- While I post fountain on fountain, from Zurich to London, I also have the great pleasure to experience great cuisines in those cities. I’ve spent the last week in Barcelona and enjoyed clement weather, inspired architecture, fantastic art collections and of course some great food. Recently dinner at Caelis, tasting menu with a flight of wines. Good but the French rugby championships were on that night and you could tell the Michelin starred chef wasn’t in the kitchen ( the waitstaff later confirmed this suspicion of mine). The egg however was beautiful – a golden sphere of sugar encasing mascarpone and rasperries and peach in a sort of mousse – served under a cloche in a nitrogen cloud. Wow!