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Carme Ruscalleda

Born in Sant Pol De Mar village, Catalonia district, Spain.
After marriage with Tony Balham from the same province,
opened "Restaurant Sant Pau" in July, 1988.

On the basis of the traditional cuisine in Catalonia, her local city, her creative cuisine that is modernized by her up-and-coming sensitivity has become popular at a blow. After two and half years since inaguration, in 1990 she received first Michelin star. In 8 years since inauguration, in 1996 second star, and in 2006 third Michelin star was given. Her cuisine on the concept and self-pride like "Cooking is art, communicaiton and culture" casts a spell on guests not only in Spain but also from all over the world.

Since the inauguration in July 1988, I keep on creating Catalan and modern cuisine. I am pleased that I can offer the culture of Catalan cuisine in a great restaurant in Tokyo. I am really looking forward to your visit.

Dear Guests,

All the best Winter products : Melanosporum truffles, fresh vegetables, sea urchins, cuttlefish, Tara fish , Iberian pork pluma, assembled in order to perform a gourmet symphony within our February tasting menu.

*Catalan
Els millors productes d'hivern: la tòfona Melanosporum, els vegetals, els eriçons, la sípia, el peix tara i la ploma ibèrica s'expressen com en una simfonia gourmet en el nostre menú gastronòmic d'aquest mes de febrer.

*Spanish
Los mejores productos de invierno : la trufa Melanosporum, los vegetales, los erizos, la sepia, el pescado tara y la pluma ibérica se expresan como en una sinfonía gourmet en nuestro menú degustación de este mes de febrero.


Carme Ruscalleda
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