The first of the 6 Michelin-starred lunches / dinners of the Year of Vermouth, offered on the night of Friday 29 April at the Cooperativa de Gandesa by the Can Bosch restaurant, was a great success. The menu, true to the spirit of Can Bosch, did not lack Cambrils seafood or a special recipe with vermouth. There was also no shortage of wines from the exclusive Puresa range: single-varietals from old vines with aging.

Specifically, our version of the Cesar salad, real ham croquette with cured egg yolk and taco with prawn splash and kimchy emulsion, was served as snacks. And the dishes were white asparagus, the cremation of its stem, toasted almonds and prawns; smoked eel brandy ravioli with white vermouth sauce and tarragon; grilled octopus with braised aubergine cream and low-temperature cooked marinade marinated in miso; and 16-hour-cooked veal shank with potato and mushroom parmantier. Desserts were hazelnut textures, toasted butter and cocoa ice cream and small fours.

The wines were Puresa 100% White Grenache (Silver, Wine Awards 2019 and Gold, Grenaches du Monde 2019 and 2020), Purity 100% Macabeo (9.69 Wine Guide of Catalonia 2021), Puresa 100% Caragnan (Silver, Wine Awards 2021 and 91 pt. Guia Peñín 2019) and Puresa 100% Morenillo (9.68 Guia Vins de Catalunya 2021 and 91 pt. Guia Peñín 2019). The dessert was served with Ranci Somdinou Wine (Gold, Grenaches du Monde 2020, 2019, 2018 and 92 pt. Peñin Guide).

The Can Bosch restaurant, whose current chef is Arnau Bosch, has its origins in the humble fishermen’s bar that Juan Bautista Bosch and Lourdes Font opened in 1969, a few meters from the port of Cambrils. The bar became a restaurant in 1980 and has become a Michelin-starred gastronomic landmark in 1984.

The sea on the plate. This is how his culinary philosophy could be summed up. He professionally combines the products provided by the fishing boats of Cambrils and the fruits and vegetables harvested in the surrounding villages.