Andrew is in Madrid, monitoring down cooks which have a knack for the bizarre. He begins at Sala de Despiece the place chef Javier Bonet presents Andrew with a "Rolex" made out of Iberico ham stomach, Spanish duck liver foie gras, truffle, mascarpone gelatin and poached egg! Then, at Diverxo, Andrew will get the privilege of tasting the genius of one among Spain’s best cooks, David Muñoz, who opened the restaurant as a celebration of town’s basic elements and world influences. Earning three Michelin stars for his dream-like creations, chef Muñoz whips up his model of ossobucco, with tandoori-spiced veal shank wrapped round a bite-size duck bone and "spaghetti" made from angula child eels and enoki mushrooms, topped with lemon zest, trout roe, rice paper, espresso and basil.
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