Showcase of Spanish maestro’s signature dishes


The meaty and succulent beef tenderloin was paired with chlorophyll sauce, Perigueux sauce and cheese fragments.

IF YOU think ice cream is only meant for dessert, think again.

An appetiser by one of Spain’s most decorated culinary stars, Martin Berasategui, the Foam of Jalapeño, is served with a scoop of ice cream of an unusual flavour – black garlic.

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