Vive las verduras

Peas and their aromas, salad of soused mackerel, and a bar and essence of soap

David Yárnoz, from the Molino de Urdániz restaurant in Urdániz (Navarre)

David Yárnoz revealed to the international delegates the flavours and tastes encompassed by the pea: floral and lactic notes, touches of iodine and anise, grassy, with touches of saffron, tiger nut and pumpkin seed, and his proposal was to reproduce all those aromas by introducing the relevant ingredients to a dish of peas. For example, the iodine was introduced by cockles. Yárnoz also demonstrated his skill in discovering the affinities between very different products, and he did so with a concept of mackerel with shavings of parmesan. He also revealed one of the most original and intriguing ideas on his menu, a dessert that he has christened as a ‘bar of soap’ due to its texture and consistency, which he presents just as if it were a real bar of soap.

« Return to the programme for the 13th