la mercè i el temps

We are going to open in July

Despite the fact that these weeks of lockdown have been difficult for everyone, I have to admit that I have been able to extract one positive thing: I have had TIME. Time to look, smell, listen and taste. Also for reading, doing handicrafts, cooking, walking, participating in video conferences, relaxing... And now I have a new challenge: to start again, restart, and, of course, reinvent ourselves.

It has been three months and, in my opinion, the world and I have changed a little bit. You made me reflect on the effort that this mandatory stop has taken. Mothers and fathers, grandparents, doctors, teachers, caregivers and everyone that have been  working: THANK YOU VERY MUCH!

Now it is your turn to enjoy life a little, and it is up to me to give what I have always said: "Happiness at the table." We need to help each other and I will try my best: cooking and serving the customers.

The whole team of the El Cairat restaurant is waiting for you with news.

See you soon,


Mercè Pellejà  



The moment we have to live

We are in quite delicate moment, what am I going to tell you... But taking a little distance and seeing everything that is happening, I want to expose you a positive point, showing the glass half full.

There are many people who have known me for many years and know what I have lived, especially with Juli and, finally, with her illness.

At that time I was young and we had to close El Cairat from one day to the next, because of the routine visit to the hospital they no longer let him go. Then came the operation, chemo, side effects, deterioration of the person, etc.

Well, I don't want to make it dramatic, because in the end I always got a positive thing. My character was insecure, now it is not so much; I wanted to have everything under control, now I know how to improvise.

I have always said that time is the same: if you have a bad time, let it pass; and if you are in a good moment, enjoy it, live in the present! Now you have a plant or a flower nearby and you see it growing: ENJOY. You are reading a book, you have time: ENJOY. You are playing with your relatives: ENJOY. You are cooking for your loved ones: ENJOY.

Of course it is hard, but I must also admit that, with all those with whom I have spoken these days, I have seen you calm, relaxed, with a smile on your face, without stress.

I mean, ENJOY the little moments, we will get out of this!

Mercè Pellejà

P. D. THANK YOU VERY MUCH TO ALL THE PEOPLE THAT ARE WORKING: restrooms, business people, agencies, banks, firefighters, police, people who work with older people, volunteers ... Everyone, thank you!

Gastronomic days of the truffle and the saffron

From February 17 to March 8, in the Priorat, we celebrate the gastronomic days of the truffle and the saffron, two products with a very unique taste.
While I think of the contrasts of flavors and how different they are from each other, I also value everything they have in common, such as the aroma, which never leaves you indifferent because of their power, freshness, strength, terroir and the simplicity that nature gives us. How appreciated and valued are these two products!
And in the kitchen, they have such personality... Just put a little of truffle ans saffron on a soup or pasta dish or a meat or fish preparation, and they will highlight all the food. The same for dessert!
Undoubtedly, they are two products with a long history. In catalan cuisine, and especially in the rural world, everyone had flowers of saffron in a corner of the vegetable garden, a spice that is still used in many recipes: if in a bread soup, in a fish "suquet", in meatballs of meat or in a catalan cream you add saffron stigmas, the dish becomes delicious.
However, it must be recognized that removing the stigmas and cleaning the flowers is not easy. It is a task that requires a lot of patience, but it is worth it.
As fas as the truffle are concerned, although today it can already be grown, in the past, it was wild. This fungus is difficult to find and you need a specialist such as the dog, who, with a much more developed sensitivity to smell than humans, can find the truffle more easily.
It is true that in the kitchen you don't have to look for great or very expensive products to succeed: if in fried eggs or potatoes grate a little truffle, you have a very delicious dish!
In addition, as it can be preserved with oil or Brandy, this raw material can then be used in a salad or a bechamel. It can even be combined! Truffle and chocolate go well together, for example.
 menu ?

What do you think? Will you come and try the menu I will make?

Mercè Pellejà

Images of saffron by Baronia