Crunchy Cow Tail Raviolis, Sweet Corn Bread and Vegetable Broth

Eneko Atxa’s style is clearly defined. On the one hand, he updates and reinvents traditional recipes –like in this case. On the other hand, he uses avant-garde techniques to reinforce natural and chromatic aspects. The most brilliant of them is the dry ice: apart from creating mist and nebula in the dish and at the table, the chef has been able to get the most of many aromas (iodine, herbs flowers and an infinity of other ingredients) that captivate and fully satisfy the olfactory organ.
The chef proposes numerous dishes with historical memory that boast about redefined academic sauces. Apart from preserving traditional exquisiteness and gelatinousity, they show off unprecedented refinement, harmony and slender density. This original vision of the classical oxtail is a good example of those stocks Eneko is so attached to. A traditional deboned ragout converted into a terrine, cut into dices that are decorated with some melting and crunchy raviolis made with pork fat slices and sweet corn bread that are lain over another similar stock prepared with chickpeas, pumpkin, pig’s trotters and shoots that refresh both the eyes and the palate. Clairvoyant and unanimous gastronomic revival.