Pipirrana-stuffed heirloom tomato, liquified beans and green tomatoes with raw shrimp

Dani Garcia finds himself at the height of his professional career. 2008 was perhaps the year in which he created best and most, producing dishes with the highest intellectual and material level. Nearly twenty notable formulas sustained by two principles that have defined the work and path of this young chef: to take inspiration from traditional Andalusian recipes, reinventing them according to the canons of haute cuisine, applying the most recent avant-garde techniques, in this case liquid nitrogen, that he tirelessly studies in search of new applications. We stand before an eminent testi...