The Menestra of vegetables in textures (also called: Menestra in textures) is a dish invented by Ferran Adrià trying to reproduce the recipe of the Gargouillou (a kind of Vegetable Menestra) by Michel Bras, after trying in some occasions to interpret the gargouillou, a good day in 1994 while he was making salty sorbet, came the idea of ​​a plate of vegetable textures that was just the interpretation of Michael's plate. it became a more abstract, more complicated elaboration. Ferran called it the beginning of a technical-conceptual kitchen. External

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