Chef Alberto Chicote
of NODO -- Madrid
February 2007
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Mackerel with Ginger Cream |
Tomato with Smoked Mackerel |
Scallop “Ravioli” with Smoked Carrots and Uni |
Spiny Lobster with Mango, Apple and Asparagus |
Miso Cream, Potatoes, Salt Cod and Leeks |
Pork Confit with Ginger Oil and Ponzu Sauce |
Molton Chocolate Cake with Lemongrass and Sake Sauce |
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