Magazine
Latest Issue

Photo by Katherine Price

This month, Prospect‘s food columnist Wendell Steavenson discovers the perfect restaurant in Perpignan, on the French border with Catalonia. “Chez Henri is so small that there is no room for tables inside—four tables were set up in the alley,” she writes. But the food is delicious—”the cuisine between the sea and the mountain,” the proprietor, Henri, explains.

Catalonia has a distinct cuisine with mixed historical influences that combines meat, fish, vegetables, oils, cheese, herbs, nuts and spices to create a diverse range of dishes. It is often considered to be among the best of Spanish food. Try some of the recipes…

Register today to continue reading

You’ve hit your limit of three articles in the last 30 days. To get seven more, simply enter your email address below.

You’ll also receive our free e-book Prospect’s Top Thinkers 2020 and our newsletter with the best new writing on politics, economics, literature and the arts.

Prospect may process your personal information for our legitimate business purposes, to provide you with newsletters, subscription offers and other relevant information.

Click here to learn more about these purposes and how we use your data. You will be able to opt-out of further contact on the next page and in all our communications.

We want to hear what you think about this article. Submit a letter to letters@prospect-magazine.co.uk

More From Prospect