Sergi Ripollès
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Portafoli

Treballs seleccionats

Beef tartare with caviar on toasted brioche, speckled ceramic plate
Tuna crudo with granita and radish in a stone bowl
Langoustine with citrus emulsion and foam in a black bowl
Cod fillet with chanterelles in a herb velouté on a white plate
Crisp-skinned fish with glazed jus on a pale ceramic plate
Egg yolk dish with sunflower shoots in a ceramic bowl
Glazed salmon with dill in a bright herb emulsion
Poached chicken breast with grilled corn and foam on a black plate
Glazed cod with radish on a blue ribbed plate over green stone
Red mullet with peas and pea shoots in a stone bowl
Roasted pumpkin in saffron cream with crisp kale
Tartare with pickled radish, crisps and nasturtium leaves
Seared beef with silky jus, potato purée and glazed vegetables on a ceramic plate
Sliced beef with asparagus and roasted potatoes
Chocolate dessert with tuiles, dulce de leche and ice cream
Fish fillet in a saffron-hued bisque
Pumpkin terrine with edible flowers and citrus quenelle on a sand ceramic plate
Gnocchi with chanterelles in a cream emulsion on stone
Rhubarb dessert with crumble and sorbet in a speckled blue bowl
Chocolate mille-feuille with cocoa dust and mango quenelle on a speckled plate
Poached poultry with chanterelles, wild rice and cream foam on a white plate
Sea bass in saffron velouté on a deep blue platter
Meringue shards with cream and gold leaf in a sunlit ceramic bowl
Charred fish fillets in a vivid green herb sauce on a silver platter
Glazed beef with charred artichoke on a burgundy speckled plate
Red prawn with clams, radish and seaweed in a green broth
Tomato confit with caviar and edible flowers on a white plate