Calima
Marbella, Spain
As presented at Madrid Fusion 2007 |
|
|
| Quisquillas Cooked
on a Slate |
Sweet, wild baby
shrimp from the south of Spain are laid on a slate heated
in oven to 300°F, garnished with an olive oil emulsion
and fennel dust, and served. In the approximately 1½
minutes that elapse between plating and the diner’s
first bite, the lower half of the body cooks and the upper
half is just warmed, creating the perfect contrast of
temperatures and textures.
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| Chef Dani Garcia |
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El Cingle
Vacarisses, Spain
As presented at Madrid Fusion 2007 |
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|
| Garden of Desserts
|
Montse Estruch followed
a presentation by Sabor y Salud, a flower and
herb farming company based in Malaga, by creating a sweet,
playful interpretation of their “edible garden”
concept complete with a log of edible flowers encapsulated
in gelatin, mounds of petal-laced ice cream, verdant edible
“soil” and a dark chocolate hoe.
|
| Chef Montse Estruch |
|
El Poblet
Denia, Spain
As presented at Madrid Fusion 2007 |
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|
| Animated Forest 2007
|
In his
earthy, damp, aromatic dish, Dacosta aims to recreate
the visual, sensual, and emotional atmosphere of a walk
in the forest. The shallow bowl is served covered by a
ceramic hood whose inside has been painted with herb oil;
upon opening, the dish greets the diner with a wave of
aromas, invoking the forest experience through both sight
and smell.
|
| Chef Quique Dacosta |
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Ryugin Restaurant
Tokyo, Japan
As presented at Madrid Fusion 2007 |
|
|
| Silkscreen of Squid
Ink with Squid Carpaccio |
A dense
sauce of squid ink and broth is “silk screened”
onto the plate through an intricately-detailed wax mold.
The pattern left behind emulates a newspaper layout, with
articles that describe the restaurant and the dish. The
plate is topped with poached egg yolk, red salt and cured
squid carpaccio; the diner sauces the squid by rubbing
it along the design.
|
| Chef Seiji Yamamoto |
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El Rodat
Alicante, Spain
As presented at Madrid Fusion 2007 |
|
|
| Fruits Impregnated
with Imagination |
The apparently
simple presentation of cubed fruit belies the complex,
layered flavors held inside – by placing the fruit
in flavored liquid in a vacuum maching and vacuuming for
5 minutes without heat, the Torres brothers “impregnated”
the cubes with various flavors without cooking them. Pear
is imbued with red wine, kaki with lavender-scented nut
milk. The dish is finished with sweet edible flowers.
|
| Chefs Sergio and Javier Torres |
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Charlie Trotter’s
Chicago, USA
As presented at Madrid Fusion 2007 |
|
|
| Shabu Shabu |
After
plating a traditional Shabu Shabu of buckwheat noodles,
mushrooms, tofu and short ribs, Charlie Trotter presented
this re-conceptualized version of the dish – paper-thin
marinated beef is topped with mushroom jelly and a dehydrated
mushroom tuille, freeze dried tofu and tofu ice cream,
and a buckwheat salad. Each component of the original
dish is transformed in shape and texture, leaving the
flavor intact.
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| Chef Charlie Trotter |
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