Gastronomixs

Oyster tribute to Frank. O. Gehry/Guggenheim

This month's guest chef is Quique Dacosta, well-known for his three-star restaurant of the same name. In addition to this restaurant, he also has a restaurant in Valencia called El Poblet* as well as two bars. He began his career washing up, after which he became a chef at El Poblet in Denia, the restaurant that now bears his name. For several years now, he has been one of the world's top chefs, combining regional Spanish cuisine in his restaurant with radical avant-garde ideas. His dishes are minimalist and each has a unique story to tell. He often uses products like rice, aloe vera, and microgreens.

The oyster tribute to Frank O. Gehry is probably Quique Dacosta’s most emblematic dish of mineralisation. It is mineralisation as a taste, an aesthetic, and a source of inspiration. Moreover, it has become an icon not only of mineralisation but also of domestic landscapes where sculptures, paintings, architecture, or photography can serve as inspiration for Quique. The idea came just after exiting an exhibition at the Bilbao Guggenheim. As Quique explains, ‘I wanted to bring a metallic flavour to a dish, and it was present in the oysters. Once I achieved this, I came up with the aesthetics, the representation of the building, and the titanium. And so it began.’

Creation by Quique Dacosta, Quique Dacosta*** restaurant, Denia, Spain.

Oyster tribute to Frank. O. Gehry/Guggenheim

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

4

 

Gillardeau nº 0 oysters

2

kg

cockles

1

kg

goose barnacle skins and nails

120

g

halved shallots

16

 

oysters

2

 

whole unpeeled garlic cloves

5

l

mineral water

120

g

raw aloe vera blanched in three different water baths

550

g

oyster and cockle stock (see above)

2

 

gelatin sheets

25

g

liquid aloe vera

2

g

silver powder

1

l

oyster and cockle stock (see above)

170

g

tapioca

5

g

silver powder

170

g

raw aloe vera blanched in three different water baths

12

 

small cubes of confit lemon peel

Preparation method: oyster and cockle stock
  • Wash all the ingredients well and place them in a pot. Cover with water and cook.
  • At first, bring to the boil and skim well. Next, simmer slowly for 1 hour without letting it boil.
  • Once time has elapsed, leave the mixture to rest for 2 hours, then strain. This should yield 2 litres of stock.
Preparation method: oyster
  • Shuck the oysters and warm gently, 30cm above juniper coals.
Preparation method: the veil
  • Boil the stock, remove from the heat, and add the aloe and previously hydrated gelatin.
  • Cool to 40°C and add the silver powder.
  • Leave to set in trays at a thickness of 1mm.
Preparation method: silver and aloe vera paper
  • Boil the stock and sprinkle in the tapioca.
  • Cook for 15 minutes and blend with the aloe vera.
  • Add the silver powder and mix well.
  • Spread this mixture onto parchment paper and place over moulds to make paper with irregular shapes.
  • Dry in the oven at 60°C until you have a super-fine, crispy, and fragile paper that melts in the mouth, with the same flavour as the stocks. This element has the additional role, along with the veil, of adding volume to the dish. In this way, the end look of the dish resembles the Bilbao museum. 
Finishing and presentation
  • Place the oyster, warmed over the chargrill, in the centre of the plate.
  • Arrange the veil over the top and warm for 1 minute in the oven at 120°C.
  • Finish with three small cubes of lemon peel and the silver and aloe vera paper.

Previous page