Warm vegetable stalk salad with lobster, cream of lettuce and iodized sauce

Time has blessed him with an achievement that can be only described as divine.

It is exceptional for its ingredients, its gustative purity, its lightness, its technique, its colorfulness… and, above all, because it represents a different way of looking at salad. Berasategui, perfectionist that he is, goes beyond creation and reinvents his cuisine on a daily basis. In this way, little by little, he has altered this creation to its present richness as if it were a flat topped, square-shaped mosaic. It gives the impression of being inspired in Michel Bras’s Gargouillou, but in reality it has nothing to do with the Laguiole chef’s recipe. It is composed of ingredients deeply rooted in Spanish culture and presented in original forms: tomato hearts, cream of lettuce, very finely sliced spring onion, beans and asparagus sautéed differently, cauliflower and broccoli stalks… as well as more recent ones, such as avocado in spiral shapes and fresh almonds… to which are added a few lobster medallions to round out such an assorted salad, and an iodized mollusk sauce made with delicious clams, cockles, murexes, etc., and finished with a gelatinous tomato infusion.