The meaty and succulent beef tenderloin was paired with chlorophyll sauce, Perigueux sauce and cheese fragments.
IF YOU think ice cream is only meant for dessert, think again.
An appetiser by one of Spain’s most decorated culinary stars, Martin Berasategui, the Foam of Jalapeño, is served with a scoop of ice cream of an unusual flavour – black garlic.
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The meaty and succulent beef tenderloin was paired with chlorophyll sauce, Perigueux sauce and cheese fragments.
Berasategui’s protege and right-hand man Budia putting finishing touches to the dishes. — Photos: YAP CHEE HONG/The Star
From left: melon osmotised with Caipirinha, seaweed crisps and fried brioche. - YAP CHEE HONG/The Star
The seabass is complemented by mashed potato foam, green sauce, citrus mist, molluscs, chopped razor clams and cauliflower tartare.
The Foam of Jalapeno comes with a scoop of black garlic ice cream.
Coconut ice cream served with orange, passion fruit granita, carrot chips and carrot mango gelatin with a splash of beetroot compote.
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