Sergio Bastard is proposing a typical product from Navarra that has been taken to its highest level of aesthetic and technical excellence: the thistle.
The vegetable is grown by the chef and his team and cooked in a vacuum bag for three hours at 90ºC. This allows to maintain the sapid naturality of the product and to obtain a spectacular al dente texture: crunchy while chewing, and then exploding in the mouth, filling it with an extremely juicy taste with no fibrous sensations at all. Once cooked, the thistle is furthermore submerged for a while into virgin olive oil in order to acce...
