Vegetable ravioli al dente with crab and seaweed bouillon

Within the experimental cuisine practiced by Pierre Bussetti is an absolutely brilliant dish from many angles—for its delicacy, innovatively harmonious flavors and chromatism—is the ravioli, fresh, enriched with egg, al dente, concealing a vegetable brunoise—zucchini, carrot, turnip, etc.—inside, more al dente still than the pasta. This enhances its sapid and tactile nature, escaping mediocre and deceiving fillings; this complex ensemble swims in an oceanic and immaculate spider crab and seaweed broth, clear and very liquid, perfumed ingeniously and subtly with two citrus notes that marry wonderfully with the sea and with shellfish: lime and tangerine. Testimony, without doubt, to avant-garde art that emphasizes creativity and balance, nature and the natural.