Sud777

Chef Edgar Nunez' Mexican vegetable kitchen is completely our cup of tea. A lot of the ingredients come from his own vegetable garden, which he uses in simple preparations, such as roasted beets with coffee butter and Brussels sprouts; artichoke in sea urchin sauce, or endive with parsnip puree and pine kernels. But simplicity does not mean without creativity and taste, because there is plenty of that you can find here. Think ice cream with seaweed and fig leaf. Yummy.