Sea anemones

Here is the most important version of sea anemones that we have encountered in haute cuisine. Buttery inside with a crispy exterior and dressed with a light coating, they flood the mouth with a profound flavor of the sea. This breaking wave and the enchantment of its fleeting texture are ratified with the accompaniments: they are placed over a spongy bed of breadcrumbs soaked in clam juice water, which itself exerts an unctuous sauce, finished with a dash of chive oil that encircles the nucleus of the plate. Lime fragrance, adorning vegetables, and arugula flowers to beautify the gastronomic wonder all complete a highly original creation that pays homage to the art of frying and to the torrija, or soaked bread. In short, cleverness mixed with historical perspective.