Raw baby peas with gelatinous ginger veil and chive flowers

The ingeniousness and erudition of Andoni Luis Aduriz, mystical culinary ecologist, are patent in his invaluable book, Clorofilia, which reflects his great work rooted in vegetables and inspired by the philosophy of Michel Bras, an individual for whom he feels a burning professional passion. In this field, outstanding recipes abound—we place the Mugaritz chef among the best in the world, and not in vain—but this does prevent us from highlighting two of them: “Raw and roasted vegetables, sprouts and leaves, wild and farmed, seasoned with hazelnut butter and a generous Emmental cheese dressing”, a clairvoyant and consummate interpretation of the Gargouillou, and this original dish made with Basque peas, which we designate Dish of the Year for numerous and various reasons.

We are fascinated by its minimalist concept: four elements arranged with great simplicity, offering three delicious and sharp flavors, two extremely subtle fragrances, two opposite and complementary textures, two temperatures and two colors within a brilliant reflection. Flavor of raw peas, of the country, green and exquisite, unique, with two harmonious counterpoints provided by means of an eyedropper: one a magically spiced touch, the other exultantly floral. The legume explodes while the gelatin fades and blurs. The base is cold, the veil warm. Absolutely coloristic while offering just two tones: emerald and violet. And to give this beauty a striking expression, it is served in a dish designed for the occasion.

Nature in its most natural and artistic form.