Mille-feuille of foie gras with goat cheese and caramelized apple (2002)

After leaving Tragabuches in Ronda where he fostered his first great triumphs, Dani García continues his unstoppable ascension towards success at the new, luxurious Gran Hotel Meliá Don Pepe. Here, in its spacious kitchens and with the support of an irreproachable team, he enjoys maximum freedom to express himself. This mille-feuille of foie gras, one of the first dishes created by Dani García, pays homage to Martín Berasategui, with whom Dani worked for eight months.