I was invited to be part of a very special
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dinner with Sergi Arola himself, at Arola and it promised to be phenomenal. I had read and heard enough about Arola to have formed a vague impression in my mind, but nothing could have prepared me for the man I met that evening.
What can one say about Sergi Arola that hasn’t already been said? He is a celebrity chef power backed with not one but two
Michelin stars and is known for his rendition of the Catalan cuisine of Spain and flits between cities of Madrid, Barcelona and Paris on a weekly basis. But
you probably already knew that, because since the restaurant Arola at the JW Marriott opened it’s doors in 2012, everyone has heard something other about the rock ‘n’ rolla chef.
On first impression you see a striking, handsome man with salt and pepper hair and a warm smile, but there is so much more to him that meets the eye. While settled down with our sangrias and dug into hot naan served with a light tomato salsa, garlic and olive oil, he immediately engaged us in conversation that showed us an insight into the workings of Sergi’s mind.
Contrary to what one might think, sometimes you fall into doing something rather than consciously choose a profession. Although that is what happened with him, that hasn’t been a deterrent from creating some gorgeous delicacies. I realised this as Sergi’s signature Patatas Bravas and the delicious steak tartare that just melted in my mouth leaving me with a warm fuzzy feeling that only good comfort food can give.
Spanish food is tapas driven and Michelin-star chef explained that the concept of a main course was alien in Spain. What is important to understand about Spanish food is that tapas is not a starter. It can be anything as long as it is served along with your drink and is small and in bite sized portions that can be eaten quickly and Arola had a delectable line up.
However, Sergi did kept Indian sensibilities in mind while designing the restaurant menu and soon enough platters of scallops and were brought out. They also serve the famous
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Spanish Paella though he will be quick to bust your myths about it. Through glasses of wine, eventually their famous Gin and Tonic (Negroni for the super star chef) and spoonfuls of scrumptious fare we learnt that Sergi plays the guitar and sings and has been offered many record deals which he has just shrugged off. He prefers to get on his bike and ride away into the sunset. Fitting i’d say for the rugged, nomad, rock and roll image he’s built up.
Patatas (V) – “Bravas de Arola”, deep fried filled with a spicy tomato sauce and topped with aioli.
Berenjenas (V) – Eggplant charred over an open flame, served with balsamic reduction and pine nuts.
Ceps – Porcini Mushrooms Confit, served as a Carpaccio with pine nut vinaigrette with slivers of Iberian ham.
Filet Mignon – Knife cut Steak Tartare with soy sauce and wasabi infusion and crunchy onions.
Gamba Rora Mediterranea – Prawns in a “suquet”,
costa brava style.
Muslitos de Pollo – Chicken Lollipop
Grilled Scallops with pasta
Arola’s famous goblet of Gin and Tonic
Rockstar Sergi Arola.
By Shweta Kaushik