An immaculate risotto and one that is conceptually modern in its pure flavors, lightness and aesthetic appeal – simple and colorful. The elements are not obscured here: the risotto is fundamentally rice, enriched rice; the carpaccio is made from prawns, nothing more than red prawns; the ratatouille tastes of peppers, carrot and celery, and the sauce, with the independence of being enjoyed as an accompaniment or alone, has a flavorful worth all of its own. Eaten together or separately, tasting each of the four components or combining them, the diner can experiment with the flavors and decide for himself. In any case, each ingredient preserves its identity, with the magnificent example of the red prawns, cut thickly with a knife so as not to freeze, helping them be more intensely enjoyed and tasted.

Carpaccio with risotto? Risotto with carpaccio? Or maybe risotto with carpaccio and ratatouille? Balance and harmony.

An excess, yes, but then perhaps brilliance is generally a bit excessive. Brilliance can be attained either by a boasting of the imagination, creating unprecedented combinations, or through the perfection of classic flavors. In this case we are dealing with an excess of knowledge, technique and refined succulence. It is difficult to say whether this is a fondue or an aligot, perhaps it falls somewhere between the two, in any case we find ourselves before an unmistakable cheese dish, truly substantial, that produces immense, even brazen pleasure. A recipe of cheese and rice, since the grain here demonstrates its full character as well, flavorful and tactile, representing 50% of the gastronomic work. The mushrooms imply the intellectual character of the mountainous region. In short, a formula that reflects the countless, marvelous qualities and identity of Philippe Leveillé.

Nicola Portinari is already one the greatest chefs in Italy, and a future number one for all of Europe. He has developed a progressive cuisine with undeniable talent. Inspired by masterpieces or popular cuisine, he is capable of creating truly artistic interpretations. This is perhaps the most intellectual of all the seafood soups that we have ever tried. Maintaining its essence, it offers a deconstructionist interpretation that exalts the purity of the elements, and although they may break up in the articulation of the dish, it is precisely what makes their qualities and natural elements stand out. The stock tastes of sea and vegetables. It arrives covered by a crust of bread which, when broken, intermingles with the stock and separates the pieces, preserving the “raw” idiosyncrasy of the dish: slices of calamari filled with fish and chopped seafood and simply marinated.
The seafood soup for the 21st century.

With this dish, Massimo Bottura won the III International Championship of Virgin Olive Oil Recipes “Jaén, paraíso interior”, and he did it with daring and solemnity. It is a valiant dessert, exuberant in its nuances, exultant in its counterpoints, prepared in utter balance with virtuosic harmony. Bitter, acidic, sweet… sensations expressed with moderation and conjunction. Diverse and pure, each element in the construction, and there are many, manifests itself immaculately: olive oil ice cream, a mousse of white chocolate and olives, almond sponge cake and hot foam. The imagination is impregnated with wise refinement.