Chimerical Chef

It takes a wild imagination, and diverse origins in Portugal, Spain, and France, to invent dishes that seem exhaled in a long, slow sigh from a fire-breathing dragon:

  The raw appeal of disappearing halibut ceviche with pimente d’Espelette, lime, and cilantro

 An otherworldly skate terrine with lemon and capers and Marcona almonds

  Seared scallops with a spiced (clove, nutmeg, black pepper), caramelized orange sauce and asparagus

 Magical, melt-in-your-mouth duck prosciutto stuffed with foie gras on lentilles du Puy and stewed prunes and walnuts

  Ethereal poached lobster and crispy sweetbreads in a delicate lobster sauce

 Mythical squid ink risotto with calamari and smoky chorizo 

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