Vive las verduras

Martín Berasategui

• Fine sheets of lightly-smoked cod on a powder of hazelnuts, coffee and vanilla (2007).
• Caramelized millefeuilles of smoked eel, foie-gras, chive and green apple (1995).
• Vine peach gazpacho with an infusion of cockles in txakoli (07).
• Oyster with watercress, rocket and apple chlorophyll; cream of lemon grass, fennel and wood sorrel (06).
• Plate of apple and old-time tubers in an acidulate, crunchy, cream, ice-cream and mustard sandwich (08).
• Junket of scallop, sea urchin and soy with beansprouts and coffee, cinnamon and curry cream (06).
• Free-range egg with beetroot in a liquid herb salad, carpaccio of Basque stew and cheese (07).
• Warm salad of vegetable marrow with shellfish, cream of home-grown lettuce and iodine juice, Pago de los Baldíos de San Carlos oil (02).
• Baked red mullet with edible crystallized scales, rock fish juice with saffron, liquid bonbon of black olives (08).
• Araiz pigeon baked on the bone with fresh pasta covered in wild mushrooms with chives and little touches of truffled cream (08).
• Warn-hot apple and plant roots (08).
• Celery ice-cream with eau-de-vie granita, semifreddo mango chips, a swirl of beetroot and fruit compote and celery leaves (08).
• Chilled essence of basil with lime sorbet, juniper granita and touches of bitter almond.

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Precio: 100 €