Tickets Evolution

Translated from Spanish to English - www.onlinedoctranslator.
com
Content
Welcome to Tickets Evolution
Tickets dishes
2014
2015.
2016
2017.
Inspirations
Origin
In 2010 we were in China presenting the dessert book Natura, and we had dinner at
a restaurant that had different stations where food was offered (wok, dumplings,
Peking duck), a drink bar and some other that now I do not remember. I found it to
be a very effective system to be able to give a fast and dynamic service that would
allow us to serve many clients. I suppose that image was etched in my memory, since
from that idea we designed Tickets.
The aesthetics of the restaurant respond to the street where it is, the Parallel, a place of
leisure and shows that was the king of Barcelona's nightlife since the end of the century
XIX until the 1970s. Along the avenue, countless theaters, cabarets and other venues had
been concentrated. It was the equivalent in importance to Montmartre in Paris. At
present, there is little left of that Parallel, but it is everyone's intention that this street
shine again as before, hence the Ticket bulbs shine in all their splendor and that the
festive atmosphere of the place is the visual language of this restaurant that has a name
as silly as it is easy to remember. As we anticipated in our first bookTapas. The kitchen at
Tickets, also published with RBA in 2013, the restaurant was conceived with a very
different approach from what it has become over time, hence the title we have chosen
for this second volume: Tickets Evolution. The restaurant opened on March 3, 2011 and
the expected closure of elBulli in July of that same year caused many people to think that
we were going to do something similar in Barcelona, as a possible substitute, a very
difficult company and that we never missed. by the head. The first days of testing with
clients were as stressful as they were frustrating, as we were forced to modify
everything done during a year of work due to the need to offer the diner what they were
looking for: something similar to elBulli! Very far from my initial intention, which was to
develop a project called Inopia, a bar that, remember, baptized gastrobars and gave
back the illusion of recovering traditional tapas. Our main virtue at Tickets is to be able
to enjoy "haute cuisine in the neighborhood" (as we like to define it) in an informal
atmosphere, somewhat uncomfortable and noisy, with small tables and chairs. For some
it is too much, but for many others it is a concept that has brought them closer to this
style of cuisine, which little by little they have lost their fear. Not surprisingly, at a time
when gourmet restaurants tended to continually reduce seats, Tickets served 230 meals
on Saturdays. Although, to be honest, not at the level of the recipes in this book, which is
called
Tickets Evolution.
The lid as a concept
Tourists make up about 50% of elBarri's clientele, in fact, given the vast gastronomic
offer offered in Barcelona, it is almost impossible for us to survive without them, and by
"we can" I mean all of us who are part of the offer of restoration of the city and even of
the country. The positive of all this, in our opinion, is that we have managed that, in
addition to sun, beach and culture, tourists come to Spain to discover our gastronomy.
This is something that we have earned hard, based on a lot of work and effort, and with
what we have achieved that today Spanish cuisine is recognized worldwide, a milestone
that, ironically, has been achieved in part thanks to the haute cuisine, with
internationally acclaimed restaurants (and I will not mention any because there are so
many!). These kitchen temples have carried out actions that have reinforced this
recognition. For example, for years, after offering a unique product to gastronomes
from all over the world, they have invited them to spend a few days in their cities in
order to discover our traditional cuisine, our products and the diversity of our regional
cuisine. For tourists, the magic word istapas, and this is a real fact that, in addition, we
must celebrate: we finally have a solid and defining brand of Spanish cuisine beyond
clichés. The questions that arise to me now are: what are tapas? What is ittapas? Do we
all understand tapas in the same way? How do I explain to a foreigner clearly what a
tapa is, beyond what is understood in one region or another? And I prefer not to extend
myself because I do not clarify myself. However, when they ask me if Tickets is a
restaurant with Catalan, Spanish and tapas cuisine, I answer without hesitation: «Sure!».
The revolution
I often resort to the following phrase: "A restaurant is a mass of mistakes and our job is to minimize them." However, we can also
say that many small details make a difference and make up a great detail, in such a way that we provoke a constant evolution. We
can see this, for example, in the evolution of the clothing of the Tickets team, especially that of the waiters, which has undergone
several modifications, from less to more formality, although, yes, without losing the spark. We can also verify it in the letters: the
first was pocket-sized and folded, and then we went on to make a version with a rigid cover but of reduced dimensions, which, in
turn, gave way to a larger one. Obviously, the most transformed has been the menu and beverage service, in which we went from
30 to 130 references and from none to three sommeliers. In the living room we removed the high tables, uncomfortable for older
people and that prevented enjoying an increasingly complete proposal, the paper napkins became linen and the table was dressed
little by little, the dishes were transformed for a proposal More formal and small plates arrived, which we were already able to
serve individually. This way of working and evolving was one of the main characteristics of elBulli, something that many know, and
that is that, in that restaurant in Cala Montjoi, not everything was spherical. the crockery was being transformed for a more formal
proposal and the small plates arrived, which we were already able to serve individually. This way of working and evolving was one
of the main characteristics of elBulli, something that many know, and that is that, in that restaurant in Cala Montjoi, not everything
was spherical. the crockery was being transformed for a more formal proposal and the small plates arrived, which we were already
able to serve individually. This way of working and evolving was one of the main characteristics of elBulli, something that many
know, and that is that, in that restaurant in Cala Montjoi, not everything was spherical.
2011
2013
2015.
2017.
Oshiboris.
Business cards
The shirt gives way to a vest with embroidery.
Napkins, from paper to linen.
From the can to the wooden ticket holder.
The cocktail menu gains color and increases in size.
From folding letter to rigid letter. Then we add color and finally we increase size.
Small magnetic letters that give way to a hand-drawn scroll.
We went from 30 wine references to 130.
Evolution of Ticket dishes
Free-range chicken sot-l'y-laisse skewer with minishiitake
2011
Cannibal chicken with cassava bone

2015
Avocado and crab cannelloni
2011
Avocado and coriander tie with crab 2017
Roasted Peppers Salad
2011
Onion water lily
2016
Grilled heart with pickled chicken 2011

Tudela bud with lettuce ice cream
2017
Sangria infused watermelon

2011
Nashi pear with cantaloup melon ice cream

2016
Maresme pea papillote with mint 2011

Broad bean meatballs with white sausage and Iberian ham consommé
2017
Mussels with tomato sauce

2012
Mussel with hot foam of butter café de Paris 2017
Orange salad with olive juice nectar 2011
Orange and olive salad

2017
Anchovy and tomato seed toast
2011
Anchovy and pesto «Pide»

2017
Artichoke stuffed with roe

2012
Sunflower artichoke with tarama, ginger tapioca, mint and pickled lemon
2017
Cherrys salad with gazpacho jelly 2011
Tomaco
2017.
Suckling pig taco

2011
Translated from Spanish to English - www.onlinedoctranslator.com
Suckling pig taco with hoisin mayonnaise

2017
What does the 41st mean in the evolution of Tickets?
We do not usually look back, but it is true that a melancholic smile escapes us when we
think about that experiment that turned out to be the 41 °, both in its first cocktail /
snackery version, and in this, its second version 41 ° Experience, of the ones that the whole
group has sucked. But, in particular, Tickets has been the one that has gained the most by
growing with him.
The kitchen
A common question we are asked: "Why don't you open at noon?" First, it must
be explained that what we do is to condense the two services at night, since we
open at six thirty in the afternoon in summer and seven in winter, and in both
cases we close between one thirty and two. in the morning ... This schedule
gives us more respite in terms of the days of the room team, thus avoiding that
the final amount of weekly hours worked is excessive and that we do not need,
therefore, two shifts of waiters. However, the main reason is that we did not
have a preparation kitchen, because in 2011 we opened as a bar and the one
we designed then had been developed to offer fried fish, patatas bravas, ham,
Galician pie ... After seven years we have been able to modify it,
The team
I do not want to think that the obligatory lines of gratitude to the team and its
managers move between banality and set phrases. I have a problem: I have to divide
myself between five children, who are the restaurants to whom I love the same and to
whom I dedicate the same time, which causes that, in reality, I am not in any of them
and at the same time in all, about all thanks to its closeness. But I am also fortunate to
have the great administrative work carried out by my partners, the Iglesias brothers:
Pedro, Borja and Juan Carlos, which allow me to focus on what I really like, which is
cooking, what I do with the support and energy of Fran Agudo, the solemn chef at
Tickets for four years. Without your help, we would not have been able to achieve the
goals we set for ourselves. Nor do I want to forget two young people with both quality
and enthusiasm, Jaume Marambio and Álvaro de Juan, who help Fran with the daily
organization. This book is a part of them and of all those who have contributed their
effort at some point to write a part of our little history.
To share
During the first two years of Tickets' existence, we were not able to offer individual
preparations or servings. In addition, we were strict about the quantities or portions, in
such a way that it caused some confusion in some customers, who, with good reason,
did not understand, for example, why there were six slices of tuna on a plate for the four
people of the table. This is something that we have managed to modify, although it has
not been quick or easy, mainly due to the services of 120 people, which was
overwhelming. The current proposal in Tickets begins with a phase offingerfood
combined with individual caps in which the spoon in many cases is the protagonist of a
cuisine of seasonal and tasty products. Finally, the final firework, with the large pieces,
which allow Tickets to be given a unique personality. Skip eating 10-12fingerfood and
8-10 individual tapas to end up sharing a great piece, be it meat or seafood, it is
something that the customer loves and, therefore, it is a concept that we will continue to
develop.
Room
Allow me a few words in a personal capacity. I am more and more convinced that the
success of a restaurant lies mainly in the room service, as long as you eat well, obviously.
As cooks, it is something that is more difficult for us to accept, but one that I quickly
learned at Tickets thanks to more than direct contact with customers. From my pass
monitor I can observe the interaction of the waiters with their tables and how they may
be able to modify behaviors and take them along the desired route, which, basically, is
to seek the happiness of the diners. Welcome is the most critical moment in a restaurant
and believe me, I speak from experience. My master is called Heart. When we opened in
2015, we received about 450 people in just one hour, and we accompanied them and sat
them in two different spaces. I know that deep down everything is routine, but I learned
the client's ability to detect weakness, as well as the importance of control from the first
moment. Of course, Tickets is much simpler than the Ibizan giant, but not in terms of the
reception at the door, at which time it is very important to be pragmatic, quickly find the
reservation and lead the customer to the table. When I speak of welcome, I mean that
Tickets does not have a tasting menu, therefore, the interview that the waiter has with
customers before starting to eat is vital. The freedom of eating à la carte allows us to
offer the customer what they want and the waiter feel like a waiter. Hence, the challenge
of gaining the confidence to make a proposal to your liking and needs requires a very
great complicity and a great knowledge of what is being sold, something very difficult
considering that the job of waiter has lost a lot of school and in which it seems that
everyone is passing in search of a better future. It reminds me of that idea we have of
Hollywood, where all the waiters are actors waiting for their moment. The office as such
is hurt. We only hope that this changes and that little by little their work will be
recognized, at the level of the chefs, and that they will be compensated like these. I take
these lines - since it is my book for a reason - to thank Xavi Alba for his commitment and
passion and, above all, for being the way he is. Tickets owes him a lot and I do too, it is
something that the whole team, family, Clients and friends know and it is acceptable to
be honest in recognizing the value of the people around you, something that I also love.
Well, I don't roll over and leave you with him ...
Good evening and welcome to Tickets!
My name is Xavi and today I am going to be your waiter. Is it the first time you come to
Tickets? No? Well, anyway, I remind you. In Tickets we offer two options: the first, that
you choose yourself from the menu. Normally, people eat about fifteen savory
preparations, some individual, others are to share. The second is that I ask you a couple
of questions, as to whether you have allergies or intolerances, as well as your
preferences and tastes, and from there I make a selection according to what you tell
me. Even if there are different tastes among you, it is not a problem: we make a totally
personalized selection. At any moment you can stop and I myself will ask you how
hungry you are. If you see something that you find interesting or even want to repeat,
we add it without any problem. I leave the letter for you to take a look and I'm back
right away. A straw while you choose? Thank you very much and welcome back.
Sweet World
I am myself again, because now I have to talk about desserts and I have already played that game. I must say that afterNatura, which I consider my sweet testament, I had a
monumental pájara that prevented me from getting within a meter of the sugar and for five years I practically did not make any dessert. Ironically, I was named the best pastry chef in
the world in 2016 by "The World's 50 Best Restaurant", something that I thank from my heart. The hesitations disappeared when a lanky man who reminded me a lot of a young Oriol
Castro appeared at the Ticket door to take charge of La Dolça or, rather, La Dolça station, since the current space was modified some year later . David Gil, who is the name of the kid,
has the aura of the chosen ones, of those who come to this world to do things and not to walk. During these five years he has not stopped growing and from being a Ticket pastry chef
he came to have the enormous responsibility of carrying all the sweet part of elBarri, while as someone who does not want it he won the Spanish Chocolate Championship in 2015. His
job is difficult and it has undoubtedly carried it out with outstanding marks, giving each restaurant its personality. Of course, it has the complicity of the respective pastry chefs. I hope
that soon we will be able to publish a joint work in the form of a book in which the desserts of all the restaurants are presented. Meanwhile, I have returned to make desserts in Enigma
with Jordi Saavedra, another of the greats, to enjoy this wonderful job while I get new cavities. I leave you with David Gil, remember this name. while as someone who does not want it,
he won the Spanish Chocolate Championship in 2015. His work is difficult and he has undoubtedly carried it out with an outstanding mark, endowing each restaurant with its
personality. Of course, it has the complicity of the respective pastry chefs. I hope that soon we will be able to publish a joint work in the form of a book in which the desserts of all the
restaurants are presented. Meanwhile, I have returned to make desserts in Enigma with Jordi Saavedra, another of the greats, to enjoy this wonderful job while I get new cavities. I leave
you with David Gil, remember this name. while as someone who does not want it, he won the Spanish Chocolate Championship in 2015. His work is difficult and he has undoubtedly
carried it out with an outstanding mark, endowing each restaurant with its personality. Of course, it has the complicity of the respective pastry chefs. I hope that soon we will be able to
publish a joint work in the form of a book in which the desserts of all the restaurants are presented. Meanwhile, I have returned to make desserts in Enigma with Jordi Saavedra,
another of the greats, to enjoy this wonderful job while I get new cavities. I leave you with David Gil, remember this name. It has the complicity of the respective pastry chefs. I hope
that soon we will be able to publish a joint work in the form of a book in which the desserts of all the restaurants are presented. Meanwhile, I have returned to make desserts in Enigma
with Jordi Saavedra, another of the greats, to enjoy this wonderful job while I get new cavities. I leave you with David Gil, remember this name. It has the complicity of the respective
pastry chefs. I hope that soon we will be able to publish a joint work in the form of a book in which the desserts of all the restaurants are presented. Meanwhile, I have returned to make
desserts in Enigma with Jordi Saavedra, another of the greats, to enjoy this wonderful job while I get new cavities. I leave you with David Gil, remember this name.
The Dolça
It is difficult to convey and explain in a few words what the desserts represent for
Tickets. It must be borne in mind that they are the fruit of seven years of continuous
evolution and of many changes that we could not understand without talking about our
little history. Something that has made desserts a very important element of Tickets has
been Albert Adrià's past as a pastry chef at elBulli. In addition to giving value to quality
and creativity, he has always attached great importance to sweets, as well as to
ensuring that customers keep a corner in their stomach so that they can taste them,
something that, he tells me, does not it always happened at elBulli. Tickets patisserie
was born humbly, as a small part of the restaurant run by two pastry chefs. We go
through various times of change. In one of them we proposed the concept of "sweet
tapas", as Ferran Adrià called them. We did not understand that a tapas restaurant does
not have individual desserts, so sweets were born, preparations that allowed people to
finish not only one, but also be able to taste four or five desserts, and even the entire
menu. For me it was one of the most significant changes of Tickets, which without a
doubt gave identity, freedom and happiness to the pastry shop. However, what really
changed the customer's experience with desserts was the closing of the 41st and the
opening of La Dolça. Albert conceived a unique space so that sweets could be enjoyed in
an adjoining room, thus giving the world of desserts all the importance it deserves. We
were like kids in a pastry shop, desserts and more desserts, privileged with a squad of
seven pastry chefs to convert non-believers and transform them into faithful
parishioners who wish to return to La Dolça, a paradise for children and the elderly. Due
to this great change, but also due to the long history of seven years since we started,
Tickets has been the mother house of the other restaurants that have been opening in
the same line of work and rigor that Albert has marked. We believe that if there is
something that makes us different, that something is desserts, the reason why in this
book there are no sweet recipes, because it is our desire to capture our philosophy, way
of thinking and working with sweets in a separate work, to give this world the place that
it has earned in all Albert Adrià's restaurants.
Coming soon ...

David gil
2014
Buffalo stracciatella with sea urchin and black truffle
2014
For 4 people
1 For the stracciatella

100g fresh buffalo stracciatella
2 For the hedgehog and yolk sauce

25 g of sea urchin yolks (watch P.
255) 25 g pasteurized yolk
Finishing and presentation

25 g of sea urchin yolks (watch P. 255)
Fine salt
4 g of black truffle
Extra virgin arbequina olive oil
1 With the help of scissors cut the fibers of the stracciatella, to make it
easier to eat.
2 Pass the hedgehog through a strainer and mix with the pasteurized yolk.

In the center of a white bowl, arrange the stracciatella covering the entire bottom
and season.
Next, place the clean hedgehog in a spiral shape and lightly salt each yolk.
Thinly slice the truffle so that it covers the entire stracciatella and make a string of
sea urchin sauce and yolk on the outside of the plate.
To finish, pour a thread of olive oil all over the plate.
Pizzeta with stracciatella
2014
For 4 people
1 For the Crutomat powder

20 g Crutomat
2 For the oregano powder

20 g dried oregano
3 For the parmesan pizzas

2 brick pasta wafers
10 g mild olive oil
40 g of Parmesan Reggiano in wedge 20 g of
Crutomat powder (see elaboration no. 1) 20 g
oregano powder (see elaboration no. 2)
4 For the basil gel

100 g of basil water (watch P. 90)
1.5 g of agar agar
1 g of fine salt
5 For the stracciatella

20 g fresh buffalo stracciatella
Fine salt
Black pepper

8 chilli oil caviar balls 8 basil oil
caviar balls 16 basil sprout leaves
16 arugula sprout leaves
Extra virgin olive oil Salt

and pepper
1 Grind the Crutomat in a coffee grinder until it turns into a powder. Keep in an
airtight container.
2 Grind the oregano in a coffee grinder to a powder. Keep in an airtight

container.
3 Using a knife, cut the 2 brick pasta wafers with a 21 cm circular mold.
Paint a wafer with mild olive oil. Grate half of the cheese on top and cover with
the other. Paint again with oil and grate the rest of the cheese.
Leave a few seconds in the salamander so that the cheese melts slightly. Then
place in the oven preheated to 160ºC for 8 min. After this time, remove the wafer
from the oven and sprinkle with the Crutomat and the
oregano powder. Cut it into 8 triangles and let cool. Store in airtight
containers at room temperature.
4 Heat ¼ part of the basil water and add the salt. Add the agar agar, bring to
a boil and stir with rods until well dissolved.
Remove the saucepan from the heat, add the rest of the basil water, transfer the mixture to a
flat-bottomed container and reserve in the fridge for 2 hours.
When it is gelled, blend with the blender until it becomes a thick cream without
lumps. Reserve.
5 With the help of scissors, cut the stracciatella to make it easier to eat. Salt and
pepper and store in the fridge.

On a round wooden plate, arrange waxed paper at the base and place the 4 triangles of
brick pasta on top as if you were assembling a pizza.
Next, put 4 points of basil gel on each piece, 2 balls of chilli oil caviar and 2 of
basil oil caviar. Finish with 4 basil sprouts and 4 arugula leaves. Finally,
arrange the stracciatella in a bowl and season it with a thread of olive oil and
season.
Anchovy salted anchovy toast, chicken skin
and tarama
2014
For 4 people
1 For the chicken skin

200 g chicken skin
Black pepper
Fine salt
2 For the anchovy with anchovy salt

2 anchovies
100 g of anchovy salt (the salt from the salted anchovy jars
) Mild olive oil

4 pieces of Sardinian bread of 3 × 10 cm (watch P. 255)
100 g cod tarama with yuzu
1 Clean the chicken skin of excess fat and spread it on a tray lined with
greaseproof paper. Store in the freezer for 12 hours, well covered. After this
time, remove, defrost and season.
Arrange the chicken skin on a rack, cover with greaseproof paper and place another
rack on top to prevent it from bending. Preheat the oven to 180 ºC and then cook for
20 min.
After this time, lower the temperature to 160 ºC and bake for 20 more minutes. Then remove the
top rack and the parchment paper and cook for 5 more minutes.
When the skin is crisp, remove from the oven and cut it into rectangles 3 cm
wide and 10 cm long with scissors. Store in an airtight container in a cool, dry
place.
2 Clean the anchovy of scales and open through the gut with scissors. Separate
through the central spine, keeping the tail, and put to bleed for 15 min in water with
plenty of ice.
After this time, remove the anchovies from the bath and cover them with the
anchovy salt for 13 min. Then clean them in a cold water bath.
Dethorn the anchovies with the help of tweezers and trim the belly area to
make it round. Store them in an airtight container covered with olive oil.

On a flat plate, place the toast of Sardinian bread and spread the tarama until completely
covered.
Cover with the chicken skin so that it is tight and place just on top a fillet of
anchovy for toast.
Reggiano toast
2014
For 4 people
1 For the parmesan reggiano cream

180 g cream 35% mg
80 g of Parmesan Reggiano
25 g of mineral water
7.5 g pasteurized egg white
2.5 g fine salt
2 For the lemon jam

2 lemons
25g sugar
5 g of liquid glucose
3 For the cheese slices

1 wedge of Parmesan Reggiano cheese of 200 g
4 For the Crutomat powder

20 g Crutomat

4 pieces of 6 × 9 cm Sardinian bread (watch P. 255)
Dried oregano
1 jar of basil oil caviar (Caviaroli) 12 basil
sprouts
12 arugula sprouts
1 Remove and discard the parmesan rind, and cut it into 5mm cubes. Heat the
cream in a saucepan and, when it is about to boil, blend together with the cheese
with a blender until obtaining a fine cream. Add salt and strain. Reserve in the fridge.
Once the cream is tempered, add the water and the egg white, and place in a
mixer at speed 6 for approximately 2 min. It should be a well aerated cream.
Put it in a sleeve with a small curly nozzle and reserve in the fridge.
2 Peel a lemon leaving the segments and the other leave it with the skin, removing the upper and
lower peduncle. Cut into cubes of 3 mm on each side.
Put the lemon cubes with the sugar and glucose in a saucepan and cook over a very
low heat for about 15 min until candied. Store in an airtight container in the fridge.
3 With a peeler, cut 12 slices (1 mm thick and 3 × 4 cm long and wide) of the
Parmesan Reggiano.
Store on parchment paper in an airtight container in the fridge.
4 Grind the Crutomat in a coffee grinder until you get a fine powder. Reserve in
an airtight container.

Place 1 sheet of Sardinian bread on greaseproof paper and arrange 5 points of
Parmesan cream on top in a random way. Put 2 points of lemon marmalade at
each end of the bread sheet and place three slices of Parmesan Reggiano in
parallel, occupying the entire length, although leaving space between them.
Sprinkle the oregano followed by the Crutomat.
Arrange 3 arugula sprouts and 3 basil sprouts on top of the slices. Finally,
place 3 units of basil oil caviar at each end of the bread sheet.
Serve very quickly because the bread moistens quickly.

Grilled oyster with death trumpet tea
2014
For 4 people
1 For the death trumpet tea

10 g of dried trumpets of death 260
g of mineral water
10 g jang sauce

4 clean oysters (watch P.
255) 20 g mild olive oil
1 Wash the mushrooms well and drain them. Put them to hydrate in mineral water and
jang for 12 h at room temperature.
After this time, transfer the preparation to a saucepan and boil the mushrooms for 20 min.
Then, remove the saucepan from the heat, film it and let it rest for 2 h. When ready, go
through a cheesecloth and reserve.

With the Josper oven at 300 ºC, introduce vine shoots and let it burn.
Place coarse salt at the base of a plate. Place the oyster with its shell on a
tray with coarse salt. Place it in the oven with 5 g of olive oil for 1 min to
smoke. After this time, remove it and place it on the decorated plate.
Heat the death trumpet tea to a boil and serve it in a kettle to pour over the
oyster in front of the diner.
Oriental fine shell
2014
For 4 people
1 To purge the shells

4 thin shells (about 50 g each) 1 kg
of water
30 g fine salt
2 To cook the shells

4 thin shells purged (see elaboration no. 1)
3 To clean the shells

4 cooked thin shells (see elaboration no. 2) 1 kg
of water
25 g of salt
Ice
4 For the ponzu sauce

150 g of soy sauce 75
g of rice vinegar 45 g
of mirin
5g sugar
2.5 g of katsuobushi
25 g of lemon juice
0.6 g xanthan
5 For the oriental sauce

300 g tomato
260 g of ponzu sauce (see elaboration no. 4)
60 g mirin
10 g of sesame oil
25 g of fermented red bean sauce 50
g of xanthan base (watch P. 253)

Julienne of fresh wakame 20
roasted sesame grains
1 Dissolve the salt in the water and purge the mollusks in this preparation for 1 h.
2 Place the thin shells in a vacuum bag and seal completely. Cook in the Róner
at 100ºC for 1 min and 40 s. Cool quickly in a container with plenty of ice and
water.
3 Remove the shells from the bag and reserve all the water that they have released.
Carefully peel off the body on a container so as not to lose the water. Reserve the shells.
On a board, remove the outer cord of the mollusk and reserve. Clean with a
Trim the dark-colored viscera and discard.
Make a small transverse cut in the body from the bottom to the part of the
red tip without going through, so that, when it extends, it is upwards as if it
were a fin.
Dissolve the salt in the water and add plenty of ice. Leave the thin shells very clean
for 20 min in this water. After time, strain them and place them in the water that
they have released during cooking (previously also washed). Keep in the fridge until
the moment of service.
4 Put all the ingredients in a saucepan, except the katsuobushi, the lemon juice and the
xanthan.
Bring to a boil and remove from heat.
Add the katsuobushi and infuse for 15 min.
Strain the katsuobushi and when the mixture is cold, add the lemon juice. Finally,
thicken with the xanthan.
5 Grate the tomatoes and arrange them in a bowl. Add the rest of the
ingredients and blend with the blender until well integrated. Reserve.

Place the empty shell on a block of ice. Put the outer cord of the thin shell on
the outermost part of it. Position the main part of the animal so that it is like a
shark fin facing upwards. Sauce with the oriental sauce.
Place the wakame julienne and 4 or 5 seeds on top of the "fin".

Oyster with rose water and green mandarin
juice
2014
For 4 people
1 For the green mandarin juice with rose water

700 g of green mandarin
10 g of rose water
2 For the dice of green mandarin

1 green mandarin
Tangerine juice

4 clean oysters (watch P. 255)
4 sprouts of atsina
1 With the help of a juicer, prepare the green mandarin juice (about 300 ml
of juice will be obtained). Next, strain it with absorbent paper, dropping the
clarified juice into a plastic container.
Add the rose water, mix and reserve in the fridge.
2 Peel the tangerine and separate the segments. Peel them and cut 5 mm cubes on
each side. Reserve in an airtight container with a little juice of the same fruit.

Place flake ice on the base of a plate. On top of the ice, arrange 4 oyster shells
and carefully place the clean oysters.
Place 15 g of green mandarin juice and rose water inside each oyster and at
the top 1 cube of mandarin and 1 sprout of atsina.
Oyster without oyster
2014
For 4 people
1 For the white wine reduction

240 g shallots
1.2 g of white wine
2 For the yuzu beurre blanc sauce

400 g butter
50 g white wine reduction
(see elaboration no. 1)
25 g of yuzu juice
10 g xanthan base (watch P. 253) Fine
salt

4 oyster leaves
1 Peel and slice the shallot. Pour the wine into a saucepan, add the shallot and
reduce the liquid to a quarter. Strain and reserve.
2 Cut the butter into small pieces and place it in a saucepan together with
the wine reduction. Cook until the mixture is well dissolved.
Remove from the heat and add the water and yuzu juice. Rectify the salt and bind with the
xanthan base with the help of some rods.

Place a little coarse salt at the base of a plate and heat in the salamander.
On top of the hot plate, arrange 1 oyster shell and reheat in the
salamander.
Put the beurre blanc sauce on the fire in a saucepan without boiling and
emulsify it with the blender. With the help of a spoon, fill the hot oyster shells
with it.
Finally, place an oyster leaf on the tip of each shell. Serve hot.
Ceps and white truffle carpaccio
2014
For 4 people
1 For the laminated cep

100 g of ceps
2 For the Brokkeloud cream cheese

50 g of Brokkeloud Roeselare cheese
250 g of cream 35% mg
2 g fine salt
3 For the porcini oil

50 g of mushroom trimmings (see elaboration
no. 1) 50 g mild olive oil

100 g of chicken wing broth (watch P. 253)
White truffle
12 toasted wild pine
nuts 8 arugula sprouts
1 With a damp paper, clean the earth mushrooms and other impurities that they may have
and cut them into 2 mm slices with a knife.
Reserve the slices in an airtight container and the leftover trimmings for the
next preparation.
2 Remove the rind from the cheese and cut it into small pieces of 5 mm on each side.
Heat the cream and, when it is about to boil, add the salt and cheese. Blend the whole in
the blender until obtaining a fine cream.
Put the cream in a bottle and leave it to cool in the fridge for 2 hours.
3 Confit the mushroom trimmings with the oil at 60ºC for 2 h. After this time,
strain and reserve the oil obtained.

Spread 40 g of cep slices on a plate. Paint with a little wing broth and give a heat
stroke under the salamander to warm it up a bit. Laminate 5 g of truffle with the
help of a truffle laminator and spread over the entire surface of the carpaccio,
interspersing with the slices of cep.
Lightly sauce the carpaccio with the cheese sauce and add 8 drops of mushroom
oil. Arrange 12 toasted pine nuts on the plate and finish with 8 arugula sprouts.
Basil Parmesan Macaroni
2014
For 4 people
1 For the basil macaron
(minimum amount to get a good result) 500 g
of basil water (watch P. 90) 5 g fine salt
15 g of agar agar
Mineral water
Ice
2 For the parmesan cream

150 g of parmesan reggiano
400 g of cream 18% mg 150 g
of mineral water
5 g fine salt
3 To toast the pine nuts

20 g wild pine nut
4 For the crispy parmesan

40 g of parmesan reggiano

1 sprout of black
pepper basil
Extra virgin olive oil
1 Bring 125 g of basil water to the boil together with the salt and agar agar. When it
starts boiling, remove from the heat and add the rest of the basil water. Mix well
with the help of some rods.
Pour the basil bath into a stainless steel tray and heat over an induction until it
reaches 55ºC. Keep the basil bath at this temperature, stirring with a spatula
with enveloping movements, to prevent it from cooling and forming lumps.
On the other hand, in another tray with the same characteristics, place a specific
utensil to make this preparation, the Macaroni Kit, and cover with water and ice.
Next, remove the fork to make macaroni from the ice water, dry with absorbent
paper and place completely in the basil bath for 5 seconds. Remove quickly and
drain in an upright position for 20 s. Then trim the top and bottom edges with a lace
trim and remove the cylinders by sliding them - without stretching - on a flat tray.
They will measure 20 cm high by 1 cm wide.
Repeat the operation until the liquid is finished.

Store the cylinders in an airtight container in the refrigerator.
2 Grate the Parmesan and reserve. Put the cream and water in a saucepan and bring
to a boil. When it starts to boil, remove the saucepan from the heat, add the grated
Parmesan and stir with the help of a whisk. Finally, add the salt, stir and reserve in the
fridge.
3 Place the pine nuts on a tray on parchment paper. Bake for 10 min at 180 ºC
until toasted. After this time, remove the tray from the oven, let the pine nuts
cool and store them in an airtight container.
4 Put a small skillet to heat over medium heat. When hot, grate 10 g of Parmesan
over the entire surface of the pan. Brown evenly until it loses moisture and
begins to take color. At this time, remove with a spatula and allow to cool. Repeat
the operation until you finish with the cheese. Store the crispy Parmesan in an
airtight container.

Cut the basil cylinders into 4 cm macaroni.
Next, in a deep dish to share, place 50 g of Parmesan cream. Next, in the
center arrange 16 macaroni. Next, place 1 basil sprout and 5 broken pine nuts
around the plate. Arrange 1 piece of crunchy Parmesan on the surface of the
macaroni.
Finish with freshly ground black pepper and a few drops of extra virgin olive oil.
Serve this dish to share.
Artichokes with celeriac cream and truffle
vinaigrette
2014
For 4 people
1 For the boiled artichokes

0.5 g of ascorbic acid 2
artichokes (80 g each) 10
g mild olive oil Fine salt
2 For the celeriac cream

190 g butter
250 g of celeriac
275 g of milk
Black pepper
Fine salt
3 For the black truffle

1 black truffleTuber melanosporum) of 15 g
4 For the black truffle vinaigrette

25 g of canned black truffle juice
8 g of mild olive oil
4 g of black truffle trimmings
0.5 g fine salt
0.8 g of rice vinegar
0.1 g hondashi
0.1 g xanthan
5 For the celery curls

1 bunch of celery

Extra virgin arbequina olive oil
Fresh chervil leaves
Pickled lemon (watch P. 255)
Fine salt
1 Mix the water with the ascorbic acid in a container.

Peel the artichokes with the help of a lace, cutting the heart in a circular
shape (try to leave it as large as possible). Then cut the upper part of the
heart 1.5 cm from its base. Finally, peel the stem part with a peeler. Cut the
artichokes into quarters, then cut at the base and remove all hairs. In this
way, each quarter can be completely upright.
As they are being prepared, add the artichoke quarters to the water with
acid to prevent oxidation. Once all are ready, in a pot with boiling water and
salt, cook the artichoke quarters for 4 min. The weight and seasonality of the
artichoke can vary the cooking time.
Cool in ice water and strain. In a vacuum bag, put the 8 quarts together with the
olive oil and seal. Keep in the fridge until the moment of service.
2 In a pot, heat 250 g of butter.

Peel the celeriac, cut it into cubes of about 5 cm, season it, add it to the pot
and fry it. Once golden, pour in the milk and add the remaining butter. Cook
for 30 min until the celeriac is tender.
After this time, blend it with the blender at maximum speed to obtain a smooth
texture puree. Then pass it through a fine strainer, let it cool and put it in the
fridge in an airtight container.
3 With the help of a small brush, clean the remains of earth that the truffle may
have. With a laminator, cut 5mm thick discs. Reserve in a container between damp
absorbent papers and save the trimmings to prepare the vinaigrette.
4 Put all the ingredients in the blender jar and blend. Pass the mixture through the
vacuum machine to remove the air and reserve in a bottle in the fridge.
5 Clean the celery and then cut it into 6 cm long sticks at the thickest part. With
the help of a mandolin, cut the sticks into 2 mm thick slices. From these sheets,
cut 1 mm wide strips and put them in ice water so that they are smooth and
curly. Keep in the fridge until the moment of service.

Heat the artichokes for 2 min in a saucepan with water at 85ºC and inside the
vacuum bag. Also heat the celeriac cream in a small saucepan. Put the truffle
vinaigrette bottle in a hot water bath.
Arrange 50 g of celeriac cream at the base of a deep white glass plate. Next, remove
the artichokes from the water and open the bag over a strainer. Arrange the
artichoke quarters at the base of the plate at random.
Put a point of vinaigrette in each artichoke quarter and support 1 truffle sheet on each
one.
Finally, arrange 6 celery curls and 8 fresh chervil leaves on the ends of the
artichokes. Also include a pickled lemon julienne. Salt each truffle sheet and
finish with a few points of olive oil.
Pickled asparagus with white miso
2014
For 4 people
1 To cook the asparagus

4 white asparagus, about 80 g each
Mild olive oil
Fine salt
2 For the asparagus broth

250 g of asparagus logs (see elaboration no. 1)
20 g mild olive oil
3 For the white miso marinade

150 g of mild olive oil 3
cloves of garlic
45 g of rice vinegar
50 g of asparagus broth (see elaboration no. 2)
250 g white miso
5 g fine salt
5 g black peppercorns 1
bay leaf
3 sprigs of thyme 1
sprig of rosemary
4 For the pickled asparagus

8 pieces of cooked asparagus
200 g white miso pickle
5 For the garlic chips

clove of garlic

Pasteurized egg yolk Extra
virgin picual olive oil
1 Peel the asparagus from the bottom of the tip to the base.
Cut 3 cm from the tip to the bias and another piece of the same size. Reserve the excess of
each asparagus for the next preparation.
Place the pieces in a vacuum bag with olive oil and salt, and cook in the Roner for
8 min at 100ºC. Once the time has elapsed, cool in water and ice and reserve.
2 Cut the bases of the asparagus reserved in the previous preparation into thin slices
and sauté with the oil in a saucepan until they begin to brown.
Then, wet with the water and cook gently for 1 h. Reserve.
3 In a pot, fry the peeled garlic in the oil. When they start to take color,
pour in the rice vinegar and let it evaporate.
Then add the rest of the ingredients and bring to a boil. When it reaches a
boil, remove from the heat and let it infuse for 30 min.
After this time, strain and reserve the herbs and garlic to decorate the dish.
4 Put the cooked asparagus together with the marinade in a vacuum bag and
pack 100%.
Keep cold for 4 hours so that the asparagus is soaked in the marinade.
5 Peel and cut the garlic clove into 1 mm thin slices. Put them together with the oil in a
saucepan and fry from cold oil until the garlic begins to take color.
At this time, remove the saucepan from the heat, strain the garlic slices and put them to
dry on absorbent paper. Reserve in an airtight container.

Remove the pieces of asparagus from the vacuum bag and place them
randomly in a deep white plate that will be to share. Arrange 100 g of white
miso marinade around the plate. Next, place the pickled garlic in the center
along with half a bay leaf and two tips of thyme and rosemary.
To finish, season with the yolk around the asparagus, place ½ garlic chip per
piece and a few drops of olive oil.
Cherry tomatoes with homemade burrata
2014
For 4 people
1 For the tomatoes

8 cherry tomatoes
2 To marinate the tomatoes

8 cherry tomatoes blanched (see elaboration no. 1)
1 g fine salt
0.4 g sugar
0.1 g thyme
0.1 g rosemary
150 g of extra virgin olive oil
3 To dehydrate the tomatoes

100 g of marinated cherry tomato
4 To preserve the candied tomatoes

100 g dehydrated cherry tomato
Fresh basil
5 For the burrata base

440 g fresh buffalo stracciatella 1
g xanthan
Fine salt
6 For the burrata spherical

Base of algin (watch P. 253) Burrata
base (see elaboration no. 5) 300 ml
mozzarella whey

Black pepper
Basil buds or sprouts
1 Make a slight incision in each tomato.

Bring water to boil in a saucepan and immerse the tomatoes for a few seconds. Remove
them and cool in ice water.
Drain the tomatoes and peel one by one. Reserve them in an airtight container in the
fridge.
2 In a bowl, arrange the blanched tomatoes from the previous step and add the rest of
the ingredients. Mix.
3 Preheat the oven to 90ºC. Place the marinated tomatoes on a baking sheet on a
silicone sheet. Place in the oven and allow to dehydrate for approximately 1 hour.
4 Place the tomatoes in an airtight container and cover with the oil. Add the fresh basil
and leave to rest for 12 hours in the fridge.
5 Grind the xanthan with 1/4 part of the stracciatella until well dissolved and
mix with the rest. Put a pinch of salt.
6 Place the algin base in a container that allows to obtain a height of about 5
cm. Completely fill a 100 ml ladle with the burrata base and pour the mixture
into the alginate base for 1 min, which will achieve the burrata shape.
At this time, remove the giant burrata with the scoop and wash it in water. Arrange it
in an airtight container covered with the serum and reserve in the fridge.

Place the spherical burrata in the center of a deep plate. Add a little extra virgin
olive oil and black pepper. Place the well-drained marinated cherry tomatoes
around the burrata. Finally, decorate with 4 basil buds and finish everything with
another thread of olive oil.
Red prawn with green mojo
2014
For 4 people
1 For the prawns

4 fresh red prawns, 50 g each
2 For the roasted garlic

80 g garlic
Mild olive oil
3 For the green mojo

30 g of ripe avocado 20 g of parsley leaves 50 g
of blanched parsley (watch P. 255) 20 g of
roasted garlic (see elaboration no. 2) 20 g of
Albariño white wine
10 g of white wine vinegar

20 g of lemon juice
1 g of fine salt
1 g hondashi
1 g black peppercorns
35 g of water from blanching parsley (watch P. 255)
4 For the green cream

20 g of ripe avocado 20 g of green mojo (
see elaboration no. 3) Lemon juice
Fine salt
5 For the parsley panko

200 g of toasted Japanese panko 100 g of green
mojo (see elaboration no. 3)

12 sprouts of parsley 1
lemon
Fine salt
1 Wash the prawns, remove the whiskers and carefully peel the body. Make sure they are
well connected between the head and the body.
Pierce the prawns with fine wooden skewers from the tail to the head, so
that they are very rigid. Reserve in the fridge with a moistened absorbent
paper on top.
2 Place the garlic on a piece of aluminum foil, drizzle with olive oil and
wrap.
Preheat the oven to 200ºC. Roast the garlic until well caramelized, about 30
min approximately. After this time, remove it from the oven and let it cool. Once
cold, peel it and reserve in an airtight container.
3 Peel the avocado. Arrange it in the blender jar and add the rest of the ingredients -
minus the water from the blanching of the parsley - and blend.
Next, pour in the water from the blanching of the parsley and mix well (reserve 20 g of
this mixture for the green cream).
Pass through a fine strainer and reserve in the fridge in an airtight container.
4 Put the avocado in the blender glass and add the mojo sauce and a few drops of
lemon juice. Blend it until a very fine cream is left. Add salt to the touch and reserve in
a bottle in the fridge.
5 Mix the two ingredients in a bowl with your hands (wear gloves). Roll out the
preparation on a tray lined with parchment paper and dry in the oven at 120 ºC
for about 15 min, stirring every 5 min so that it browns evenly. After this time,
remove the parsley panko from the oven, let it cool and reserve in an airtight
container.

Salt the prawns and cook them for 4 min on each side on the grill so that the head is
inside and the body is outside. Once ready, remove them: the head should be cooked
and the body warm.
Next, with the help of a brush, paint the body of the shrimp with the mojo sauce and
spread it with the parsley panko until it is well covered.
To finish, arrange the shrimp on a flat plate so that it is completely straight with
the top of the head facing upwards and arrange 3 dots of green cream on the
body and 3 sprouts of parsley at each point. Finally, grate the lemon on top and
serve.
Peas with caper butter
2014
For 4 people
1 For the pea water

500 g of frozen extra-fine peas 250
g of mineral water
Fine salt
2 For the torrezno

100 g of Iberian bacon cured in salt
3 For the shallot

50 g shallot
25 g of torrezno fat (see elaboration no. 2)
4 For the caper butter

30 g of capers with its juice
100 g of creamy butter
5 For the fennel jelly

1.2 g agar agar
100 g of fennel water (watch P. 252) 1
sheet of gelatin
6 For the peas

400 g of fresh peas from Maresme

1 avocado
16 fennel leaves
1 Blanch the peas in boiling water for 30 s and cool in ice water. Then drain them
and grind them in a food processor together with the mineral water. Pass the
preparation through a cheesecloth and rectify with salt.
2 Cut the bacon into cubes 1.2 cm on a side. Put a frying pan over a high heat and
fry the bacon in its own fat until they are evenly browned on all sides. Drain the
fat in a colander and reserve it; dry the rashers with absorbent paper. Reserve in
a container lined with greaseproof paper.
3 Peel the shallot and chop it in brunoise.

Put a frying pan on the fire with the torrezno fat and confit the shallot over low heat without
turning any color and melting in your mouth.
4 Blend the capers in the blender with their own juice.

With a tongue, add the caper paste to the butter.
Leave the butter to set in the refrigerator in 8 g silicone molds.
5 In a saucepan, dissolve the agar agar with half the fennel water and bring to a boil. When
the boil starts, remove the saucepan from the heat and add the rest of the water and the
previously hydrated gelatin.
Set the preparation in a container that gives it 1 cm in height and reserve cold.
Then cut into 1 cm cubes and reserve.
6 Choose the smallest peas for this preparation. Boil them for 2 min and cool.
Reserve in portions of 80 g.

Peel and cut the avocado into 1.5 cm cubes.
Arrange 80 g of pea together with 3.5 g of shallot in a saucepan and fry.
Cover the pea with the pea water, cook for 2 min, add 4 fennel gelatin cubes
and 4 avocado cubes. Bind off the heat with 8 g of caper butter and finish
with 4 cubes of torrezno and 4 fennel leaves.
Butter spaghetti with murgulas
2014
For 4 people
1 For the vegetable spaghetti

See step by step in P. 244
600 g large thistle
mushrooms
2 To clean the morels

100 g of fresh morels
3 To cook the morels

80g butter
100 g of clean morels (see elaboration no. 2) 100 g
of mineral water
25 g gorgonzola
30 g xanthan base (watch P. 253) Fine
salt
4 For the salted hazelnut praline

50 g of hazelnut without
skin 40 g of sunflower oil
Fine salt
5 For the lemon thyme oil

(minimum amount needed to get a good result) 150 g
lemon thyme
75 g of sunflower oil

Fresh lemon thyme leaves
20 g of gorgonzola
Fine salt
Black pepper
1 Cut the mushrooms into slices with the slicer (do it perpendicular to the blades
and to the number 3.5). Square all the slices and reserve the cuttings for making
stock.
With a knife cut strips 12 cm long by 5 mm wide. Reserve in portions of 40 g
wrapped with moistened paper in an airtight container.
2 Remove the stem of the mushrooms and pass them through water three times until
they are very clean. Let them drain on absorbent paper and keep them in the fridge in
an airtight container, covered with moistened absorbent paper.
3 Melt the butter in a saucepan, add the clean morels and sauté them. Put to
point of salt.
Add the mineral water and cook for 10 min. After this time, remove from heat,
add the gorgonzola and bind with enveloping movements.
Add the xanthan base, mix and season with salt. Strain and reserve the juice on one side and
the stewed mushroom on the other.
4 Fry the hazelnuts with the sunflower oil starting from the cold and stirring
constantly so that they brown evenly. Once fried, place the still hot hazelnuts in the
blender jug and grind them together with the sunflower oil until obtaining a fine
praline. Strain, bring to a point of salt and place in a pipette.
5 Put the lemon thyme with the oil in a food processor and blend at 80
º C. Pass through a fine strainer and place the oil in a water bath with ice and water.
Let cool and reserve in a pipette.

For each portion, place 100 g of thistle mushroom in a saucepan and cook with the butter.
Season with salt and pepper and add 25 g of morels and 80 g of juice from your stew. Sauté
for 2 min so that it is well bound and arrange the preparation in an individual pot. Finally,
place in the center of the stew 4 points of lemon thyme oil, 4 points of hazelnut praline, a
few lemon thyme leaves and 5 g of gorgonzola. Serve covered.
2015.
Strawberry tree with elderflower and kimchi
2015.
For 4 people
1 For the strawberries

4 strawberries of 20-25 g with stem
2 For the elderflower cloud

3 gelatin sheets
300 g elderflower syrup
112.5 g of mineral water
10.5g albumin powder
3 For the kimchi powder

100 g kimchi sauce

1 lime
100 g isomalt
1 With a damp absorbent paper, clean the surface of the strawberries to remove
any specks of dust or dirt. Reserve them in an airtight container in the fridge.
2 Hydrate the gelatin sheets. Dissolve them in a saucepan over the fire with 1/4 part
of the elderberry syrup at 40 ºC. Reserve the rest of the syrup in the freezer so that it
is close to 0 ºC.
With the help of an electric mixer, mix the water with the albumin for 2 min at
speed 4. Then, add the syrup with the gelatin in the form of a thread at speed 4
until everything is incorporated.
To finish, pour the remaining cooled syrup in the form of a string and beat for 2
more min at the same speed until it is blended. Leave riding at speed 2 until
serving time.
3 Roll out the kimchi on a silicone non-stick sheet leaving a thickness of 1 mm and
then dry in a dehydrator at 50ºC for 24 h. Once the time has passed, remove the
dehydrated kimchi and grind with a coffee grinder.
Keep in an airtight container.

In a flat wooden support, plant some natural branches vertically. Then, in a
saucepan, heat the isomalt to 180 ºC, which will then be used as "glue" for
the strawberries.
At the same time, keep the elderflower cloud in the whisk to a minimum so that it
does not set.
With two fingers, take the strawberries by the end of the tail and bathe them twice in the
cloud so that they are completely covered in water. Quickly, wet the end of the tail with the
isomalt and press with your fingers to hook them on the tree. Grate a little lime peel and
put a little on the strawberries.
Next, sprinkle with kimchi powder.
Serve with small scissors to cut the tail of the strawberries.
Green pistachio acorn
2015.
For 4 people
1 For the green pistachio paste

Iranian green pistachio
150 g of mineral water 5
g of fine salt
2 For the acorns

250 g of mini puffed rice (Textures of Albert and Ferran Adrià)
500 g of cocoa butter
300 g of green pistachio paste (see elaboration no. 1)
1 Put all the ingredients in a container and grind them with a food processor until obtaining
a fine paste and freeze. Transfer the pasta to a Pacojet glass and freeze. Go through the
machine and freeze again. Repeat the operation 2 more times until there are no lumps.
2 Fill a silicone mold with acorn-shaped holes with the green pistachio paste,
ensuring that they are well filled. Smooth the surface of the acorns with a pastry
spatula and give the mold a couple of strokes on the table to remove any air
bubbles. Cover with plastic wrap and freeze.
Once frozen, unmold them and prick each acorn through the narrow part of the
acorn with a sewing needle.
In a saucepan over the fire, dilute the cocoa butter and bathe the whole acorn with
it. Immediately place the upper part in a container in which the mini puffed rice will
have been placed. Allow the rice to stick well and the butter to solidify. After this
time, remove the needle and store the acorns in an airtight container in the freezer.

Place the pistachio acorns on the plate and serve.
Nashi pear with cantaloup melon ice cube
2015.
For 4 people
1 For the pear nashi discs
2 nashi pears
2 For the Kimidori cocktail

40g vodka
50 g fine
100g sake
175 g Saint Germain elderflower liqueur
3 For the impregnated pear

150 g of Kimidori cocktail (see elaboration no. 2)
4 pear nashi discs (see elaboration no. 1)
4 For the frozen cantaloup melon discs

20 g fine
100 g grilled melon consommé (watch P. 254) ½
sheet of gelatin

8 passion fruit seeds 8
basil sprouts 1 lime
Shichimi togarashi
1 Peel the pear. Cut it vertically as close to the heart as possible, obtaining 2
discs of each.
Arrange the pear on a cutting board and place 2 square metal guides 1.5 cm
high, so that the pear is held by them. Make a horizontal cut to remove the part
that protrudes from the guide.
Next, with a 5 cm diameter round mold, cut the pear into 2-3 discs. Reserve
them in a container with water in the fridge.
2 Mix all the ingredients well with the help of a few rods and reserve in the
fridge.
3 In a vacuum bag, place the cocktail together with the pear nashi discs. Pack in
the 100% vacuum machine and reserve in the fridge for 4 h.
4 In a saucepan, bring part of the fine to a boil together with the melon consommé.
Next, dilute the previously hydrated gelatin sheet. Add the rest of the liquid
and freeze in a round silicone mold 3 cm in diameter and 5 mm in
thickness.

Open the vacuum bag and drain the pear discs.
On each plate, place a pear disk and sprinkle a little sishimi togarashi on top.
Put a melon disk on top and place two passion fruit seeds and two basil
sprouts. Finish with a little lime zest.
Blackcurrant churros with raifort cream
2015.
For 4 people
1 For the black lyogrosella powder
30 g of freeze-dried currant (Lyo Grosella)
2 For the lyogrosella meringue powder

240 g egg white
7.5 g of albumin powder 100 g of syrup tpt (watch P. 253)
22 g black lyogrosella powder (see elaboration no. 1) 150
g of methyl base (watch P. 253) 25 g of yogurt powder
(Yopol)
3 For the horseradish cream

20 g horseradish
200 g Greek yogurt

Yogurt powder (Yopol)
4 sprouts of atsina
1 Put the freeze-dried currant in a coffee grinder and grind to a powdery

texture. Reserve in an airtight container.
2 Mix the egg white together with the albumin and leave to hydrate for 12 hours. After this
time put in the kneading robot at speed 4. After 5 min, when it begins to be semi-
assembled, add the syrup in the form of a thread. Continue beating for 10 more minutes
and, once it is assembled, add the black lyogrosella powder, previously passed through the
sieve. Work 3 min more. At this time, turn off the machine and add the methyl base with a
spatula with wrapping movements.
Remove the meringue from the blender and place it in a pastry bag with a 16 mm
star-shaped nozzle. Line the tray of the dehydrator with a silicone sheet, and
spread the meringue in the shape of a 10 cm long churro with a pointed finish.
Sprinkle the yogurt powder on top with a strainer and let it dry for 12 hours at
65ºC. After this time, store the churros in airtight containers.
3 Peel the horseradish and grate it.

Add to the Greek yogurt and mix well with the help of a spatula. Reserve in the
fridge.

Place 2 churros on each flat plate. Then sprinkle with powder again
of yogurt. In a bowl place 25 g of horseradish cream with a sprout of atsina.
To serve.
Sugar cane with caipirinha sorbet
2015.
For 4 people
1 For the sugar cane

1 sugar cane about 20 cm long 150 g
Bacardi white rum
2 For the caipirinha sorbet

240 g of cachaça 250 g
of mineral water 175 g
of passion fruit 30 g of
lime juice
120 g sorbet base (watch P. 253)

5 g brown sugar 5 g
ground coffee 1 lime
4 mint tips 4
mint flowers
1 Cut each of the canes by the rings that they have along the bark.
Remove the bark with a knife and discard. Cut the inner part of the cane
into 1 cm thick slices and then into 5 cm long and 2 cm side sticks.
2 Collect all the ingredients in a bowl and mix well. Put the mixture in the
refrigerator for 10 min and reserve it in an ice cream box.

In a deep glass dish form a base with crushed ice. Next, open the bag with the
impregnated canes and drain them. Place 4 on the plate and just on the edge of
each cane 10 g of caipirinha sorbet.
Finally, lightly sprinkle the sorbet with the sugar and coffee, and grate a little
lime on top. Finish the plate with the tips and mint flowers and serve.
Inflated pulpit
2015.
LEGACY
For 4 people
1 For the purple corn broth

100 g of purple corn
2 For the rice dough

60 g of rice
400 g of purple corn broth (see elaboration no. 1) 2
g salt
3 For the tapioca

15 g of tapioca
4 For the fake octopus tentacles

Rice dough (see elaboration no. 2)
Cooked tapioca (see elaboration no. 3)
5 For the kimchi powder

200 g of kimchi sauce 6
g of vinegar powder
6 For the octopus with kimchi

50 g of mild olive oil 4 false octopus tentacles (
see elaboration no. 4) 25 g kimchi powder (see
elaboration no. 5)
1 Put the mineral water with the purple corn in a pot. Bring to a boil and cook for
2 hours.
Let cool to room temperature and then strain through a fine mesh strainer. Save
the broth. Put the ears to dry in the dehydrator at 40ºC for 12 hours and reserve.
2 Wash the rice with water to remove excess starch.

Place the rice with the purple corn broth in a saucepan, bring to a boil and cook for 30 min.
After this time, crush with the help of a food processor until you get a very
fine dough. Let cool and arrange in a sleeve.
3 Bring the water to boil in a saucepan. When boiling starts, add the tapioca and
cook for 16 min.
After this time, let the saucepan rest outside the fire for 4 min so that
tapioca has just finished cooking. Next, strain it through a Chinese and cool it with
cold water to stop cooking.
Let it rest for 3 hours in the cold water. After this resting time, drain it well and spread it
out on greaseproof paper at room temperature and reserve it for 12 hours until it is
completely dry.
4 Pour out the rice dough on greaseproof paper in lines 12 cm long, leaving
more thickness in the first part and less in the final part.
Place the cooked tapioca on top of the rice dough, doing the same process from
thicker to thinner.
Put to dry in the dehydrator at 40ºC for 24 h. After
this time, store in an airtight container.
5 Roll out the kimchi sauce on a silicone sheet. Let it dry in the dehydrator at
50ºC for 24 h.
Grind with the help of a grinder until obtaining a very fine powder.
Mix with the vinegar powder and store in an airtight container.
6 Heat the olive oil in a saucepan until it reaches 180ºC. Fry the
fake octopus legs in the oil until well puffed.
Drain well and dry with absorbent paper. Then sprinkle with kimchi powder.

Place the fried octopus legs on the purple corn cobs.
Basil aerial waffle with scarmoza and pine nuts
2015.
For 4 people
1 For the basil waffle batter

210 g of basil water (watch P. 90)
135 g of loose flour
20 g of cornstarch 7
g of sugar
0.4 g of Lecite
0.2 g baking soda
5 g fine salt
1 g of baking powder
1 g of albumin
55 g fresh egg
25 g fresh egg white

3 g of roasted pine nuts
6 g of fresh basil leaves 10
g of smoked scamorza
Sunflower oil
1 In a bowl, blend all the ingredients with the blender.

Pass the preparation through a strainer and place it in a 1 l siphon and fill with 3
charges.
Let stand in the fridge for 2 h.

Heat the waffle iron to 200 ºC and paint with the help of a brush with sunflower oil. Fill the
entire surface of the appliance well with the dough.
Then place the pine nuts, the basil leaves and the diced cheese all over the
surface of the waffle. Close the appliance, turn and cook for 4 min. Finally,
with the help of a knife, separate the 4 waffles and serve.
Nori millefeuille with tuna, tapioca and avocado
2015.
LEGACY
For 4 people
1 For the nori rectangles

1 sheet of nori seaweed
2 For the isomalt syrup

250 g of isomalt
3 For the dried tapioca

1 kg of water
150 g tapioca
4 For the tapioca dressing

20 g of vinegar powder 5
g of hondashi
5 For the inflated tapioca seasoned

200 g of sunflower oil 20 g of dried tapioca (see
elaboration no. 3) 10 g tapioca dressing (see
elaboration no. 4)
6 For the nori millefeuille

8 rectangles of nori (see elaboration no. 1) 10 g
isomalt syrup (see elaboration no. 2) 20 g puffed
tapioca dressed (see elaboration no. 5)
7 For the avocado and wasabi cream

170 g of ripe avocado
20 g of lime juice
15 g wasabi paste 10
g mineral water 4 g
fine salt
8 For the tuna

100 g of clean tuna loin
9 For the soy sauce with garlic oil dressing

40 g of soy sauce 10 g of garlic
oil (watch P. 252)

10 g ginger 1
lime
1 Cut 8.5 × 3.5 cm rectangles of nori seaweed with the help of a sharp knife.
Reserve in a hermetically covered container.
2 Heat the mineral water in a saucepan over the fire together with the isomalt until the
syrup is obtained. Let cool and store.
3 Bring the water to boil in a saucepan. When boiling starts, add the tapioca and
cook for 16 min.
After this time, let the saucepan rest outside the heat for 4 min so that the tapioca
finishes cooking. Next, strain it through a Chinese and cool it with cold water to
stop cooking.
Let it rest for 3 hours in the cold in the water. After this resting time, drain it well and spread
it out on greaseproof paper at room temperature and reserve it for 12 hours until it is
completely dry.
4 Grind the hondashi in a coffee grinder. Then mix with the vinegar powder and
reserve in a covered container.
5 Heat the sunflower oil in a saucepan at 180ºC. Fry the tapioca in a fine
strainer until well puffed and drain on absorbent paper. Season it with
the tapioca dressing and store it in an airtight container.
6 Place 4 rectangles of nori on parchment paper painted with isomalt

syrup.
Then paint them again with the syrup.
Cover the surface of the seaweed with the inflated tapioca and place another
rectangle of nori on top, also painted with the syrup. Then bake the rectangles at 120
º C with minimum ventilation for 30 min.
After this time, remove from the oven, let cool and reserve in an airtight covered
container.
7 Remove the meat from the avocado and blend it together with the lime juice, the wasabi paste and the
mineral water.
Add the salt, mix well and reserve in the fridge.
8 Chop the tuna into 0.5 cm cubes and reserve.
9 Mix the two ingredients and reserve in a hermetically covered container.

Put the tuna in a bowl with the soy sauce dressing with garlic oil.
Place a millefeuille on each plate.
Draw a line on each one with the avocado cream from one end to the
other. Place 10 g of marinated tuna loin along the cream. Grate some
ginger with a fine grater. Grate a little lime peel over the millefeuille.
Kalix's Porex
2015.
For 4 people
1 For the smoked cheese

150 g sour cream 100
g cream cheese Fine
salt
Black pepper
2 For the dashi cloud

of mineral water
0.2 g hondashi 10
gelatin sheets

1 lemon
20 g of raifort
50 g of Kalix roe
1 Put the sour cream in a bowl and film. Place the mouthpiece of a smoking pipe
inside, fill well with smoke and cover for 45 min.
Once ready, mix with the help of a few rods with the cream cheese and season to
taste. Place in a pastry bag and reserve in the fridge.
2 Chill 300 g of the mineral water in the freezer until it reaches 0 ºC.
On the other hand, dilute the hondashi with the rest of the mineral water at 40 ºC in a saucepan
over the fire together with the gelatin sheets (previously hydrated in cold water) and let it cool
down to room temperature.
Once the mixture is tempered, mount it in the kneading robot. When it starts to
foam, add the 300 g of water reserved in the freezer in the form of a thread and
mix the mixture for 7 min.
When it is ready, spread the preparation on a board with a non-stick sheet on
top, leaving a thickness of 2 cm with the help of rectangular guides 2 cm high.
Set in the fridge for 20 min. Once ready, cut 2 cm wide strips and then 2 cm
side cubes.
Place the cubes on a parchment paper and put in the dehydrator at 35ºC
for 35 min.
After this time, turn the cubes over and let them dry for another 10 min. You have to
make sure that they are not too dry, for this you will have to monitor the process
frequently.
Finally, peel off the paper from the cubes and keep them at room temperature.
They should be dry on the outside and tender on the inside.

Place 1 point of smoked cheese on top of each cube. Top with 10 g of Kalix
roe, ensuring that they are perfectly embedded in the upper part of the piece.
Finally, arrange on two of the ends a little lemon zest and raifort.
Bull ham with caviar
2015.
For 4 people
1 To clean and cut the belly

500 g of tuna belly
2 For the ham fat

100 g of Iberian ham fat 10 g
of mineral water
20 g mild olive oil

20 g Shrenki caviar
Fine salt
1 With a very sharp knife, remove the upper web of the belly and the skin, taking care
not to cut the part of white fat that is between the skin and the meat (this will give us
the appearance of the fat of the ham).
Next, extract the spines from the belly, following it well with a fine knife, so as
not to waste meat. Divide the belly: use the upper part in one piece for this
preparation and reserve the lower part for other dishes.
Square the selected piece into rectangular blocks about 6 cm high and 12 cm wide.
The length of the block will depend on the belly.
Cover the fish with plastic wrap and freeze.
2 Polish the ham fat from possible rancid parts and cut it into 1 cm cubes. Arrange
the fat in a saucepan and add the water and the mild olive oil. Cook over low heat
until the water has completely evaporated and the fat has melted, without frying.
Strain and store the fat in an airtight container in the fridge.

About 30 min before serving, remove the ham fat from the fridge. Using the
slicer, fillet the frozen tuna block into 1.5 mm thick thin slices. Place 1 sheet
per person on a very cold plate. With the help of a brush, paint the slices with
the ham fat. To finish, place organically right in the center of each 5 g of
caviar. Serve very cold.
Hedgehogs with grilled melon
2015.
For 4 people
1 For the sea urchin cream

2 For the grilled melon jelly

250 g of grilled melon consommé (watch P. 254) 3
gelatin sheets
3 For the lemon cubes

1 lemon

Fine salt
60 g of sea urchin yolks (watch P.
255) 20 huacatay sprouts
1 tangerine
1 Pass the clean hedgehog through a fine strainer to obtain its juice with the help of
a silicone spatula.
Reserve the juice in a bottle in the fridge.
2 Put ¼ part of the melon consommé together with the gelatin previously hydrated in
water in a saucepan over the heat and dissolve at 40 ºC.
Once it is well dissolved, add the rest of the consommé. Let cool and reserve in an
airtight container in the fridge.
3 Peel the lemon and remove the segments with a lace. Cut them into 2 mm wide
pieces and reserve together with the lemon juice itself in an airtight container.

In a glass dish with a golden bottom, arrange 25 g of melon broken jelly. Next, put
15 g of sea urchin yolks on top of the gelatin with a pinch of salt in each one and a
string of sea urchin cream.
Finally, decorate with 5 huacatay sprouts, 5 lemon wedges and a little
tangerine zest.
Raf tomato salad with mandarin orange and
basil air
2015.
For 4 people
1 For the basil water

1 kg of mineral water
250 g of fresh basil
2 For the basil air

500 g of basil water (see elaboration no. 1) Fine
salt
2 g soy lecithin
3 For the tangerine reduction

200 g of mandarin juice 20
g of glucose
4 For the tomato

2 ripe Raf tomatoes, about 40g each
5 For the buffalo stracciatella

60 g fresh buffalo stracciatella

24 small forest strawberries
24 green pistachios
24 small fresh basil leaves Fine
salt
Black pepper
Extra virgin picual olive oil
1 In a saucepan, bring the water to a boil. Remove the leaves from the basil and
reserve the smallest leaves for the completion of the dish. Blanch the rest for 10 s in
the boiling water. Strain and cool quickly in ice water.
Drain the basil well, weigh it and transfer it to the food processor together with the same weight of water
from the cooled one.
Blend for 3 min. Pass through a fine cheesecloth and reserve in the fridge.
2 Bring the basil water to a point of salt, add the lecithin and blend with the blender.
To achieve the foam, apply the electric arm on the surface of the preparation
incorporating as much air as possible. Keep in the fridge in an airtight container.
3 Pour the tangerine juice into a saucepan, add the liquid glucose and cook over
medium heat until a liquid caramel texture is obtained. The elaboration must be
about a quarter of the initial amount. Reserve in a pipette.
4 Remove the peduncle from the tomatoes and peel them. Reserve in an airtight container in
the fridge covered with a moistened absorbent paper.
5 Make a few cuts in the stracciatella to break it up a bit. Reserve in the fridge in an
airtight container and 30 min before serving remove it so that it is at room
temperature.

Season the tomatoes cut into 4 pieces each and season with the olive oil. In each
deep plate place 60 g of stracciatella in the center and season. Next, arrange 6
green pistachios around the surface of the stracciatella and 5 points of mandarin
reduction.
Cover the entire surface of the dish with the basil air. Place the seasoned tomato
pieces and 6 strawberries. Spread the basil leaves over the air around the plate and
serve.
Onion water lily
2015.
For 4 people
1 For the x-ni-pek sauce

100 g of red onion 2
g of salt
25 g of habanero pepper
70 g of lime juice 20 g of
orange juice
0.5 g dried oregano
2 For the red onion petals

1 90 g red onion 150 g x-ni-pek sauce (see
elaboration no. 1) Fine salt
3 For the white onion petals

1 150 g white onion
Fine salt
Black pepper
10g Worcestershire sauce
4 To assemble the water lily

Purple onion petals (see elaboration no. 2)
White onion petals (see elaboration no. 3)
5 For the onion broth

2 kg of white onion
Mild olive oil 500 g
of mineral water
20 g of yellow chili paste (watch P.
255) 50 g rice vinegar
25 g xanthan base (watch P. 253)
6 For the coriander oil

300 g of fresh coriander
7 For the chilli oil

dried chillies
Fine salt
8 To hydrate the basil seeds

20 g of basil seeds 20 g
of mineral water
1 Cut the onion into thin julienne strips and arrange it in a bowl. Add the salt and mash
until the onion is translucent and soft. Clean and cut the habanero pepper into cubes as
small as possible, and also add it to the bowl along with the lime juice,
orange and oregano. Mix well and marinate for 3 hours cold.
After this time, keep in an airtight container in the fridge for about 12 hours.
Finally, drain and reserve only the liquid.
2 Peel the onion, salt it and place it in a vacuum bag together with the x-nipek sauce.
Pack at 100% vacuum and cook in the steam oven for 30 min at 100ºC. After this time,
remove from the oven and cool the bag in a container with ice and water. Reserve in the
fridge for 12 hours, and then cut the onion into quarters.
3 In a rectangle of aluminum foil, place the unpeeled onion and season with salt,
pepper and Worcestershire sauce. Cook it in the oven at 180 ºC for approximately
50 min.
After this time, remove it from the oven, let it cool to room temperature, peel it, cut it
into quarters and reserve.
4 Interspersing the white and purple petals so that it looks like a water lily.
Place the largest ones outside and the smallest ones inside. Reserve.
5 Peel and cut the onion into julienne strips, and sauté it in a saucepan with a
little olive oil until it is well poached.
Then add the water and cook for 30 min over low heat. After this time, remove the casserole
from the heat and let it cool down to room temperature. Then blend with the blender
together with the rest of the ingredients and, finally, strain the preparation.
6 Remove the leaves from the clean coriander and place it in the glass of the food processor together with the oil.
Grind at 80 ° C for 5 min. Pass through a fine strainer with absorbent paper
on top, let cool and reserve in a pipette.
7 Put the olive oil, the broken chilli and the salt in a saucepan and heat over low
heat for 30 min.
After this time, remove the saucepan from the heat. Transfer the preparation to a bottle and
reserve.
8 Hydrate the seeds in the water for a minimum of 2 hours and reserve in a hermetically closed
container.

Heat the onion broth in a saucepan and place the water lily plate under the
salamander so that it warms slightly.
Once hot, add the broth.
Next, make a thread with the coriander oil around the outside of the plate.
Between each petal, place 1 drop of chilli oil, and on the tip of the 4 white petals
on the outside of the plate, put 1 teaspoon of basil seeds. To serve.
Squid confit with piparra emulsion
2015.
For 4 people
1 To clean the squid

4 squid, between 20-25 g each and 4 cm long
2 For the marinated double chin

300 g of Iberian jowls 40
g of sweet paprika 40 g
of spicy paprika 20 g of
ras el hanout 15 g of
fine salt
3 For the stuffed squid

4 clean cuttlefish with their wings and tentacles (see elaboration no. 1) 40
g of marinated double chin (see elaboration no. 2) Fine salt
4 To confit the squid

125 g of white onion 1
clove of garlic
4 stuffed squid (see elaboration no. 3)
1 star anise
1 branch of thyme 1
branch of rosemary
5 For the piparra juice

100 g of quality canned pickled piparra
100 g of pickled piparra juice
0.2 g xanthan
6 For the piparra emulsion

390 g onion
150 g of extra virgin olive oil 40 g
of mineral water
90 g of piparra juice (see elaboration no. 5)
Fine salt

1 fresh piparra
1 With the help of precision tweezers, extract the mouth of the squid. Next, remove the
tentacles and remove the wings. Thoroughly clean the interior taking care that no sand
remains and that it does not break. Finally, leave each squid with its corresponding pair
of wings and tentacles, and reserve in the fridge.
2 Mix the spices with the salt in a bowl and smear the double chin with the mixture.
Pack the dewlap in a vacuum bag and steam for 12 hours at 82ºC. After this time,
remove from the oven and quickly cool the bag by immersing it in a bowl with
water and ice. Reserve in the fridge.
This preparation must be made at least 24 hours before continuing with the recipe.
3 Cut the double chin into 1 cm thick slices and then dice 1 cm on each side.
Fill each squid with 10 g of dewlap first and their wings and whole tentacles
later. Season with salt and reserve.
4 Cut the onion into julienne strips and crush the garlic. Arrange them in a saucepan with
the rest of the ingredients (except the stuffed squid) and fry over low heat. Once the onion
and garlic are well poached, leave the oil at a temperature between 54 and 59
º C.
Then, add the squid and cook for 4 min. During this short time, the saucepan
must be moved with enveloping movements so that the temperature is
uniform.
Once cooked, remove the cuttlefish from the saucepan and reserve at room temperature
in an airtight container and covered with the confit oil.
5 Remove the head from the pipe. Put it together with the juice in a food processor and
blend for 3 min together with the xanthan. Go through a cheesecloth and reserve.
6 In a saucepan, poach the chopped onion together with the oil.

When the onion is well poached, remove the oil and put it in the glass of a robot. Also
pour in the mineral water and the textured piparra juice. Blend until the mixture is very
fine and emulsify the onion in the form of a thread with the poaching oil. Strain and
season with salt.

Drain the cuttlefish from the oil well and put each piece in a small bowl. Top
with the piparra emulsion and arrange on top, in the center, a pinch of the fresh
piparra cut into very fine brunoise and a drop of olive oil on one side.
Thai razor
2015.
For 4 people
1 For the Thai sauce

15 g of citronella
10 g of ginger
5 g fresh coriander
2 kaffir lime leaves
½ Thai chilli
350 g coconut milk 5
g fish sauce 10 g
sesame oil 20 g lime
juice
70 g chicken wing broth (watch P. 253) 20 g
of mineral water
10 g fine salt
2 To cook the brown shimeji

20 g of brown shimeji mushroom 100 g of
thai sauce (see elaboration no. 1) Mild olive
oil
Fine salt
3 To cook the white shimeji

20 g of white shimeji 100 g of thai sauce (
see elaboration no. 1) Mild olive oil
Fine salt

Coarse salt
4 clean and cooked razors (watch P.
255) 1 g of sesame oil caviar
1 g of basil oil caviar 8
coriander sprouts
Chopped peanut
1 With the help of a pestle, mash the citronella, ginger, coriander, kaffir
lime leaves and chilli in a bowl.
Put a saucepan on the fire with the rest of the ingredients, add the Thai mash and
bring to a boil. Once off the heat, let it infuse for 30 min. After this time, pass the
preparation through a fine strainer and reserve it in a bottle in the fridge.
2 With a lace, cut the shimeji just flush with the hat. In a saucepan over the fire with a
jet of oil, sauté the hats until golden brown; to Salt. Then add the Thai sauce and bring
to a boil. At this time, remove the saucepan from the heat and transfer the preparation
to another container.
Let the mushrooms cool in the sauce so that they are well impregnated and then
reserve in the fridge.
3 Repeat the steps of elaboration no. 2.

On a container with ice, place 4 clean razors with their shells. Top the entire
surface of the razor with the cold thai sauce and arrange 4 pieces of chopped
peanut. Next, place 1 brown shimeji button and 1 white shimeji button at
each end. Finally, arrange 4 balls of sesame oil caviar, 4 of basil oil caviar and
2 coriander sprouts. To serve.
Oyster with hedgehogs
2015.
For 4 people
1 For the hedgehog cream


Mastocarpus alga
4 clean oysters (watch P. 255) 20 g of
sea urchin yolks (watch P. 255) Fine salt
1 Pass the clean sea urchins through a fine sieve to obtain a cream. Reserve in a
bottle.

At the base of a plate, arrange ice flakes and 4 sticks of Mastocarpus seaweed. On
top of the ice, place 4 shells with your oyster.
Sauce the oysters with 5 g of sea urchin cream and place 5 g of sea urchin yolk on the tip
of the mollusk with a little salt. Serve and eat the hedgehog yolks first and then the
oyster.
Kimchi oyster
2015.
For 4 people
1 For the homemade kimchi

320 g of red apple 240 g of
Chinese cabbage 50 g of
spring onion 6 g of fresh
ginger 260 g of monalisa
potato 40 g of mineral
water
25 g of panela sugar
80 g of kimchi
20 g of soy sauce
30 g of sesame oil
2 For the kimchi and yuzu sauce

6 g of yuzu juice 200 g of homemade kimchi (see
elaboration no. 1)

Mastocarpus alga
4 ripe forest strawberries
1 Wash the apple and cut it in half, core it and cut it into cubes of 1
cm. Wash the Chinese cabbage from the possible soil that it can contain and cut it into cubes of 2
cm.
Cut the ginger and spring onion into 5 mm cubes. Peel the potato and cut it into
1 cm cubes.
Mix the water with the panela sugar in a saucepan and put on a low heat until the
sugar is completely dissolved. Outside of the heat add the kimchi, rice vinegar, soy
sauce and sesame oil, and mix. Then add the apple, the Chinese cabbage, the ginger,
the spring onion and the potato, and leave to ferment in the fridge in an airtight
container for 1 week.
After the fermentation time, pass the preparation through a fine mesh strainer until
obtaining 200 g of juice (the rest will be reserved in the fridge to continue its
fermentation process).
2 Mix the two ingredients and reserve in a bottle in the fridge.

Place flake ice and 3 sprigs of Mastocarpus seaweed at the base of a plate.
On top of the ice, arrange a shell with your oyster inside.
Sauce the oyster with 20 g of kimchi and yuzu sauce and place a forest
strawberry vertically on the tip. To serve.
Sea bass rolled with padrón tiger milk
2015.
For 4 people
1 To clean the corvina

3.5 kg of wild sea bass
2 For the herbal mix

10 g chicory sprout leaf 10 g
red lollo sprout leaf 10 g
mini spinach leaf 10 g
arugula leaf
10 g endive tips
3 For the sea bass cannelloni

1 sheet of corvina (see elaboration no. 1)
50 g of mézclum (see elaboration no. 2)
Mild olive oil
4 For the padrón pepper juice

500 g of padrón pepper
1.55 kg of lime juice 500
g of sparkling water 20 g
of fine salt
30 g of ginger
1 g of Thai chilli 100 g of dashi broth (
watch P. 253) 20 g xanthan base (
watch P. 253)
5 For the Granny Smith apple canes

0.3 g ascorbic acid 1
Granny Smith apple

20 g wakame seaweed with sesame oil
10 g shichimi togarashi
4 strands of ito togarashi
Extra virgin olive oil Fine
salt
1 Flake and fillet the sea bass, trying to leave the loin as whole as possible and
removing the skin. Next, cut the tenderloin in half lengthwise dividing it into two
parts and remove the central spine. Then cut each part into pieces 12 cm long by
5 cm wide, wrap them in greaseproof paper and freeze for 12 h. Once frozen,
with the help of a slicer, cut them into slices 5 mm thick at the narrowest part,
and superimpose each one on top of the next on a greaseproof paper. Reserve in
the fridge.
2 Remove the outer leaves of the chicory, lollo rosso and endive. With the help of
scissors cut the most beautiful tips and clean them in cold water. On the other hand,
clean the arugula along with the spinach in cold water.
Drain all the vegetables with a strainer and remove excess water with a
centrifuge.
Dry on absorbent paper and mix. Store in the fridge in an airtight
container covered with moistened absorbent paper.
3 With the help of a brush, paint the surface of the corvina sheet with olive
oil. Then place the mézclum in the center and roll it until it is in the shape of
a compact cannelloni. Store it in an airtight container.
4 Remove the peduncle from the pepper and grind it together with the lime juice, sparkling
water and salt for 2 min at maximum power.
In a bowl, arrange the coriander, the diced ginger and the Thai chilli. Add the
crushed pepper mixture and chill for 2 h.
After this time, rectify the acidity with the dashi broth and mix with the
xanthan base. Finally, put the preparation in a bottle and reserve in the fridge.
5 Mix the water together with the ascorbic acid in a bowl.

Clean the apple with water and cut it into 5 mm thick slices. Then cut them
again into 4 cm long sticks and reserve in the fridge in the prepared water.

On a board, cut the cannelloni into 4 pieces and then place them in a deep
plate to share.
On the other hand, pour the padrón pepper juice into the base of a bowl and spread the
wakame seaweed on top.
Finally, season the cannelloni pieces with salt and shichimi togarashi. Finish with
1 strand of ito togarashi and 2 crossed apple sticks just above the piece of
cannelloni, and place a few dots of olive oil on top of the padrón juice. To serve.
Spider tartar
2015.
For 4 people

500 g of tuna belly
2 For the dressing

60 g dashi broth (watch P. 253)
15 g Dijon mustard
20 g soy sauce
4 g of sesame oil 10 g of
pasteurized egg yolk Fine
salt

1 frozen yuzu
Fine salt
1 With a very sharp knife, remove the upper web of the belly and the skin, taking
care not to cut the part of white fat that is between the skin and the meat. Remove
the thorns from the belly, following it well with a fine knife, so as not to lose meat.
Cut the part with less fiber of the tuna in one piece, and save the lower part of the
belly for other dishes.
Finely chop into 0.5 cm cubes and reserve.
2 Mix all the ingredients in a bowl with the help of some rods and reserve in
a bottle.

In a bowl, mix 80 g of chopped clean belly with 15 g of seasoning and add salt.
Place the mixture in a can on crushed ice and arrange the sea urchins so that
they look like clockwise. Lightly salt each hedgehog yolk and place a string of
pasteurized yolk just above it.
Finally, lightly grate yuzu over the entire surface and place on the spider
structure. Serve very cold.
Codium bun with saffron smoked eel
2015.
LEGACY
For 4 people
1 To wash the codium seaweed

200 g of codium
seaweed 500 g of water
Ice
2 For the codium juice

100 g of clean codium seaweed (see elaboration no. 1)
Water
Salt
3 For the codium dough

90 g of butter
40 g of milk
25 g of fresh yeast 6
g of baking powder
10 g of sugar
350 g of strength flour 150 g of codium juice (
see elaboration no. 2) 1 egg
8 g of salt
4 For the buns

60 g of codium mass (see elaboration no. 3)
5 g sunflower oil
5 For the wasabi mayonnaise

60 g of pasteurized whole egg
24 g of wasabi paste
14 g of lemon juice
2.5 g of salt
6 For the spring onion

1 thin spring onion
7 For the smoked eel

1 smoked eel
8 For the green shiso julienne

1 green shiso leaf
9 For the Japanese seasoning mix

30 g of 20 × 20 cm nori sheets of seaweed
5 g of shiso salt
10 g of soy sauce crystals (P. 254)
5 g hondashi
Fine salt
1 Wash the algae in the ice water to release all the grit and other
impurities. Drain well and reserve.
2 Bring water to the boil with salt (36 g of salt per liter of water) and blanch the seaweed
for 10 s until it changes from dark green to bright green.
Next, strain and cool in salted ice water (15 g of salt per liter). Grind the codium
with 100 g of the cooling water and pass the juice obtained through a coarse
sieve.
3 Put the butter at room temperature. Heat the milk to 37ºC and add the
yeast and sugar.
Arrange the flour in the mixer with the shovel. Start the appliance at speed 1
and add the codium juice. Once incorporated, add the butter little by little
and finally, the beaten egg, also little by little.
Increase the speed to 2, and, when the dough acquires a homogeneous texture, add the salt. Work
for 5 more minutes and remove the dough from the machine. Keep it wrapped in film and covered for
24 hours in the fridge.
4 Divide the dough into 15 g balls.

Ball them and roll them into an oval shape with the help of a rolling pin.
Place the buns on a perforated cookie sheet covered with greaseproof paper.
Lightly paint the surface of the buns with sunflower oil and fold them in half like a
dumpling. Ferment with the short fermentation program of 50 minutes (30 ºC)
and then cook in the steam oven for a further 12 min at 94 ºC. Let cool and
reserve in a hermetically covered container.
5 Put the egg, the wasabi paste, the lemon juice and the salt in the blender glass, and
blend. Add the sunflower oil in the form of a thread until you get the mayonnaise.
6 Cut off the stem of the chives and discard the slimy or ugly part. Cut into thin julienne
strips and reserve between moistened absorbent paper until serving time.
7 Clean, peel and cut the eel into 15 g portions. Reserve between greaseproof
paper.
8 Roll the shiso sheet on itself and cut into 1mm chiffonade. Reserve between
moistened absorbent paper.
9 Dry the nori seaweed in the oven at 120ºC for 20 min and then 2 min at 180ºC.
Without cooling the nori seaweed, put all the ingredients in a coffee grinder and
grind everything to a fine powder. Store in a tightly closed bag.

Put a steamer on the fire with parchment paper perforated at the base on a
saucepan with water. At the time of serving, place the eel portions in the
steamer for 2 min.
Meanwhile, fry the buns in the deep fryer at 180ºC until they start to turn
golden brown. At this time, drain on absorbent paper.
Place a square greaseproof paper at the base of the plate, slightly open the bun to fill it
and sprinkle with the Japanese seasoning mix.
Place 10 g of wasabi mayonnaise inside the bun, place the hot eel on the
mayonnaise, and add two more points of mayonnaise on the eel. Finish with
some chive rings and a julienne of green shiso. Serve immediately to keep
bread crisp.
Crispy octopus with kimchi
2015.
LEGACY
For 4 people
1 For the cooked octopus

1 octopus from 3 to 4 kg
5 kg of mineral water 75
g of fine salt
4 bay leaves
2 For the kimchi sauce base

180 g of kimchi
sauce 60 g of soy
sauce 60 g of mirin
3 For the soaked octopus

200 g of kimchi sauce base (see elaboration no. 2) 1
octopus leg of about 100 g (see elaboration no. 1)
4 For the kimchi mayonnaise

60 g of pasteurized egg
140 g of sunflower oil 15
g of kimchi sauce
5 For the kimchi crumbs

20 g of toasted panko
10 g of kimchi sauce
6 For the pickle base

125 g of white wine vinegar 75
g of water
7.5 g of salt
40g sugar
10 g old Dijon mustard 2 g
cumin
2 g of Matalahúva
2.5 g of Mono anise
7 For the pickled gherkin

300 g pickle
200 g pickle base (see elaboration no. 6)
8 For the apple and celery water

1 kg of apple
200 g of celery
1 g of ascorbic acid
9 For the gelled cucumber

Pickled gherkin (see elaboration no. 7) 500 g apple
and celery water (see elaboration no. 8)
1.4 g agar agar
1 Freeze the octopus and, 12 hours before preparing the recipe, defrost it in the
fridge.
Clean well with water and remove the eyes and mouth with the help of scissors. Prepare a
pot with water and 15 g of fine salt per liter. Put it on the fire and, when it starts to boil,
scare the octopus 3 times (put in and take out of the boiling water). When it boils again,
cook it for 30 min.
Once this time has elapsed, check the octopus for doneness by clicking on the
thickest part of the legs with a skewer.
When it is tender, turn off the heat and let it rest for 10 min in the water. Finally,
remove the octopus from the water and reserve it on a tray, at room
temperature, until it cools.
2 Mix all the ingredients with the help of some rods. Reserve in a
covered container.
3 Place the octopus leg in a bowl with the kimchi sauce and reserve in the
liquid until serving time.
Just before finishing the plate, thread the leg on a 30 cm steel skewer trying
to make it as straight as possible.
Reserve out of the fridge.
4 Crush the egg with the blender and add the oil in the form of a thread until obtaining a
mayonnaise.
Add the kimchi sauce, mix well and reserve in a container covered with skin film.
5 Mix the ingredients well with the help of nitrile gloves.

Roll out the preparation on a tray lined with parchment paper and bake it at
120 ºC for approximately 15 min, stirring every 5 min so that it browns
evenly.
Once cold, reserve in an airtight container.
6 Mix all the ingredients with some rods. Reserve.
7 Cut the gherkin into 5 cm pieces on the bias and empty with a scoop, leaving a thin
layer on the bottom.
Soak together with the pickle base in the vacuum machine and reserve for 2 h.
8 Peel and blend the apple, and the celery separately. Pour each juice into a strainer
covered with absorbent paper.
Let it strain to obtain the clarified water of the two ingredients.
Once decanted, mix 420 g of apple water, 80 g of celery and the
ascorbic acid.
9 Heat ¼ part of the apple and celery water. Add the agar agar, bring to a boil
and stir with rods until well dissolved.
Remove the saucepan from the heat and add the rest of the apple water and
celery. Put the pickles on an egg cup so that they do not move and fill them. Let
gel in the fridge.

Mark the octopus leg in the Josper oven. Meanwhile place 3 pieces of gelled
pickle.
Remove the octopus leg from the charcoal oven and pass it through the kimchi
mayonnaise on the underside of the leg and, later, through the kimchi crumbs, trying to
expose the suction cups of the octopus.
Cut each leg into 8 straight pieces keeping the original shape.
Place the leg diagonally on the plate with the gelled pickle pieces and
serve.
Cannibal chicken with cassava bone
2015.
LEGACY
For 4 people
1 For the base sauce

10 g of dried garlic
10 g fresh ginger
20 g of mild olive oil 8 g of sofrito
base (watch P. 253) 100 g chili
bean sauce
20 g of rice vinegar 5
g of sugar
50 g of soy
5 g of sesame oil 100
g of mineral water
2 For the chicken wings

4 free-range chicken wings of about 80 g each
150 g of base sauce (see elaboration no. 1)
Fine salt
Fresh pepper
3 For the barbecue sauce

20 g onion
4g garlic
5 g mild olive oil 5 g
bourbon whiskey 20 g
apple cider vinegar 10
g Perrins sauce
10 g HP sauce
90 g ketchup
30 g muscovado sugar
2 g Dijon mustard
4 For the sauce for the wings

100 g of the juice from cooking the wings (see elaboration no. 2)
25 g of barbecue sauce (see elaboration no. 3)
5 For the cassava bones

1 cassava

1 kg of mild olive oil 25 g
of toasted sesame 10 g of
fresh coriander
1 Peel and cut the garlic very finely and grate the ginger. Brown these two ingredients in a
saucepan with the oil. Once ready, add the sauce and fry for 1 min over low heat.
Then add the rest of the ingredients and bring to a boil. Once it boils,
remove from heat. Rectify with salt and reserve.
2 With the help of scissors, cut the wings at the part of the tendon that connects with the
lower part. For this recipe, only the wide upper part of the wing will be used (save the rest
for another preparation).
Burn the remains of feathers with a blowtorch. Season the wings and place them in a
vacuum bag together with the base sauce. Cook in the Roner for 4 h at 70 ºC. Once cooked,
remove the bone from the inside, ensuring that they do not break and that they remain
whole.
Reserve the cooking juice for the wing sauce.
3 Peel the onion and garlic, chop them and fry them in a saucepan with the oil until
the onion is transparent. Put on a high heat, add the whiskey and reduce until the
liquid has evaporated. Add the rest of the ingredients and boil for 5 min. Finally,
grind the whole in a food processor and strain. Return the preparation to the
casserole and bring to a boil. Continue cooking for another 5 min so that it takes on
a more intense color, and then smoke in the Josper oven with vine shoots for a
further 5 min. Reserve.
4 Mix the two ingredients in a saucepan and bring to a boil. At this point,
remove it from the heat and taste the sauce: it must have the right flavor of
both spicy and smoky. Reserve.
5 Peel and cut the yucca into pieces 4 cm wide, and each of these into 4 parts. Turn
them until they are bone-shaped at the end. Reserve in a container with water in the
fridge.

In a deep fryer, pour the olive oil and heat to 150ºC.
Heat the wing sauce and brown the 4 wings in the Josper oven at 220 ° C for 3
min until the skin is well toasted.
Fry the cassava bone in the deep fryer until it is crispy, although it does not take on
much color (it should be an ivory tone).
Remove the wings from the oven and stick a cassava bone in each one. Sauce them with the
hot sauce, and add a line of toasted sesame and a pinch of coriander cut into fine julienne
strips.
Maresme pea with fennel gel and
crunchy bacon threads
2015.
For 4 people
1 For the pea water

500 g of frozen extra-fine peas 250
g of mineral water
2 For the fennel gel

100 g of fennel water (watch P. 252)
1.2 g agar agar 1
sheet of gelatin
3 To cook the bacon

1 kg of pork belly 5
kg of water
Salt
4 To fry the bacon

500 g mild olive oil Shredded cooked bacon (
see elaboration no. 3) Fine salt
5 For the peas

100 g of fresh peas from Maresme
6 For the sausage

1 small black sausage of about 100 g

Sofrito base (watch P. 253) 4
oxalis flowers
4 fennel sprouts
1 Blanch the peas in boiling water for 30 s and cool in ice water. Then drain them
and grind them in a food processor together with the mineral water. Pass the
preparation through a cheesecloth and rectify with salt.
2 Dissolve the agar agar with half the fennel water and bring to a boil in a saucepan. At this
time, remove the saucepan from the heat and add the rest of the water as well as the
previously hydrated gelatin. Pour the preparation into a tall container and allow to set.
At that time, blend with a blender until the gel is very fine and reserve in a
bottle.
3 In a saucepan, cook the cleaned pork belly together with the water for 4-5
hours until it is completely cooked and practically flakes.
Once done, remove the bacon from the pot, let it cool and fray it until fine threads are
obtained. Stretch the strands on trays lined with greaseproof paper and allow to dry at
room temperature for 24 hours.
4 Heat the oil in a saucepan until it reaches 180ºC.

With the help of a spider, introduce a bunch of bacon threads and fry it without
burning. Remove it from the oil, dry on absorbent paper and add a little hot salt.
5 Choose the smallest peas for this preparation and boil them for 2 min. Then
strain them and cool them in water and ice. Reserve in portions of 100 g.
6 Cut the sausage in half lengthwise and then into thin slices. Reserve.

In a saucepan, fry 10 g of black sausage. Then add 100 g of peas together with
5 g of sofrito and sauté. Then add 15 g of pea juice and cook the whole for 1
min.
Place the preparation in a deep plate and arrange 1 skein of crispy bacon in the
center. Make a thread around the plate with the fennel gel and, on top of the
bacon, place 4 oxalis flowers and 3 fennel shoots. Finish with a few drops of extra
virgin olive oil before serving.
King crab al Josper with spicy muslin
2015.
For 4 people
1 For the king crab

1 leg of fresh king crab between 180 and 250 g
2 For the spicy muslin

35g sriracha
6 g sesame oil 7 g
kimchi
10 g soy sauce
60 g of pasteurized liquid egg
15 g of lime juice
35 g of soy milk
1 With the help of fine scissors, cut the shell of the leg at the bottom (white),
trying not to cut the meat. With a spatula remove the meat and cut it into 8
pieces about 2 cm wide. Put the meat back into the shell and reserve.
2 In a bowl mix all the ingredients except the oil.

Assemble the mixture in a rod robot.
While the machine works, add the oil in the form of a thread until it mounts like a
mayonnaise.

Turn on the Josper oven at 300 ºC.
Add olive oil and salt to the meat, put the king crab leg on the grill and cook
for 5 min.
Once cooked, top with the spicy muslin and grill the entire surface with a
blowtorch. To serve.
Tapa of foie gras with honey meringue and black
truffle
2015.
LEGACY
For 4 people
1 For the foie gras roll

1 Mitteault foie gras of about 600 g
20 g fine salt
15g sugar
1 kg of coarse salt
2 For the fir honey essence

0.5 g xanthan
40 g of fir honey
3 For the mead

400 g of flower honey
4 For the dried honey meringue

200 g egg white
7.5 g of albumin powder 200 g of mead (
see elaboration no. 3) 150 g of methyl
base (watch P. 253)
5 To iron the honey meringue

4 dried honey meringues (see elaboration no. 4)

10 g black truffle
60 g of wood chopped wine
1 Separate the two lobes of the foie and carefully devein them. Cut the foie into 3 pieces
and season them with the fine salt and sugar. Roll it into 5 cm diameter rollers with film,
ensuring that there is no air, for which each end will have to be tied in order to prevent
them from opening. Put them in the fridge until they are very cold. Then remove the
rollers from the refrigerator and wrap each one in two layers of sterile gauze.
Arrange a coarse salt base in a container, place the foie on top and finish covering with
more salt. Let it cure for 12 hours in the cold.
After this time, remove the gauze, film and freeze.
When they are going to be used, remove the plastic wrap, cover them with aluminum foil
and defrost in the fridge.
2 Dissolve the xanthan with the honey with the blender.
Let stand cold for 12 hours. After this time, store in a bottle.
3 Pour the flower honey into a saucepan and bring to 130ºC to caramelize. At this
time, add the mineral water and boil the whole for 30 seconds so that everything is
well dissolved. Reserve.
4 Mix the egg white together with the albumin and leave to hydrate for 12 hours.
After this time, put in the kneading robot at speed 4. After 5 min, when it begins to
be semi-assembled, add the mead in the form of a thread.
Continue beating for a further 10 min. At this time, turn off the machine and add the
methyl base with a spatula with wrapping movements.
Place the meringue in a pastry bag and pour over the silicone sheet of the
dehydrator. Dehydrate for 12 h at 60 ° C.
5 Place the dry meringues between two baking sheets. Place them in the hot
sandwich maker with 2.7 cm high metal stops so that they are not completely
ironed. Toast them on both sides.
When ready, let them cool and store in an airtight container.

Temper the foie roll and cut a 12 g sheet for each person. Arrange it on top of
the honey meringue. Place 1 point of fir honey essence on the surface of the foie
and spread it. Then put 2 slices of black truffle. Pour into a glass 15 g of palo cut
wine, and on top arrange the mounted honey meringue. To serve.
2016
Popcorn meringue corn
2016
For 4 people
1 For the corn meringue

80 g of pasteurized egg white 4 g
of powdered albumin
80 g of syrup tpt (watch P. 253) 1
g of ground corn
75 g of methyl base (watch P. 253)

100 g of fried corn
Chili powder Tajín
The zest of 1 lime
1 Mix the egg white with the albumin and leave to hydrate for 12 hours. After this time
put in the kneading robot at speed 4. After 5 min, when it begins to be semi-assembled,
add the syrup in the form of a thread. Continue beating for another 10 min and, once it
is assembled, add the lyomaíz previously passed through the sieve. Work 3 min more. At
this time, turn off the machine and add the methyl base with a spatula with wrapping
movements.
Place the meringue in a piping bag with a number 3 nozzle.

With the help of a pastry bag and a smooth nozzle of the number 3, make 4
small meringue buttons 1 cm in diameter distributed on top of a dry corn on the
cob.
On top of each meringue button, place 1 fried corn and arrange 2 more points
of meringue on each one so that it resembles a puffed popcorn. Sprinkle a little
chili powder. Dehydrate for 12 h at 55 ºC.
Finish the popcorn with a lime zest on top.
Strawberry sesame curry cookie
2016
For 4 people
1 For the toasted sesame

60 g white sesame
2 For the strawberry, sesame and curry cookie

70 g of cocoa butter
100 g of freeze-dried strawberry (Lyo Strawberry Crispy) 60
g of toasted white sesame (see elaboration no. 1) 9g
Madras curry
4 g fine salt

Gold paper
1 Toast the sesame in a skillet over low heat until golden brown.
2 Melt the cocoa butter in a saucepan over the fire.

Place the rest of the ingredients in a bowl and add the cocoa butter while
stirring with a spoon until everything is well integrated.
Heat water in a saucepan and place the bowl with the mixture in the water bath so that the
butter does not harden. Try to keep the mixture at around 40ºC.
Spread the mixture into coin-shaped silicone molds. Leave in the freezer and
then unmold. Reserve in an airtight container in the fridge.

Place the coins on a tray.
Put a piece of gold foil on top of each one and serve.
Beetroot tart and yogurt and mustard ice cream
2016
For 4 people
1 For the beet juice

500 g of fresh beet
2 For the beet meringue

200 g of beet juice (see elaboration no. 1) 75 g
of syrup tpt (watch P. 253) 17 g albumin powder
0.2 g xanthan
3 For the yogurt and mustard ice cream

625 g of Greek yogurt 625 g of ice
cream base (watch P. 253) 240 g fine
Dijon mustard
40 g of salt

1 lemon
1 Peel the beet and cut it into small pieces. Pass them through the blender until
obtaining a juice and then strain it through a cheesecloth. Reserve in the fridge.
2 Put all the ingredients in the blender jar and blend. Let stand for 12
h.
Pour the preparation into the mixing bowl and mix at moderate speed, until
it has the consistency of a meringue.
Place the meringue in a number 8 curly nozzle sleeve.
Cover the dehydrator tray with a silicone sheet, and on it make 8 disks of 14
cm in diameter.
Put them in the dehydrator for 6 h at 55 ºC.
3 Mix the yogurt with the ice cream base, and add the mustard and salt. Mix again
and pass the preparation through the traditional refrigerator or freezer.
Once the ice cream texture is achieved, with the help of a circular mold, make
discs 14 cm in diameter and 3 mm thick. Reserve in the freezer.

Place the dry meringue base on the presentation tableware and place the frozen
yogurt disk on top.
Grate lemon over the entire surface and cover with the dry disk.
Arrange the preparation on a cake stand and cover with a glass dome. To serve
the cake accompanied by a knife for the waiter to cut in front of the diner.
Potato and nori cube with spicy tuna
belly
2016
For 4 people
1 For the potato and nori cube

1 sheet of dehydrated potato 16 × 20 cm 1
sheet of nori seaweed 16 × 20 cm
Mineral water
Egg white
Sunflower oil
2 For the cubes with sesame

25 g of white sesame 4 potato cubes (
see elaboration no. 1) Egg white
3 For the belly

150 g of tuna belly
4 For the hot sauce

20 g of soy sauce
25 g of mirin
90 g kimchi sauce
25 g of fermented chili sauce 85
g of mayonnaise
25 g mild sesame oil

4 garlic flowers
Fine salt
The zest of 1 lime
1 With the help of a brush, paint the rough base of the dehydrated potato sheet
with the beaten egg white and join with the smooth part of the nori seaweed,
adjusting the edges. Using a paper guillotine, cut strips 3 cm wide. Line 4 stainless
steel molds 8 cm long by 2 cm high and 2 cm wide: you have to give the mold 1 and
a half turns as tightly as possible and leave the last fold at the edge of it. Preheat the
oven to 175 ºC, insert the molds and cook for approximately 5 min. The fold of the
sheet should be face down so that it remains well fixed.
Once this time has passed, take the molds out of the oven and remove the cooked
slices very carefully, sliding them until they are completely removed. Let cool and
reserve in an airtight container.
2 Toast the white sesame in a nonstick skillet over low heat.
Fix the crease side of the cube with paper clips and moisten with beaten egg
white. Place the toasted sesame inside the cubes and bake them at 180ºC for 1
min.
Let cool, remove the clip and reserve in an airtight container.
3 Remove and discard the webs from the belly flakes.

Finely chop the tuna and reserve in the fridge.
4 In a bowl, mix all the ingredients with the help of a few rods and reserve in
the fridge inside a bottle.

In a bowl, arrange 40 g of minced tuna belly, season with salt and season with
15 g of hot sauce. Place 10 g of this preparation on top of the cube. Finally,
place a little lime zest at one end and 1 garlic flower at the other.
Regañá with anchovy and wagyu tartare
2016
For 4 people
1 To make the reluctance dough

(minimum amount to get a
good result) 340 g of loose
flour
12 g of fresh pressed yeast
200 g of whole milk
4 g fine salt
2 For the scolding

300 g of regañá dough (see elaboration no. 1)
Loose flour
3 To clean the anchovy

2 salted Cantabrian anchovies
4 For the wagyu

125 g of high loin of Chilean wagyu
5 For the tartar sauce

100 g pasteurized yolk
80 g Dijon mustard Fine
salt

5 g of extra virgin arbequina olive oil
Fine salt
Black pepper
1 Put the flour and the fresh crumbled yeast in the dough mixer with the hook
and turn on speed 1.
Add the milk little by little, and mix for 6 min.
Add the salt and mix for a further 6 min, until the dough has a homogeneous
texture.
Store in a container covered with film in the refrigerator for 24 hours.
2 Make portions of dough of about 75 g, stretch them in the pasta machine to a

thickness of about 1.5 mm and place them on top of a silicone non-stick sheet.
Cut the dough into rectangles 15 cm wide and 10 cm long, paint them liberally
with a brush with olive oil and fold from one side to the other, making sure that a
rectangle no more than 4 cm wide results. Press the ends with the
help of a fork to give it a jagged shape.
Place the cut dough on a refractory tray lined with greaseproof paper.
Cook in the combi oven at 240 ºC at 40% humidity, on a direct iron plate,
for about 3-4 min or until the regañás are evenly swollen and browned.
The central part has to rise slightly.
Let cool to room temperature and store in an airtight container.
3 Place the anchovy in a wide container and immerse it in the water for a minimum of 15
min.
After this time, with scissors cut the tail and outline the stomach. Separate the spine from
the meat and separate the two fillets. With tweezers remove all the spines from the belly.
Let the anchovy dry on absorbent paper. Finally, dip it in olive oil and reserve.
4 Clean the wagyu of nerve parts and, with a knife, chop into fine brunoise
without crushing the meat. Keep in the fridge.
5 Mix all the ingredients in a bowl and reserve.

Put 100 g of chopped wagyu top loin in a bowl and season.
Next, add the oil and 25 g of tartar sauce and mix well. Drain the anchovy
fillets from the oil. Place 25 g of the tartar mixture in each regañá, and cover
with the anchovy fillet. Finally, arrange on a plate and serve.
"Pide" of anchovy and pesto
2016
For 4 people
1 To form the «you ask»

1 sheet of brick
pasta Mild olive oil
2 For the tomato seed

100 g ripe pear tomato

50 g of fresh buffalo stracciatella 2 clean
salted anchovies (watch P. 255) 20 g of
Tartuflanghe Lyopesto powder
1 With the help of a very sharp knife and a 15 × 4 cm pasta cutter, cut 8 perfect
rectangles from the brick pasta. Paint one side of one of the rectangles with the
olive oil and join it with another rectangle, ensuring that they are perfectly
adjusted. Repaint the second rectangle with olive oil, join the tip of each end of
the rectangle and fix with a metal clip. Next, place the rectangles on a rack and fill
them with a couple of balls made with aluminum foil so that the walls of the
pasta are fixed and they are left with an opening. Each one should look like a tray
with both ends pinched.
Bake the pieces at 150ºC for 7 min. When they are cooked, remove the clips and the
aluminum foil balls and reserve in an airtight container.
2 With the help of a knife, cut the two ends of the tomato until you see the inner seeds.
Cut the side of the meat without breaking the seed and remove it. Take out the whole
seeds and cut them in half (save the rest of the tomato for another preparation).
Reserve in a flat container in the fridge.

On a metal tray, place the "pides" and arrange a split seed at each end. Next,
cut the stracciatella with scissors and place 5 g in each one.
Dry the 4 anchovy fillets with absorbent paper and cover them on the skin side with
the powdered pesto, so that it is completely covered. Place on top of each "asks" and
serve.
Black olive cupcake with yogurt
2016
For 4 people
1 For the black olive cupcake dough

50 g of cream butter 20
g of white sugar
12.5 g glucose
g of liquid egg
125 g of foam flour 8
g of baking powder
110 g of Marchenica black olive paste

100 g Greek yogurt
Sunflower oil
1 In a dough mixer, arrange all the ingredients, except for the oil and the egg, and
beat at medium speed with the paddle.
When everything is well incorporated, add the oil in the form of a string and
then add the liquid egg at room temperature little by little.

Put the spheres plate to heat to 180 ºC. Once hot, grease it with the sunflower oil
and fill with the dough just up to 5 mm from the edge of the sphere.
Finish filling with the Greek yogurt to the end, inserting the bottle in the
center of the sphere so that the filling is well centered.
Close the grill and cook for 1 min. Finally, remove the muffins with the help
of tweezers and present them on a white plate with spherical holes.
Parmesan aerial waffle
2016
For 4 people
1 For the parmesan waffle batter

75 g of flour
100 g of parmesan 15
g of cornstarch
1 g of salt
1 g of Lecite
3 g of bicarbonate
3 g albumin powder
450 g sparkling water

Sunflower oil
1 Grate the Parmesan with a fine grater and arrange it, along with the rest of the
ingredients, in a bowl.
Blend with a food processor, strain and introduce the preparation into a siphon with 3
gas charges. Shake vigorously and reserve in the refrigerator for 2 hours before using.

Heat an electric waffle maker to 185ºC. Grease it with the sunflower oil and shake
the siphon vigorously.
Fill the surface of the waffle maker ensuring that the amount of dough is adequate
(about 3 cm high). Close the waffle iron and cook the dough for 5 min. Finally, with
the help of a knife, separate the 4 waffles and serve quickly.
Tuna and gunkan nigiri with trout roe
2016
LEGACY
For 4 people
1 For the salty syrup

70 g of sugar
10 g fine salt
2 For the dry lime meringue

(minimum amount to get a good result)
8g albumin powder
200 g of pasteurized egg white 100 g of
salted syrup (see elaboration no. 1) 140 g of
methyl base (watch P. 253) 85 g lime juice
3 For the spherical kimchi base

100g kimchi
1.25 g of gluco
0.2 g xanthan
4 For the kimchi sphericals

500 g of algin base (watch P. 253
) 125 g kimchi spherical base
(see elaboration no. 3) 200 g of sunflower oil
5 For the tapioca pearls

10 g of tapioca pearls
30 g of soy sauce
6 For the nigiri sauce

100g mirin
50g sake
300 g of soy sauce
0.1 g xanthan
7 For the tuna loin

100 g of tuna loin
8 For the nori and soybean powder

30 g nori seaweed
20 g of soy sauce crystals (watch P. 254)
9 For the smoked cheese

150 g sour cream
100 g cream cheese
Fine salt
Black pepper
10 For the cloud

50 g of nori seaweed and soy powder (see elaboration no. 8)
0.2 g hondashi 10
gelatin sheets

For the nigiri
Toasted white sesame
Nori Seaweed Julienne
For the gunkan

12 g trout roe
4 purple shiso sprouts 1
lime
1 Heat the mineral water in a saucepan together with the sugar and salt until it
becomes a syrup. Let cool and store.
2 Mix the egg white together with the albumin and leave to hydrate for 12 hours. After
this time put in the kneading robot at speed 4. After 5 min, when it begins to be semi-
assembled, add the syrup in the form of a thread. Continue beating for a further 10 min
and, once it is assembled, add the lime juice. At this time, turn off the machine and add
the methyl base with a spatula with wrapping movements. Form 2.5 g nigiris with the
help of two pointed spoons and leave to dry in the dehydrator at 60ºC for 12 h.
After this time, remove the nigiris and store them in an airtight container.
3 Blend all the ingredients with the blender and let it rest for 24 hours in the cold to
facilitate the loss of air. A vacuum machine can be used to speed up the process.
4 Place the algin base in a container that allows to obtain a height of about 5
cm of liquid. Completely fill a 2.5 ml spherical spoon with the kimchi base
and pour it into the algin base. Cook the ball for 30 s.
With a hole spoon remove the algin sphere and clean in mineral water.
Arrange the kimchi balls (20 units come out) in a plastic container covered
with the sunflower oil and keep them in the fridge until the time the plate is
assembled.
5 Cook the tapioca in boiling water for 16 min and let it rest for another 4 min. Strain and
cool. Transfer to a container with the soy sauce and marinate for at least 12 hours.
About 20 tapioca pearls will be obtained.
6 In a saucepan, pour the mirin and sake, and cook until the alcohol evaporates. At this
time, add the mineral water and the soy sauce.
Then mix the sauce with the xanthan with the help of a blender. Store the
preparation in a container for 12 hours to allow it to lose air.
7 Polish and clean the tuna. Cut it into rectangles 2 cm long by 6 cm wide.
Next, cut 10 g slices with the help of a sashimi knife, and reserve between
two baking sheets to avoid oxidation.
8 Put all the ingredients in a coffee grinder and grind until a fine powder is
left. Keep in an airtight container.
9 Arrange the sour cream in a bowl and film. Place the mouthpiece of a smoking pipe
inside, fill it well with smoke and leave it covered for 45 min.
Once smoked, add the cream cheese and mix with the help of a few rods.
Season to taste. Reserve in the fridge.
10 Chill 300 g of the mineral water in the freezer until it reaches 0 ºC.
On the other hand, dilute the hondashi with the rest of the mineral water at 40 ºC in a saucepan
over the fire together with the gelatin sheets (previously hydrated in cold water) and let it cool
down to room temperature.
Once the mixture is tempered, mount it in the kneading robot. When it starts to
foam, add the 300 g of water reserved in the freezer in the form of a thread and mix
the mixture for 7 min.
Then spread the preparation on a board with a non-stick sheet on top,
leaving a thickness of 2 cm with the help of 2 cm high rectangular guides.
Set in the fridge for 20 min.
After this time, remove from the refrigerator and cut into 4 cm diameter cylinders with
the help of a wet steel mold so that the cloud does not stick. Next, coat the side of the
cylinders with the nori seaweed powder, ensuring that the upper part does not get
stained.
Place the cylinders on a parchment paper and dry them in the dehydrator at 35
º C for 35 min. After this time, turn the cylinders over and let them dry for another
10 min. They should be dry on the outside and tender on the inside. Finally, peel off
the paper and keep the cylinders (gunkans) at room temperature.
To finish the nigiris, make a hole with a small 1 cm punch. Drain the balls on
absorbent paper with the help of a spoon with holes and place one in the
hole of each nigiri.
Put the tuna sheet painted with the nigiri sauce on the lime meringue. Decorate
the tip with 8 tapioca pearls, sprinkle toasted sesame and cover with 10 strips of
julienne nori.
To finish the gunkan, with the help of a spatula, arrange a thin layer of smoked
cream cheese on top of each piece and top with 3 g of trout roe.
Finally, decorate each gunkan with a sprout of purple shiso and grate the lime peel
on top with the help of a fine grater. Serve everything immediately.
Shrimp fossil with padrón juice
2016
For 4 people
1 To clean the shrimp

40 g of fresh shrimp
2 For the nori powder

30 g nori seaweed
5 g hondashi
5 g sichimi togarashi
2 g fine salt
3 For the shrimp powder

60 g of red shrimp (15 g / unit)
4 For the fossil mass

160 g of glutinous rice flour
25 g of tahini
10 g fine salt
9 g of nori powder (see elaboration no. 2) 5 g
of prawn powder (see elaboration no. 3)
5 For fossils
50 g fossil mass (see elaboration no. 4) 40 g
of cleaned shrimp (see elaboration no. 1)
6 For the padrón pepper juice

500 g of padrón pepper
1.55 kg of lime juice
20 g of fine salt
60 g of ginger
1 g of Thai chilli 100 g of dashi broth (
watch P. 253) 20 g xanthan base (
watch P. 253)

1 Put the shrimp in a fine strainer and clean it under running water, stirring it
to remove the sand or any other impurities it may contain. Drain well, spread
on parchment paper in a container and reserve in the fridge.
2 Place the nori seaweed on a baking tray and bake for 20 min at 120 ºC.
Subsequently raise the temperature to 180 ºC and bake for 2 more minutes.
Blend the seaweed and the rest of the ingredients in a food processor for 2 min at
maximum power. Then grind for 20 s in a coffee grinder to obtain a very fine powder.
3 Blend the shrimp with the help of a food processor until you get a very fine paste.
Spread the shrimp paste on a non-stick silicone sheet. Dry in the

dehydrator at 65ºC for 12 h.
Once it is well dry, grind with the help of a coffee grinder until obtaining a fine
powder.
4 With the help of a few rods, mix all the ingredients in a bowl until
you get a thick textured dough. Reserve in the fridge.
5 Place two baking sheets in the bikinera and heat to medium power.
Arrange 5 g of dough right in the center of the bikini top and between the two papers. Close it
and cook for 10 s.
Open and arrange 10 g of shrimp well separated over the entire surface. Close and cook for 20
more seconds.
Once crispy, cut with the help of a 9 cm diameter mold. Reserve in an airtight
container.
6 Remove the stone from the peppers and grind them together with the lime juice,
mineral water and salt for 2 min at maximum power.
In a bowl, put the coriander, the diced ginger and the Thai chilli. Pour the crushed
padrón mixture and leave it to rest in the fridge for 2 hours. Rectify the acidity
with the dashi broth and, finally, mix with the xanthan base. Put in a bottle and
keep in the fridge.

Put the oil in a saucepan and heat it to 180ºC. Fry the fossils in it for 30 s on each side.
Take them out and drain them on absorbent paper.
Finally, place 20 g of padrón juice in a very cold glass and cover with the fossil as
if it were the lid of the glass. To serve.
Grilled smoked eel canape and avocado
ravioli
2016
For 4 people
1 To clean the eel

1 eel from the Ebro Delta
2 To marinate the eel

½ clean eel (see elaboration no. 1) Fine
salt
Mineral water
3 To cook the eel

½ marinated eel (see elaboration no. 2) 500
g of mineral water
10 g olive oil
4 To smoke the eel

½ cooked eel (see elaboration no. 3)
Vine shoot
5 To ration the eel

½ smoked eel (see elaboration no. 4)
6 For the umeboshi mayonnaise

120 g liquid egg
50 g umeboshi paste 5
g hondashi
400 g of sunflower oil 6
g of salt
7 For the ravioli filling

50g smoked eel trimmings
20 g umeboshi mayonnaise
8 To make the avocado ravioli

1 ripe avocado
40 g of ravioli filling (see elaboration no. 7)
Mild olive oil
9 For the black garlic paste

1 head of black garlic of about 30 g
10 For the bread slices

1 sliced bread
5cm × 3cm plastic mold

4 pieces of Sardinian bread 3 × 5 cm (watch P. 255)
50 g of cod tarama with yuzu
Extra virgin olive oil 4
fresh huacatay Wasabi
sprouts in paste
1 With the help of a filleting knife, open the eel in two on the spine side.
Discard the head and clean inside. With a pair of tweezers, extract the central
spines and those of the belly. Reserve half an eel for the preparation of another
dish. Finally, spread the eel on a perforated tray.
2 Lightly salt the entire surface of the eel and marinate for 30 min in the
fridge.
Once the time has passed, remove the excess salt from the eel with mineral water and
reserve.
3 Place the eel stalks in a fine rectangular strainer on a tray. Bring the water to
boil in a saucepan. Once the boil starts, pour the water over the entire surface of
the eel to extract the gelatin. Place the fish in a vacuum bag together with the oil
and put it to cook in the steam oven for 50 min at 85 ºC. After this time, let it cool
down and reserve.
4 Place the eel in a low tray on a plastic gridded mat. Place the vine in a
Josper oven and light.
Once the vine is lit, insert the tray with the eel and turn off the firewood.
Close the oven and leave to smoke for 20 min and reserve.
5 Save the head and belly of the eel for further processing. Separate the two
loins in the central part and cut rectangles with the help of a 5 × 3 cm plastic
mold. Reserve in the fridge.
6 Blend all the ingredients except the oil with the blender. Add
the oil in the form of a thread until obtaining a mayonnaise.
7 Chop the eel trimmings and mix with the umeboshi mayonnaise.
8 Peel the avocado and with the help of a peeler remove 7 cm long strips.
Arrange them on waxed paper previously painted with oil. With the help of a
long rectangular mold cut the strips so that they are 1 cm thick. On another oil-
painted waxed paper, place 4 avocado strips, cut in the shape
horizontally glued side by side.
Next, arrange 4 more strips vertically on the previous ones. Try to combine
those of different shades to make the grid more attractive. Braid the strips,
passing the verticals under the horizontals and vice versa. Place 10 g of ravioli
filling right in the center and close by folding all the sides alternating, up,
down, right and left. Flip to expose top of ravioli. Reserve in airtight container
in the fridge.
9 Peel the garlic and place it in a blender glass.

Blend until a fine puree is obtained and reserve in a piping bag in the fridge.
10 Freeze the bread previously. Cut 0.3 cm thick slices with the help of a
meat slicer.
With the help of a knife and a ruler, cut sheets 5 cm wide and 3 cm high.
Place the cut sheets between two oven racks. Bake at 150ºC for 6 min or until
golden brown on both sides.
Let cool and then store the sheets in an airtight container, wrapped with
greaseproof paper.

To finish the canapé, paint the part of the eel's skin with oil. Arrange it on the
Josper oven rack with the skin on greaseproof paper. Leave 12 min until the
skin is completely crisp.
Then spread the toast of Sardinian bread with the tarama. Place the eel on
top with the skin side up (it must fit perfectly).
On the other hand, place each avocado ravioli on top of a sheet of bread; both
elements must fit together perfectly. Put at one end a point of black garlic
paste and, at the other, a point of fresh wasabi paste and 1 sprout of huacatay.
Serve and taste first the eel canape and finally the avocado ravioli.
Foie gras and black truffle cake
2016
For 4 people
1 For the brick pasta

2 wafers of brick
pasta Mild olive oil
2 For the black truffle discs

25 g of black truffle (Tuber melanosporum)
3 For the marinated foie gras discs

1 Mitteault foie gras of about 600 g 1
kg of coarse salt
50g sugar
Fine salt
4 For the truffled fat

50 g duck fat
10 g truffle trimmings (see elaboration no. 2)
5 For the foie and truffle discs

16 black truffle discs (see elaboration no. 2) 16 discs of
marinated foie gras (see elaboration no. 3)

Guérande gray
salt 25 g duck fat
1 Brush the surface of a brick pasta wafer with mild olive oil and place the
other wafer on top. Repaint with oil. With the help of a 6 cm diameter round
mold and a sharp knife, cut 4 discs.
Arrange the discs on a tray lined with parchment paper and covered with a rack,
and bake them for 8 min at 165 ºC. Once ready, let cool and store in an airtight
container.
2 With the help of a brush, clean the truffle and cut it into slices 3 mm thick.
Next, with a pasta cutter, cut 16 discs of 2 cm in diameter. Reserve the
trimmings for the truffle fat (see elaboration no. 4). Keep them in the fridge.
3 Clean the foie gras of nerves and veins and arrange it on a tray.
Cut the foie into pieces of 120-150 g and then make 2 cm diameter rollers with plastic
wrap (about 4-5 rollers come out of each lobe). Arrange them in a blast chiller to cool.
Remove the plastic wrap and wrap them with sterile gauze. Cover them completely with the
coarse salt and sugar and marinate for 6 hours in the fridge.
Once this time has elapsed, remove them from the salt. Put them to smoke in the
Josper oven with a vine for 2 min.
Once smoked, wrap them with aluminum foil to prevent oxidation and
cool.
Then cut 16 2 mm thick foie discs with a wire cutter and reserve in the
fridge in a container, separated with greaseproof paper.
4 Put the fat in a saucepan and melt it until it reaches 50ºC. In the blender jug, mix
the truffle with the fat and blend with the electric mixer. Place the preparation in a
vacuum bag and cook it in the steam oven for 2 h at 63 ºC. After this time, remove
from the oven and reserve in an airtight container at room temperature.
5 Form a spiral placing the foie and truffle discs interleaved (4 for each per
serving) and arrange it on a 6 cm square piece of greaseproof paper. We must
ensure that they are all at the same level and distance, as it must have a
perfectly round shape. Reserve in the fridge.

Remove the foie and truffle discs from the refrigerator 10 min before serving to warm
them.
Lightly paint the baked brick pasta wafers with duck fat and truffle, and place the
foie and truffle discs on top, perfectly fitted in a spiral shape. Brush a little with
the truffle fat and put a few grains of Guérande gray salt just on top of the truffle.
To serve.
Cantaloup melon ceviche
2016
For 4 people
1 For the cantaloup melon balls

1 ripe cantaloup melon
2 For the kumquat juice

500 g kumquat
3 For the kumquat snow

150 g of mineral water 200 g of kumquat juice (see
elaboration no. 1)
0.5 g of xanthan ½
sheet of gelatin
4 For the kumquat tiger milk

10 g ginger
5 g of fresh coriander 5
g of fine salt
150 g of lime juice 100 g of kumquat juice (see
elaboration no. 1) 50 g of yellow chili paste (
watch P. 255)
5 For the coriander oil

6 For the puffed quinoa

100 g quinoa
1 kg of water
500 g mild olive oil Fine
salt

2 kumquats cut into 0.1 cm slices 12
coriander sprouts
1 Peel the melon, cut it in half lengthwise and gin it.

With the help of a 2.5 cm diameter scoop, make perfect balls (reserve the cuts for
another preparation) and store them in an airtight container in the fridge.
2 Cut the kumquats in half and extract the seeds from inside. Blend them whole until a
light juice is obtained and then pass it through a fine sieve. About 400 g of juice will be
obtained. Reserve in the fridge.
3 Hydrate the gelatin sheet. Pour the water into a measuring glass together with the kumquat juice
from the previous step and the xanthan, and blend with the blender. Strain the mixture and pass
200 ml to a saucepan together with the hydrated gelatin and dissolve well at 40 ºC. Once
dissolved, add the rest of the preparation and mix.
Place the mixture in the Pacojet glass and freeze. When it is completely
frozen, pass through the Pacojet until you get a fine powder. Reserve in
the freezer.
4 Chop the ginger and chop the coriander. Arrange in a bowl and add the salt and
lime juice, and leave to marinate for 30 min.
After this time, strain and add the kumquat juice and the chili paste. Rectify
the salt and reserve in the fridge.
5 Remove the leaves from the coriander and place it in the Thermomix glass together with the
oil. Grind at 80 ° C for 5 min.
Pass through a fine strainer on absorbent paper, let cool and reserve in a
pipette.
6 Bring the salted water to a boil and cook the quinoa for 15 min. Drain,
cool in cold water to stop cooking and drain well again.
Roll out the cooked quinoa on baking sheets lined with greaseproof paper making sure
it is separated and not piled up. Dry the cooked quinoa in a warm, dry place for 24
hours until it is completely dehydrated.
Once dry, inflate it by frying it in the oil at 180 ºC.
Drain and arrange on absorbent paper to remove excess oil. Season with salt
while it is still hot and reserve in an airtight container.

Serve in tall white bowls that are very cold. Put 4 melon balls at each end.
Cover half of the bowl with the kumquat snow, resting it on one side and just on the
other side of the plate, arrange 25 ml of cold tiger's milk next to the melon balls.
Place 2 sprouts of coriander, a few drops of coriander oil and 1 sheet of

kumquat on each ball.
Finally, add a pinch of puffed quinoa to the surface of the snow.
Orange and olive salad
2016
For 4 people
1 For the orange juice snow

400 g of orange juice 100
g of orange segments
0.2 g fine salt
15 g orange zest 1
gelatin sheet
2 For the chilli oil

dried chillies
Fine salt

100 g of fat olive juice (watch P. 254)
20 g pumpkin seed oil
1 In a bowl, mix all the ingredients except the gelatin and blend with the
blender.
Dissolve the previously hydrated gelatin in a saucepan together with a third of the
previous preparation. Once dissolved, add the rest and let it cool. Put in the glass
of the Pacojet and reserve in the freezer.
2 Put the olive oil, the broken chilli and the salt in a saucepan and heat over low heat
for 30 min. After this time, remove the saucepan from the heat, transfer the
preparation to a bottle and reserve.

Pass the frozen orange mixture through the Pacojet to obtain the orange
juice snow. In a tall white bowl put 2 tablespoons of this snow at one end.
Next, just on the side that is empty, pour 25 g of olive juice. Finally, put a
point of chilli oil and a point of pumpkin seed oil on the part of the olive juice.
Tomato salad with tomato ponzu and
codium
2016
For 4 people
1 For the tomato

1 ugly tomato from Tudela (about 150 g)
2 For the ponzu sauce

g of rice vinegar 45 g
of mirin
5g sugar
2.5 g of katsuobushi
25 g of lemon juice
3 For the tomato ponzu

500 g of ripe hanging tomato 250 g of ponzu
sauce (see elaboration no. 2)
4 For the tomato ponzu jelly

250 g of tomato ponzu (see elaboration no. 3)
1.5 gelatin sheets
5 For the padrón seeds

g of padrón peppers
6 For the pickle of padrón seeds

g of mirin
100g of water
5 g Thai fish sauce Fine
salt

Mineral water
Ice
200 g codium seaweed
0.6 g of xanthan Padrón seeds (see
elaboration no. 5)
8 For the huacatay oil

300 g of fresh huacatay

Extra virgin picual olive oil 8
sprouts from huacatay
Fine salt
Black pepper
1 Peel the tomato and, with a sharp knife, remove the stem and cut it into 8
pieces of 15 g each. Reserve in an airtight container outside the fridge lined with
moistened absorbent paper.
2 Arrange all the ingredients in a saucepan except the katsuobushi, the lemon juice and the
xanthan. Bring to a boil and when it reaches a boil, remove the saucepan from the heat.
Then, add the katsuobushi and infuse for 15 min.
After this time, strain and, when the mixture is cold, add the lemon juice.
3 With the help of a knife, remove and discard the peduncle of the tomatoes and then
arrange them together with the ponzu sauce in the blender jar; Crush.
Next, clarify through a strainer lined with a clean cloth and placed on a bowl.
Reserve in an airtight container in the fridge.
4 In a saucepan over the fire, pour half the tomato and ponzu water, add the previously
hydrated gelatin and dissolve.
Once integrated, remove the saucepan from the heat and add the rest of the tomato ponzu.
Pour the preparation into an airtight container and leave to gel in the refrigerator for 2 h.
5 In a saucepan, heat the oil to 180 ºC and fry the padrón peppers until golden
brown. Drain and dry with absorbent paper.
When they can be manipulated with the hands, separate the meat from the bunch of
seeds, being careful not to break it. The pulp can be saved for other elaborations.
6 In a bowl, pour the rice vinegar, the mirin, the water and the Thai fish sauce and
mix with some rods. Then add the seeds to the pickle and leave to rest for at least 3
hours in the fridge.
7 Wash the algae in ice water to release the sand and other impurities that they
may have. Drain well and reserve.
Bring water to the boil with salt (36 g of salt per liter of water) and blanch the seaweed for 10
s. Immediately cool it in salted ice water (15 g of salt per liter). Weigh the algae and
blend with the same amount of cooling water. Pass the juice obtained through a
coarse strainer (100 g of juice should be achieved).
Next, thicken the codium juice with the xanthan, remove the air in the vacuum
machine and reserve in a bottle in the fridge.
8 Place the leafless huacatay in the blender jar with the oil, and blend at 80ºC for 5
min. Once ready, pass the preparation through a fine sieve, and put it in a water
bath of water and ice. When it is cold, reserve it in a pipette.
About 30 min before serving, place 4 individual bowls in the fridge. In a bowl,
season the 8 tomato pieces and season with the olive oil. Place 40 g of broken
tomato ponzu jelly on each plate and, just on top, 2 pieces of tomato per
person. Arrange 1 sprout of huacatay in each piece of tomato. Finally, place 3
bouquets of padrón pepper seeds distributed around the plate, and make a
string of codium juice and a few points of huacatay oil. To serve.
Liquid salad with cockles
2016
For 4 people
1 For the cockle

40 g of salt
12 large cockles
2 For the liquid salad

1 romaine lettuce (450 g)
g of sherry vinegar 8 g of fine
salt
150 g mild olive oil
0.5 g xanthan
3 For the cucumber

1 dutch cucumber

Salted nori seaweed
Oxalis flower
Extra virgin picual olive oil
1 Put the cockles to purge for 1 h in 1 kg of ice water and 20 g of salt. Once
purged, bring the rest of the water and salt to a boil. With a spider, introduce the
cockles into the water and remove just as they open. Reserve in the fridge in the
water released by the cockles themselves.
2 Choose the greenest leaves of the lettuce, and then wash and chop in a bowl. Add
the two types of vinegar and salt and mix well. Let marinate for 15 min. After this
time, drain the lettuce and then grind in a food processor together with the xanthan
and oil. Go through a fine Chinese and add salt and vinegar –del de Jerez– if
necessary. Reserve the preparation in a bottle in the fridge.
3 Peel the cucumber, remove the seeds and cut it into thin slices with a
mandolin. Next, cut the slices into strips 1 cm wide and 5 cm long. With the
help of tweezers, roll the strips into a spiral. Reserve in the fridge.

Arrange 20 g of liquid salad per serving in a cold deep dish.
Next, place on top 3 cockles and 3 spirals of cucumber interspersed, seasoned
with a pinch of salted nori seaweed, 3 petals of the oxalis flower and 6 points of
extra virgin olive oil picual. Serve very cold.
Razor clams with umeboshi vinaigrette and shiso
pearls
2016
For 4 people
1 For the purple shiso water
50 g purple shiso leaf
2 For the shiso pearls

125 g of purple shiso water
10 g apple cider vinegar
Fine salt
3 For the apple juice

300 g Granny Smith apple
4 For the diced apple cru

45 g Granny Smith apple Apple juice (
see elaboration no. 3)
5 For the umeboshi vinaigrette

50 g of umeboshi plum
g of soy sauce 20 g of
mineral water
20 g mild olive oil
10 g of extra virgin olive oil 3
g of sesame oil

4 cooked razor clams (watch P. 255)
Mastocarpus alga
Coarse salt
4 huacatay sprouts
1 Bring the water to boil in a saucepan.

When boiling starts, cook the shiso leaves for 1 min. Remove the
saucepan from the heat and chill in the fridge for 12 hours.
2 Put the mineral water in a saucepan and bring to a boil. When it starts boiling,
add the tapioca and cook over medium heat for 17 min.
Once cooked, strain and cool well under running water.
Drain and put in an airtight container along with the shiso water.
Season with apple cider vinegar and add salt. Let stand cold for 12 hours.
3 Clean, core and blend the apples.

Put the juice in a plastic bottle and chill for 20 min so that the solid part is on
top.
Puncture the bottom of the bottle and extract the clarified apple water. Go through a
cheesecloth and reserve.
4 Cut the apple into 0.5 cm cubes.

Place in a vacuum bag with 200 g of clarified apple juice. Store in
the fridge for 1 h.
5 Remove the pit from the plums and put the pulp in a measuring glass. With the help of
a blender, crush the plum together with the rice vinegar, the soy sauce and the water.
Once it is well crushed, add the oils and emulsify with the help of the blender. Reserve in
a bottle in the fridge.

Arrange the razor clams on a plate with a coarse salt base, alternating them with strips of
Mastocarpus seaweed.
Cover the entire surface of the mollusk with the umeboshi vinaigrette. Next,
place at each end of the knives 6 shiso pearls, 1 raw apple dice and 1
huacatay sprout.
Barbecue oyster
2016
For 4 people
1 For the barbecue sauce

230 g of onion 40
g of garlic
g of whiskey
180 g of apple cider vinegar
100 g of Perrins sauce
100 g of HP sauce
900 g of ketchup
20 g of Dijon mustard 50
g of liquid smoke
50 g orange juice

1 Chop the onion and garlic, and in a frying pan with the oil, sauté until the onion is
transparent.
Put on a high heat, pour in the whiskey and reduce until all the liquid has
evaporated.
Add the rest of the ingredients (except the orange juice) and boil for 5
min.
After this time, blend in a food processor and strain.
Return the preparation to the heat and boil for a further 5 min so that it takes on
a more intense color. Finally, add the orange juice, mix, remove from heat, let
cool and reserve.

Place the open oysters in a baking dish. Lightly sauce the oyster meat with the
barbecue sauce and bake in the Josper oven at 300ºC for 1 min. Remove from the oven.
Arrange the oyster on a plate garnished with embers and serve quickly.
Artichoke sunflower with tarama and ginger

tapioca
2016
LEGACY
For 4 people
1 For the artichoke sunflower

0.5 g of ascorbic acid 4
artichokes (45 g each)
2 For the ginger tapioca

1 l of mineral water
60 g small granulated tapioca
150 g ginger

mint leaves
Pickled lemon (watch P. 255) 50
g of cod tarama with yuzu
1 Mix the mineral water with the ascorbic acid in a container. Turn artichokes with
the help of a lace. Leave 1.5 cm of the part of the leaves.
Next, empty the center of the artichoke with the help of a scoop.
Make vertical cuts in the upper part of the vegetable leaving a 2 mm margin between them.
Leave 4 mm of margin in the part that joins the leaves and the heart to prevent them from
breaking. Incorporate the artichokes in the water with the acid to avoid oxidation.
2 Bring the water to a boil and cook the tapioca for 16 min without stopping
stirring. After this time, cool under the tap to lose all the starch and reserve. With
the help of a blender, extract the juice from the ginger and mix in equal parts with
the tapioca. The juice should cover the tapioca balls. Let infuse for 1 h. This
preparation must be done the same day as the ginger juice breaks the tapioca.
Reserve in the fridge.

Heat the oil in the deep fryer at 160ºC. Remove the artichokes from the water and dry them well.
Fry them until they are golden brown and they are not raw inside. Remove them
and let them rest on absorbent paper to release the excess oil. Tune up
salt the center of the artichokes. Open all the leaves carefully to shape it into a
sunflower.
Next, place a pinch of pickled lemon in the heart and the mint leaves cut into
squares.
Fill it completely with the tarama and cover with the well drained ginger
tapioca. Serve the 4 artichokes.
Marinated mackerel with yellow pepper kimchi,
persimmon and tremella
2016
For 4 people
1 To clean, marinate and smoke mackerel

1 mackerel of about 400 g
Fine salt
Mineral water
Olive oil
Ice
2 For the persimmon jelly

500 g of ripe persimmons
2 gelatin leaves
3 For the radish kimchi

250 g radish
½ garlic
18 g Chinese
chives 8 g chives
250 g of yellow chili paste (watch P. 255)
5 g ginger
8 g of fish sauce 5 g
of water
3g sugar
Fine salt
4 For the marinade sauce

45 g radish kimchi (see elaboration no. 3) 25
g soy sauce
5 For the Tremella mushroom

100 g of Chinese Tremella mushroom
Mineral water

10 g fresh wasabi
8 radish flowers
1 Fillet the mackerel. Immerse the cleaned fillets in mineral water with ice for 20
min. After this time, strain them, remove the thorn and remove the transparent skin
that is on top of the tabby.
Sprinkle the bottom of a tray with salt, arrange the mackerel fillets on top and
sprinkle with more salt. Let cure for 45 min.
After this time, clean the fillets in ice water to remove any remaining
Salt. Take them out of the water, dry them and arrange them on a tray with holes. Paint
them with olive oil.
Put a vine in the Josper oven, turn it on and let it burn well. Close the oven
and let the fire go out. Place the rack with the mackerels in the Josper oven
and smoke for 5 min.
After this time, remove the fillets from the oven and store them in a
container at room temperature until serving time.
When preparing the dish, make shallow cuts in the skin of the mackerel, so
that they run along the loin from head to tail. You have to be careful not to
pierce the meat.
2 Peel the persimmons and remove the astringent part from the center.
Heat a third of the persimmons with the gelatin leaves, previously hydrated in cold water,
and dissolve the mixture without reaching too high a temperature. Add the rest of the
persimmons and mix well. Divide the mixture into 200 g containers and reserve in the fridge.
At the moment of serving, stir the persimmon gelatin with the help of a spatula to
simulate a compote.
3 With the help of a mandolin, cut the radish into 1 mm thick slices.
Arrange them on trays, salt and leave to rest for 20 min.
After time, remove the sheets from the trays and reserve the water that they have released.
Chop the garlic, chives and chives. Arrange these three ingredients in a bowl together with
the radish and the yellow chili paste, and mix well.
Add the grated ginger, pour in the reserved radish water, the fish sauce, the
water. Mix well and add the sugar to rectify the acidity. Cover everything with a
clean cloth and leave to ferment for a week in a dry place at room temperature
and protected from light.
Stir the mixture every day and add mineral water if necessary.
4 Mix all the ingredients in a bowl with some rods. Keep in the fridge until
the moment of service.
5 Hydrate the mushroom in water for 2 min. Drain and dry well with absorbent paper.
Reserve in an airtight container with absorbent paper in the fridge.

Cut 8 mackerel slices 2 cm thick from each fillet and dip them in the
marinade sauce for 2 min.
Then put 8 mushroom bouquets to marinate for 1 min.
After this time, drain the two products on absorbent paper and place on a white
rectangular plate, interspersing 1 sheet of mackerel with 1 piece of mushroom.
Next, place 1 point of persimmon gelatin and 1 point of radish kimchi at each end of
the slices, and also arrange the radish flower on top. Finally, sprinkle soy crystals
and 1 point of grated fresh wasabi on top of the mushrooms.
Foie gras and charcoal smoked eel
2016
For 4 people
1 To clean the foie gras

(minimum amount to get a good result) 1
Mitteault foie gras between 450 and 550 g
2 To clean the smoked eel

1 smoked and marinated eel between 600 and 800 g
3 To fill the foie gras

1 clean foie (see elaboration no. 1) 1 log of smoked
eel (see elaboration no. 2) 1 sheet of nori seaweed
Fine salt
Black pepper
4 To cook the foie gras

Mild olive oil
1 frozen stuffed foie gras (see elaboration no. 3)
5 For the rustic bread toasts

1 loaf of rustic bread

Guérande gray salt
1 On a metal tray lined with plastic wrap, clean the foie of nerves and veins. Then
spread the foie as much as possible with your hands, but without crushing it.
Reserve.
2 Cut the head of the eel and, with the help of a knife, separate the two backs.
Clean the belly part and remove the spines. Cut 2 supreme 16 cm long from the
central part and join them in the shape of a log (save the rest of the eel for other
preparations). Reserve.
3 Season the foie.

Wrap the eel stem with the nori seaweed sheet. Place the trunk in the center of the foie
and wrap it ensuring that it is a natural shape (you have to ensure that it does not look
like a roll).
Finally, wrap the resulting log with plastic wrap and freeze for 12 h.
4 In a Josper oven heat the grill until it is almost red hot. Introduce vine shoots
to achieve a smoky touch. Grease the grill surface with oil
olive and mark the foie so that the lines of the grill are marked, but without
over-roasting. Perform the same operation with all the sides of the stuffed
foie. Next, place the already marked foie log on a metal tray lined with
parchment paper and cook it in the oven at 120ºC for 8-10 min (the inside of
the foie must reach 58ºC).
Keep in the fridge for 12 hours.
5 Put the loaf of bread to freeze. In about 4 hours it will be ready.

Then, with the slicer, cut slices of a thickness of 3 mm.
Place them on a baking tray and bake at 120ºC for 8 min. After this time, remove
them from the oven and reserve them in an airtight container.

Cut the tip of the stuffed foie and reserve for another preparation. Next, cut 4
sheets of 5 mm thick and place them on a metal presentation tray. Allow to
warm for 5 min and place 1 crystal of Guérande's gray salt on each sheet.
Finally, serve with 4 toasts of rustic bread in a basket.

Thai prawn à la presse
2016
For 4 people
1 For the prawn

8 prawns, 15-20 g each
2 For the suquet

60 g mild olive oil Prawn trimmings (
see elaboration no. 1) 400 g of red
mullet stock (watch P. 225) 40 g of
sofrito base (watch P. 253) 10 g ginger
150 g of monalisa potato

Fine salt
3 For the coconut curry cream

200 g of coconut milk
2 g green curry paste
4 For the aromatic garnish

3 g galangal
3 g of citronella
3 g of basil
5 g coriander
3 g mint
3 g ginger

5 g of roasted and salted
peanuts 1 g of chilli filaments 6
sprouts of coriander
Mild olive oil 1
lime
1 Prepare 2 metal trays with ice and water and place one on top of the other. In the
upper one, arrange the prawns so that they stay fresh while they are being handled.
Cut the head of each shrimp through the first ring of the body. Peel the body,
leaving the tail with the shell. Make an incision in the upper part and remove
the intestine with the help of forceps. Save all the trimmings to prepare the
suquet (elaboration no. 2).
Reserve the shrimp bodies in a container with moistened fish paper.
Cut the whiskers with the help of scissors and reserve the heads in another
container with moistened fish paper.
2 In a pot put 50 g of olive oil to heat. Add the prawn trimmings and fry them.
Then pour the stock and bring to a boil. When it boils, remove from the heat
and let it infuse for 5 min. Strain and reserve.
In another pot, pour 10 g of oil and fry the sauce together with the grated ginger
on a fine grater. Once the sauce is dry, add the peeled and cascaded potato into
small pieces; fry the whole for 2 min.
Then add the infused broth and cook for 3 min. Strain and season with salt.
3 Put the two ingredients in a saucepan and reduce to a quarter. Reserve in a

bottle.
4 Arrange all the previously roughly cut ingredients in an airtight container

until serving time.

Heat 100 g of suquet.
Place the prawn heads on a rack and heat in the Josper oven. Assemble the
plate –it is for sharing– with the 8 spiral-shaped shrimp tails. Then place 6 dots
of coconut cream, the coarsely chopped peanut, the chilli filaments and the
coriander sprouts.
In a mortar, crush the aromatic garnish and sauté in a saucepan with a few
drops of mild olive oil along with the prawn heads.
Pour the suquet over the entire surface of the plate until it is covered and, with the help of
a Japanese press, press the garnish and the sautéed heads. Then grate a little lime on top
and serve.
Saffron sponge with bread soup
2016
For 4 people
1 For the saffron butter

0.1g of saffron
strings 70 g of whole
milk 65 g of butter
2 For the saffron dough

250 g of Ylla Espuma flour 75 g of saffron butter (
see elaboration no. 1) 40 g whole milk

10 g of sugar
90 g whole egg 5
g salt
3 For the saffron brioche

Saffron dough (see elaboration no. 2)
4 To peel the saffron brioches

4 saffron brioches (see elaboration no. 3)
5 For the bread soup

50 g mild olive oil
1 slice of loaf bread of about 20 g ½
clove of garlic
250 g of chicken broth (watch P. 254
) 10 g kimchi sauce
1 g of sweet paprika from La Vera
Fine salt
1 Put the saffron in a saucepan and toast it over low heat.

Pour the milk with the butter and melt completely. Mix
well and leave to rest in the fridge for 12 hours.
2 Put the flour in the dough mixer with the shovel.

Grab the saffron butter at room temperature.
In a saucepan, heat the milk to 37ºC and at this point add the yeast and sugar.
Start the mixer at number 1 and add the milk mixture to the flour little by little.
Once all the mixture is incorporated, add the butter little by little and finally
the beaten egg, in the same way.
Increase the speed of the machine to number 2, and when the dough begins to have a
homogeneous texture, add the salt. Work for 5 more minutes and remove the dough from the
machine. Reserve the filmed and covered dough for 24 hours in the fridge.
3 Cut the brioche dough into portions of about 150 g. Roll up these portions of
dough with your hands making churros about 2 cm thick. With the help of a knife,
cut 18 g portions of the dough. Ball them and arrange them on a refractory tray
lined with greaseproof paper.
Let the brioches ferment for approximately 1 hour, covered with a cotton
cloth.
After this time, cook the brioches in the steam oven at 94 ºC at 100% humidity
and with the ventilation at 4 lines for 15 min.
When ready, cool the brioches to room temperature and store them in an
airtight container in the fridge.
4 With the help of a lace, remove the outer layer that forms on the brioche during
fermentation, being very careful to keep its shape. By removing this layer, the entire
internal structure of the brioche will be visible, which together with the yellow color of the
saffron will give us the appearance of a sponge. Store in the fridge in an airtight container.
5 In a pot, put the oil to heat.

Once hot add the slice of bread and garlic and brown.
Next, remove ¾ parts of oil from the pot and sauté the paprika for a few seconds. Then
drizzle with the chicken broth. Bring to a boil, put over medium heat and cook for 20 min.
After this time, strain the broth and remove the garlic clove, keeping the liquid and the
bread separately.
Blend the broth together with half the bread with the help of a blender and strain. Add the
kimchi sauce and season with salt.
Finally bind with the help of a blender with the xanthan base. Reserve.

Heat 25 ml of soup per serving in a saucepan and then pour it into an individual jug.
In a steamer, heat the 4 sponges at the same time. Once hot, arrange each one in
the center of an individual plate.
Serve the plate and, before the diner, pour the bread soup in the form of a thread until
the sponge completely absorbs all the broth.
Grilled shrimp from San Carlos
2016
For 4 people
1 For the ñoras butter

300g butter
34 g of pasteurized yolk
100 g of pasteurized egg white
20 g of ñoras paste
Fine salt
2 To clean the shrimp

4 San Carlos prawns of 50 g each
3 For the anti-kick powder

100 g of Peru anticuchera sauce (Verstegen)
4 For the coriander powder

1 bunch of coriander

Fine salt
Olive oil
Anticuchero powder
4 coriander flowers
12 coriander sprouts
1 Dice the butter and put it in a saucepan to heat. Bring to 150 ºC and, at this
time, strain with a cheesecloth.
Arrange the butter on a Josper oven tray and smoke with vine shoots for 5
min.
In a bowl, beat the yolk and egg white, and add the smoked butter in the form of a
thread without exceeding 50 ºC. Beat well, add the ñoras paste and add salt. Pour the
resulting preparation into a siphon, fill with two gas charges and put it in a water bath at
65ºC.
2 With the help of tweezers, extract the intestines of the shrimp from the head. Separate
the head from the tail with a knife and cut with the scissors, and discard, the whiskers
and legs.
Cut the shrimp in half horizontally, taking care not to separate the two parts
of the body.
Reserve the heads and bodies in an airtight container in the fridge.
3 Roll out the anti-cream sauce on a silicone non-stick sheet leaving a thickness of
1 mm and then dry in a dehydrator at 50 ºC for 12 h.
Once the time has passed, remove the dehydrated sauce and blend with a
coffee.
4 Remove the leaves from the coriander, wash and arrange on absorbent
paper. Dehydrate for 6 min in the microwave at maximum power.
Dry, grind with a coffee grinder and store in an airtight container.

Place the head of the shrimp and the body seasoned with a little salt and oil on
the grill of a Josper oven. Once the head is cooked and the body is detached from
the shell, remove from the oven and place it on a plate with hot stones. Next,
sprinkle a pinch of anticuchero powder over the body and top with 1 flower and 1
coriander sprout. Fill the head with the hot foam of the ñoras butter, sprinkle with
coriander powder and place vertically with the help of the stones. To serve.
The three crab corals
2016
For 4 people
1 To cook the crab

1 crab (about 600 g) Fine
salt
2 To clean the ox
1 cooked crab (see elaboration no. 1)
3 For the pink coral

33 g of red coral (see elaboration no. 2) 33
g of brown coral (see elaboration no. 2) 33
g of sea ox cooking water
½ sheet of gelatin
4 For the kimchi and yuzu sauce

320 g of red apple (4 units)
240 g Chinese cabbage (1 pc.)
6 g fresh ginger
50 g of thin spring onion 260 g of
monalisa potato (4 units) 40 g of
mineral water
25 g of panela sugar 80
g of kimchi sauce
10 g of soy sauce
30 g of sesame oil 6
g of yuzu juice
5 For the kimchi veil

280 g kimchi sauce
2.4 g agar
2 gelatin sheets

32 coriander flowers
16 Creole coriander
leaves Extra virgin olive oil
1 Bring water to boil in a pot with a proportion of 30 g of salt per liter of water.
Once boiling starts, cook the beef for 6 min. After this time, remove it and cool
in ice water that also has the same proportion of salt.
2 The entire process of removing the meat from the ox must be done on a tray, so
that none of the cooking water is lost, which must be strained and reserved. Remove
the legs and remove all the meat. Open the head and collect separately
the two corals: brown on one side and red on the other. With the blender, crush
each coral separately. Reserve. Reserve the clean head for presentation. Remove
the rest of the meat and mix it with that of the legs.
In a dark room with a black light, remove any bones or small ox shells
that may have been left. Reserve.
3 Hydrate the gelatin sheet.

In a saucepan, arrange the two corals together with the reserved cooking water.
Heat, add the gelatin and dissolve it.
Reserve in a bottle.
4 Wash the apples and cut them in half, remove the core and cut them into 1 cm
cubes. Wash the Chinese cabbage and cut it into 2 cm pieces. Cut the ginger and
spring onion into 0.5 cm pieces. Peel the potato and cut it into 1 cm cubes. In a
saucepan, mix the water with the panela sugar and put it over low heat until it has
completely dissolved.
Remove the saucepan from the heat and add the kimchi sauce, rice vinegar,
soy sauce, sesame oil and mix.
Then add the apple, bok choy, ginger, spring onion and potato and leave to
ferment in the fridge in an airtight container for 1 week. After the
fermentation time, pass the preparation through a fine mesh strainer until
obtaining 200 ml of juice. In a bowl, mix the fermentation juice with the yuzu
juice and reserve in a bottle in the fridge.
5 Hydrate the gelatin sheets.

In a saucepan, heat half of the kimchi sauce prepared in the previous step together
with the agar until it reaches 82ºC.
Remove from the heat, add the rest of the sauce and dissolve the gelatin in it.
Prepare two 60 × 40 cm baking trays and spread 140 g of the preparation on each
one. Let set.
Once set, cut into 14 × 10 cm rectangles and reserve in the fridge.

Fill the beef rind with 100 g of its meat. Top with 15 g of red coral, 15 g of pink
coral and 15 g of brown coral, avoiding touching. Cover with the kimchi veil. All
three colors should be seen below the veil. Cover with plastic wrap and heat the
whole in the steam oven at 82ºC for 6 min.
Once hot, remove the film and pour in some hot kimchi to finish filling the
sides of the shell. Decorate with 3 sprouts of Creole coriander, coriander
flowers and a few drops of olive oil.
Suckling pig taco with hoisin mayonnaise
2016
For 4 people
1 For the suckling pig marinade

50 g of ginger 15
g of garlic
100 g of citronella 700 g of soy
base (watch P. 255) 20g sriracha
2 For the suckling pig

1.2 kg of Iberian suckling pig rack 2
kg of mineral water
900 g of suckling pig marinade (see elaboration no. 1)
3 For the suckling pig sauce

1 l of marinade with juice (see elaboration no. 2)
4 For the hoisin sauce

100 g of prune 25 g
of mineral water
5 g of red curry paste
20 g of white miso
7.5 g sesame oil 20 g
soy sauce
0.3 g ground cinnamon
0.4 g dry green cardamom
0.2 g star anise
0.2 g Sichuan pepper
5 For the hoisin mayonnaise

100 g of mayonnaise 50 g of hoisin sauce (see
elaboration no. 4)
6 For the pickled cucumber balls

1 dutch cucumber
Fine salt
55 g of sugar
12 g of lime juice
7 g fish sauce
7 For the mini cucumber slices

1 mini cucumber
g of mineral water
7.5 g fine salt
40 g sugar
10 g old mustard
2 g cumin
2 g of Matalahúva
2 g of Mono anise
8 For the nasturtium and oyster leaf

4 nasturtium leaves 2
oyster leaves

10 g of XO sauce
4 basil leaves
4 coriander sprouts
4 mint leaves
4 basil sprouts
1 Cut the ginger into slices, peel the garlic and mash these two ingredients together with the
citronella so that during cooking they provide more aromatic intensity. Arrange the
preparation in an airtight container along with the soybeans and sriracha. Mix well and reserve.
2 Put the ribs to bleed in a bath with water and plenty of ice for 2 h. Dry it and
pack it in a 35 × 40 cm vacuum bag along with the marinade. Cook in the steam
oven at 82 ºC for 12 h. After this time, remove from the bag, strain the juice and
reserve it.
Cover your hands with gloves and completely bone the ribs, removing ribs
and backbone.
Place the meat between two baking papers and press between two flat trays with
a weight. Let cool cold for 8 h.
After this time, cut rectangles 1.5 cm wide by 5 cm long. Reserve in a
hermetically covered container.
3 Reduce the marinade where the ribs have been cooked in a saucepan on the grill until you
get three-quarters of the total. Reserve.
4 Put the plums, the mineral water, the red curry paste, the white miso, the sesame
oil, the soy sauce and the rice vinegar in the food processor and blend at maximum
speed until obtaining a very fine paste.
On the other hand, in a coffee grinder, grind the cinnamon, cardamom, anise and
Sichuan pepper until obtaining a fine powder. Add this spice powder to the previous
preparation and grind the whole in the robot
for 2 min.
5 Mix the mayonnaise with the hoisin sauce with a few rods. Pour the mixture into a
bottle and keep in the fridge.
6 With the help of a 1.5 cm diameter steel cylinder, remove balls from the
cucumber, salt them slightly and let them drain for 15 min on a sieve.
Meanwhile, mix the rest of the ingredients in a bowl to prepare the pickle with
the help of a few rods.
After the purging time, wash the cucumber balls under the tap and place them in a
container together with the pickle. Introduce into the vacuum machine and
impregnate until reaching 100% vacuum twice. Reserve in the fridge.
7 Arrange all the ingredients except the mini cucumber in a container and stir well
with the help of a few rods.
Wash and cut the cucumber (unpeeled) into 5 mm thick slices and add them to the
previous mixture. Introduce the container in the vacuum machine and impregnate until
reaching 100% vacuum twice. Reserve in the fridge.
8 With the help of a die (9 cm in diameter) cut 4 pieces of nasturtium. Then, with
a cylinder (1.5 cm in diameter) remove two slices from each oyster leaf (in total,
4).
Reserve the two preparations between moistened absorbent paper in an airtight container
in the refrigerator.

In a frying pan over medium heat, score 4 piglet ingots along the skin until
crisp. Once ready, arrange them on a steel tray with the sauce from the
suckling pig on the grill to keep them warm and so that the meat is
impregnated.
On each plate, place a nasturtium cutout. Arrange a line of hoisin sauce in the
center of the leaf, following the root of the stem. Just on top, place 3 slices of mini
pickled cucumber, 3 small dots of XO sauce, 1 triangular piece of basil leaf and just
on top of it the suckling pig taco.
Finally, arrange in each corner of the meat 1 ball of pickled cucumber, 1 point
of hoisin mayonnaise and 1 slice of oyster leaf. Finally decorate with 1
coriander sprout, 1 mint leaf and 1 basil sprout. Serve immediately.
Bresse quail stuffed with eggplant
2016
For 4 people
1 For the quail

1 Bresse quail 160-180 g
2 For the quail background

(minimum amount to get a good result) 3 kg
of quail carcasses, wings and necks 4 white
onions
1 head of garlic
1.5 kg of red wine
Mineral water
Cornstarch
Fine salt
3 For the ají panca mash

250 g of white sesame tahini 150
g of panca pepper paste 100 g of
white miso
4 For the marinated aubergine

1 medium aubergine of about 80 g 50 g of crushed chili
pepper (see elaboration no. 3)
5 For the quail eggs

g of fine salt
6 g of white wine
vinegar 2 quail eggs
Sunflower oil
6 To stuff the quail

1 clean quailsee elaboration no. 1) 1
marinated aubergine (see elaboration no. 4)
10 g fresh coriander
2 cooked quail eggs (see elaboration no. 5) 25 g of
Peru anticuchera sauce (Verstegen)
Fine salt
1 With the help of scissors cut the lower back of the animal to leave a hole
about 3 cm wide.
Eviscerate carefully and clean with absorbent paper.
With the help of a scalpel, cut through the hole that has been made and remove the central
vertebra, the ribs and the sternum, taking care not to pierce the meat.
The head must be in perfect condition.
Reserve the viscera for other preparations and the carcasses to make the bottom.
Finally, stretch the quail on greaseproof paper in an airtight container and reserve in
the fridge.
2 Arrange the bones and other pieces of the quail on flat trays, as stretched out
as possible, and toast in the oven at 180ºC for 30 min.
On the other hand, cut the onions into large cubes and the head of garlic in half.
Sauté in a saucepan with the olive oil until the onion caramelizes. Once the quail
bones are toasted, put in the kettle along with the bresa. Deglaze the trays with
the red wine with a griddle spatula to recover the juices.
Bring the kettle to boil to evaporate the alcohols and soak with mineral water until the
bones and bresa are covered. Cook for 3 hours once the boil starts. Strain and chill in the
fridge for 24 hours.
The next day, the fat will have separated from the broth. Degrease and put on the fire to reduce
3/4 parts. Bind with the cornstarch and add salt to taste.
3 Mix all the ingredients with the help of a few rods and reserve in the fridge.
4 Put the aubergine directly on the fire for 10 min giving it a couple of turns so
that the skin is well burned. Then bake 20 min at 180 ºC. Once cooked, arrange
it in a covered container so that the heat makes the skin separate more easily.
Peel the eggplant, and cut the bottom and top. Brush the entire surface of the
aubergine with the crushed chili pepper and roast in the oven for 20 min at
120 ºC. Reserve at room temperature.
5 Mix the water with the salt and vinegar and bring to a boil.
When it boils, add the eggs and cook for 1 minute and 40 seconds.
Drain and cool quickly in ice water. Once cool, peel them without breaking them
and store covered with sunflower oil.
6 Salt the quail both outside and inside. Put the marinated aubergine, the crushed
coriander and the quail eggs through the bottom hole.
Fill the piece well.
Then paint with the help of a brush with the anticuchera sauce and reserve.

Heat the Josper oven to 300ºC and clean the grill. Heat 100 g of quail stock.
Place the quail on the grill and roast for 8 min, turning the 4
min.
Once this time has elapsed, check the point: you are looking for a touch of pink
inside.
Cut the piece into 6 slices as straight as possible and without disassembling it.
Finally, arrange on the presentation plate and sauce with the quail stock.
2017
The finest sandwich
2017.
For 4 people
1 For the sausages

20 g of Maldonado bacon
40 g of Iberian ham

8 pieces of Sardinian bread 2.5 × 18 cm (watch P. 255)
Sweet paprika from La Vera
1 With a meat slicer, cut thin 1 mm thick bacon slices. Cut the Iberian ham by
hand as finely as possible.

Place 10 g of ham on ¾ of the surface of 1 sheet of Sardinian bread. Arrange 5 g
of bacon on the rest of the surface. Cover with another sheet of bread. Sprinkle a
little paprika de la Vera on the side of the bacon to indicate to the customer
where to start the tasting.
Botarga pizza, stracciatella and figs
2017.
For 4 people
1 For the scolding millefeuille

340 g of loose flour
200 g of whole milk
4 g fine salt
2 For the pizza quarters

300 g of regañá dough (see elaboration no. 1)
Loose flour
3 For the pasta and the botarga dice

100 g of mullet botarga
4 For the fig dice

2 figs
5 For the mulberry leaf oil

300 g of mulberry leaf

8 arugula sprouts
100g fresh buffalo stracciatella
1 Put the flour and the crumbled yeast in a dough mixer with the hook and work
at speed 1. Add the milk little by little, and mix for 6 min. Add the salt and mix
for a further 6 min, until the texture of the dough is homogeneous. Store for 24
hours in the refrigerator in a covered and filmed container.
2 Make portions of the dough of about 75 g, roll them out in the pasta
machine until they are as thin as possible and place them on top of a silicone
non-stick sheet.
Cut the dough with a 16 cm diameter circular mold. Then paint the circles with
abundant olive oil, place an equal sheet on top, paint again and put another sheet
that must also be painted.
Next, cut into 4 quarters.
Place in a combi oven (with 40% humidity) at 240 ºC and on a direct iron
plate, until the quarters of dough are swollen and evenly browned. The
central part should rise slightly.
When they're done, let them cool to room temperature, then store them in an
airtight container.
3 Squash half of the botarga on a board with a spatula. Reserve. Cut the
rest of the botarga into 1 cm cubes and set aside.
4 Peel the figs and cut them into 1 cm cubes. Reserve.
5 Place the mulberry leaves in a food processor together with the oil, and crush for 30 min
at 80 ºC.
Pass the preparation through a cheesecloth and place it in a water bath with ice and
water to cool it. Keep in the fridge.

Spread botarga pasta on the surface leaving 1.5 cm from the edge uncovered so that you can
pick up the pizza with your fingers.
Arrange the stracciatella on top of the pizza. Place on top of each piece 2 fig
cubes, 1 botarga cube, 2 drops of mulberry leaf oil and 2 arugula sprouts.
Codium seaweed millefeuille, sea urchin
buds and raifort butter
2017.
For 4 people
1 To wash the codium seaweed

500 g of water
200 g of codium ice
seaweed

200 g of codium
seaweed Mineral water
Salt
3 For the codium paste

120 g brick pasta
200 g of codium juice (see elaboration no. 2) 200 g
of mineral water
4 For the codium millefeuille

100 g of codium paste (see elaboration no. 3)
5 For the raifort butter

1 lemon
20 g of raifort
6 For the coriander powder

1 bunch of coriander

Salt
1 Wash the algae in ice water to release all the grit. Drain well and reserve
to make the juice.
2 Bring salted water to boil (36 g of salt per 1 kg of water) and blanch the seaweed for 10 s.
Refresh in salted ice water (15 g of salt per 1 kg of water). Weigh the
algae and grind them with the same weight of cooling water.
Pass the juice obtained through a coarse strainer and then through a finer one.
Reserve.
3 Cut the brick pasta into pieces and place in the glass of a food processor together with
codium juice, mineral water and xanthan base.
Grind at 60 ºC for 8 min at speed 7 until obtaining a fine paste.
4 Arrange a silicone sheet on a baking tray and, on top, the 5 cm square

template.
Spread a 1 mm thick layer of codium paste on top of the mold with the help
of a spatuline. Then remove the mold carefully. Make 12 millefeuille. Cook in
the oven at 160ºC for 20 min.
Reserve the millefeuille obtained in an airtight container.
5 Grate the lemon peel and extract the juice from the fruit.
Place the creamy butter, the grated raifort, and the lemon peel and juice in a
blender glass. Blend until obtaining a semi-whipped cream texture. Reserve in a
pastry bag at room temperature.
6 Remove the leaves from the coriander, wash and arrange on absorbent
paper. Dehydrate for 6 min in the microwave at maximum power.

Salt the hedgehog yolks.
Arrange in a millefeuille 2 sea urchin yolks and 2 raifort butter points.
Cover with another sheet and then place another 2 yolks and 2 points of butter.
Then cover with another sheet of codium. Finally, sprinkle the coriander powder
over the millefeuille and serve.
Tomato bread cube
2017.
For 4 people
1 For the toasts

Low bubble compressed sliced
bread Mild olive oil
2 For the textured olive oil

100 g of extra virgin olive oil 7 g
of Glice
3 For the tomato seeds

300 g of pear tomato

Extra virgin olive oil 4
garlic flower petals
Guérande gray salt
1 Put the bread in the freezer for 2 h. After this time, cut it with the slicer
into 4 strips of 3 cm wide by 12 cm long and 1.5 mm wide.
Grease the square stainless steel molds 8 cm long by 2 cm wide with the spray
grease.
Paint the mold with the olive oil. Roll the bread sheet over the mold giving it 2
turns as tightly as possible and trying to get the edge hooked into one of the
corners.
Place the mold in the oven, with the fold upside down so that it is well fixed.
Bake at 175 ° C for 5 min.
Once this time has passed, remove the mold from the oven and when it can be handled without
burning, remove the coca very carefully.
Let cool and reserve in an airtight container.
2 In a saucepan, dissolve the Glice with the oil at 50ºC. Chill in a container in the
fridge.
3 With the help of a knife, cut the two ends of the tomato until the inner seeds
are visible. Next, cut the side of the vegetable without breaking the seed. Finally,
remove the whole seeds with the knife (you will need 1 seed per person).
Reserve them in a flat container in the fridge. Save the tomato leftovers for other
dishes.

Spread a thin layer of textured oil on the surface of each of the 4 cubes with a
spatula.
Place 1 tomato seed on top of each one. Finish with a few grains of Guérande gray
salt and 1 garlic flower petal. To serve.
Roasted Eggplant Nigiri
2017.
For 4 people
1 For the salty syrup

75 g of sugar
13 g fine salt
2 For the dry lime meringue

(minimum amount needed to get a good result) 8 g
albumin powder
200 g of pasteurized egg white 100 g of
salted syrup (see elaboration no. 1) 140 g of
methyl base (watch P. 253) 85 g lime juice
3 For the spherical base of submissive

100 g white miso
8 g of panca chili pepper
paste 1 g of rice vinegar 1
g of mirin
1g sugar
1.25 g of Gluco
0.2 g xanthan
4 For the spherical submissive

125g Submissive Spherical Base (see elaboration no. 3)
500 g of algin base (watch P. 253) 250 g sunflower oil
5 For the tapioca pearls

30 g of soy sauce
6 For the nigiri sauce

100g mirin
50g sake
300 g of soy sauce
0.1 g xanthan
7 For the aubergine

1 eggplant of about 150 g

Toasted white sesame
Nori seaweed
1 Heat the mineral water with the sugar and salt in a saucepan until it becomes a
syrup. Let cool and reserve.
2 Mix the egg white with the albumin and leave to hydrate for 12 hours. After this time,
put in the kneading robot at speed 4. After 5 min, when it begins to be semi-assembled,
add the syrup in the form of a thread. Continue beating for a further 10 min and, once it
is assembled, add the lime juice. At this time, turn off the machine and add the methyl
base with a spatula with wrapping movements.
Form 2.5 g nigiris with the help of two pointed spoons and leave to dry in the
dehydrator at 60ºC for 12 h. After this time, remove the nigiris from the appliance and
store them in an airtight container.
3 Blend all the ingredients and let it rest for 24 hours in the cold so that the
preparation loses its air.
4 Arrange the alginate base in a container that allows to obtain a height of about 5
cm.
Completely fill a 2.5 ml spoon with the ball mixture and pour it into the
alginate base. Cook the ball for 30 s.
With a hole spoon remove the sphere and clean in mineral water.
Arrange the submissive balls in a plastic container with the sunflower oil and keep in
the fridge until the time of the show. 20 units will be obtained.
5 Cook the tapioca in boiling water for 16 min. Remove from the heat and let it rest for 4 more
minutes. Strain and chill.
Marinate the tapioca with the soy sauce in a container for 24 hours.
6 In a saucepan, pour the mirin and sake, and boil until the alcohol evaporates.
At this time, add the mineral water and the soy sauce. Then add the xanthan and
mix the sauce with a blender until well dissolved. Reserve the preparation in a
container for 12 hours so that it loses its air.
7 Put the aubergine to burn on the grill flame. Once the skin is burned
and the meat is cooked, place it in an airtight container and cover, and let
it rest for 30 min to finish cooking.
After this time, peel the eggplant, and section in half lengthwise. With the
help of a lace, extract the seeds and cut the meat into rectangles 3 cm wide
and 6 cm long.
Reserve in airtight container at room temperature.

Make a hole in the upper part of the nigiri with a 1 cm punch.
Take 1 ball of submissive with the help of a hole spoon and drain on paper
absorbent. Place in the nigiri hole. Arrange the aubergine painted with the nigiri
sauce on top. Present on the serving plate.
Finish each piece with 8 tapioca pearls, sprinkle toasted white sesame on top and
cover with a strip of nori seaweed, previously cut into julienne strips. Serve
immediately.
Nori skein with botarga
2017.
For 4 people
1 For the 40% isomalt syrup

40 g isomalt
2 For the nori julienne

1 sheet of nori 16 × 20 cm Isomalt
syrup (see elaboration no. 1)
3 For the nori skein Juliana of nori (see elaboration no. 2)

Isomalt syrup (see elaboration no. 1)
4 For the launch

1 cured mullet roe
5 For the raifort cream

10 g raifort
100 g Greek yogurt

Grated fresh wasabi
1 Heat both ingredients in a saucepan until the isomalt dissolves. At this time, remove
the saucepan from the heat and let it cool down.
2 Lightly spray the nori sheet with the syrup and cut it into thin julienne strips
using a paper guillotine. The strips should be about 2mm wide and at least
10cm long.
3 Spray the nori julienne very lightly with the syrup and, with the help of an
oval silicone mold, form 4 skeins. They should be as airy as possible. Next, bake
the skeins for 40 min at 120ºC.
After this time, remove them from the oven and let them cool. Reserve in an airtight
container.
4 Remove the first layer of the roe and cut it into thin slices about 2-3 mm
thick. Reserve.
5 Peel the raifort and grate it. Add it to the Greek yogurt and mix well with the help
of a spatula. Reserve the preparation in the fridge in a pastry bag or in a bottle.

Place a skein of nori seaweed on each plate. Arrange 1 point of raifort yogurt on
top, and on top of this 1 sheet of botarga. Finally, place 1 small dot of wasabi on
the roe.
Chicken skin with anchovy butter
2017.
For 4 people
1 To clean the anchovies

4 salted Cantabrian anchovies
2 For the anchovy bones

4 anchovy spines (see elaboration no. 1)
3 To clean and cook chicken skin

200 g chicken skin
4 dried anchovy spines (see elaboration no. 2)
Fine salt
Black pepper
4 For the anchovy butter

170 g of creamy butter 70 g of clean anchovy (
see elaboration no. 1)
1 Place the anchovies in a wide container, add the mineral water and soak for a
minimum of 15 min.
After this time, with scissors cut the tail and outline the stomach. Separate the thorn
from the meat and reserve it for the next preparation. With tweezers remove all the
spines from the belly. Let the anchovies dry on absorbent paper. Reserve.
2 Arrange the spines in a bowl with ice and water and leave to bleed for 1 h. After this
time, strain them and dry them with absorbent paper. Next, with the help of a brush,
clean the possible impurities that they may have. Cut them in half 4 cm from the glue
and dehydrate them for 30 min at 60 ºC, leaving the glue wide open. Reserve.
3 Clean the chicken skin of excess fat and cut 4 pieces of 10 × 6 cm.
Season it.
Place 1 anchovy thorn in each piece of skin and, with the help of a roller,
press the fat so that the thorn is fixed to the skin.
Arrange the chicken skin on a rack, cover with greaseproof paper and another rack to
prevent it from bending.
Bake in the oven at 180 ºC for 20 min. After this time, lower the temperature to 160 ºC and
cook for 20 more minutes. Remove the rack and the parchment paper and cook for an
additional 10 minutes until crisp.
Remove from the oven and cut the skin with the help of scissors following the silhouette of
the thorn and leaving a 1 cm margin between the thorn and
the edge. Store in an airtight container in a cool, dry place.
4 At most 30 min before serving, place the anchovy in the blender jar and
blend. Then add the creamy butter and emulsify until the preparation has a
homogeneous texture.
Reserve in an airtight container at room temperature.

With the help of a spatula, place 5 g of anchovy butter on top of the skin with
the thorn. Arrange on a plate and serve.
Cauliflower and caviar
2017.
For 4 people
1 For the cauliflower emulsion

150 g cauliflower
100 g of whole milk
100 g of mineral
water 45 g of butter

20 g Shrenki caviar
1 Wash the cauliflower and cut it. Arrange it in a saucepan and pour the water and milk.
Cook until tender, and strain.
At this time, transfer the cauliflower to a blender glass and mash it. Add little by
little the cold butter cut into cubes so that it is a well aerated emulsion. Once
crushed, strain and fill a silicone mold with 20 holes in the shape of a cauliflower
branch and about 5 cm high, ensuring that the spaces are well covered.
Reserve in the freezer for 2 hours, after this time, remove the mold.
Reserve in an airtight container in the freezer.

Place the frozen cauliflowers on the presentation plate and leave them in the
fridge for 30 min before serving to warm them up and acquire the perfect
texture.
After this time, arrange next to each cauliflower 5 g of caviar and serve together with a
mother-of-pearl spoon.
Tender almond polo with prize
2017.
For 4 people
1 For the almond milk

500 g of ground almonds
525 g of water
2 For the almond ice cream

30 g of tender almonds
500 g of almond milk (see elaboration no. 1) 5 g
of salt
½ sheet of gelatin
3 For the almond popsicles

Almond ice cream (see elaboration no. 2)
4 For solid extra virgin olive oil

7g Glice

12 elderflowers Tender
almond, chopped
For the prize

1 tender almond
3 g caviar
1 Semi-crush the almonds with the blender together with the water and reserve in the refrigerator for 12
hours to ensure that they hydrate well.
After this time, grind the mixture in a food processor until obtaining a thick and fine
textured paste. Leave to hydrate for a further 12 hours.
Pass it through a cheesecloth in small quantities and press with your hands to
obtain the almond milk.
2 Chop the tender almond until obtaining pieces of approximately 5 mm.

Heat 100 g of milk with the salt in a saucepan until reaching 40ºC. Then remove from
the heat and melt the previously hydrated gelatin in the liquid.
Add the rest of the milk and put the mixture in the refrigerator.
3 Fill 8 cm long × 2 cm wide silicone lolly molds with the almond ice cream and
pierce each one with a flat wooden stick (about 6-8 units come out). In the
restaurant, on one of the sticks we put the Tickets logo, hidden by the ice cream.
The diner who has it will get the prize. Reserve in the freezer.
4 In a saucepan, dissolve the Glice with the oil at 50ºC. Reserve at room temperature in
a bottle.

Extract the poles from the molds and finish the plate in front of the
customer. Arrange 2 dots of solid extra virgin olive oil on top of each pole, so
that it falls from the sides.
Then place 3 elderflower flowers per pole on top of the oil so that they stick together, and
coat each pole with the chopped tender almond.
Serve the popsicles on a box filled with crushed ice. To the customer who gets the
lolly with a prize, the tender almond is served in an almond shell (open in the middle
and empty) and finished with 3 g of caviar on top. Serve in a caviarera with ice.
Shiso oyster
2017.
For 4 people
1 For the shiso water

50 g purple shiso leaf
2 For the shiso vinegar

20 g of purple shiso leaf
3 For the shiso tapioca

250 g of mineral water 25 g of tapioca pearls
150 g of shiso water (see elaboration no. 1)

4 sprouts of shiso
1 In a saucepan, bring the water to a boil and when it starts to boil remove from the
heat. At this time, add the shiso leaves and let it infuse until the preparation cools.
Strain and reserve.
2 Cut the shiso leaves into julienne strips and arrange them in a bowl. Add the vinegar and leave in
the fridge for 24 hours.
3 Bring the mineral water to a boil and, when it starts to boil, add the tapioca
pearls. Cook for 9 min, then strain and cool under running cold tap water.
Then put them in the shiso water and leave to soak for 24 hours in the
fridge.

Place the clean oyster on the shell and season it with the shiso vinegar.
Prepare a small spoonful of shiso pearls and put it on top. Finally
decorate with 1 sprout of shiso, and serve.
Tudela bud with frozen lettuce
2017.
For 4 people
1 For the bud tacos

1 large Tudela bud
2 For the frozen lettuce

1 romaine lettuce (450 g)
30 g of white wine vinegar 8 g
of fine salt
0.5 g xanthan
3 For the tomato seeds

1 ripe vine tomato
4 For the pickled carrot

100 g carrot
50 g of sugar
110 g of water
15 g lime juice
7 g Thai fish sauce

1 vinegar in vinegar
Extra virgin picual olive oil Sal
gris de Guérande
150 g of liquid nitrogen
1 With the help of a knife, remove the base of the bud and the greener outer leaves. Cut
4 leaves from the central part that retain the greenery but are not too bitter. Cut the
bottom of each one about 2 cm from the stem and leave it clean; around here the diner
will take the sheet. Clean with cold water and dry with absorbent paper. Reserve the bud
in the refrigerator wrapped in moistened absorbent paper and in an airtight container.
2 Wash and chop the lettuce in a bowl (for this recipe it is better to use the greenest
leaves). Add the vinegar and salt and mix well. Let marinate for 15 min. After this time,
blend with a food processor together with the xanthan and add the olive oil in the form
of a thread. Go through a fine Chinese and rectify with salt and vinegar if necessary.
Reserve in a bottle.
3 With the help of a knife, cut the two ends of the tomato until you see the inner seeds.
Cut the side of the meat without breaking the seed and remove it. Scoop out the whole
seeds and cut them in half (save the rest of the tomato for another
elaboration). Reserve in a flat container and in the refrigerator.
4 Cut the carrot into sticks 5 cm long by 2 mm wide.

Arrange the rest of the ingredients in a saucepan and bring to a boil. Once it boils, remove the
saucepan from the heat.
At this time, add the carrot sticks and keep cold for 12 hours.

Put each bud on an oval plate. Place 2 tomato seed halves per bud leaf, 1
pickled carrot stick and 1 small piece of piparra. Dress with the olive oil and
gray salt, and reserve in the presentation trolley. Also place the liquid nitrogen
in a jug and the liquid salad in a bowl. Just in front of the diner, prepare the
nitro salad sorbet: gradually pour the nitrogen into the bowl of the liquid salad
until the mixture is creamy but with structure, with a sorbet texture. Place the
sorbet on each bud leaf and serve.
Prawn with frozen salt
2017.
For 4 people
1 To marinate the shrimp

500 g of coarse salt
5 g lapsang souchong smoked black tea
100 g sugar
4 red prawns, about 20 g each
2 For sea snow

1 kg of sea water ½
sheet of gelatin

1 bergamot
1 In a bowl, mix the salt together with the tea and sugar.
With the help of scissors, cut the mustache and legs of the prawns and marinate
them in the previous preparation for 2 h and 45 min.
After this time, clean the prawns with water and dry with absorbent paper.
Keep in the fridge until the moment of service.
2 Put the seawater in a saucepan and bring to a boil. When the boil starts,
add the previously hydrated gelatin and dissolve well off the heat. Pour into
the Pacojet glass and freeze.

Grind the frozen seawater in the Pacojet until you get a fine powder that we
will call "sea snow".
Cover the base of the plate with this snow.
Peel the prawns, leaving the tail part. Next, place each one on the plate and
grate a little bergamot zest on top. To serve.
Perrechicos, stracciatella and mandarin flower
2017.
For 4 people
1 For the pine nut milk

125 g of wild pine nuts
Fine salt
2 For the pine nut stracciatella

100 g fresh buffalo stracciatella 50 g pine nut
milk (see elaboration no. 1) Fine salt
3 To clean the perrechicos

50 g of perrechico
4 For the mandarin flower nectar

500 g of mandarin juice 15
g of mandarin flower

Pine nut oil
12 pine sprouts 4
elderflowers
8 pine nuts
1 Place the pine nuts in a container and add 125 g of the mineral water. Leave to hydrate for 24
hours in the cold.
After this time, blend with the blender and a little salt until obtaining a fine cream. Let
it rest for 12 hours in the fridge.
Finally, pass the preparation through a fine cheesecloth (save the milk and discard the
pine nut paste). Reserve in the fridge.
2 With the help of scissors, cut the strands of the stracciatella. Mix it in a bowl
with the pine nut milk and add salt to it. Reserve in the fridge.
3 With the help of a knife, clean the stem of the mushroom and with a moistened absorbent
paper remove any possible remains of earth. Cut the perrechicos into 1 mm slices and
reserve in 12 g portions.
4 Strain the tangerine juice through a fine mesh strainer. Pour it into a
saucepan and reduce to obtain a third of the total.
Next, add the mandarin flowers and let it infuse off the heat and with the
saucepan covered until it is at room temperature.
Strain and store cold.
On each plate, place 25 g of pine nut stracciatella in an elongated shape, well
centered and with volume. Arrange the perrechico slices vertically on one
side so that they stick well to the cheese and cover it.
Next, place on the right side of the stracciatella 1 point of mandarin nectar
and 4 points of pine nut oil on the other side.
Finally, finish each plate with 3 pine sprouts, 1 elderflower and 2 peeled tender
pine nuts, and serve.
Tomaco
2017.
For 4 people
1 For the ugly tomato

1 ugly tomato from Tudela (150 g)
2 For the basil oil

600 g of basil
3 For the basil oil bath

200 g of basil oil (see elaboration no. 2) 14 g
Glice
4 For the frozen tomato consommé

1.6 kg of cherry tomatoes
Fine salt
5 For the tomato seed vinaigrette

3 pear tomatoes
Fine salt
Pepper
6 To bathe the tomatoes

Peeled ugly tomatosee elaboration no. 1) Basil
oil bath (see elaboration no. 3)
7 For the puffed quinoa

100 g quinoa
1 kg of water
500 g olive oil Fine
salt

Oregano flowers
Dill sprouts
Chervil
Mint sprouts
Parmesan
1 Peel the tomato and cut it in half horizontally. With the help of a
corer, remove the peduncle.
Reserve them covered in the fridge until they are very cold.
2 Arrange the leafless basil in a food processor together with the oil and blend
at 80ºC for 5 min.
Next, pass the preparation through a fine strainer and place it in a bain-marie
of water and ice.
Let cool and reserve in an airtight container.
3 In a saucepan, dissolve the Glice with half the basil oil at 50ºC. Once
dissolved, add the other half of the oil and mix.
Reserve at room temperature.
4 With the help of a food processor, crush the tomato, salt it and strain it on
absorbent paper over a large strainer to obtain the clarified consommé. Keep
in the fridge until cool and then freeze it.
5 With the help of a knife, cut the two ends of the tomato until you see the inner
seeds.
Cut the side of the pulp without breaking the seed and remove the pulp and whole
seeds.
Crumble the tomato seeds so that they are loose and reserve them in the same juice
that they release.
Weigh the juice with the seeds and add a quarter of the weight with extra virgin olive oil. Season
with salt and pepper.
6 Place the cold tomatoes, cut in half, with the outside facing up, on a rack
with a tray underneath and bathe them with the basil oil at room
temperature. Put them back in the fridge in order to lower their temperature.
Once cool, bathe them again with the basil oil, let them set again and cut into
4 quarts. Reserve in an airtight container in the fridge.
7 Boil the quinoa in the water for 25 min. Drain, cool in cold water to stop
cooking and drain well again. Roll out the cooked quinoa on plates lined with
greaseproof paper, ensuring that the grains are separated and not piled up. Dry
it in a warm place for 24 hours. Once dry, heat the oil to 180 ºC and inflate the
quinoa in it. Drain, dry the excess oil on absorbent paper and add a hot salt to it.
Reserve in an airtight container.

In a medium-sized white deep dish, arrange 30 g of tomato seed vinaigrette.
On top, place 2 tomato quarters with the basil side up and sprinkle each
piece with a little puffed quinoa. Arrange 1 flower or 1 bud of each herb on
each piece of tomato.
Grate the frozen tomato consommé with a fork and place on top of the vinaigrette
between the 2 pieces of tomato. Finally, with the help of a fine grater, form a
small "skein" of grated Parmesan on top of the frozen tomato consommé.
Avocado and coriander tie with crab
2017.
For 4 people
1 For the coriander veil

of coriander water (watch P. 252) 1 g fine salt
1.5 g of agar agar

1 sheet of gelatin
2 For the avocado and coriander strips

1 avocado in perfect state of
maturation Extra virgin olive oil
Coriander veilsee elaboration no. 1)
3 For the little bundles

12 strips of avocado and cilantro (see elaboration no.
2) 24 strips of coriander veil (see elaboration no. 2)
Mild virgin olive oil
4 To cook and clean the crab

5 kg of water
150 g fine salt
1 crab of about 600 g
5 For the chipotle mayonnaise

60 g of egg
Fine salt
30 g of chipotle chili pepper in adobo sauce
6 To assemble the little bundle

120 g of clean beef meat (see elaboration no. 4) 40 g
chipotle mayonnaise (see elaboration no. 5) Fine salt
4 bundles (see elaboration no. 3)
7 For the chia seeds

50 g of Clamato tomato juice
20 g of Valentina sauce
20 g of lime juice 25
g of chia seeds

4 pieces of Sardinian bread 4 × 5 cm (watch P. 255) 8
coriander flowers
1 In a saucepan, pour half the coriander water, add the salt and agar agar, and bring to a
boil. When it reaches 82 ºC, remove the saucepan from the heat and add the gelatin
previously hydrated along with the rest of the coriander water.
With the help of a few rods, mix well and pour the preparation on a 30 × 50
cm metal tray, previously heated in the salamander. Move the container until
the preparation is well spread over the entire surface. Reserve in the fridge.
2 With a brush, paint the surface of a piece of greaseproof paper (40 × 60 cm). Peel
the avocado and, with the help of a fine peeler, make strips, arrange them on the
parchment paper and paint them with olive oil to avoid oxidation. Next, with a lace
and a ruler, make vertical strips of the coriander veil and the avocado strips of 5 mm
wide. You get 12 strips of avocado, and 24 strips of coriander veil. Reserve in the
fridge. To obtain an optimal result, this elaboration should be carried out as close as
possible to the start of the service.
3 Paint with soft olive oil and a brush the surface of a greaseproof paper (15 × 8
cm). Place 3 avocado strips in the center of the paper. Then arrange the 6 strips
of coriander veil perpendicular to the avocado ones and braid them into a
rectangle.
Make sure that everything is well centered and that the straps are tight.
Repeat the operation with the other strips until 4 braided rectangles are obtained and reserve in the
fridge.
4 Bring half the water to a boil along with half the salt. When it starts to
boil, add the crab and cook it for 6 min.
After this time, remove it and cool it in a container with the rest of the water and salt. Once
very cold, remove the legs and tweezers.
Also remove the meat with the help of fine tongs. Open the head and collect the
coral (reserve separately). Remove the rest of the meat and arrange it together in
a bowl. In a dark room with ultraviolet light, discard any bones or shells that may
have been mixed into the meat of the crab. Reserve.
5 In a measuring glass, arrange the egg together with the salt and the oil and mix them with the
help of a blender until obtaining a mayonnaise.
Add the chipotle and blend well.
Reserve.
6 In a bowl, mix the beef together with the mayonnaise and add salt. Arrange 20 g
of the preparation in each bundle, and close them starting with the sides with
avocado and ending with those with coriander.
7 In a bowl, pour the liquids, mix and then add the chia seeds. Leave to hydrate
for 2 hours and reserve.

Place each bundle on top of a toast of Sardinian bread and arrange them on a flat
white plate. Place 2 teaspoons of chia seeds on top of the bundle and finally finish
with 2 coriander flowers. To serve.
Foie gras, corn and liquorice
2017.
For 4 people
1 For the royal de foie gras

1 Mitteault foie gras of about 400 g 8
g fine salt
2 g of black peppercorns 75 g of
chicken broth (watch P. 254)
2 For the corn jelly

2 kg of ears of sweet corn
Fine salt
1.2 gelatin sheets
4 glasses of royal de foie gras (see elaboration no. 1)
3 For the licorice spoons

1 licorice branch about 32 cm long and 2 cm thick

1 orange
5 g of licorice paste
5 g of ground roasted coffee
1 Separate the 2 lobes of the foie and carefully devein them. Cut the foie into small
pieces and season with the salt and pepper.
Arrange it in a food processor together with the chicken broth and cook at speed 8
for 5 min at 60 ° C.
After this time, crush, pass through a strainer and place 15 g in each of the
glasses or bowls that we use to plate. Reserve in the fridge.
2 Shelling the ears and passing the grains through the blender to extract all their juice
(approximately 500 g of liquid will be obtained). Arrange it in a saucepan over the fire and
reduce until obtaining 250 g. Once achieved, season with salt.
Dissolve the previously hydrated gelatin in the reduced corn juice and pour 5 g in the
form of a veil on top of the royal de foie, inside the glasses. Reserve in the fridge.
3 With the help of a knife cut 8 cm long sticks from the licorice branch. Next,
and with the help of a cutter, make a cavity at the end so that it resembles a
spoon.

In a glass plate place the glass with the royal de foie right in the center.
In the middle of the veil, arrange 1 line of orange zest, on the left 1 fine line of
coffee powder and on the right a dot of licorice paste. Serve each container
together with a stick of liquorice, which will serve as a spoon, in a tray on a
napkin.
Soup of «shark fin» and «tucupí»
2017.
For 4 people
1 For the tucupí base

2 kg of pumpkin
2 kg of yucca
2 kg of water
2 For the tucupí broth

1 kg of tucupí base (see elaboration no. 1) 250
g of vegetable broth (watch P. 254) Fine salt
3 For the tucupí jelly

750 g of tucupí broth (see elaboration no. 2)
26 g agar agar
4 For the tucupí filaments

Tucupí jelly (see elaboration no. 3)
5 For the chifera sauce

5g garlic
10 g ginger
20 g of mild olive oil 8 g of
sofrito base (watch P. 253) 100
g red bean sauce
fermented
g of sugar
50 g of soy sauce
5 g of sesame oil
25 g of virgin olive oil
6 For the king crab

1 leg of fresh king crab (180-250 g)

120 g of chicken and beef consommé (watch P. 254
) Coriander oil (watch P. 252)
1 Peel the squash and yucca. Cut into cubes 2 cm on a side.

Weigh 500 g of yucca and 500 g of pumpkin in a food processor, and add 500 g of
water. Blend into small pieces. Repeat the procedure until all the yucca and squash
are finished. Reserve in an airtight container for 3 h.
After this time, go through the cheesecloth, pressing to obtain the greatest amount of
juice. Leave covered outside the refrigerator for 3 days until it acquires a metallic taste.
Pour the tucupí into a pot avoiding the starch from the vegetables. Cook
for approximately 40 min.
Remove from the heat and reserve in an airtight container.
2 Put the tucupí base and the vegetable broth in a saucepan and heat.
Season with salt and reserve.
3 Heat the tucupí broth, add the agar agar, bring to a boil and stir with a few
rods until it is well dissolved.
Remove the saucepan from the heat, pour the mixture into a suitable container and leave to set in
the fridge.
4 With the help of a large fine grater, make filaments as long as possible with
the tucupí jelly. Reserve in portions of 15 g.
5 Peel and mince the garlic and ginger.

Confit them with the olive oil. Then add
the sauce and cook 5 min.
Remove from the heat and add the rest of the ingredients. Mix well and reserve.
6 With the help of fine scissors, carefully cut the shell of the king crab at the bottom
of the white color, avoiding cutting the meat.
With the help of a spatula, remove the meat from the shell and cut into pieces about 3 cm
wide and reserve.

Slightly heat the gelatin filaments in the salamander. Heat the
chicken and beef consommé. Once hot, remove from heat.
Place the strands stretched out on the presentation plate and season with the consommé.
Place the piece of king crab. Arrange a point of chifera sauce and a point of coriander oil
on one side. To serve.
Galician razor with refried yellow pepper
2017.
For 4 people
1 To clean and ration the razors
4 Galician razor clams (50 g each) 1
kg of mineral water
30 g fine salt
2 For the rehash

5g garlic
100 g of mild oil
70 g of yellow chili paste (watch P. 255)
10 g wine vinegar
White
Fine salt

1 lemon
1 Place the blades in a container that allows them to stand upright and pressed together. Fill
the container with the cold salty water and purge them for 1 h.
With the help of a needle, open the valves of each mollusk, taking care not to
break the meat. Extract it and reserve the shells.
Cut the gut of the razors, but without losing their original shape, and the
mouth. Then cut them in half.
Insert a split razor into each reserved shell. Keep in the fridge.
2 Laminate the garlic. Put it together with the oil in a saucepan and brown over medium heat.
Once the garlic is fried, add the vinegar and the yellow pepper paste off the
heat. Mix and add salt. Reserve in the fridge.

In a large deep dish, arrange a mountain of flake ice. On top, put 4 small, deep
bowls also with flake ice inside.
In the deep plate arrange 4 blades vertically with the tip protruding. With the help of
a few rods, bind the fry and place a tablespoon of sauce in each bowl. Season with a
few drops of lemon before serving.
Belly confit in Iberian ham fat and
charcoal cherry
2017.
For 4 people
1 For the ham fat

100 g of ham fat
20 g of mild olive oil 10 g
of mineral water

500 g of tuna belly
3 To confit the belly in Iberian ham fat

Clean belly (see elaboration no. 2) Iberian
ham fat (see elaboration no. 1) Fine salt
4 For the charcoal cherries

4 large cherries

Guérande gray salt
1 Polish the fat from possible rancid parts and cut it into 1 cm pieces.
Arrange it in a saucepan and add the oil and water. Cook over low heat until the
water has completely evaporated and the fat has melted, without frying. Strain and
store in an airtight container in the fridge.
2 Remove all the fibrous parts of the belly and cut it into pieces of about 20 g.
3 Place the tuna belly pieces on a tray lined with greaseproof paper. Generously
salt each piece on all sides and place them in a vacuum bag together with the
ham fat. Close the bag in the vacuum machine and cook in the Roner at 54ºC for 9
min.
After this time, remove from the oven, remove the preparation from the vacuum bag
and transfer it to a container. The fat should cover the belly pieces.
4 Remove the stone from the cherries, being careful not to break them and place them in
the hot Josper oven together with some branches of vine shoots. Cook the cherries for 1
min and remove them from the oven. Reserve in an airtight container.

Arrange a piece of candied belly on a plate along with 1 charcoal cherry.
On top of the tuna, place 2 crystals of gray salt.
Hake cococha with fat olive pilpil and
mint
2017.
For 4 people
1 For the hake cocochas

4 fresh hake cocochas of 20 g each 1 kg
of water
Ice
2 For the olive pilpil

0.75 g xanthan
250 g of fat olive juice (watch P. 254)
40 g mild olive oil
3 For the mint gel

250 g of mint water (watch P. 253)
1.75 g of agar agar
1 g of fine salt
4 For the peppermint oil

300 g of fresh mint

10 g of fresh mint leaves
1 With the help of a sharp knife, trim the excess skin of the cocochas (reserve
it for other preparations) and let it rest in ice water for 15 min to bleed them.
After this time, drain them and dry them well with absorbent paper. Reserve in the
fridge.
2 Mix the xanthan with the olive juice in a measuring glass and blend with the blender.
Incorporate the oil in the form of a thread to emulsify the mixture. Reserve.
3 In a saucepan, heat ¼ part of the mint water and add the salt. Add the
agar agar, bring to a boil and stir with rods until well dissolved.
Remove the saucepan from the heat, add the rest of the basil water, transfer the mixture to a
flat-bottomed container and reserve in the fridge for 2 hours.
When it is gelled, blend with the blender until it becomes a thick cream without
lumps. Reserve.
4 Remove the leaves from the clean mint and place it in the glass of the food processor together with the
oil.
Grind at 80 ° C for 5 min. Pass through a fine strainer with absorbent paper
on top, let cool and reserve in a pipette.

Heat 50 g of olive pil-pil in a saucepan. On the other hand, cook the cococha for 30
seconds on each side in the Josper oven.
Arrange the hot olive pil-pil on the plate and place the cococha on top and in the
center.
Finally, season the cococha with 3 points of mint oil, a cord of mint gel and a
julienne prepared with the mint leaves just on top.
Mussel with hot foam of Parisian brown
butter
2017.
For 4 people
1 For the mussel

16 water bouchot
mussels
Fine salt
2 For the clarified butter

200g butter
3 For the Paris brown butter

60 g shallots
30 g ketchup
30 g of lemon juice 25
g of parsley
15 g of Dijon mustard
15 g of capers
14 g brandy
14 g of port
14 g Worcestershire sauce
6 g fine salt
4 g of ground black
pepper 3 g of fresh dill
3 g of fresh thyme leaves 2 g
of dried marjoram
2 g of sweet paprika
1 g madras curry powder 5
tarragon leaves
4 anchovy fillets
1 small clove of garlic 1
blade of rosemary
1 dried cayenne
¼ orange peel
500 g creamy butter
4 For the Paris brown butter foam

200 g of brown Paris butter (see elaboration no. 3)
100 g of clarified butter (see elaboration no. 2) 34 g
pasteurized yolk
100 g pasteurized egg white
Fine salt
5 For the caramelized tomato

500 g of grated tomato
50 g of rosemary honey
6 For the tarragon powder

1 bunch tarragon
1 Clean and cut the barbels of the mussels under running tap water. Cook them
for 10 s in boiling salted water (until they open), remove them from the pot and
reserve all the water.
Remove the mussels one by one from the shells and place them in a container. Boil the
shells, strain and reserve.
Cover the mussels with the cooking water and keep in the fridge until
serving time.
2 Dice the butter and put it in a saucepan to reduce. Bring to 150 ° C and, at this time,
remove from heat and strain through the cheesecloth. Reserve.
3 Clean the herbs, and peel and chop the shallots.

Put all the ingredients, except the butter, in a covered container and leave to
ferment slightly for 48 hours in a warm place in the kitchen, near a griddle or
oven.
After this time, crush everything so that it becomes a fine dough and then
mix it with the creamy butter. Reserve.
4 Add the two butters in a saucepan and melt without the preparation exceeding 50 °
C. In a bowl, beat the yolk and white and add the butter mixture in the form of a
thread without the preparation exceeding 50 ° C. Beat well and add salt.
Pour the preparation into a siphon, fill with two loads and reserve in a water bath at 65 °
C.
5 In a saucepan, arrange the tomato and honey and mix. Put on the fire and let
the preparation reduce to a quarter. Reserve.
6 Strip the tarragon, wash and arrange on absorbent paper.

Dehydrate for 6 min in the microwave at maximum power.

Place the mussel shells under the salamander. Meanwhile, heat the mussels
in their own water in a saucepan. Once hot, place them in the shells.
Arrange 1 caramelized tomato tip on the rounded end of each mussel. Sauce
with the hot butter foam and sprinkle with the tarragon powder before
serving.
Espardeña and sobrasada with sea crusts
2017.
For 4 people
1 To clean the espadrilles

12 fresh espadrilles of 20 g each
2 To cook and dry the skin of the espadrilles

12 espadrilles skins (see elaboration no. 1)
3 For the espardeña and sobrasada rolls

Clean espadrilles (see elaboration no. 1)
Transglutaminase
25 g of sobrasada in a pastry bag
4 For the sea crusts

250 g of mild olive oil 12 dried espardeña skins (see
elaboration no. 2) Lapsang souchong smoked black
tea powder Fine salt

Olive oil
Pickled lemon (watch P. 255)
Fine salt
1 With the help of scissors, cut the mouth of the espadrilles and then stretch them
on a plate making sure they are straight. Freeze for 12 h.
Once frozen, make a wide and superficial incision on the skin and pull it until
the espardeña is peeled (reserve the skin for the next preparation). Reserve
the peeled espadrilles in the fridge in 15 g portions.
2 Place the skins in a medium vacuum bag and cook at 80 ºC in the Roner for 4
h.
After this time, strain, arrange them on top of a silicone sheet and dry
them in the dehydrator at 60ºC for 12 h.
Once dry, remove them and reserve them in an airtight container.
3 Stretch each portion of espardeña on a plastic wrap. Sprinkle them lightly with the
tranglutaminase and place a strip of sobrasada. Then roll the espadrille so that the
roller maintains the natural shape of the animal.
4 In a saucepan, heat the oil to 180ºC, and fry the dried espardeña skins until they
are completely inflated, but without burning. Dry with absorbent paper and
sprinkle with black tea and a little fine salt.
Once cool, reserve in an airtight container.

Salt the stuffed espardeñas. Put a little oil in a very hot frying pan and mark
them on all sides until they are well browned, but without overcooking.
Meanwhile, place a pickled lemon julienne inside the sea rind. On the same plate,
place the crust on one side and the stuffed espadrilles on the other. To serve.
Sea and mountain of razor clams, tapioca and shiitake
2017.
For 4 people
1 For the ginger oil

10 g of fresh ginger
2 For the broth with shiitakes

10 g of sofrito base (watch P. 253)
6 g fresh ginger
250 g of mini shiitake 180 g of chicken broth (
watch P. 254) 120 g of soy base (watch P. 255)
150 g of chickpea cooking water 3 g of ginger
oil (see elaboration no. 1)
3 To cook the tapioca


4 cooked razor clams (see p. 255)
5 g of holy leaf
5 g oyster leaf
1 With the help of a knife, peel and cut the ginger into thin slices.
Then confit them in sunflower oil for 30 min.
Let stand for 24 hours, then strain them.
2 In a pot, sauté the sauce together with the grated ginger. Then add the
clean mini shiitake and sauté. Then add the rest of the ingredients and cook
over medium heat for 30 min. Reserve.
3 Cook the tapioca in the boiling mineral water for 9 min. Let
stand 4 more minutes off the heat, strain and cool.

Cut the holy and oyster leaves into very fine julienne strips, and reserve in the fridge mixed
together in an airtight container wrapped with moistened absorbent paper.
In a saucepan, pour 40 g of broth with 50 g of the shiitakes included, and 25 g of
cooked tapioca. Bring to a boil.
On the other hand, place the 4 cooked razor clams in a deep ceramic plate and temper
them in the salamander. Once this is done, pour the broth with the shiitakes and tapioca
on top.
To finish, place a ring of holy leaf and oyster herb mash around the plate and
a few drops of ginger oil.
Morralets caressed with ink and black mole
2017.
For 4 people
1 For the dry tortillas

12 tortillas
2 For the black chichilo

16 g of mulato pepper
32 g of black chilhuacle chili
32 g of ancho chili
190 g of dry tortillas (see elaboration no. 1)
200 g of black chilhuacle chili seeds 500 g of
water
1.5 kg of green tomatillo
140 g of garlic
1 kg of spring onion
10 grains of black pepper
10 cloves
8 avocado leaves
200 g of sunflower oil 6 kg of beef
broth (watch P. 254)
3 To make the squid roast bottom

1 clove garlic
230 g onion
g of white wine
400 g of squid trimmings (wings and legs)
4 For the ink sauce

800 g onion
1 kg of squid roast bottom (see elaboration no. 3) 15
g squid ink
Fine salt
5 To clean the morralets

4 morralets (globitos or sepiolas)

Mint
Cilantro
Basil
Finger lime (or lime
caviar) Mild olive oil
Salt
1 Brown the tortillas on a griddle and leave to dry in the dehydrator for 12 h at 50 °
C. After time, remove from the dehydrator and reserve.
2 Remove the seeds from the chilies and reserve. Put the whole tortillas in a
pan and let them burn. Add the black chilhuacle seeds and continue to burn
until they are both completely black. Remove from the heat and soak in the
water for 15 min. Burn the chilies, tomatillo, garlic, onion, pepper, cloves and
avocado leaves in the same pan.
Drain the tortillas and the guajillo seeds and grind them in a food processor
together with the previous preparation until they form a paste. Heat the oil in
a saucepan until it smokes and then add the pasta all at once. Let it fry for 10
min. After time, add the beef stock little by little and cook over low heat for
12 hours, until it reaches the desired consistency.
3 Peel and mince the garlic and onion. Sauté them in a frying pan with the oil. Add the
chopped squid trimmings, sauté and moisten with the white wine. Pour 1 kg of water and
let it reduce to half. Repeat the operation with the rest of the water and simmer for 30 min
until a consistent and tasty background is achieved. Strain through the cheesecloth and
store in the fridge.
4 Peel and chop the onion, and put it to poach in a saucepan with the olive oil.
Sauté over a very low heat until caramelized and then add to the salt. When
ready, strain to remove excess oil. Grind the squid roast bottom with 100 g of
caramelized onion and squid ink in a food processor. Reserve.
5 With the help of tweezers, remove the mouth and eyes of the morralets, and clean
the legs well of the possible grit that they may contain. Thread them on a 25 cm steel
skewer and reserve.

Julienne the aromatic herbs separately and extract the pearls from the finger lime.
Heat the black and ink chichilo sauces separately. On a non-stick frying pan over high
heat, place the skewer of morralets, previously seasoned with salt and olive oil, and
brown them for 10 seconds on each side (with the skewer you can easily control that
they cook evenly). Once ready, on top of each morralet, place a little of the julienne
of each herb.
Arrange the ink sauce in one half of the plate and the black chichilo in the other.
Right at the top where the two sauces meet, place a teaspoon of finger lime pearls.
At the table, the waiter removes the morralets from the skewer with the help of a
pair of tongs, so that they fall neatly onto the plate with the sauces.
Broad bean meatballs with white sausage and
Iberian ham consommé
2017.
For 4 people
1 For the ham consommé

250 g of Iberian ham in a piece
2 For the meatball core

50 g of white perol sausage
3 For the broad bean and sausage meatballs

165 g of peeled broad beans (about 600 g unsheathed)
22 g of methyl base (watch P. 253) Fine salt
12 meatball kernels (see elaboration no. 2)

12 cubes of 1 cm side of Iberian
ham 12 fresh mint tips
Mild Arbequina olive oil
1 Cut the ham into cubes of 3 cm on each side and place them in a saucepan with half the
water. Bring to a boil and strain once it boils. Add the rest of the water and cook over a
low heat for 40 min.
After this time, let it infuse for 20 min off the heat. Then
strain the broth through the cheesecloth.
Mix with the xanthan and add salt if necessary.
2 Cut the ends of the sausage and remove the skin. Chop until fine. Ball with
the help of your hands and form 12 balls of 1.5 g each (use a precision scale).
3 Peel the beans and chop them finely, without crushing them. Mix with the
methyl base and add salt.
In a silicone mold with 12 holes in the shape of spherical chocolates of 2 cm in
diameter, make a first layer with the chopped inhabitant, and then arrange the
sausage core right in the center.
Finally, cover with more chopped bean following the curvature of the nucleus so that it is
completely spherical and covered. The total weight of the meatball should be between 4.5 and
5.5 g.
Keep in the fridge in an airtight container.

In a saucepan, heat 100 g of the ham consommé. Cook the meatballs in a
steam oven for 3 min at 88ºC. Once the time has passed, remove from the
mold with the help of a teaspoon and mark in a pan with a drizzle of olive oil.
Add the diced ham and cook off the heat.
In a deep individual plate, arrange 3 meatballs and pour the consommé until they
are covered in half. Finally, place 1 mint tip on top of each meatball, 3 ham cubes
and 3 drops of olive oil.
Red mullet, artichoke and giant tapioca
suquet
2017.
For 4 people
1 For the mullet stock

2 kg of small mullet 2
kg of mineral water
250 ml mild olive oil Fine
salt
2 For the suquet

100 g of olive oil 400 g
of monalisa potato 100
g of hanging tomato
2 g of sweet paprika from La Vera 1 kg of red mullet
stock (see elaboration no. 1)
0.5 g of saffron in ebra
Fine salt
3 For the confit artichoke

4 small artichokes
2.5 g of ascorbic acid
2 tablespoons of
flour for cooking
Fine salt
4 For the artichoke chips

1 large artichoke
150 ml mild olive oil Fine
salt
5 For the cooked tapioca

15g thick tapioca pearls
6 For the egg yolk ball

100 ml pasteurized yolk
0.85 g of Gluco
0.4 g fine salt
100 g of mineral water 100 g of
algin base (watch P. 253) 100 g
mild olive oil

Fine salt
Black pepper
1 Eviscerate the mullet and allow to bleed in ice water for 30 min.
In a pot, put the oil to heat. Fry the mullet until golden brown. Add the
mineral water and cook for 30 min.
After this time, degrease, strain and salt the stock.
2 In a pot, put the oil to heat. Peel the potatoes and click. Sauté together
with the oil.
Once golden brown, add the grated tomato and sauté.
Next, add the sweet paprika, sauté and moisten with the stock. Cook for 40 min over
medium heat. 5 min before finishing cooking, add the saffron. Strain through a fine
sieve and add salt to taste. Reserve.
3 Put in a pot 4 kg of mineral water, 2 g of ascorbic acid, the flour and a pinch of
salt.
Remove the greenest outer leaves of the artichoke until you reach the whitest
leaves.
Cut the stem and 5 cm from the tip of the artichoke to leave only the heart. Turn it
until it is 4 cm in diameter and 2 cm in height with no points remaining and is
completely rounded.
With the help of a punch, make a hole in the upper part of the heart 2 cm wide
and 1 cm deep. Reserve in a bath made with 1 kg of mineral water and 0.5 g of
ascorbic acid until cooking.
Then simmer the artichokes for 50 min covered with parchment paper. Reserve
in the fridge with the cooking water.
4 Put the oil in a saucepan to heat.

Remove the outer leaves of the artichoke and remove the fluff from the center with the help
of a ball plunger. Remove the stem with the help of a knife and turn it until there are no
green parts.
With the help of a rolling mill, cut the artichoke into 0.1 cm thick slices. Fry
the slices in a saucepan with oil at 160ºC until they lose their water and are
crisp. Dry with absorbent paper and add salt. Reserve in airtight container
with bags of silica gel.
5 Put half of the mineral water in a saucepan on the fire. When it comes to a boil,
add the tapioca and remove from the heat. Let stand 12 h.
After this time, cook again with the rest of the water for 25 min. Cool in ice water,
strain and reserve in the fridge.
6 Put the yolk, Gluco and salt in a blender glass and blend. With the help of a
vacuum machine extract all the air to stabilize the dough.
Arrange the algin base in a container that allows us to obtain a height of about 5
cm.
Completely fill a 5 ml spherical spoon with the yolk mixture and pour it into
the algin base. Leave inside the algin base for 1 min. Then scoop out the ball
with a hole spoon and clean in softened water. Arrange the balls in a plastic
container covered with the olive oil and reserve in the fridge.

In a saucepan, arrange the cooked artichoke hearts and season. Add 16 tapioca
balls and pour in 30 g of suquet.
Heat for 2 min so that the artichoke and tapioca are soaked in the suquet.
In the center of a small bowl, arrange an artichoke heart and place a ball
inside it. Heat it up with the help of the salamander.
When the yolk is hot, sauce with the suquet and arrange 4 tapioca balls
around the artichoke.
Finally, cover the yolk with a mountain of artichoke chips. It can already be served.
Charcoal maracusant
2017.
For 4 people
1 For the vegetable broth

100 g carrot 50 g
daikon turnip 50 g
white onion 150 g
leek
25g celery
1 kale
Salt
2 For the chicken juice

15 g of dried onion 4
g of dried garlic
80 g of chicken wings
20 g of white wine
Fine salt
3 To empty the passion fruit

4 passion fruit
4 For the passion fruit broth

50 g of vegetable broth (see elaboration no. 1)
75 g of chicken juice (see elaboration no. 2) 30 g
of passion fruit pulp (see elaboration no. 3) 35 g
butter
Salt
Ground black pepper
5 To braise the pea

80 g of teardrop pea
50 g of butter
20 g soy sauce
6 To fill the passion fruit

4 empty passion fruit (see elaboration no. 3) 60 g of
braised tear pea (see elaboration no. 5) 4 pecans
8 fresh mint tips Fine

salt
Ground black pepper

50 g of methyl base (watch P. 253)
1 Clean and peel the carrot, daikon turnip, white onion and leek. Cut
all the vegetables in mirepoix, together with the celery already cleaned.
Remove the outer leaves of the kale if they are wilted and dry. Extract 50 g of
cabbage leaves and cut into mirepoix. Arrange all the cut vegetables in a pot, add
the water and salt and bring to a boil. Afterwards, keep simmering on the fire for 2
hours –foam if necessary–. Once the time has passed, add salt to the touch and let
cool. Then reserve in the fridge. Pass the broth first through a strainer and then
through a cheesecloth to make it as clean as possible.
2 Peel and cut the onion into irregular cubes.

Cut the unpeeled garlic in half horizontally.
Put the chicken wings on a baking sheet together with the onion and garlic.
Place in the oven and brown at 200ºC for 40 min.
After this time, remove from the oven and deglaze the whole with the white wine. Place in
a saucepan, pour in the water and let it reduce to ¾ parts of its volume over low heat.
3 Make a 1 cm square incision on the top of the passion fruit, extract the
piece and reserve it.
Extract the seeds from the passion fruit and reserve the pulp for the passion fruit
broth. Reserve the passion fruit shells with their corresponding lid.
4 In a saucepan, mix the vegetable broth, the chicken juice and the passion fruit pulp with
the help of a few rods.
Then put the saucepan over low heat, add the butter and emulsify while
beating with the rods.
Add salt and black pepper to the touch.
Give it the desired point of thickness by adding the xanthan base while continuing to
emulsify.
Reserve the passion fruit in a saucepan covered with skin film, to prevent it from
drying out, in the fridge to prevent fermentation.
5 Heat the Josper oven to 300 ºC and place vine shoots.

Arrange the peas in a colander and place the butter just on top. Place in
the oven and braise with the door open until toast and the desired
doneness.
Sprinkle with the soy sauce to dress and reserve.
6 With the help of a spoon, fill each passion fruit with 15 g of seared pea and
season.
Place 2 pecan halves on each passion fruit and 2 fresh mint tips.
Reserve.

Heat the Josper oven to 300ºC.
Place the passion fruit stuffed with the pea on the highest rack in the oven
for 1 min.
Bring the passion fruit broth to a boil; it is important that it is very hot. Correct the
salt point.
Place the passion fruit on an egg cup and fill with the broth. Cover them with its lid and
seal it by putting a little methyl on the sides. Brown the passion fruit with a kitchen torch
so that they appear roasted and so that the methyl gels with the heat and acts as a glue.
Serve and, in front of the diner, the waiter will open the upper part of the passion fruit
with the help of scissors.
Hare without royal (1st part)
2017.
For 4 people
1 For the hare background

1 French hare with blood, headless, skinless and gutted of 3 kg (we use this type of hare because of the size
that has the sirloin and its intense flavor)
2 For the hare ribs

1 rack of hare (see elaboration no. 1)
3 For the hare sirloin

1 hare sirloin (see elaboration no. 1)
4 For the hare marinade

40 g onion
30 g carrot 20
g celery
1 kg of hare pieces and trimmings (see elaborations nos. 1 2 and 3)
300 g of red wine
g of Manzanilla wine
50 g of Port wine
5 g of black peppercorns
3 dried bay leaves
1 sprig of dried thyme 1
sprig of dried rosemary
5 For the hare juice and its review

Hare marinade (see elaboration no. 4)
300 g of water
6 For the tied hare sauce

100 g of hare juice (see elaboration no. 5) 5
g 70% dark chocolate
Fine salt
7 For the hare pate

150 g white onion
25 g of mild olive oil 150 g of hare's liver (see
elaboration no. 1) 35 g of chopped palo wine
Fine salt
Black pepper
8 For the cocoa crunch

500 g of mineral water 15 g of
xanthan base (watch P. 253) 20 g
sugar
45 g of cocoa powder
180 g of brick paste
1 With the help of a fine knife, separate the meat from the spine until the two carcasses of
the animal are obtained. Reserve the liver.
Separate the two fillets very carefully.
Reserve. Cut the rest of the animal into medium pieces and the parts of the rack
into pieces of 3 ribs. Reserve.
2 With the help of a lace, remove the meat from the ribs until the ribs are
completely cleaned and reserve it for the marinade.
Next, with a butcher machete, cut the ribs to 4 cm long and boil until the
bone is clean to remove any impurities that may remain. Strain, dry and
reserve.
3 With the help of a fine knife remove the remains of nerve and cartilage that the
sirloin may have.
From the central part of the piece, cut 20 g fillets. Reserve the tips for the
marinade.
4 Peel the onion and carrot and cut them into small regular pieces. Wash and
cut the celery into small pieces.
Put the vegetables in a large bowl together with the hare pieces and trimmings and the rest of
the ingredients. Marinate in the fridge for 24 hours.
5 Strain the hare marinade and separate the hare pieces from the vegetables and
aromatic herbs. Discard half of the celery pieces.
Store the liquid from the marinade
separately. Dry the hare pieces on a cloth.
Then roast the hare in a pan with a little oil over medium heat until it is
cooked evenly.
In a separate saucepan, sauté the vegetables from the marinade. Once done, add the
roasted hare. Cook for 1 min and dip with the marinade liquid. Cook over medium heat
for 30 min until obtaining a consistent and tasty juice. Strain through a fine sieve, then
through a cheesecloth and reserve.
Soak the hare with the water and cook over medium heat for 30 min, until obtaining a
tasty review broth, the hare juice that we will use in the next step. Strain, degrease, go
through cheesecloth and store in the fridge.
6 Warm the juice in a saucepan and add the chocolate until completely melted. Season
with salt and reserve.
7 Peel and cut the onion into fine brunoise and fry in a frying pan with the olive oil
smooth until we have 25% of the onion.
In another pan, sauté the well-seasoned livers and the poached onion with a little oil
until they are well marked and the blood is cooked. Next, add the cut stick and
reduce until it loses all the alcohol. Pour into a measuring glass and blend with the
blender until a fine puree is obtained. Rectify with salt and reserve.
8 In a tall glass, put the water, the xanthan base, the sugar and the cocoa, and mix with
a few rods. Put in a saucepan and boil until the mixture is well homogeneous. Then
pour hot into a food processor, introduce the chopped brick pasta and blend for 5 min
at maximum speed.
Strain and reserve. Spread a thin layer of cocoa paste on a non-stick silicone
sheet with the help of a spatula. Cook in the oven for 10 min at 180
º C.
Once the pasta is well dry, break the crunchy into small pieces about 3 cm
wide and 3 cm long by hand. Reserve in an airtight container.

Heat the tied hare sauce. Heat the
Josper oven to 300ºC.
On the other hand, season 4 fillets of hare sirloin, put them on an iron tray on a
parchment paper and put them in the oven for 1 minute and 30 seconds. Once
the meat is cooked but with a pink interior, pierce the side with one rib of hare
per fillet.
Then on a white plate, place the sirloin with the rib nailed in and top with the
hot sauce. At the other end of the plate, place a cocoa crisp with 6 paté
points, with the help of a spatula, and cover with another crisp.
Hare without royal, blood in the snow (2nd part)
2017.
For 4 people
1 For the vegetable blood

4 beets, about 60 g each
2 For the apple snow

4 Granny Smith apples ½
sheet of gelatin
0.5 g citric acid

4 tarragon tips
Fine salt
Black pepper
Mild olive oil
1 Peel the beet and cut it into small pieces. Blend with the help of a
blender.
Pass through a fine sieve and put in a saucepan to reduce until obtaining ¾ parts of juice.
Reserve.
2 Peel the apple and cut it into small pieces. Blend with the help of a blender to
obtain 350 ml of juice.
Pour into a strainer covered with absorbent paper. Let it strain to obtain the
clarified apple water.
Then add the citric acid and mix with a few rods so that it is well diluted.
Then dilute the gelatin, previously hydrated in water, in ¾ parts of the apple water in a
saucepan over the fire and mix with the rest of the water.
Put in a Pacojet glass and freeze. Once frozen, go through the Pacojet to get
the apple snow.

In a deep white plate put a spoonful of apple snow and water with a few drops of
vegetable blood.
Cold-hot stew of chickpeas and ham
2017.
For 4 people
1 For the hot ham broth

100 g of Iberian ham trimmings
400 g of water
0.2 g xanthan
Fine salt
2 For the cold chickpea broth

300 g of chickpea cooking broth (the broth from boiling the chickpeas, easy to find in the stalls or
stores where legumes are sold)
1 Cut the ham into cubes of 3 cm on each side and place them in a saucepan with
half the water. Bring to a boil and strain once it boils. Add the rest of the water and
cook over a low heat for 40 min. After this time, let it infuse for 20 min off the heat.
Then strain the broth through the cheesecloth. Mix with the xanthan and add
salt if necessary.
2 Put the cooking broth in the presentation bottle and reserve in the fridge.

Heat the ham stock and pour 10 g into a thin glass. Shake the bottle with the
chickpea cooking broth vigorously until a dense foam forms and finish filling
the glass with it (it must be very cold).
The diner should notice the very hot ham broth and the cold chickpea
broth foam.
INSPIRATIONS
The form as inspiration
The assimilation of the forms of one product to create another is one of the most obvious
creative expressions and, therefore, one of the most used. AtArtichoke sunflower with
tarama and ginger tapioca (watch P. 155) the leaves of the artichoke are cut with a lace. In
this way, when you fry it they open and a greater crunchy surface is obtained in which that
texture is mixed with the creamiest inside, in addition to achieving a sunflower appearance;
not for nothing are they both flowers.
Do not give you a rabbit for a hare

From the first time we cook it, the Hare without royal (watch P. 228) has undergone an
evolution. In the first phase, we made a mistake when using rabbit (then we changed it for
hare) and also when incorporating mozarella into the recipe, something interesting a priori, but
that on a taste level masked the powerful flavor of the meat. And it is that less is more ...
Pressure Ball Machine

My friend and great cook Rudi van Beilen is a restless mind who continually
thinks of new things. A modification in the metal plates of a waffle maker allowed
us to make a new elaboration, some spherical muffins: theBlack olive cupcake
with yogurt (watch P. 130). The dough is filled with a sour cream with which a
spherical cupcake was formed, filled with cream inside and salty!
Puffed rice
Pistachio, or rather, green pistachio and its derived cream are one of elBarri's
favorite preparations, both sweet and salty. In theGreen pistachio acorn (
watch P. 70) we used for the first time the pressure-inflated rice flour balls that
Joan Solé had brought us for us to taste. They are the perfect excuse to add the
finishing touch to the acorn.
The porex, a strange recipe

One of the strangest and most original recipes of elBulli was the Porex with coconut butter
No. 1074. The work carried out with this technique was taken up again to make a variant: in
the Kalix's Porex (watch P. 85), the dashi cloud is semi-dehydrated,
So that the surface layer dries and the interior is creamy, which we take
advantage of to put a little smoked cheese and top it with Kalix roe. With all
this you get a memory of Nordic flavors.
Classic tartlets
I always say that we cling to the roots of tradition to seek innovation. ThisFoie
gras and black truffle cake (watch P. 140) is an example of tradition and
innovation, as it is a version of that of Joël Robuchon. We combine the finest brick
pasta dough to make it very crispy, duck fat and the black truffle and foie gras
circles from Mitteault. Simply unsurpassed.
The glice returns to the scene

Among other things, Glice makes it possible to solidify fats. It is important to use it
sparingly so as not to notice its waxy texture in the mouth, as it can be unpleasant.
In the«Tomaco » (watch P. 201), the firm texture of the vegetable allows it to be
covered by a forceful basil oil, which gives it a new aromatic and refreshing skin.
The finest
In Tenerife, we ate a very fine and particular bread that had a perfect balance between
lightness and crunchy texture. We quickly got the contact of the producer and turning it
into a sandwich of the future was a matter of hours: on the one hand, we applied the
same technique as with the steam humification Sardinian bread to be able to cut it and,
later, we toast it again. OnThe finest sandwich (watch P. 175) we wink at the diner, as
we play with two flavors: we start with ham and end with marinated bacon.
Iced salt
To prepare the Prawn with frozen salt (watch P. 196) we cure the whole crustacean
with coarse salt and a little sugar for 2 h and 45 min. In this way, a texture and flavor
of great purity is obtained. We finish the presentation with a fake frozen salt made
with frozen seawater powder, which gives rise to a fun trompe l'oeil that also leaves
the shrimp meat firm.
Tapioca as a texture
Tapioca pearls are very much in vogue in Asian drink bars, where these gummy balls are
used as an accompaniment. We have become fond of their texture: we have used them
in dishes such asShiso oyster (watch P. 193) and the Razor clams with umeboshi
vinaigrette and shiso pearls (watch P. 150). In this last dish, a stew, the tapioca is
soaked with the broth, which gives the razors the unctuousness they lack. The unique
texture of the pearls undoubtedly combines perfectly with that of this shellfish.
The magic of the obvious

At Cold-hot stew of chickpeas and ham (watch P. 233) we have, on the one hand, an
excellent and hot ham broth. On the other, the liquid resulting from the cooking of the
chickpea, which is vigorously shaken by the waiter while the diner is eating other
previous preparations. Thanks to the cellulose of the chickpea, a creamy and unique
foam is formed. The union is strength and by combining both juices with different
temperatures - hot-cold sensation - the magic appears.
The tree as tableware

We picked up an idea from elBulli in which we wrapped a cotton tree to evolve it with
the idea that there would be fruit in that tree, in this case strawberries -Strawberry tree
with elderflower and kimchi (watch P. 68) -. We had to solve the problem of how to
hook the fruits to the tree in a way that would support its weight but not make it too
strong so that the client could pull them. Isomalt was the solution: this sugar derivative
has the peculiarity of absorbing much less moisture than caramel and is easy to work
with. At Heart Ibiza we evolved the idea and made a forest with 200 cherries.
Product treatment
We set ourselves the challenge of working the crab as a product and
analyzing its interior we found three different corals: red, pink and brown. To
prepareThe three crab corals (watch P. 166), first we boil the crab, remove
the corals separately and put them back into the head in an orderly manner.
Finally, we regenerate it in steam with a controlled temperature. One hundred
percent product kitchen.
Mimetics?
After the book Natura and at the closing of 41º it was obvious to change the register and we
promised ourselves to do the minimum possible mimesis. Opinion changes before dishes like
Cauliflower and caviar (watch P. 188), when we understand that it is one thing to be mimetic
and another hyperrealistic, where the wink of the imitated or similar disappears and you do not
see the cauliflower puree until it is in your mouth. In this recipe we use a pastry technique
when combining the cream and the mousse but in a salty way, which results in a creamy and
stable emulsion.
Cubes
A priori, before the Tomato bread cube (watch P. 180) and the Potato and nori cube
with spicy tuna belly (watch P. 125), it seems that we are facing an aesthetic flash that
does not go beyond the beautiful photo. It is not quite like that: the cubic shape, when
crushed, gives a texture to the palate and makes the mixture of ingredients in the mouth
evolve in an interesting way.
Liquid salad
During the delivery of the three soles of the Repsol guide to Tickets we met our admired
Nacho Manzano, from Casa Marcial. He cooked a hake with lettuce emulsion, which we
found sensational: the freshness of the vegetables combined with the acidity of the
vinegar and the EVOO emulsion, was the starting point for making theLiquid salad with
cockles (watch P. 149) where this mollusk combines perfectly.
Grilled melon jelly

Another resource we have for the entire Barri is grilled melon consommé. To
prepare it, the melon segments are grilled, crushed and frozen to later make a
golden liquid cry that combines sweetness and bitterness in equal parts. Marriage
with the hedgehog inHedgehogs with grilled melon (watch P. 88) was
consummated.
Vegetarian ceviche
The vegetarian demand continues to increase and every night we have several tables of
diners who ask us for this type of cuisine. The need to offer them a wide
range led us to use melon to treat it like a ceviche -Cantaloup melon ceviche (
watch P. 142). The tiger milk that it carries has a kumquat smoothie base,
undoubtedly one of our favorite recipes and a good vegetarian resource
wherever we go.
Mullet soup
Another resource that we are using in all the restaurants is a great red mullet
broth, a stock made with fried whole fish, which we barely cover with water and
let infuse for a few minutes. Sometimes we use cod tripe so that the broth
develops more collagen, potency and delicacy in equal parts. We use it, for
example, in theRed mullet, artichoke and giant tapioca suquet (watch P. 225).
As a curiosity to say that I am allergic to prawns: I have never been able to taste
them and this broth is the closest to its flavor (and the closest I will be to eating
one).
Bread soup
As we know, memory is one of the greatest resources when creating dishes. But not
always drawing inspiration from tradition works when adapting a dish, sometimes you
have to innovate first and then build a bridge towards tradition. It is the case of the
Saffron sponge with bread soup (watch P. 162): first we made the saffron brioche,
then we peeled its top layer and then let the traditional slightly spicy bread soup
penetrate. Another example of tradition and innovation that shows that they can go
perfectly hand in hand.
Salty cracker
Creativity under pressure is something that I personally think works for us. We were in
London in 2016 with the 50 days pop up at Café Royal and we needed alternative snacks for
people with an intolerance or allergy. In my case, when I don't know what to do, I usually go
to the warehouse and get inspired by looking at the products I have. In the case of
Strawberry sesame curry cookie (watch P. 120), the freeze-dried strawberry (Lyo
Strawberry Crispy), along with the curry and sesame are mixed and compacted with the help
of a minimum of cocoa butter. The result: a salty cookie, different and suitable for celiacs.
Thai prawn à la presse
Our concern to serve or finish dishes on the table led us to squeeze, in the case of the
Thai prawn à la presse (see p. 160), the heads of crustaceans, in order to avoid the
rapid oxidation of their juices. It is accompanied by a suquet with aromatic herbs
(galangal, citronella, etc.) to achieve a very fresh "Americana" with all the Thai aroma.
Oyster without oyster

How can you give the sensation of eating an oyster when in reality it is not, especially for
those who have an intolerance or who are allergic to this product? We wanted to make
classic sauces and we worked the beurre blanche but substituting the lemon for yuzu and
accompanying it with a small oyster leaf. The combination of both ingredients gave a
mixture of classicism, in addition to achieving that gustatory effect of the mollusk flavor: the
Oyster without oyster (watch P. 49).
Impregnation
The resource of fruit impregnation reaches a new level with the Nashi pear with
cantaloup melon ice cube (watch P. 72): the pear is impregnated and accompanied
and combined with a compact of frozen ice.
Cannibal chicken
Humor in the kitchen was one of Ferran's favorite resources at elBulli, always understanding
it very seriously on our part, of course. The use of chicken wings as a tapa is tremendously
obvious and it is certain that in the 2018 Tickets they would not have room, but we could not
contain ourselves the desire to imitate the bone of the chicken with fried yucca in the
Cannibal chicken with cassava bone (watch P. 108).
Almond lolly
In tickets we strive not to fall into the routine and entertain the diner. Once again the
memory takes you back to childhood, when you were lucky enough to buy a polo shirt and
you got the prize, which consisted of another polo as a gift. In ourTender almond polo
with prize (watch P. 191) the stick engraved with the name of Tickets gives as a prize a
tablespoon of caviar. Deep down we want to continue being children.
The anchovy that wanted to be anchovy
On a trip to Japan to cook in a food contest called Cook It Raw, I decided to prepare a
dish with mackerel. In an act of generosity I gave this fish to another cook and I made
the mistake of making it with sardines. Mainly, the size of the fish and the size of the
plate, which was huge, mutilated my idea and I was not very happy. I called it "the
sardine that wanted to be mackerel." Years later, we took up the idea with an anchovy
cured in salt, and we got a hybrid that has the juiciness of the anchovy and the iodized
memory of the anchovy -Anchovy toast with salt, anchovy, chicken and tarama (
watch P. 41).
Panko with flavors

In an industrial catalog of breads and derivatives, we saw a huge number of pankos
with different granulometries and flavors. We got down to business with the kimchi,
which we soaked in panko and then baked in the oven, resulting in a spicy crunch. The
second part, just as interesting, was smearing an octopus leg with mayonnaise and
covering it with that panko. Over time, theCrispy octopus with kimchi (watch P. 106)
has become one of the emblematic dishes of Tickets.
Rolled fish
How bad it sounds! We once saw "rolled fish" advertised in a Japanese bar in New
York, where we had some fish nigiris with white truffle. The peculiarity was that
the rice had been replaced by sprouts and the fish rested on them. We picked up
that idea in theSea bass rolled with padrón tiger milk
(watch P. 100). We roll thin slices of this fish with a mix of herbs, which is
accompanied by a sauce made from padrón peppers.
Giant burrata
That elBulli is our greatest source of inspiration should come as no surprise. To prepare the
Cherry tomatoes with homemade burrata (watch P. 58) We collected the reconstructed
mozarella from elBulli and modified the recipe using burrata sphericals (we used a saucepan
as the base for spherification). All accompanied with marinated cherry tomatoes.
Ventresca confit in Iberian ham
One of the first dishes at Tickets was a plate of belly painted with Iberian ham,
which he drank directly from elBulli sources but which, like so many others, was
made for a short period of time. Six years after this dish, we evolved the recipe by
vacuum-confining the belly in the ham fat at 54ºC for 9 min. It is then
accompanied by a cherry drowned in the Josper oven with charcoal for 1 min. And
that's where ourBelly confit in Iberian ham fat and charcoal cherry (watch P.
210).
Cover of foie gras

The Tapa of foie gras with honey meringue and black truffle (watch P. 114) was one
of the recipes recovered from the missing 41st. An excellent Palo Cortado wine is
"covered" (inspired by the legend of the origin of the tapa) with a dry, pressed honey
meringue, which is crunchy and caramelized. It is topped with a foie gras cured with fir
nectum. A tapas that achieves the perfect pairing in every way.
The new brick pasta

The brick pasta scraps were piling up in the trash, so we thought about how we could give
them a new life. We crushed them with hot water, which could also be changed for another
taste, as in this case with codium seaweed. In this way, a biscuit with a fineness and a special
crunch that differed from the original was obtained, with which two different textures of the
same dough are obtained. And from there arises theCodium seaweed millefeuille, sea
urchin buds and raifort butter (watch P. 179).
Vegetable spaghetti (watch P. 64)
1 Use as big a thistle mushroom as possible.
2 Cut the mushroom into 3.5 mm slices with the help of a meat slicer.
3 Put all the slices together and cut with a 2 mm wide spaghetti knife.
Meringue popcorn (watch P. 118)
1 Cleaning a dry ear of corn.
2 Drain four points of corn meringue.

3 On top of each point, place a kernel of fried corn.
4 On top of each fried corn, scoop 3 meringue dots so that it forms a

popcorn. Dehydrate at 60ºC for 12 h.
Avocado and coriander tie (watch P. 202)
1 Spread 3 avocado strips, one next to the other, on the work surface.
2 Fold the central strip and place a strip of coriander jelly perpendicular.
Unfold the central avocado strip over the coriander.
3 Fold the side avocado strips and place another coriander strip
perpendicular. Unfold the side strips of avocado on top of the coriander.
Repeat the same operation 6 times, inserting the central avocado strip and
the outer strips.
4 Trim the excess from all sides.

Potato and nori cube (watch P. 125)
1 Glue the nori sheet with the potato sheet with egg white and cut into 3 cm
wide strips.
2 Grease the mold well and roll up, pressing the potato and nori strip well.
3 Bake at 175ºC for 5 min. Then carefully remove the mold.
4 Lightly paint the inside of the cube and sprinkle with a little toasted
sesame. Bake for 1 min at 175ºC.
Nori strudel (watch P. 82)
1 Cut 8.5 × 3.5 cm rectangles of nori and lightly paint with isomalt syrup.
2 Cover one of the slices with puffed tapioca.

3 Layer a sheet of nori on top of the tapioca.
4 Bake at 120 ºC for 30 min.

Sealed eel canape (watch P. 138)
1 Heat the seal with a torch until it is almost red hot.
2 Seal without pressing too hard on the eel.

3 The skin of the eel will be perfectly sealed.
Beetroot tart and yogurt and mustard ice cream (watch P. 122)
1 Place the circular template on the silicone sheet and pour out the beet
meringue with a star nozzle.
2 Complete the template with the meringue so that it is as uniform as
possible. Dehydrate at 50ºC for 12 h.
3 Place the yogurt and mustard ice cream disk on one of the parts.
4 Cover with the other part.
Broad bean and sausage meatballs (watch P. 222)
1 Fill half of the sphere mold with the beans.
2 Make a small slit in the dough and introduce the sausage filling. Finish
3 covering the mold with the beans.

Stuffed espadrilles (watch P. 217)
1 Arrange the espadrilles on the work table.
2 Open the espardeña in half.
3 Separate the inner part of the skin.

4 Cook, dry and fry the skin.
5 Stretch the espardeña filaments on plastic wrap and sprinkle with

transglutaminase.
6 Place a line of sobrasada on top of the strands.
7 Wrap with plastic wrap and reserve for 2 h.

8 Remove the plastic wrap.
Foie gras stuffed with eel (watch P. 158)

1 Arrange the clean eel and foie on the work table.
2 Wrap the eel with the nori seaweed sheet. Open the foie gras without breaking it and
place the wrapped eel.
3 Roll up with the help of film and leave with the natural shape of the liver.
Shrimp fossil (watch P. 136)
1 Place the fossil mass on top of the bikini top.
2 Put 10 shrimp on top of the dough.

3 Cover with greaseproof paper.
4 Iron for 20 s.
5 Remove from the bikini top.
Basil aerial waffle with scarmoza and pine nuts (watch P. 81)
1 Heat the machine to 200 ºC, grease it with sunflower oil and fill the surface
of the waffle iron with the dough.
2 Add the pine nuts, the basil leaves and the smoked scamorza cheese.
3 Close and cook for 4 min.

4 Remove from the waffle iron.
Gunkan cloud with trout roe (watch P. 134)

1 Stretch the cloud of hondashi between two guides.
2 Smooth between the guides without leaving bubbles.
3 Using a wet oval mold, cut 4 cm diameter cylinders.

4 Coat the sides with nori powder.
5 Dry for 35 min at 35 ºC in the dehydrator, turn and leave for a further 10 min.
Black olive cupcake with yogurt (watch P. 130)
1 Heat the plate of spheres to 180 ºC.
2 Grease the griddle with sunflower oil and fill with the olive mass just up to 5 mm
from the edge of the sphere.
3 Fill the center of the dough with yogurt.
4 Close the machine and cook for 1 min on each side.

Tuna nigiri lime dry meringue (watch P. 134)
1 With two spoons, make quenelles of 2.5 g of meringue and place on a
dehydrator disk.
2 Let it dehydrate for 12 h at 60 ºC.

3 Once dry, make a hole in the upper part with a punch.
4 Introduce the kimchi ball into the hole at the moment of passing.
BASE RECIPES
Garlic oil
1 clove garlic
Peel the garlic, slice it very thinly and fry it in a saucepan in the sunflower oil until it starts to brown.
Remove from heat and let cool.
Strain and reserve.
Coriander oil
Remove the leaves from the coriander and place it in the glass of a food processor together with
the oil. Grind at 80 ° C for 5 min.
Pass through a fine strainer with absorbent paper inside, let cool and reserve in a pipette.
Coriander water
250 g of fresh coriander 1
kg of mineral water
Pour the water into a saucepan and bring to a boil. Remove the leaves from the coriander, blanch the leaves for 10 s in
boiling water and cool rapidly in ice water.
Drain well, weigh and put in a food processor with the same weight of water as cooled. Blend for
approximately 3 min.
Strain with a cheesecloth and reserve in the fridge.
Fennel water
1 bunch of fennel 1 kg
of mineral water Fine
salt
In a saucepan, put the water and bring to a boil. Remove the stalk from the fennel, blanch it for 10 s in the boiling
water and cool rapidly in ice water.
Weigh it and add double the amount of mineral water. Crush the mixture in the food processor and pass it through the
cheesecloth. Rectify with salt.
Mint water
250 g of fresh mint 1
kg of mineral water
In a saucepan, put the water and bring to a boil. Remove the leaves from the mint, blanch the leaves for 10 s in boiling
water and cool rapidly in ice water. Drain well, weigh and put in the food processor with the same weight of water as
cooled. Blend for approximately 3 min, strain the preparation through a cheesecloth and reserve in the fridge.
Syrup tpt
100g sugar
Put the water and sugar in a saucepan and bring to a boil. At this time, remove the casserole from the heat and reserve in
the fridge.
Algin base
2.5 g algin
With the help of a blender, mix the water with the algin until it is completely dissolved. Then strain. Let rest
in a container for 24 h in the refrigerator to lose the accumulated air or remove the air with the vacuum machine. Reserve
in the fridge.
Ice cream base

500 g of water
500 g of cream 35%
mg 24 g of stabilizer
Arrange all the ingredients in a saucepan and heat while stirring with a few rods until the mixture
reaches 85 ° C. At this time, remove the saucepan from the heat and reserve.
Methyl base
30 g of methyl
Mix the two ingredients with the help of a blender. Let stand 24 hours before use.
Sofrito base
75 g garlic
kg of onion
½ branch of thyme
½ branch of
rosemary 1 bay leaf
400 g of tomatoes
100 g of crushed tomato
Fine salt
Peel and mince the garlic and onion in brunoise. Sauté the garlic over low heat in a saucepan with the olive oil without
turning any color. Add the onion, thyme, rosemary and bay leaf and leave for 30 min over low heat until the onion turns a
golden color.
Peel the tomatoes, remove the peduncle and cut them into 1 cm cubes, and add to the sauce. Leave on the fire
until it begins to fall apart. Then pour in the crushed tomato and cook the whole for 30 min. After this time, remove
from heat, rectify with salt and reserve.
Sorbet base
130 g sugar
8 g of milk powder 0% mg 5 g
of stabilizer for sorbets 150 g
of water
40 g of invert sugar
190 g of liquid glucose
Mix all the dry extracts in a bowl and set aside.

Put the water, the invert sugar and the liquid glucose in a saucepan and heat. When they reach 40 ° C, add the
Dry ingredients. Keep heating, stirring constantly until reaching 82 ° C. At this time, remove the saucepan from the
heat and let it cool down to room temperature. Once cold, reserve in an airtight container in the fridge.
Xanthan base
16 g xanthan
Grind half the water with the xanthan until it is well dissolved. Extract
the air in the vacuum machine and add the rest of the water. Let
stand a minimum of 12 hours for the base to stabilize.
Dashi broth
5 g of kombu seaweed
g of katsuobushi
Wash the kombu seaweed to remove the outer dust. Hydrate it with the mineral water in a pot at room temperature for
12 h.
After this time, put the pot on low heat until the water reaches 90 ° C. At this time, remove the kombu and
add the katsuobushi, cover with plastic wrap and let it rest for 20 min.
Then pass the preparation through a fine sieve with absorbent paper to avoid remaining katsuobushi and
reserve.
Chicken wing broth

1 kg of chicken wings
g of white wine
150 g of onion
Fry the wings in the oil until they are golden brown. Once fried, remove them and leave them on a
colander to lose excess fat.
Next, in the same pan add the onion, previously peeled and diced, and fry. Once it is well fried, add the wings
again and moisten with the white wine. Reduce until caramelized and moisten with the water. Cook over low
heat for approximately 4 hours.
After this time, strain and let it rest in the chamber. Finally, degrease with the help of a slotted spoon and reduce in a
saucepan until obtaining a concentrated juice.
Fish soup
700 g of fish bones 1 kg
of water
Fine salt
Put the thorns in plenty of ice water and leave for 1 h to release all the impurities and blood that
could contain.
After this time, drain and put the fish bones and water to simmer. When it starts to boil, leave for 20 min
and then remove from heat. Pass the broth through a cheesecloth, add to the salt and reserve.
Chicken soup
3 kg of chicken
3 kg of chicken
500 g of onion
250 g of carrot
200 g of leek
50 g of fine salt
Clean the hen and chicken and chop them.

Cut the onion, carrot and leek into 1 cm cubes.
In a pot, arrange all the ingredients and add the water. Add the salt and bring to a boil. At this time, lower the
heat and cook gently for 4 hours. After this time, strain through the cheesecloth and reserve in the fridge.
Beef broth
2 heads of garlic (80 g each)
100 g olive oil
5 kg of veal bones
600 g of onion
500 g of red wine
20 kg of water
30 g fine salt
Cut the head of garlic in half and brown lightly in a saucepan with the oil over high heat. Lower
the heat and add the veal bones and let them brown gently.
Peel and cut the onion into large cubes, and place it in the pan together with the bones. Cook
until golden brown.
Then raise the heat and add the red wine. Let it reduce by half and cover with the
water. Salt and cook for 6 hours until the liquid has reduced by half.
Pass through a fine mesh strainer and cool. Once it is at the right temperature, store in the refrigerator
for 12 hours so that the fat decants and rises to the top of the container. Then remove the fat and
reserve.
Vegetables soup
1 cabbage
1 kg of carrot
1 kg of leek
1 kg of onion
2 sticks of celery
5 kg of water
Clean and chop all the vegetables.

Place in a saucepan with the water, bring to a boil and simmer for 2 hours.
Strain and let cool.
Grilled melon consommé

1 cantaloupe melon of about 2 kg
Cut the melon into cubes of 18 mm on each side and mark them in a pan over high heat on both sides (they should be golden
brown, but not very cooked).
Crush them, arrange the resulting preparation on a tray and freeze. Once frozen, break it into
irregular pieces and defrost in a colander on absorbent paper.
Drop it drop by drop until you get about 700 g of clarified melon juice. Reserve the melon consommé in the fridge.
Chicken and beef consommé

2 kg of chicken
2 kg of chicken
500 g of onion
250 g of carrot
200 g of leek
100g garlic
1 kg of veal shank 500 g of veal
bones 5 kg of chicken broth (
watch P. 254) 50 g fine salt
Xanthan
Star anise stars
Cinnamon stick
Clean the hen and chicken and chop them. Peel and cut the onion, carrot and leek into 1 cm cubes. Peel the
garlic.
Arrange all the vegetables in a pot, along with the hock and the veal bones, and pour in the chicken broth. Add the
salt and bring to a boil. When it comes to a boil, lower the heat and simmer for 4 hours.
After this time, strain through the cheesecloth and thicken with 0.2 g of xanthan per liter of resulting consommé.
To finish the consommé, heat the consommé that is needed and, once it is off the heat, add the star anise and
cinnamon. For 1.5 l, 2 star anise stars and ½ cinnamon stick are required.
Let infuse for 30 min. It is important to carry out this operation the day it is to be used.
Soy sauce crystals

250 g of water
15g sugar
5 g hondashi
100 g of soy sauce 5 g
of kombu seaweed 5 g
of xanthan
In a saucepan, bring the water, sugar and hondashi to a boil. Remove from the heat and add the soy sauce and seaweed
kombu and leave to infuse in the fridge for 24 hours. After this time, strain and bind the soy base with the xanthan.
Remove the air in the vacuum machine and spread a 1 mm thick layer in the dehydrator with a spatula. Allow to
dry at 45 ° C for 24 h.
Once dry, cut into 5mm pieces and store in an airtight container.
Gordal olive juice

450 g fat olive boneless
0.5 g xanthan
Drain the olives from the pot and discard any spices from the marinade that it may contain.
Crush the pulp of the olives in the blender until obtaining a puree, and pass it through a cheesecloth. In this way the
olive juice will be obtained.
Put this juice in the blender glass and add the xanthan. Blend and transfer the preparation to an airtight container.
Pickled lemon
1 lemon
100 g of coarse sea salt
25 g of lemon juice
Put the whole lemon in a container, cover with the salt and add the lemon juice. Let it rest for 1 month in the fridge. After this
time, remove the lemon from the fridge and wash it. Peel it with a knife, without removing the white layer.
Clean the anchovies

2 salted anchovies 500
g of mineral water
In a wide container place the anchovies and pour the water. Let them soak for a minimum of 15 min. After this time,
remove them from the water and, with scissors, cut the tail and outline the stomach.
Also separate the spine from the meat and, with tweezers, remove all the spines from the belly.
Let the anchovies dry on absorbent paper.
Finally, once dry, dip them in olive oil and reserve.
Clean the oysters

4 oysters of no. 3
500 g mineral water
20 g coarse salt
Prepare two baths with ice mineral water and salt.

Open each oyster by the union of the two shells. Then separate the oyster from the abductor muscle.
Wash the peel in one of the baths to remove impurities. Wash the oyster in the other to also remove impurities
and restore its smoothness.
Reassemble the oyster and it is ready to be used.
Cleaning and cooking razors
4 razors (50 g each) 1 kg
of mineral water 30 g of
fine salt
Place the blades in a container that allows them to stand upright and pressed together. Fill the container with
the cold salty water and purge the blades for 1 h. Once purged, classify by size, place in well stretched bags
and vacuum pack at 95%. Cook the razor clams in boiling water for 50 s (cooking time may vary according to
size). Once cooked, cool them in water and ice.
Open the bags, remove the blades from the bag and remove them from the shell. Remove the casing from the knives without
losing their original shape, the mouth and then cut in half. Finally, place on top of parchment paper in an airtight container in the
fridge.
Yellow chili paste

300 g of yellow pepper
Cut the upper end and the lower end, and section vertically to be able to devein and gin them
easily.
Blanch with water for 5 min, and cool rapidly in ice water.
Repeat the same operation three times. Cook the chili for 20 min, until it is tender. After this time,
drain and dry well with absorbent paper. Arrange it in the blender jar and blend until you get a very
fine paste. You get about 150 g of chili paste. Pass through a fine sieve and reserve.
Blanched parsley
100 g of parsley
Place the parsley in boiling water for 10 s and cool in a container with plenty of ice and water.
Soy base
280 g mineral water
5 g hondashi
5 g of kombu seaweed
g of sugar
In a saucepan, bring the water, hondashi, and kombu to a boil. Remove from heat, add soy sauce, sugar and bring to a
boil. When it reaches a boil, remove the saucepan from the heat, strain and reserve.
Sardinian bread toasts

2 slices of Sardinian bread
Spread the bread slices between two oven racks. Steam bake at 100ºC for 5 min to soften. With the help
of a knife and a ruler, cut sheets according to the measurements indicated in each recipe.
Replace the cut sheets between the two oven racks. Bake at 150ºC for 8 min until golden brown
on both sides.
After this time, remove from the oven and let cool. Store the Sardinian bread toasts in an airtight container, between
parchment paper.
Hedgehog buds
400 g of sea urchin (25 g of clean urchin) 100
g of mineral water
3 g fine salt
Mix the water and salt and reserve.

Open the hedgehogs at the base with the help of scissors, making a circle of 2 cm in diameter. Remove the yolks from the inside
and pass one by one through the bath of water and salt to remove impurities.
Dry on absorbent paper and store neatly in an airtight container in the fridge until use.
theBarri
The idea of carrying out this project called elBarri was never on the table. In fact, if we
were asked how it was created, we would not know what to answer. However, we did
realize with 41 ° and Tickets that their coexistence represented a great advantage in many
aspects: synergies, purchase, personnel, effort savings and the one I like the most:
competitiveness. We clarify to the ill-thought-out, that there are, that the name of elBarri
is a recognition of the fact that we are in a neighborhood and that we like to be people
from the neighborhood. Final point. The project consists of six different concepts in just
one block and are the following proposals ...
Barri taller and the wolves

Finally, in 2016 we had a space where we could order and manage the complexity of the
day-to-day life of six restaurants. The place is a part of the 41st, located within
Enigma, and that it was opened a year before the restaurant. This place allows us an
almost total isolation from the polluted Barcelona world, very important to be able to
create at the highest level as it happens in Enigma. For this we have a team of eight
people who are called "wolves" in reference to Harvey Keittel and his role inPulp fiction,
and that is, if you have to kill or cleanse the blood, then it is done.
Claudia Ferreres: does everything and everything right.

Xavi Alba: He gives diversity to the general management of the room and also believes that he is a DJ.
Jon Urruticoetxea: we need someone to know how to count and cook.
Silvia Fernandez: everything that comes out in the press, prints and archives, also manages
interviews or visits.
Ruben ZubiriCreativity is his thing, and sometimes he even has criteria.
Tristan Steward: recycled cook, recipe binder, book coordinator, responsible for
events, photos, social networks and whatever it takes.
David gil: responsible for everything sweet.
Nacho Domènech: support Pakta and Hoja Santa and whatever it takes.
Among the works that we carry out in the workshop are:

1. Creation of recipes and new dishes for the whole group.
2. Support in substitution of temporary leave or trips of responsible persons.
3. Management and support in events, whether internal or external.
4. Creation of the global cookbook that moves in the cloud with access for
chefs.
5. Improve individual and collective expressions of each restaurant.
6. Control of expenses and scandals.
7. Social networks.
8. Management of reservation resources, such as diverting tables to other restaurants.
Pakta
Nikkei proposal where Japanese and Peruvian go hand in hand.
Cellar 1900
Traditional vermouth bar, no matter how much we serve elBulli olives: why stop making
them if they make so many people happy.
Old Child
A typical taqueria with quality products and urban Mexican cuisine.
Saint leaf
Creative expression of Mexican haute cuisine from that great chef that is Paco Méndez.
The rest of us help where we can.
Enigma
For the moment, the opening of Enigma closes the conceptualization of elBarri, unless, as
happens in amusement parks, we have to put on another roller coaster to attract
customers again. The point is that, during the tests of Enigma, we realized that the border
between which preparations went to one restaurant or another caused us a slight
confusion. That is to say, what difference does a dish make from going to Tickets or
Enigma? And even more so when in Tickets we have not stopped raising the bar.
After a year of the opening of Enigma, we understand that there is no reason to

mark a creative limitation, since Enigma drinks from another river. Their
experience is very different in terms of sensations and the same stories can be
told in a very different way. Tickets is like that funny son who is liked by all of his
mother's friends, so we will spend many years hearing that Enigma is fine but
that people like Tickets more. However, Turn Tickets must exist for Enigmas to be
born.
TICKETS
PRESENTS
WRITTEN BY
© of the texts,
Albert Adrià Acosta, 2018
WRITTEN AND DIRECTED BY

Preparation of recipes and texts: Albert Adrià Acosta
DIRECTOR OF PHOTOGRAPHY
© of the photographs, Moisés Torné Bianya, 2018
© of the photographs pp. 2-3, 22-23, 32-33, 34-35, 66-67 and 270-271, Pepo Segura, 2018
Photo © p. 8-9, Lucas Vallecillos / Alamy Stock Photo © of the

photograph p. 266-267, Pep Sau, 2018
IN ASSOCIATION WITH
Gastronomic coordination: Rubén González Zubiri Tristán López Steward
LAYOUT ARTIST
© drawings «La Dolça», Eva Palomar Gómez
GRAPHIC DESIGN
Graphic design: lookatcia.com
EDITED BY
© of this edition, RBA Libros SA, 2018 Avda. Diagonal, 189 08018 Barcelona
www.rbalibros.com
EXECUTIVE PRODUCER
Editorial realization: Bonalletra
First edition: March 2018.
Ref .: ODBO212
ISBN: 978-84-9187-033-3
Realization of the digital version: El Taller del Llibre, SL
Any form of reproduction, distribution, public communication or transformation of this work, which will be subject
to the sanctions established by law, is strictly prohibited, without the written authorization of the publisher. You can
contact Cedro (Spanish Center for Reprographic Rights,www.cedro.org) if you need to photocopy or scan any
fragment of this work: www.conlicencia.com; 91 702 19 70/93 272 04 47. All rights reserved.

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Cannibal chicken with cassava bone

Grilled heart with pickled chicken 2011

Sangria infused watermelon

Nashi pear with cantaloup melon ice cream

Maresme pea papillote with mint 2011

Mussels with tomato sauce

Orange and olive salad

Anchovy and pesto «Pide»

Artichoke stuffed with roe

Suckling pig taco

Suckling pig taco with hoisin mayonnaise

Coming soon ...

1 For the stracciatella

2 For the hedgehog and yolk sauce

Finishing and presentation

Finishing and presentation

1 For the Crutomat powder

2 For the oregano powder

3 For the parmesan pizzas

4 For the basil gel

5 For the stracciatella

Finishing and presentation

Extra virgin olive oil Salt

2 Grind the oregano in a coffee grinder to a powder. Keep in an airtight

Finishing and presentation

1 For the chicken skin

2 For the anchovy with anchovy salt

Finishing and presentation

Finishing and presentation

1 For the parmesan reggiano cream

2 For the lemon jam

3 For the cheese slices

4 For the Crutomat powder

Finishing and presentation

Finishing and presentation

Serve very quickly because the bread moistens quickly.

1 For the death trumpet tea

Finishing and presentation

Finishing and presentation

1 To purge the shells

2 To cook the shells

3 To clean the shells

4 For the ponzu sauce

5 For the oriental sauce

Finishing and presentation

Finishing and presentation

Place the wakame julienne and 4 or 5 seeds on top of the "fin".

1 For the green mandarin juice with rose water

2 For the dice of green mandarin

Finishing and presentation

Finishing and presentation

1 For the white wine reduction

2 For the yuzu beurre blanc sauce

Finishing and presentation

Finishing and presentation

1 For the laminated cep

2 For the Brokkeloud cream cheese

3 For the porcini oil

Finishing and presentation

Finishing and presentation

2 For the parmesan cream

3 To toast the pine nuts

4 For the crispy parmesan