Vive las verduras

Tapas: Navarrico, tradition with artichoke; a shot-glass of crab with courgette cream and leek crisp; and millefeuilles of borage with pig’s cheek and foie gras cream

Jesús María Ansa, from the Gaucho bar in Pamplona

Jesús María Ansa demonstrated exactly why his bar, the Gaucho in Pamplona, has become a benchmark of the so-called “miniature cuisine” - the cuisine of pinchos (tapas). Having won numerous prizes at various competitions, Ansa brought three of his ideas to the Conference, which always feature a Navarran vegetable: the so-called “Tradition with artichoke”, a shot-glass of crab with courgette cream and leek crisp, and a millefeuilles of borage with pig’s cheek and foie gras cream. The combination of these products in tiny quantities makes it even more important that each one is handled perfectly to achieve a balanced result in which each ingredient maintains its own flavour.

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