MARCH has unveiled its latest culinary creation with the introduction of the Països Catalans menu, a tribute to the rich and diverse Mediterranean flavors of the Catalan-speaking regions. Led by Felipe Riccio, chef/partner of Goodnight Hospitality, and his talented team, the latest menu offers a tantalizing journey through the gastronomic treasures of Catalonia, the Balearic Islands, Valencia, Alicante, Castelló, Roussillon, Andorra, and Alghero in Sardinia, Italy.
"Creating an entire menu this way presents its challenges, but it's a challenge we wholeheartedly embrace and always with an eagerness to learn," says Riccio. "With each exploration, we delve deeper into the tapestry of flavors, techniques, and stories that define each region's cuisine and, therefore, the Mediterranean as a whole. We ensure that every dish we create is delicious and a celebration of the region.”
The essence of La Cucina Catalana, deeply rooted in its historical influences from Greek, Roman, and Arab traditions, is prominently featured in this culinary experience. One of the distinguishing characteristics of Catalan cuisine is its fusion of land and sea elements, as well as the harmonious blend of sweet and savory flavors, known respectively as 'mar i muntanya' and 'dolç i salat'. Traditional Catalan sauces like aioli, romesco, and sofrito add depth and authenticity to the dishes.
Among the standout offerings in the 6- and 9-course tasting menus are the Rèmol de Riu, a delightful cured fluke crudo paired with butternut squash sofrito and pumpkin seed crumble; the aromatic Paella Valenciana showcasing lamb chorizo and saffron socarrat tuile; the innovative Fricandó featuring apolonia-spiced wagyu short rib with chestnut puree and black truffle; and the indulgent Ànec Confita, a duck presse elevated with pickled grapes and candied lavender almond.
Complementing these exquisite dishes is a sophisticated beverage program that celebrates the natural bounty and drinking culture of the Països Catalans. Signature cocktails like Fent el Vermut!, A Lucid Poet, Drop the &, and 3 Centuries pay homage to traditional Catalonian libations while offering a modern twist with unique ingredients and flavors.
Master Sommelier Rodil and her team have meticulously curated wine pairings that accentuate the menu. They focus on wines from the iconic Penedès wine region, renowned for its exceptional quality and diversity.
"The response to this menu has been amazing. We are constantly learning how to better interpret and translate our research into delicious food," says Riccio. "We have so many regulars that have come for most, if not all, of the menus, and it is so fulfilling to talk to them and hear what they enjoy from each iteration. There are obvious favorites, and this menu is shaping up to be one of those for sure." marchrestaurant.com
"With each exploration, we delve deeper into the tapestry of flavors, techniques, and stories that define each region's cuisine and, therefore, the Mediterranean as a whole. We ensure that every dish we create is delicious and a celebration of the region." – Felipe Riccio
