Miquel Coulibaly is an experimental chef and chocolatier with Senegalese and Spanish (Jaen) roots, who makes dinner quite the experience. Upon entering his loft in the neighborhood of Poblenou, the sound of good music, the warm light, and the films loaded in the projector make you feel right at home.   With the attitude to match, Miquel is funny, enthusiastic, friendly and passionate as he breaks down the evening menu. Miquel also never repeats a menu, offering a unique and ephemeral meal, and making it a communicative act between him, his kitchen and you as the guest.

He likes to play with textures, tastes and smells, “Lately I have been working with glutinous rice, and what sort of elasticity I can achieve with it. In addition, I have also been learning to use various spices from Jordan which I have been trading for chocolate.”He says the fact that people come to dinner is a gift and, therefore, he likes to take care of every detail, every dish, and take the time to explain the development of each. Thus, allowing guests to partake in his curious and restless nature and his innate ability to handle ingredients, especially the chocolate, which is his forte.

On our visit, Miquel invited us to take off our shoes and gave us some goofy, but clean, socks.  As cleanliness is important to him in the kitchen. “I was always taught that a good baker will never leave a stain.” First, we enjoyed a hummus-based jarred dish with spinach, pumpkin puree and cranberries served with a baked bread made of plums, dates and smoked brie , along with a tomato confit and an olive tapenade. For the second dish, polenta with roasted tomatoes and mussels accompanied by spinach, carrots with cumin and tomato sauce.  For dessert, the house special, chocolate of course.

Miquel owns Muremino, an experimental brand of chocolates that showcase Miquel’s curiosity. On this occasion, delighted us with a chocolate mousse with roasted strawberries, raspberries, a green tea cake, and chocolate shards. Delectable.

If you would also like to have dinner with Miquel, click here: