Les Cols is a Michelin Two-Star restaurant built on the ground floor of the 15th-century Masia (ancient Catalan country farmhouse) in which chef Fina Puigdevall grew up. The restaurant is surrounded by vegetable gardens and a chicken coop that provides ingredients for the extremely local meal she offers.
All dressed up and ready to explore!
We started with champagne and a series of canapes in the garden.
Champagne deliveredCushions are set to keep bums dry.Bay Leaf cracker with herbed creamsHerb Sponge Cake Dehydrated nettle leaf with sorbetWe moved into the kitchen to meet the chefs and continued with more canapes. Here are warm buckwheat and corn profiteroles. And the second kitchen canape, corn sorbet on corn crackersWhile in the kitchen, we had more sparkling wine, while the girls were treated to raisin juice.We also got a tour of the rest of the facility, including this wonderful wine cellar with a revolving glass door.Back to the private room for more small dishes, zucchini flower atop cucumber “cake.”Potatoes served two ways in a deep, rich beef broth. One of the girls’ faves.Cucumber jelly topped with fresh cucumber Rich vegetable broth heated tableside with hot volcanic rocks. The girls both enjoyed this course too.With the soup came a bit of cured eel that the girls enjoyed, tasted very similar to perfect bacon. The girls liked this dish too.The salad course – herbs and salad greens with three explosive and distinctly different olive dips.White beans, pig trotter and hot pepper oil Extremely rich summer truffle “royale” Crayfish salad with eel with salmon roe and basil sorbetFresh egg and stewed chanterelles Tomato juice bloody mary, a delicate crisp shell with an explosion of tomato juice on the inside Tomatoes from the garden, the olives were spheres of intense olive liquid, olive oil at the base, and a nearly-liquid creamy cheese. Lamb’s liver and sweetbread, sheeps milk, wool thymewhen the lamb jus was drizzled overtop the cotton candy “wool” dissolved.Served with a rich sheep’s milk/cheese sauce for dipping.Cod three ways, fillet, brandade, kokotxa (cod cheeks in garlic and parsley) Duroc pork rib with peach, mint, hot pepper, and acorn The next course transitioned into dessert. We went hard with the selection of Catalan cheeses. Karrie’s selections.And mine. CC tried and liked ALL SIX of these cheeses. Even the strongest of all the cheeses available (5th on this plate from the left).The desserts leaned vegetal. This is Carrot prepared several ways, with carrot ice cream being the star.Apricot, candied apricot “pit,” elderflower and vanilla ice creamIced cake with cream, pine nuts and cava slush Logs were placed on the table, laden with vegetable marshmallows, macarons, and candies.And last but not least a delicious chocolate bar with a note from the chef inside. Unsurprisingly, chocoholic Opie loved this finale!
All in all, a wonderful experience. The best aspect by far was how warm and accommodating the team was towards the girls. They allowed them to try anything from the tasting menu and augmented their meal with steak, fries, and pasta with tomato sauce. Even for dessert, they brought out additional desserts for the girls. CC had fresh strawberry ice cream (below). All 7 of us left very full and very happy.
Rotten Apples and Other Delights 