Caviar and champagne for Carolina Spain

The Andalusian Finance Minister, Carolina España, summarized the new financing model presented by the Minister of Finance, María Jesús Montero, with gastronomic words as eloquent as her surname: "Montero wants champagne and caviar for the independence movement," she said, "while the rest of the menu, which is worse, is a menu pre-cooked by the independence movement." If this were the case, and continuing with the analogy, the Basques have a gastronomic society and the people of Madrid an all-you-can-eat buffet, one of those where, if you don't eat everything you order, they threaten to make you pay, so you'll moderate yourself.

Let's pause for a moment on the diet she's considering for us. An outdated cliché in every sense. Champagne? As a Spaniard, I should think that cava, Corpinnat, a classic Penedès, would be better. Or does she still think that champagne is good and anything that isn't champagne hurts the... Head? Caviar? Granted, sturgeon are raised in the Vall d'Aran, and therefore there's our caviar (excellent), but what would really excite us is if he talked about, for example, truffles.

A set menu, if done well, doesn't have to be worse, or more basic, than champagne and caviar. A locally sourced salad, artichokes from El Prat, and grilled meat or fish, like the kind they make in his beautiful homeland, in theskewerFor example, they're a luxury comparable to what you're describing. Dessert is a matter of taste. I always prefer to finish with cheese, and often, if there's cake, I prefer a cortado. "Pre-cooked," you say. I understand you mean "ready-to-eat." All restaurant food is pre-cooked. The important thing is to pre-cook with love.