Warm grilled Bresse pigeon liver mousse with legumes, seeds, berries and sprouts

After winning Chef of the Year in 2001, Quique Dacosta has reached, on his thirtieth birthday, two milestones in his professional career: the award and the fact that two of his creations merit inclusion in Dishes of the Year. His evolution, the constant progress that has been evident in his work for a long time, has culminated in a qualitative leap that places him among the very great. Once again—and to make it very clear—he is now a member of the culinary elite.

At the suggestion of the Lo Mejor de la Gastronomía Congress, which proposed the idea to all of the chefs featured i...