Country egg with beet, liquid herb salad with “cocido vasco” (basque broth) carpaccio and smoked cheese

Martín Berasategui has achieved with this dish two things: one, to stress the importance of the egg in haute cuisine, which has made a comeback in recent years with quite relevant successes; and two, to break with the stereotypical low-temperature recipes, almost always authored by the same chef. What’s more, because egg whites cost practically nothing, especially in gastronomic terms, they have done away with these, since it is not a question of saving money nor stuffing the clients’ bellies. With the intelligence that characterizes him, he maximizes the impact of the yolk – raw, ju...