From the table in one of the corners of the Barcelona-based Incorrecte (11 Cerignola), the small kitchen where Marcel Pons and Colombian pastry chef Gabriela Figueroa work side by side, or back to back, peeks out. The complicity between couples who run restaurants, often with one in the kitchen and the other in the dining room, is frequently discussed, but not so much professional couples, whose harmony is the key to success in many businesses. In this case, their connection is strengthened by getting to know each other, discussing ideas, sharing philosophy, working long hours, and solving unforeseen challenges.
Pons, the owner of the establishment, explains that they understand each other with just a glance. The chef affirms that she enjoys working alongside the person who was once her mentor when she started as an apprentice at Angle, where he was the sous chef; and that she is also happy about the learning experience she gained during the years she worked at Bo.Tic (Corçà), which she remembers fondly.
Tripe and cod tripe with chickpea broth
Beef fricandó with aged beef
Pons, restless, confesses that the good reviews received since he opened his restaurant in 10 Sant Gervasi months ago -"it was with the investment made by my father, an architect and builder, and one of my brothers”- create a certain insecurity in him: he is grateful and wants to live up to that trust. Born 30 years ago in Corbera de Llobregat and trained at the CETT, he describes himself as an amateur with everything to learn. And it may seem, listening to him, that he oscillates between that certain boldness, to honor the name he chose for the restaurant, and at the same time the prudence out of fear of not being able to offer what is expected from his restaurant.
You can choose to order à la carte or opt for a tasting menu for 68 euros, with drinks sold separately
At Incorrecte, a pleasant dining room with an open kitchen and a private dining area downstairs for small groups, you can choose to order a la carte or opt for the tasting menu (priced at 68 euros with drinks sold separately). They do not require the entire table to choose the tasting menu, and they are willing to accommodate any preferences or dislikes. The dining room, skillfully led by David Ferrés, with the assistance of Berta Huguet and Pedro Garrido, flows smoothly. Moha Al Amir completes the team with cleanliness. If there's one thing that Incorrecte conveys, it's a desire to please and ensure that diners have an enjoyable experience.
They explain that Catalan cuisine is the starting point to begin playing, trying to give a twist or with small nods. The bread bun with tomato and fuet is the first snack (to be eaten in two bites to spread over some crispy crumbs) and the least successful of a repertoire that quickly improves. The sepia noodles with ham foam and sautéed ceps are tasty, as is the version of tripe, prepared like a cap i pota with cod and chickpeas, served with piparras in the center of the table for each person to decide on the level of spiciness they want and a delicious broth made from aquafaba. The squid stuffed with butifarra sausage and cauliflower textures skillfully reinterprets one of our childhood classics. There are dishes that we must not forget.
The ray with sweet potato textures and vanilla air
The confit ray with butter, sweet potato textures, and vanilla air is a very interesting dish where the savory and sweet cooking styles of both chefs come together in harmony. Apart from the menu, we also tried a tasty “royal” dish served as a duck flan with pine nuts and spices. They continue to impress with the fricandó, preparing the sauce based on a traditional fricandó made with the usual cuts of beef, and then combining it with the grilled T-bone steak that Pons prepares on the spot in the robata grill. The result is intriguing, although the mental association of the fricandó with a different meat texture may lead to some confusion (is it daringly incorrect?). In the dessert section, they play with the Catalan cream, elegantly breaking down the ingredients, and offer a reinterpretation of the forgotten banana split for those with a sweet tooth.
Incorrecte
ADDRESS
11 Cerignola, Sarrià-Sant Gervasi, 08022 Barcelona
34 931 46 53 98
