Thin layers of ceps in carpaccio

This is probably one of the most widely reproduced dishes outside of elBulli, and the one that the most people have been able to savor. The produce and techniques used to create it explain the complexity of the elements that accompany the carpaccio. This dish was inspired by a link to local produce, based on preserved mushrooms. The way the dish is prepared is influenced by the association sub-style, and the earliest uses of this technique. It aims to combine apparently disparate elements: pine nuts, potatoes, black truffles, lamb's lettuce, and rabbit kidneys.