The essential oyster

Without quite reaching the artistic magnitude of his Guggenheim oyster, the “Essential oyster” confirms Quique Dacosta’s grandeur when it comes to preparing this sublime shellfish. It also confirms his architectural inspiration, with glimmering tones reminiscent of the first recipe – a personal tendency that sets the savoir-faire of this brilliant chef apart. On this occasion, the exterior embellishment shines with a mother-of-pearl tonality (he uses the nacre from the oyster shell itself in a complex preparation process), giving light and color to the gelatinized seawater that envelops the piece. An oceanic jelly of wakame reinforces the flavor of the oyster, giving it further identity with a julienne of the same seaweed; both are served as beds on which the oyster is presented. A smoked tea of wakame adds a sophisticated touch to the sapid essence of the dish, profoundly marine and sublimely delicate.