The ocean within

From the creative hands of Jordi Vilà we have a dish that is so colorful, so attractive, so impactive… like the ocean itself. It is also very delicate, especially when the markets allow for the complete repertoire of shellfish; an oyster, two cockles, a few barnacles, sea snails, a few pieces of seaweed and, sometimes, a spoonful of his majesty, monsieur caviar. Each element expresses its full identity without intermingling with the rest. The common thread of all these oceanic treasures is a Mediterranean broth: an exquisite, blue-tinted soup flavored with kombu seaweed. Brilliant. Genius, even. To successfully create a blue colored dish is no easy task. It’s especially brilliant (no, we wont tire of saying it) because this gastronomic milestone was created naturally, using nothing more than purple basil which, in combination with the oceanic base turns into the sea–and what an exquisite sea it is.