A restaurant is an entity that offers the service of food and drinks preparation and serves it to customers in exchange for money. This money is paid either before the meal or after the meal. The meals can be either be served and eaten on the premises or given as take out and food delivery services. The term restaurateur comes from a French verb restaurer, which means to restore. A man called Boulanger is the founding father of the modern restaurant. He sold soups called restorantes in an all-night tavern on the Rue Bailleul. In 1767, he challenged the law that said hotels could only serve food and not soup. He won the lawsuit and opened his restaurant called Le Champ d’Oiseau. However, the first restaurant originated in France and was called the public dining room. It consisted of patrons sitting at a table and were served individual portions. It was founded by a man called Beauvillers. This was done three years after Boulanger won the lawsuit.
Opening a restaurant like any other project requires careful planning, which includes identifying the need for the service or opportunity. Other steps include writing a solid business plan, getting a highly qualified staff. The type of restaurant, location, budget and investment criteria, availability of raw materials, types of cuisine, planning a menu, staff recruitment and promotional strategies and marketing should also be considered.
The Lasarte restaurant at the hotel Condes in Barcelona was opened in January 2006 and was awarded its second Michelin star in November 2009. Lasarte has the best team of professionals working to delight its diners with its aroma and flavor. The restaurant’s Barcelona essence is shown by large murals on the Pseo de Gracia. The restaurant is named after the town of Lasarte where the Basque chef opened his first restaurant. Lasarte is located in the Centre of the city, and it is a peaceful place where all five senses enjoy dishes prepared with the best produce and a desire to strive for excellence in showing the passion given to every meal.
The restaurant is characterized by its elegance and intimacy. Between the bright main dining room and the second versatile dining room, which can be reserved, it only seats 30 diners. Their recipe for success is work, strive, observe, thrill, improve, listen, excite, think, talk, imagine, inspire, decorate, taste, pamper, reflect, research-work contentedly, eagerly and intuitively to convey the flavors of great meals.
Lasarte follows nature rules in preparation of meals. Lasarte has an obsession, which is to use the best produce of the sea and the seasons, and change it into a meal. In Lasarte, each dish is created passionately, respectfully and carefully.
Their menu offers a variety of cuisines. Their red prawns, which comes directly to the restaurant from fishing boat. Lasarte’s chefs serve them with a sea urchin flan bathed in sheep’s milk caviar. The aim is to recreate the sea in the minds of clients diners inundating the palate with flavors and sensations. Achieving the second Michelin star brought great pride, but where Lasarte really strive to shine is in the restaurant dining room, and get rewarded by seeing their guests dazzle them with their smiles of pleasure after enjoying their meal.
Lasarte has a hard working team from the chief chef who leads as others follow him diligently. Paolo Casagrande is the chef de cuisine. He combines his own innovatively created dishes with Martin Berasategui’s classic to create unique dishes for Lasarte. His career has been characterized by his great commitment, consistency and high levels of hard work.
Joan Carles Ibáñez and his team connect the kitchen’s and the dining room, their purpose is to make and sustain a harmony that flows in all areas. These preparations are designed to be sampled in 3 or 4 bites; otherwise we would lose the intention with which they were created.
Lasarte Restaurante Menu
Lasarte has a menu that serves for its diverse clientele. It Oyster that has been lightly smoked on the grill, soft cream of Figueres, small squid ragout and crispy tubers € 24.
Crispy bacon, stuffed zucchini, Iberian cured ham soup and Parmesan cheese cracker € 21.
Curd cucumber, trout tartare and tangerine and caviar € 49.
Beef steak slices tempered on foie gras curd, mustered ice cream and iodized salad € 25.
Lasarte has an unique set of starters to satisfy the needs of their customer. The starters menu is given below:
Gran Reserva of Iberian cured ham € 28.
Petals with lettuce cream and sprout, herbs as well as vegetable leaves salad and lobster € 28.
Toasted butter with home yolk, black truffle toast, cauliflower, piment d’Espelette with crunchy black garlic € 26.
Lasartes tasting menu is exquisite and it is as given below:
Tangerine, curd cucumber and trout tartare.
Small squid ragout and crispy tubers, oyster lightly smoked on the grill with soft cream of Figueres.
Herbs, sprouts, vegetable salad and petals with lobster and lettuce cream.
Mustered ice cream iodized salad and tempered beef steak slices on foie gras curd.
Turbot cooked on low-temperature and placed on paprika marmalade and onions, braised endive with black olives and barnacles tarama.
Ragout of pork, roast pigeon, interiors toast, tomato and lemon with apple cream.
Lemon-grass ice cream, yogurt and melon caipirinha with jelly.
Frozen coffee crème with French toast and plum compote.
Balsamic raw tuna with cold vegetable minestrone, green apple infusion and basil sorbet
False urchin risotto, scented vanilla crayfish and wild fennel.
Lasarte Restaurante Contacts
For enquiries, it is advisable to contact Lasarte through their phone number: (34) 93 445 32 42, Fax: (34) 93 445 32 32 or their email address at email@example.com
Tuesday – Saturday
1:30pm – 3:30pm / 8:30pm – 11pm
Lasarte is closed on public holidays, Sundays and Mondays.
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