My passion for cookery comes from childhood.
Coming from a passionate big culinary family, I was astonished witnessing the transformational power of these places!
How many important things are/were happening there!! with, sometimes … ulter consequences in life: Confidences … businesses … gossips …deals … cries & laughs!
I secretely renamed them ‘The new social family gathering’ living-room … All packed together like in a sardine can! And when at best, like a shot in the vein of the best endorphins!, where everybody went out with a plus for better or worse: Emotions … Understandings, Misunderstandings … , Solutions, Lessons … Warm. So … moods, up & down!
Grandmas, aunties, mum, some men too, till the point that, from a child’s eye, what looked like ‘to-be-a-family-competition’ for the best meal’s title, turned into years later, a queue to eat the only thing I’d knew to cook for years, the Spanish omelette, having been predicted that If ‘marrying’ one day I’d be sent back home. By that time I was only looking for answers intellectually and so during years practicing only a subsistence’s kitchen. But, it’s very clear that … if you like eating, you need cooking! Or, put it in other words, if you want a gourmet result, you need to learn! Soon when forced to shop I discovered a world of senses that would never abandon me, falling once and again in love with and from then enrolling in multiple workshops that would always go together with the rest of my passions for art, culture, trips and human interaction.
I’m fascinated by the smells, colourful markets & and its idyosincracy. They are the first places I always visit and dive in. It’s amazing how economy, architecture, design, photography, history, antropologhy, psychology …meet together in this Mediterranean agora’s style colourful places.
Self-taught in practically everything, except the obliged yes-or-yes primary school teacher degree; natural curiosity, tenacity & passion did the rest. Feel lucky to have experienced 2 decades as a secretary, 2 as international art manager, 1 as English, Spanish & Catalan private teacher, mum and last ones as market opener in different fields. The art manager period provided lots of wonderful amazing stories, moments and people that most of the times were all happening around kitchens again and with a glass in hand. Time arrived later to give light to share the family traditional spanish recipes, their Influences, similarities, differences and backgrounds.
Awakening experiences & transferring emotions that move humandkind through the uniting & everyday necessary tasting pleasure.
“Catalan, inside Spanish cuisine is a cauldron full of prawns and monkfish, cooked in a rich broth on a stove, on the edge of a fishing boat in the port of Palamós, or a bonfire next to a stone farmhouse in the Pyrenees, an elegant salad of white beans, lettuce and cod, bathed in romesco sauce from Tarragona”
List of most well-known catalan/spanish recipes
‘Piquillo’ sweet red Peppers stuffed with Salt Cod
Catalonian broad bean
Traditional vegetables soup & stewed meat
Juicy fish rice
Veggie paella & Juicy rice
Fideuá (noddles variation)
Fish suquet with potatoes
Monkfish with burnt garlic
Roast chicken with sanfaina
Sausage with al-i-oli & white beans
Veal with mushrooms
Duck with pears or orange
Mel & Mató Honey & Curd
Pears with wine
Catalan & most Spanish cuisine revolves around 4 basic sauces: alioli, sofrito,picada and sanfaina. I would add romesco and its variations. More than just sauces they are real ‘wardrobe funds’ and usually come in combination. Learn to prepare them in an easy & simple way and you will have learnt the thousands variations of our cuisine as it was in the XIX century introduced!
Dried red peppers
Chopped hazelnuts & almonds
Powder sweet red ppepper
*Measures, tricks & details when ordered
Price: 13 euros
(fish & seafood, fish & meat combined or veggie)
Ah! One more thing … Don’t add whatever you want in the Paella or Juicy rices or, too much of the chosen ingredients. It’ll spoilt everything! Remember that the dish is over all: ’A Celebration of the Rice’, everything else, seafood or whatever … is sauce and garnish!
Basic sofrito sauce:
Tomato, oil & garlic
Red & green pepper
Fish & Seafood
White or black pepper powder
Fish juice previously ellaborated
*Measures, tricks & details when ordered
Price: 25 euros
Art Eaten!! Nougat Stunning Creations!: International Pâtissier
On-Line Mataró: Spanish Design “TURRONES” from a Highly Prized Pâtissier!
On-Line The Priorat Olive Oil: The Yellow Gold
On-Line Round Table Talks : ‘Best Food I Have Ever Eaten!’
On-Line Mediterranean style! To dream : ‘El Bulli’ past & future
On-Line Kitchens´s Creativity! : CONFINEMENT Simpliest Invented RECIPES!
In-Person Biking & Vermout : BCN – Vilassar `Espinaler Tavern`
In-Person AVOCADOH! FEEST : First gastronomic BCN avocadoh event!
In-Person L.Cohen´s + Special 3-Wine Tasting & Foodie ‘Canapés’ variety personally cooked
In-Person Vermouth & Biking: Vilassar de Mar `Espinaler Tavern`
In-Person ‘Petit Comite’ : Visit, Workshop and Special Lunch personally cooked
In-Person Unic Calçotada Workshop Wine Tasting D.O. Alella & Excursion
In-Person 4 Wines 4 Vinegars Aperitif, Wineyard & Cellar Train&Excursion
In-Person Ready for a «CALÇOTADA»?
In Person Between 1987 & 2019 Cooking for family & friends & clients Events in my country & abroad
On-Line event: “Thank you Montse for the event, I enjoyed listening to the presentation. I will definitely buy the Olive Oil Brand” UK
On-Line event: “Thanks Montse for arranging a very interesting event 👏.. definitely a trip to do some olive tasting !” Barcelona
On-Line event: “Loved the event and your hosting ability to bring to life the yummy olive oil on a zoom meeting.. It was magnificent event…. I am so hungry again for bread, fresh tomato and garlic with 800 year old olive tree” India
On-Line event: “I enjoyed meeting new people and sharing our love for good food. I found it fascinating to be connected to members in such far-away places such as Kasachstan, Germany, France and Canada – and of course to those of us here in various cities in Catalunya! Thank you Montse for organising such an event!” Germany
On-Line event: “Thank you so much for this class, the desserts taste amazing and they are not complicated!” Austria
On-Line event: “Hello, beautiful aromas in kitchen, can’t wait to try these once they’ve cooled and been chilled. Thank you for sharing!” Poland
On-Line event: “Thank you again for your fabulous course – very interesting and inspiring as I am a self-claimed cook” Japan
On-Line event: “Yes, I am also enjoying this event, I want to see the next procedure, inside the pan !!” Denmark
On-Line Tiramisu & Sangria “Thank you very much Montse ! Your recipes are easy to put in practice! I like that so much !”, “Thank YOU so much for bringing us together, Montse. It was a really nice experience”
Spanish Omelette! Sometimes as a Tapa, sometimes as a dish.
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