RESTAURANT SANT PAU  | CARME RUSCALLEDA  

Cleaver wrasse are leaving us with the summer,

and autumn is bringing gilthed seabream.

In Sant Pol, we cook gilthed seabream with

figs and chayotes.

In Barcelona we cook them with light curry

and oak-leaf lettuce.

In Tokio they cooh them with Maresme broth and coconut.