Where: Restaurante Boroa, near Bilbao, Basque Country
When: November 2016
Slightly smoked eel and avocado in spiced quince veil over foie gras with citric aromatic drops.
The bottom layer of the multi-layered dish is a thin slice of foie gras.
On top of it a thicker slice of foamy avocado mousse, which provided a comfortable support to the mildly smoked eel filet. The top layer of the dish was a thin membrane of quince juice.
Drops of concentrated citric juice adorned the orthogonal multi-layered structure.
After I tasted the dish I realized that I could eat it everyday without getting bored, something that is feasible only in love and in good cooking.
Gastrolvios 