TWO RECIPES, ONE SHARED TABLE
In Catalonia, cooking is a living memory — handed down through generations, shaped with care, never rushed. This year, Catalonia proudly holds the title of World Region of Gastronomy. We chose two traditional recipes that whisper stories of celebration, craft, and cozy moments: one slow and delicate, unfolding in layers; the other lively and joyful, ready in a snap.
Each was cooked at home, with children playing nearby, and served on the new Brousse x Moreno tableware -exclusively available in limited units in our Flagship Store- made for gathering joyful moments.
INGREDIENTS FOR 4 SERVINGS:
- 1500 ml whole milk
- 4 large egg yolks
- 75 g sugar
- 15 g (1 tbsp) cornstarch
- Zest of 1 lemon (yellow part only)
- Zest of ½ orange
- 1 cinnamon stick
- Extra sugar (for caramelizing)
STEP BY STEP:
- Infuse milk – Heat milk with lemon zest, orange zest, cinnamon. Just before boiling, remove from heat. Let infuse 10–15 min. Strain.
- Mix yolks – Whisk yolks, sugar, and cornstarch until smooth and pale.
- Combine – Slowly pour warm milk into yolk mixture, whisking constantly.
- Cook – Return to saucepan. Stir constantly over low heat until thickened. Don’t boil.
- Chill – Pour into ramekins. Cool to room temp. Refrigerate at least 2 hrs.
- Caramelize – Just before serving, sprinkle sugar on top. Torch or grill until crisp and golden.
INGREDIENTS FOR 4-6 SERVINGS:
- 1 sheet puff pastry (store-bought or homemade)
- 100–150 g chopped pork cracklings
- 2–3 tbsp sugar
- 1 egg
- 40 g pine nuts
STEP BY STEP:
- Preheat oven – to 200°C (390°F), top and bottom heat.
- Roll out the pastry – On a lined tray. Roll slightly thinner if needed. Shape into rectangle or oval.
- Add toppings – brush with beaten egg. Sprinkle chopped cracklings, pine nuts, and sugar (2–3 tbsp).
- Bake – bake 15–20 min, until golden and puffed.
- Cool and serve – let cool slightly. Enjoy warm or at room temperature
COOKED, CAPTURED, AND CRAFTED BY FRIENDS
Arnaud Cheylus @maisonsource is a pastry chef and consultant who traded Michelin-starred kitchens for the quiet rhythm of the countryside. Today, he opens his home for pastry workshops, combining precision with warmth — always in search of the kind of joy that rises slowly, like dough.
Loïs Moreno, @loismoreno.diary a French-Spanish photographer and art director, captures stories with a Mediterranean soul. Her creative path began in children’s fashion, but now her lens wanders freely through homes, food, and other poetic corners of life.
Carole Behn, @brousse_ceramics ceramicist and founder of Brousse Ceramics, left journalism to shape stories with her hands. Raised between Paris, Rome, and Barcelona, she now creates expressive tableware in her studio near Paris — slow, vibrant, and full of life.
Together, they tell a story of friendship, craftsmanship, and the flavors of Catalonia.