Gastronomy | Pure gastronomy: three recipes by Martín Berasategui that consecrate food
A calamari tartare with its bound juice, nuances of toasted walnut, egg yolk, seaweed and lime; a grilled hake loinrested on a bed of truffled spinach and spiced beets and a Hot-cold Gin-Fiz with strawberries and lemon juice. It’s him outstanding chef’s menu Martin Berasategui to participate in the Pure Gastronomy course organized by the …
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