Andrew is in Madrid, tracking down chefs that have a knack for the unusual. He begins at Sala de Despiece where chef Javier Bonet presents Andrew with a “Rolex” made out of Iberico ham belly, Spanish duck liver foie gras, truffle, mascarpone gelatin and poached egg! Then, at Diverxo, Andrew gets the privilege of tasting the genius of one of Spain’s greatest chefs, David Muñoz, who opened the restaurant as a celebration of the city’s classic ingredients and global influences. Earning three Michelin stars for his dream-like creations, chef Muñoz whips up his version of ossobucco, with tandoori-spiced veal shank wrapped around a bite-size duck bone and “spaghetti” made of angula baby eels and enoki mushrooms, topped with lemon zest, trout roe, rice paper, coffee and basil.
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5 Comments
Coloca legenda em português
the second guy is criminal for charging probably 50 bones for that tiny mini chop.
I pass
Ive always hated the pretentious restaurant segments
ok