Fricandó is experiencing a golden age in the restaurant industry. If a few years ago we lamented that it was in danger of extinction, today it could be said that it is a popular dish on restaurant menus, just as it is believed to have been in households in the 18th century. From that time dates the cookbook Avisos i instruccions per lo principiant cuiner, written in a Franciscan convent, in which the recipes cooked by the common people were collected, and left in writing because, back then, the culinary tradition in homes was passed from mothers to daughters, and for this reason, the men who entered religious orders wrote it down, to remember a wisdom that they had not received at home. Today, Jordi Vilà, of the Alkímia and Alkostat restaurants, as well as Albert Adrià, of Enigma, and Bar Milagros have it on their menus and champion it.