La gambero rosso de la Micheline

Ever more surprising, ever more innovative, chef Andrés Arocena likes to surprise us with a cuisine of committed combinations and sharp seasonings. Textures crisp up, juices intensify and cooking is at its peak. This week’s dish is in fact an Iberian-inspired appetizer that deserves to be considered a Food dish in view of its opulence: crustaceans perfectly cooked with bichotan, accompanied by soft paella-style rice, a fish chip containing wedges of different mayonnaises and aiolis to use as condiments according to your mood. Under the supervision of restaurant manager Louis Badin, La Micheline has all the ingredients to continue its wonderful gourmet journey.