Pear, tomato confit, spider crab and red prawn with green apple juice and ice cream

There are those who discredit the present creative capacity of Martín Berasategui, considered by many to be an articulator of others’ ideas, restructured from a very personal perspective and taken to unheard-of heights, as befits one of the two or three most complete chefs in the world. There is of course much truth to this view, but there are elements missing before we can characterize Martín’s entire body of work. In his honor, we must highlight his collection of 2004 creations, distinguished by a degree of fantasy and spark his cuisine has never had before. Exquisite is his Parmesa...