Jarana | à la maison
Price: by donation
Visited: April 2022
Instagram: Jarana / à la maison
It was pure serendipity that on my birthday, I was invited by Daniel, the chef at Taipei’s hot new Spanish restaurant Jarana, to a private Sunday brunch gathering at the gorgeous à la maison.
First, a tidbit on à la maison for those who aren’t already familiar with the space. It is the residence of interior designer Eugene Yeh and his daughter Andrée, which has been opened up (lucky us) to host private events for 365 days starting in December 2021. I have been to the house on various occasions, and each time I’m mesmerized by the tasteful display of Eugene’s eclectic collection, which adds a sprinkle of exoticism to whatever cuisine is being served at the moment.
It was the perfect location for Daniel’s Sunday brunch, a Spanish feast served family style, just like how his family does it back home. Zero pretentiousness, just authentic, delicious dishes to share – tortilla de patatas, salmorejo, calamar plancha, pochas con almejas, ibérica “Joselito” a la parrilla, and of course, Daniel’s signature cheesecake, this time made with 6 different cheeses.
This is the type of food – straight-forward in flavor and generous in spirit – that hits the spot and keeps my mood buoyed up all week.
Cold cuts with ibérico ham.
Tortilla de patatas, also known as Spanish Omelette.
Salmorejo, a traditional Spanish soup originating from Andalusia, made of tomato, bread, extra virgin olive oil and garlic.
Calamar plancha, fresh squid cooked over a hot plate. With a glass of white wine and we were instantly transported to the Mediterraneans. I could almost feel the salty sea breeze upon my skin…
Pochas con almejas, an honest stew of beans and clams, fills the belly and warms the heart.
Ibérica “Joselito” a la parrilla was the highlight of the meal. A silence followed its arrival as everyone dug into this platter of delicious pork steak (which I would’ve mistaken for beef if not told otherwise). It was served with perfectly roasted potatoes, chimichurri sauce, and a side of piquillo peppers confit with a texture so sexy one could barely resist putting yet another slice in the mouth.
The meal concluded with Daniel’s famed cheesecake, a constant hit in his restaurant, usually made with five different cheeses, but this time, six (alas, I never managed to make him divulge the full list). The texture is not silky smooth but instead punctuated with small chunks of cheese, rustic in style just like the dishes preceding it.
The nature of this meal was also generous in spirit. We were not charged a specific price, but instead given the option to make a contribution at our will, and all the proceeds – minus space rental fee – would be donated to the Down syndrome foundation (Daniel had worked with Down syndrome team members back in Ibiza for many years, so they are close to his heart). I thought this was a very elegant gesture.
Grateful for this little trip to Spain. See you again soon at Jarana.
