houstonfoodie:
Mugaritz
houstonfoodie:
Kitchen
houstonfoodie:
An amuse of pork blood macarons
houstonfoodie:
1st Course: Bread and olives
houstonfoodie:
2nd course: "Fishbones" with nuances of lemon, garlic and cayenne pepper.
houstonfoodie:
3rd course: Flax and wheat "Kraft" paper with marine accents
houstonfoodie:
4th course: Marine chords of crispy woodwind
houstonfoodie:
5th course: Edible stones
houstonfoodie:
5th course: Edible stones
houstonfoodie:
6th course: Roe of bream with rau răm leaves
houstonfoodie:
7th course: A sequence of wild and cultivated herbs with pickled vegetables and creamy dressing
houstonfoodie:
8th course: Tagliatelle of concentrated milk lightly soaked in a silky juice of roasted squash and tomato
houstonfoodie:
9th course: Scarlet prawns, fresh pasta and tomato
houstonfoodie:
10th course: Steamed chestnuts and veal tendon
houstonfoodie:
11th course: Roasted loin of hake with clashing grains of aged mascarpone, cauliflower and fresh almonds
houstonfoodie:
Bread course
houstonfoodie:
12th course: Coastal fish stained with trimmings of aged sourdough, parsley and Huacatay
houstonfoodie:
13th course: Sesame soup with salted cod
houstonfoodie:
14th course: Sheets of "entrecula", grilled steak emulsion, and salt crystals
houstonfoodie:
15th course: Crunchy terrine of Iberian pig tails with a bunch of bitter leaves and Txakoli sediments
houstonfoodie:
16th course: A taste of subtlety: Folded linen with toasted Crème fraîche and Crème fraîche caramel
houstonfoodie:
17th course: "Forgotten memory from childhood." Small bite of milky wafer with lemon ice cream
houstonfoodie:
18th course: "Traditional" almond fairy cake
houstonfoodie:
19th course: Native cocoa and salted Mexican pepper mint
houstonfoodie:
20th course: Candies of frankincense. The perfume of eucalyptus barks.
houstonfoodie:
Dining room
houstonfoodie:
Kitchen during service