The Barcelona-based chef will be cooking in Pollenzo from April 16 to 18
In his homonymous restaurant in Barcelona, young chef Sergí de Meià creates dishes with a distinctly Catalan flavor. His ingredients are sourced from a select list of suppliers and are always seasonal and local. While drawing on ancient culinary traditions, he also adapts his cooking to the modern day, adding a lightness and freshness to his creations. His mother, Adelaida Castells, an invaluable repository of traditions and constant source of inspiration, assists him in the restaurant.
Before opening his own restaurant, Sergí ran the kitchen at one of Barcelona’s most important wine bars, Monvinic, and has also worked with the Torres brothers and renowned Basque chef Pedro Subijana.
At the Academic Tables, he will be preparing some of the most emblematic dishes of his region.
The menu on Monday will start with a white bean and chickpea stew with spices and vegetables, followed by eggplant three ways with tomato sauce, quail eggs and honey, and then fideus a la cassola, typical Catalan noodles with sausage and chicken, before concluding with sweet chickpea fritters.
On Tuesday, a soup of thyme, spinach and sultanas will be followed by trinxat, another typical Catalan dish with potatoes, cabbage and black pudding; picadillo de xai, a spiced lamb and fruit stew; and pa de pessich amb xocolata, a chocolate cake.
On the last day, Wednesday, he will serve a chard soup with roasted spring onion and fresh herbs, then coca de recapte, a typical Catalan flatbread topped with eggplant, tomato, red peppers and pork, followed by rice with mackerel and beetroot, cauliflower, broccoli and artichokes. For dessert, he will prepare a Catalan cream with postres de music with mató, a typical fresh Catalan cheese, nuts and prunes.
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