>cheese churro

Two simple churro sticks in a tall cup, one slightly longer than the other, bent slightly, like a playful modern arrangement in a small vase. This was the third amuse bouche at Manresa, placed in the middle of the table.

There is a consistent theme throughout the dinner, and that is his presentation of contrasting flavors as distinct individual flavors, mixed only after you take a bite. The hint is given early in the amuse bouches I have yet to cover, and in the butter for the bread. Unsalted butter is placed on a thin square slab of beautiful dark stone. Maldon salt comes sprinkled on top of the butter. Savory sweet and salty start out separately, but sing in your mouth in snappy harmony. (Bread choices - batard, sourdough or green olive bread.)

The churro was no exception. On the inside, the velvety parmesan (yes, parmesan cheese) was sweetly soft and demure, and all the sparkle came from the salty crispness on the outside.