Jordi Guillem is a very atypical chef. Not only does he close his restaurant for six months every year but he also specializes in making high-end ice cream and pastry. The menu at Lo Mam doesn’t end with the food. "It’s a creative process; we design the dishes, but also the place settings, the plates, and the menus. The experience must be unique." That creative process is very precise. "We start with developing the techniques, because for me, science is progress. Only after we have perfected the techniques can we turn them into dishes using the best, local ingredients. They are both just as important, I think."
"The advantage of Debic is reliability, product consistency, and innovation. Debic creams and butters always have that stability; they always come out perfectly."
By Jordi, with Debic, for you.
Seabream with black ink and saffron-infused hollandaise sauce and pickled sea fennel
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