Tomato And Violet Soup With Vegetable Stalks, Mollusks And Prawns

This is probably the most important dish that Koldo Rodero, a talented chef who tries to reach sensorial and artistic heights with each recipe, has created in the past few years. We do not know if it will keep its place on the menu; we doubt it very seriously, because it has natural and well-known flavors that are extraordinarily avant-garde. Immaculate ones, like the tomato soup. Delicious ones, like the oyster, cockles and prawn. Easily recognizable ones, like the orange juice vinaigrette and the pearls of the same fruit. Historic ones, like the sweet combination of tarragon and shellfish. There are also strong sensations, such as the violet perfume that impregnates and even accents the liquefied tomato and sage; the raw sensation produced by the prawns; the hard, live, crunchy, pure, fully stalk-like texture of the vegetables, which are also eaten raw in salad with a cut and treatment inspired in cardoon.
Intensity of sea and garden, garden and sea. Lightness, freshness, complexity, counterpoints, aesthetics… It has it all, expressed harmoniously in a language bursting with delicacy, sensibility and future.