like so cool. I had a brioche with smoked 00:19:58.319 --> 00:20:03.000 trout, scrambled eggs, and salsa cevichada. You 00:20:03.000 --> 00:20:05.759 know salsa cevichada? Yeah, yeah, very nice. 00:20:06.019 --> 00:20:08.740 For me, that's one of the best. kept secrets 00:20:08.740 --> 00:20:11.279 in Peruvian cuisine. You know, everybody knows 00:20:11.279 --> 00:20:14.460 ceviche, but this is like a ceviche mayo, and 00:20:14.460 --> 00:20:18.160 it's really versatile. You know, like one of 00:20:18.160 --> 00:20:20.960 the most simplest version, you just, you have 00:20:20.960 --> 00:20:25.539 your blender, you throw cilantro stems, ginger, 00:20:25.779 --> 00:20:30.440 some chili, salt, pepper, some soy sauce, important, 00:20:30.859 --> 00:20:33.420 an egg, and then you treat it like a mayonnaise, 00:20:33.480 --> 00:20:39.509 basically. You let oil... go through. I think 00:20:39.509 --> 00:20:42.430 I like it when I do it with like a very mild 00:20:42.430 --> 00:20:45.089 olive oil, an olive oil that is not invasive, 00:20:45.210 --> 00:20:48.410 you know, like works pretty well, but the traditional 00:20:48.410 --> 00:20:51.579 way is probably with a normal neutral oil. And 00:20:51.579 --> 00:20:53.200 also you can play around that, you know, like 00:20:53.200 --> 00:20:55.019 this would be like a very basic one, but I've 00:20:55.019 --> 00:20:57.480 seen versions with dashi, you know, versions. 00:20:57.619 --> 00:21:01.519 I love combining, you know, like ají dulce, like 00:21:01.519 --> 00:21:04.180 sweet chili with habanero. Just a little bit 00:21:04.180 --> 00:21:06.619 of habanero to keep the spiciness, but not too 00:21:06.619 --> 00:21:10.019 much. And the aroma, of course, and a lot of 00:21:10.019 --> 00:21:13.539 ají dulce. Some onion also. And that's it, man. 00:21:13.680 --> 00:21:16.460 Like, it's like an incredible... You know what 00:21:16.460 --> 00:21:19.339 is amazing in using, because most people think 00:21:19.339 --> 00:21:21.990 about... You know, at Tiradito, the first time 00:21:21.990 --> 00:21:25.809 I had that was on top of some makis in maybe 00:21:25.809 --> 00:21:29.029 my favorite restaurant in La Paz, Bolivia, that 00:21:29.029 --> 00:21:34.450 is called New Tokyo. But, dude, on top of fried 00:21:34.450 --> 00:21:38.210 chicken. Fried chicken with ceviche mayo is, 00:21:38.549 --> 00:21:41.109 I think, the best thing you can do to a fried 00:21:41.109 --> 00:21:44.529 chicken. Yeah, that sounds really good, actually. 00:21:44.630 --> 00:21:46.930 Ceviche mayo on top of fried chicken is a really, 00:21:46.990 --> 00:21:49.160 really good idea. Peruvian, like, and Nikkei 00:21:49.160 --> 00:21:52.259 cuisine, they have some shit, you know, like, 00:21:52.319 --> 00:21:54.819 and it's like, I think it's because it's so free 00:21:54.819 --> 00:21:57.359 and, like, it's always evolving. Some really 00:21:57.359 --> 00:21:59.619 cool shit comes out. Like, yesterday we did a 00:21:59.619 --> 00:22:02.660 new recipe. One of our sous chefs, who's Peruvian, 00:22:02.660 --> 00:22:06.619 he made this sauce for a tiradito, a hamachi 00:22:06.619 --> 00:22:09.660 tiradito. Super simple, actually. But he made, 00:22:09.819 --> 00:22:12.579 he took leche de tigre and he mixed it with aji 00:22:12.579 --> 00:22:15.119 amarillo, aji amarillo puree that we make ourselves, 00:22:15.279 --> 00:22:17.569 right? And then he made a binchotan oil. So he 00:22:17.569 --> 00:22:20.450 took some hot binchotan, put it in olive oil. 00:22:20.730 --> 00:22:23.950 A what, sorry? Binchotan. I don't know what it 00:22:23.950 --> 00:22:26.769 is. Binchotan is the Japanese type of charcoal. 00:22:26.990 --> 00:22:30.490 So the, you know, the natural Japanese charcoal 00:22:30.490 --> 00:22:32.990 that they use for like yakitori. The one that 00:22:32.990 --> 00:22:35.349 you use to sometimes to burn the fish on top 00:22:35.349 --> 00:22:39.490 or... Okay, yeah. Binchotan basically is cool 00:22:39.490 --> 00:22:42.109 because, I mean, for cooking it burns, like it 00:22:42.109 --> 00:22:45.099 takes a while to burn. because it's very compact, 00:22:45.299 --> 00:22:48.000 but it burns for a really long time and it burns 00:22:48.000 --> 00:22:50.819 really hot and really even, right? It's not like 00:22:50.819 --> 00:22:53.259 hot and then it goes down. It's like once it 00:22:53.259 --> 00:22:55.299 gets going, it's like bam, and then it slowly 00:22:55.299 --> 00:22:57.960 goes down. And also it has a very clean, like 00:22:57.960 --> 00:23:00.720 smoky flavor. It's very nice. He made a binchotan 00:23:00.720 --> 00:23:02.339 oil. So basically he dropped a piece of charcoal 00:23:02.339 --> 00:23:04.619 into oil. It starts smoking a lot and the oil 00:23:04.619 --> 00:23:07.339 absorbs this like charcoal smoky flavor. And 00:23:07.339 --> 00:23:09.920 so Leche de Tigre, Aji Amarillo, lime juice, 00:23:10.079 --> 00:23:12.460 and then he emulsified a little bit of binchotan 00:23:12.460 --> 00:23:15.089 oil into it. And so you had this like smoky, 00:23:15.089 --> 00:23:19.910 sour, spicy, bright yellow sauce. And I ate it 00:23:19.910 --> 00:23:21.910 and I was like, fucking hell, that's so tasty. 00:23:22.210 --> 00:23:24.970 Like it was so good, you know. You know, a few 00:23:24.970 --> 00:23:27.210 episodes back, we talked about this like sensation 00:23:27.210 --> 00:23:30.009 of, you know, you eat something and you're like, 00:23:30.109 --> 00:23:33.009 oh my God, so tasty, right? It's like the idea 00:23:33.009 --> 00:23:34.609 can be cool and stuff like that. But how many 00:23:34.609 --> 00:23:36.430 times do you eat something and you're like, fuck. 00:23:36.779 --> 00:23:38.839 That's so good. And it was that, you know, and 00:23:38.839 --> 00:23:40.799 I was like, man, that's so nice. I love that. 00:23:40.839 --> 00:23:43.539 I love having these moments where food is just 00:23:43.539 --> 00:23:47.000 like bang on delicious. You know, another place 00:23:47.000 --> 00:23:51.299 that I went in my super ultra hipster expedition 00:23:51.299 --> 00:23:54.680 in Barcelona. Dude, so nice. A place called Sandwich 00:23:54.680 --> 00:23:57.480 Club. You know, I really like the design because 00:23:57.480 --> 00:24:00.400 it really feels like they went. You know, like 00:24:00.400 --> 00:24:03.160 they took just a space, super minimalistic, just 00:24:03.160 --> 00:24:05.900 the most functional kind of setting and decoration 00:24:05.900 --> 00:24:08.559 and tables and everything. And they have a menu 00:24:08.559 --> 00:24:11.119 where they offer just like, you know, maybe 12 00:24:11.119 --> 00:24:14.839 sandwiches or brunch pieces, you know. And I 00:24:14.839 --> 00:24:17.640 had a pastrami sandwich that was made with the 00:24:17.640 --> 00:24:20.720 pastrami of the guys from Rooftop Smokehouse. 00:24:22.160 --> 00:24:24.880 Grilled cheese, super, super nice. But for me, 00:24:24.880 --> 00:24:27.160 the highlight and maybe the best thing they do. 00:24:27.710 --> 00:24:29.910 are the Turkish eggs. Have you had Turkish eggs 00:24:29.910 --> 00:24:33.589 before? I know, with yogurt and like a sort of 00:24:33.589 --> 00:24:37.430 like oil, right? Garlicky yogurt and then, yeah, 00:24:37.490 --> 00:24:41.670 melted butter with paprika or chili. Amazing. 00:24:42.089 --> 00:24:45.190 And the oil is mixed with dill and sometimes 00:24:45.190 --> 00:24:47.490 mint. I think this didn't have mint, but dill 00:24:47.490 --> 00:24:52.150 for sure. Poached eggs and a super nice piece 00:24:52.150 --> 00:24:55.049 of bread. Dude, this was so, so, so fucking good, 00:24:55.089 --> 00:24:58.119 you know? Nice. That sounds so tasty. That sounds 00:24:58.119 --> 00:24:59.599 like the sort of shit you want to eat every day. 00:24:59.700 --> 00:25:01.880 I think that's my favorite brunch right now. 00:25:02.920 --> 00:25:05.279 Man, I honestly, brunch places are really like 00:25:05.279 --> 00:25:07.740 underrated. You know, people love to hate on 00:25:07.740 --> 00:25:09.319 it and be sort of like, oh, hipster this, hipster 00:25:09.319 --> 00:25:12.859 that. But like, I had some really amazing meals 00:25:12.859 --> 00:25:15.200 over the last couple of years in brunch places. 00:25:15.319 --> 00:25:17.799 And like in Berlin, for example, there used to 00:25:17.799 --> 00:25:20.039 be this place, it's closed down now, unfortunately, 00:25:20.140 --> 00:25:22.119 but there used to be this place called Love Deluxe, 00:25:22.259 --> 00:25:25.680 which was like, yeah, it was a brunch place. 00:25:26.200 --> 00:25:29.339 basically um but with jamaican influence and 00:25:29.339 --> 00:25:32.160 like the first time i went there they like i 00:25:32.160 --> 00:25:33.880 i really had a couple of moments where i was 00:25:33.880 --> 00:25:35.940 like this is really fucking good you know like 00:25:35.940 --> 00:25:38.339 they had sort of like these like homemade pickles 00:25:38.339 --> 00:25:41.980 on the side of like braised beef and like a sort 00:25:41.980 --> 00:25:44.440 of chili tomato sauce and the pickles were sort 00:25:44.440 --> 00:25:48.599 of like um radish carrot and like green serrano 00:25:48.599 --> 00:25:51.339 chili they're sort of like spicy sour and like 00:25:51.339 --> 00:25:53.099 everything was just like it was good you know 00:25:53.099 --> 00:25:56.299 really kind of comforting There's another place 00:25:56.299 --> 00:25:59.140 that I also really like. It's super, it's very 00:25:59.140 --> 00:26:01.680 trendy. It's very popular in Berlin, but it is 00:26:01.680 --> 00:26:04.059 good. It's called Annelies. And they, for example, 00:26:04.140 --> 00:26:06.259 you know, like they have good pancakes. They 00:26:06.259 --> 00:26:08.599 have a very good breakfast sandwich, which is 00:26:08.599 --> 00:26:11.220 kind of like a breakfast burger, you know, like 00:26:11.220 --> 00:26:14.359 a smashed sausage patty, nice sort of like squishy 00:26:14.359 --> 00:26:17.119 roll, cheese, blah, blah, blah. It's very tasty 00:26:17.119 --> 00:26:19.759 and satisfying to eat. But like the best thing 00:26:19.759 --> 00:26:23.400 that they had there was a salad. And it was a 00:26:23.400 --> 00:26:26.200 salad made from shredded kohlrabi. You know, 00:26:26.220 --> 00:26:28.779 there's this like spiralizer that you make like 00:26:28.779 --> 00:26:31.819 vegetable noodles with. So like spiralized kohlrabi. 00:26:31.839 --> 00:26:34.500 A dressing made with like Dijon mustard. So like 00:26:34.500 --> 00:26:37.500 a quite mustardy dressing. Roasted hazelnuts. 00:26:37.960 --> 00:26:41.839 Thai basil. This almost like parmesan -y soft 00:26:41.839 --> 00:26:46.019 cheese for like a slocco. And I remember like 00:26:46.019 --> 00:26:47.779 the first time I went, people were sort of like 00:26:47.779 --> 00:26:49.720 a friend of mine. He was like, hey, make sure 00:26:49.720 --> 00:26:52.240 you get the salad. And I'm like, salad? Really? 00:26:52.640 --> 00:26:54.000 And he was like, yeah, yeah, yeah, get the salad. 00:26:54.200 --> 00:26:55.960 And I ate the salad and I was like, man, this 00:26:55.960 --> 00:26:58.559 is so good. It's just like everything works together 00:26:58.559 --> 00:27:01.079 perfectly. I feel like it's because like brunch 00:27:01.079 --> 00:27:02.660 places, they don't really give a shit. Like they're 00:27:02.660 --> 00:27:04.519 just like, they're like, man, we're a brunch 00:27:04.519 --> 00:27:07.240 place. We can do whatever the fuck we want, you 00:27:07.240 --> 00:27:09.400 know? Like we can make pancakes, we make sandwiches, 00:27:09.440 --> 00:27:11.059 we make this, we make that. And maybe because 00:27:11.059 --> 00:27:14.299 of that, like they just fucking do something 00:27:14.299 --> 00:27:17.329 and it's free. That's what made me jealous about 00:27:17.329 --> 00:27:19.390 it. You know, you say I'm a brunch place. Yeah, 00:27:19.470 --> 00:27:22.789 I'm going to do like a fucking suckling pig grilled. 00:27:23.170 --> 00:27:25.549 And that's why I offer it. You know, like you 00:27:25.549 --> 00:27:27.829 take it or leave it. You know what? A guilty 00:27:27.829 --> 00:27:31.170 pleasure for me that I've developed. I discovered 00:27:31.170 --> 00:27:34.730 this not so long ago, maybe max five years or 00:27:34.730 --> 00:27:38.569 so ago, having booze for brunch. Dude, you know? 00:27:39.509 --> 00:27:43.039 Or like a little glass of champagne. Yeah, or 00:27:43.039 --> 00:27:47.980 a beer or even a mojito. You know, fuck it. Just 00:27:47.980 --> 00:27:52.380 shots. Just a fucking mojito with your trout 00:27:52.380 --> 00:27:54.039 brioche. A breakfast beer is underrated, man. 00:27:54.140 --> 00:27:56.519 A breakfast beer is underrated. It's the future, 00:27:56.599 --> 00:28:00.799 man. So, kids, now you know. Now you know. Drink 00:28:00.799 --> 00:28:10.309 before noon and stay in school. That's it for 00:28:10.309 --> 00:28:13.069 this week's episode of Potluck Food Talks. If 00:28:13.069 --> 00:28:15.109 you like what we're doing, make sure to subscribe 00:28:15.109 --> 00:28:17.349 to the podcast so you never miss an episode. 00:28:17.710 --> 00:28:19.829 You can also find us on Instagram and TikTok 00:28:19.829 --> 00:28:23.309 as Potluck Food Talks. The show airs every Monday.