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 soy caramel, we pass to this so-called “minimalist” recipe... The first thing that comes to your attention is the quality of the oysters – truly meaty – which release oceanic waves that break against the palate as you bite into them. The oysters are scrupulously cleaned of the membrane that surrounds them, then placed over an aloe vera brunoise that adds a delightful complement of texture. Nevertheless, the dish achieves real brilliance in its counterpoints of flavor – natural, fresh, exotic – as well as the exciting, nuanced sweet and sour richness brought to the creation by the fennel and pineapple cloud, and the ice-blended anise and lime.