A’sur

Venezuelan chef Moisés Diaz brings a creative twist to South American and French cuisine in which vegetables play a more than supporting role. He brings unusual combinations of beets, Leche de Tigre and tamarind to a salmon ceviche. With sea urchins, he brings cauliflower, Salicornia and arugula together, and he combines avocado with chickpeas, fennel, arugula and salmon eggs.