I’ll leave you to the winning menu:
For starters: Smoked sea bass with pickled vegetables, razor shells and piri-piri;
Main course: Gooey Euskal–txerri bonbon with winter vegetable marrows;
Dessert: Rhubarb confit with lemon verbena ice cream and hints of kiwi, watermelon and pink pepper.
“I never even dreamed of being a chef, and that’s fundamental.” – Ferran Adria