19/04/2007 Archived Article: "Hotel Casablanca & Gaucín featured in TIME magazine"
The very favourable article in the April 16, 2007, issue, described the Toro de Cuerda, as well as the hotel and restaurant. The Hotel Casablanca has re-opened for the season and offers dinner 7 nights a week, beginning at 8 p.m.
Daniel Hall is the chef/patron and plans to maintain the highest standards throughout the hotel.
Here are just a few of the dishes offered for diners --- some dishes may change according to market availability:
Starters: Salad of Green and White Asparagus with Jabugo Chorizo,
Quails Eggs and White Asparagus Truffle Emulsion; Ras al Hanout Spiced Quail with Duck Confit Brik, Black Cherry Gaspacho and Rosewater Gelee; Tempura of Turbot with Saffron Aioli, Shaved Fennel and House Cured Lemon Salad, Avruga Caviar.
Main Course: Rack of Lamb with Aubergine Samfina, Crispy Artichokes
and Herb Crushed Abuelo Potatoes; Seared Fillet of Seabass with a Salad of Citrus and Quinoa, Prawns a la Plancha and Romesco Sauce; Sauteed Fillet of Red Mullet with Mussels, Saffron Braised Shallots and Spiced Tomato Jam, Warm Squid Vinaigrette;
Wild Mushroom Arancini with White Onion Soubise, Cep Vinaigrette and Asparagus “Coulis”.
Desserts: Valrhona Chocolate Mousse with Anise Poached Pear,
Malted Vanilla Shake and Puff Candy; Creme Vanille with Chilled Plum Soup,
Plum-Mascarpone Galette and Creme Fraiche; Caramel Mousse Brulee with Aged Rum Roasted Banana, Coconut-Citrus Gelee, Peach and Basil Espuma
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