Michelin stars: the madness of perfection. Moments, Barcelona

We start with a marge, with salt, different textures of strawberries, some fire and a rosemary broth. Of course with some vegetables, all local and seasonal, cooked in different ways. We have the tundra, with the tool between Japan and Norway. I have some marinated salmon with a cheesecake of creme fraiche. You should eat it in earnest. I have a second part for you. Well in this part we have the same ingredients, but now the salmon is a little bit smoked. And I advise you just to smash it a little bit, because underneath you'll find a bowl made of dill, and in this case we can mix the flavors. Now we continue with the swamp, with some duck, foie gras, a dashi soup and katsuobushi. In this one I would recommend to eat a little bit of the duck, the foie gras and the dashi soup all at the same time. And the photic is an ecosystem that we find in the ocean until 300 meters deep. So we prepare some scallops with a juvert sauce with seaweeds. Here we're trying to represent the Sahara sand dunes. This plate is made with kuri, lamb, kataifi and jowl. Bon appetit. A photic bat yao. It's an ecosystem that you find in the ocean between 300 meters deep and 3,000 meters deep. The prawn you can find until 1,000 meters deep. My mother started making a thematic menu with the colors, it was called The Colors. And through the natural pigments of the products, she counted the dishes. And she told me, you have to make a mino cauljon in Barcelona. And I told her, well, I'm going to make the colors. And she told me, no, son, no, you have to create your own menu. Now we go into the deep of the ocean. After 3,000 meters deep, there is no light. That's why we do such a dark course. And now we have the steak with some beef from the Pyrenees, radish, wild mushrooms, a thyme cream and the pulvura. And now we have the meat, quite soft, has a texture. It's a dorayaki with cream with chocolate, soy, wasabi and tea water. Now we have the greenhouse effect. On the base, we have a camelot rice, some red fruits, a mandarin mousse, celery surface and we finish with chocolate sticks. We finish with the black forest, 2.0. This one, I advise you to break it in the middle. So right here. Chocolate with abatonka and pineapple, whisky baba, chocolate with coffee and we finish with a marshmallow with beetroot. I hope you had a good time. But the whole concept of the opera is global. You can eat from the Carmen opera to the three tenors, a Maria Callas, a Comerte al Liceo. So on June 5th, we're going to raise the curtain.