Red mullet with edible crystallized scales, cucumber consommé, tomato emulsion with cider liquor and raw cauliflower

The infallible Martín Berasategui has created a vast array of important work in 2007, all of which corresponds perfectly with his unmistakable style of cuisine, as per usual. We all know that such a studious and untiring chef makes a thousand attempts in his basic preparations before opening new culinary pathways. He takes inspiration from certain criteria, techniques, articulations, sauces… and from there he designs fascinating variants that are always, and we mean always, superb. He has an immaculate, profound approach in conceiving his formulas-remarkably complex dishes that confirm h...