The posidonia is dried, ground into a powder, a flour, and the bread is made. This “unique technique” was explained yesterday, the last day of Madrid Fusión, by chef David Grussaute, the brand new Michelin star 2023 from the town of Sant Josep. This posidonia bread “with all the flavour of the tuna and the condiments that accompany it” was one of the delicacies that the French chef presented in the menu he served at the gastronomic fair.
A service made entirely – “one hundred percent”- with products from the island, consisting of three small savory dishes and one sweet one. In addition to the posidonia bread, those attending the tasting were able to try flaó and peasant chicken, among other ingredients. “This menu is an expression of my vision of Ibiza,” said the chef, something he said he will continue to focus on next season, the first in which he will serve a starred degustation menu.
The chef said that it will consist of “between 14 and 16 dishes” in which he will try to “show all the good and beautiful” of the island. “We limit ourselves to a territory that is an island, but has a lot to offer,” said the chef, who these days has also starred in a presentation dedicated to sea bass in which he presented a brioche with an arriete stuffed with sea bass, salicornia and fennel.