Gelatinous Dove And Squab Salad With Smoked Chestnuts, Mushrooms And Beet Vinaigrette With Truffle

Martín Berasategui loves being a perfectionist. He is a reformer that went so far as to reform himself. It is perhaps one of the aspects that best define his work: he does not shy away from this characteristic of himself, far from it. He is proliferate and eclectic, diverse and complex, and welcomes these qualities with open arms. In the last few years alone he has consecrated dozens of recipes. The number of Dishes of the Year that he has received from the Lo Mejor de la Gastronomía guide is sufficient testimony: 10, among which his caramelized mille-feuille of smoked eel, foie gras and...