Adam Brunet in the Kitchen for Rhône FM

In April 2026, I had the pleasure of being invited to cook a recipe for Rhône FM. The idea behind the segment: showcase a local speciality made with the signature produce of Mallorca. Off we went to Hotel Caballero, cameras rolling, for a gourmet immersion in Mallorcan gastronomy, somewhere between tradition, craftsmanship and meeting the island's producers.

Filming at Hotel Caballero

The scene was set: the bright surroundings of Hotel Caballero, its pool and palm trees, an attentive film crew and a kitchen opening onto the dining room. The spirit of the programme spoke to me straight away: going out to meet the people who produce the island's olive oil and fleur de sel, and making no compromise whatsoever on the quality of the produce. That is exactly my philosophy as a chef.

The recipe: cod, wilted spinach and sauce vierge

For this segment, I drew inspiration from a traditional Mallorcan recipe: bacalao a la catalana, the great Balearic classic that pairs cod with spinach, raisins and nuts. My version: bacalao (cod) set on a bed of meltingly tender wilted spinach (espinacas), dressed with a sauce vierge built with local white wine and the island's olive oil (aceite de oliva), lifted with raisins (pasas) and toasted almonds (almendras), and finished with a pinch of flor de sal. The result: a balance between the tender fish, the sweetness of the pasas, the crunch of the almendras and the bright, tangy freshness of the sauce. A plate that looks simple, yet tells the whole story of Mallorca's terroir.

A little aside: cod, or bacalhau, is often associated with Portugal. Yet it is just as much a pillar of Spanish and Balearic cooking: in Mallorca, bacalao is a true institution, a legacy of Lenten dishes and salt-cured preserves.

Mallorca's signature produce

What makes this recipe truly Mallorcan is its produce. The island's olive oil, fruity and generous. Fleur de sel harvested by hand in the salt pans, delicately skimmed from the surface of the water. Mallorcan almonds, toasted for crunch. And a local white wine for the sauce. Treasures I source directly from the producers, with the same high standards I apply when I cook in villas for my clients.

This know-how, in your villa

The cooking I showcased for Rhône FM is what I bring to my clients throughout the season. If you are staying on the island, I come to your villa to create bespoke menus from the finest local produce: discover my private chef in Mallorca service.

Recipe cooked for Rhône FM in April 2026, at Hotel Caballero (Mallorca).

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