Rock

How many cooked dishes are capable of surpassing the natural magnificence of caviar in its pure form? After having eaten hundreds and hundreds, maybe over a thousand, I only remember one, fifteen years ago, at Alain Passard’s “Arpège”. It was the main ingredient in that particular dish. I also remember a brilliant dish of marrow with caviar, the latter only taking 50% of the stardom in the best of all possible cases for sturgeon eggs.
The same question can be asked about another universal delicacy: barnacles; probably the shellfish most preferred by the Spanish. The answer is s...