Chilled Kushi Oysters with Horseradish Ice Cream, Borage Flower, and Chervil
Chef Elena Reygadas of Mexico City’s Rosetta restaurant subtly marries the creamy meatiness of Kushi oysters with the rich, silky finish of Casa Dragones Joven in this original, unexpected, and refreshing dish. The dish accomplishes a complex balance of intensity in the horseradish ice cream, notes of cinnamon and clove in the pickled Kushi oysters, and warmth in the Casa Dragones Joven. Elena Reygadas founded the Rosetta Restaurant in 2010 in Mexico City and she was awarded the Veuve Cliquot award for Latin America’s Best Female Chef in 2014.
