Oyster, olive oil and chocolate (2003)

Three apparently incompatible elements cohabitate in perfect harmony in this dish by Pier Bussetti. The melted chocolate is deposited into the base of the spoon. It is topped with a basil leaf, the oyster, some freshly ground black pepper, a smoked oyster water gelatin cube and a ribbon of olive oil. The ensemble is garnished with a parsley leaf and an oil crunch. The result is surprising and perfectly balanced.