Oysters with aloe vera, fennel-pineapple cloud and ice-blended anise and lime

Inspired by an older recipe, Koldo Rodero shows the methodical evolution of his work with this dish, demonstrating a more solid intellectual approach in which he pursues perfection and resolution; convincing, persuasive, satisfying the diner more than trying to impress posing gourmets with little understanding. A testimony to serene art and the idealistic spirit that has always distinguished the chef, but now he has tempered these elements of himself with sensibility and pragmatism. And thus, from the original recipe of oyster with ice-blended lime and anise over fennel puree crowned with s...