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 redefine...