Carme Ruscalleda
Encyclopedia
Carme Ruscalleda i Serra (ˈkarmə ruskəˈʎeðə) is a renowned Catalan
chef
of the restaurant Sant Pau
in Sant Pol de Mar
, near Barcelona
. She also owns and manages the restaurant Sant Pau de Tòquio in Japan.
Ruscalleda was raised in a family of farmers and began cooking as a girl. She studied Charcuterie
technics, as well as Commerce, and after marrying a grocery owner, Toni Balam in 1975, the couple opened restaurant Sant Pau in 1988. In 1991 it obtained its first Michelin Guide
star and in 2006 obtained its third Michelin star. Today her restaurants have five Michelin stars in total: three in her restaurant in Catalonia and two for the Sant Pau in Tokyo, making her the world's only five-Michelin-starred female chef. The restaurant in Sant Pol de Mar also obtained the maximum three suns of the Campsa Guide in 1999.
Her cuisine is strongly based on Catalan tradition
though open to world influences, and focuses on quality and seasonal products. She often relates the dishes served to a leitmotif
explained in the menu, creating a sort of literary concept.
Since 2000, she has published numerous books on the Mediterranean diet
, with an emphasis on modern, easy, quick and tasty meals; including recipes adapted to non-professional kitchens. The most celebrated is Cuinar per ser feliç (2001), Cooking to be happy. In English she has published Carme Ruscalleda's Mediterranean cuisine (2007), Salsa Books Editions.
called Carme Ruscalleda in the album Ballem-la (Let's dance it), played by the cobla
La Flama and composed by Pere Vilà in 2001.
Catalan people
The Catalans or Catalonians are the people from, or with origins in, Catalonia that form a historical nationality in Spain. The inhabitants of the adjacent portion of southern France are sometimes included in this definition...
chef
Chef
A chef is a person who cooks professionally for other people. Although over time the term has come to describe any person who cooks for a living, traditionally it refers to a highly skilled professional who is proficient in all aspects of food preparation.-Etymology:The word "chef" is borrowed ...
of the restaurant Sant Pau
Sant Pau (restaurant)
Sant Pau is a Spanish restaurant in Sant Pol de Mar , a town between Barcelona and Girona. In 2009 it was awarded three Michelin stars and three Campsa-Repsol suns. Its chef is Carme Ruscalleda, and the dining room is directed by Toni Balam...
in Sant Pol de Mar
Sant Pol de Mar
Sant Pol de Mar is a municipality in the comarca of Maresme inCatalonia, Spain. It is located on the coast between Canet de Mar and Calella...
, near Barcelona
Barcelona
Barcelona is the second largest city in Spain after Madrid, and the capital of Catalonia, with a population of 1,621,537 within its administrative limits on a land area of...
. She also owns and manages the restaurant Sant Pau de Tòquio in Japan.
Ruscalleda was raised in a family of farmers and began cooking as a girl. She studied Charcuterie
Charcuterie
Charcuterie is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, pâtés, and confit, primarily from pork. Charcuterie is part of the garde manger chef's repertoire...
technics, as well as Commerce, and after marrying a grocery owner, Toni Balam in 1975, the couple opened restaurant Sant Pau in 1988. In 1991 it obtained its first Michelin Guide
Michelin Guide
The Michelin Guide is a series of annual guide books published by Michelin for over a dozen countries. The term normally refers to the Michelin Red Guide, the oldest and best-known European hotel and restaurant guide, which awards the Michelin stars...
star and in 2006 obtained its third Michelin star. Today her restaurants have five Michelin stars in total: three in her restaurant in Catalonia and two for the Sant Pau in Tokyo, making her the world's only five-Michelin-starred female chef. The restaurant in Sant Pol de Mar also obtained the maximum three suns of the Campsa Guide in 1999.
Her cuisine is strongly based on Catalan tradition
Catalan cuisine
Catalan cuisine is a Mediterranean cuisine from Catalonia. It may also refer to the shared cuisine of Roussillon and Andorra, which has a similar cuisine to the Alt Urgell and Cerdanya comarques, often referred to as "Catalan mountain cuisine"...
though open to world influences, and focuses on quality and seasonal products. She often relates the dishes served to a leitmotif
Leitmotif
A leitmotif , sometimes written leit-motif, is a musical term , referring to a recurring theme, associated with a particular person, place, or idea. It is closely related to the musical idea of idée fixe...
explained in the menu, creating a sort of literary concept.
Since 2000, she has published numerous books on the Mediterranean diet
Mediterranean diet
The Mediterranean diet is a modern nutritional recommendation inspired by the traditional dietary patterns of southern Italy, Crete and much of the rest of Greece in the 1960s....
, with an emphasis on modern, easy, quick and tasty meals; including recipes adapted to non-professional kitchens. The most celebrated is Cuinar per ser feliç (2001), Cooking to be happy. In English she has published Carme Ruscalleda's Mediterranean cuisine (2007), Salsa Books Editions.
In popular culture
There is a sardanaSardana
The sardana is a type of circle dance typical of Catalonia, Spain. The dance was originally from the Empordà region, but started gaining popularity throughout Catalonia during the 20th century....
called Carme Ruscalleda in the album Ballem-la (Let's dance it), played by the cobla
Cobla
The cobla is a traditional music ensemble of Catalonia, Spain and in Northern Catalonia in France. It is generally used to accompany the Sardana, a traditional Catalan folk dance, danced in a circle.-Structure:...
La Flama and composed by Pere Vilà in 2001.