Razor clam in almond oil

It is likely that this dish best reflects the style marked in 2007 and then confirmed in 2008 by Marcos Morán. An absolute “10” for the shellfish, served raw and hot over a purely minimalist construction, sapid and colorful, with the magnanimous presence of a nut. Here, the almond appears with a magical touch (oil) and a brushstroke (fat), displaying brilliant contrasts. This concept, these techniques, similar ingredients… they make up the body of a talented repertoire, one which is molding this young chef, called on to take his place at the highest levels of Spanish cuisine.