Cream Of Parmesan Reggiano With A Veil Of 6 Assorted Wild And Cultivated Basil Varieties And Pine Nuts

We said it in the last edition of this guidebook: Quique Dacosta is conquering the world of the chef’s hats. One year later we must specify: he’s no longer conquering, he’s now officially established as a central figure.
In 2005 he has created a personal, distinctive style that places him among the very best worldwide with his experimental but solid cuisine and already numerous masterpieces : Guggenheim Bilbao; Cold spider crab soup with fennel and aerated aloe vera; Barnacles with hollowed zucchini, little spider crab juice, and licorice leaves; Foie gras with corn, corn sprou...