28 Dec 2016: a year full of emotions
It’s time to take stock. Time to look back and carefully analyze everything has happened us during this 2016. It has been a year full of surprises for our customers, but also for us. The higher point has undoubtedly been our first Michelin star. And even more, bearing in mind our Gastronomic Restaurant – Espacio Germans Castanyé. La Boscana, chef Joel Castanyé and his team could not end the year in the best way.
Receiving the Michelin star has been an honor and has filled us with satisfaction, but it has not been the only thing that has happened at La Boscana this 2016. We received visits from figures coming from the world of gastronomy, such as the renowned chef Jean Louis Neichel, with whom our chef Joel Castanyé had already shared stoves when Neichel had a restaurant in Barcelona. Both chefs offered a 4-handed dinner with Champagne Louis Roederer during a Gastronomic Explorers edition and the result became a symbiosis between the high gastronomy, the idyllic setting and a family atmosphere that charmed our guests.
2016 has also been a year during which we wanted to improve a little more the experience that diners can enjoy at La Boscana. For this reason we decided to purchase the Riedel glasses, one of the best brands in the production of wine glasses. According to the brand, “content is important, but the container too.” In this case, Robert M. Parler, one of the most influential wine critics of the time, was appointed to tell us about the special properties of these glasses.
The kitchen in 3 dimensions has also passed our house by the hand of Food Ink. After having been protagonists in the Netherlands and London to produce 3D menus, our chef Joel Castanyé and his cook Mateu Blanch offered menus for 3 days made with this technology. The success was absolute.
The last but not the least, last November we deserved the first Michelin star. An award that pushes us to face 2017 with more energy, more enthusiasm, more effort and more enthusiasm.
All La Boscana team wish you a Happy 2017
Would you like to live such experience at La Boscana?
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La Boscana Communication