March 31 2012
A marvelous stop at Martin Berasategui's place. Pure bliss.
 |
| The lovely setting of Martin Berasategui's place |
 |
| Caramelized eel mille-feuille with foie gras, young onions and green apple |
 |
| Wild salmon and sea-weed with liquid cucumber, young onions, red berries and radish |
 |
| Squid consommé, ravioli stuffed with its ink and crisps |
The squid ravioli explodes in the mouth and let the squid-ink juice run in the throat. A very impressive technique! (Similar to a xialongbao - I'll post an article about xialongbao next time).
 |
| Oyster, cucumber, sour fruit, kafir and coconut |
 |
| Raw fennel pearls, as a risotto and in foam |
 |
| Smoked globe with chicory mille-feuille, blue fish, cress and chickweed |
 |
| "Gorrotxategui" egg on a liquid red tuber salad and pig's dewlap carpaccio |
 |
| lukewarm vegetable heart salad, with crustaceans, farm lettuce cream and naturally salted juice |
 |
| Roasted red mullet in scales, sea salad with sesame |
 |
| Galicia Beef and cabbage |
 |
| Cool basilica essence and green beans, lime sherbet and juniper granita and almond touches |
 |
| Chocolate foam, with mint, asparagus, pumpkin praliné and cocoa sherbet |
Restaurante Martín Berasategui
No comments:
Post a Comment