Edible stones? They're actually the signature creation of renowned Spanish chef Andoni Luis Aduriz.

▲The edible stones are Andoni Luis Aduriz’s signature dish. (Photo / Provided by Thomas Chien)

Travel Center / Comprehensive Report

After featuring vegetarian guru Alain Passard and eccentric master Pierre Gagnaire, French-cuisine restaurant Thomas Chien has invited Andoni Luis Aduriz (安东尼·路易斯·阿杜里斯), head chef of Spain’s Mugaritz — ranked 6th in the world for several years running — to be a guest chef in Taiwan this year. Different from the previous two French chefs, Andoni will bring his signature Spanish “deconstructed and innovative” cuisine to the table from October 21 to 25. Both lunch and dinner set menus cost NT$12,900 and consist of 14 courses.

Andoni’s cuisine is most famous for its “realistic illusions,” such as his signature dish “edible stones.” At first glance, they look just like ordinary rocks, but they’re actually made from humble ingredients like potatoes, coated with edible kaolin clay to resemble stones. When served, no utensils are provided, and diners are even encouraged to eat them with their hands.

Andoni also excels at using traditional Basque ingredients from Spain, such as chicken skin, cockscomb, and pig tails — all affordable items seldom used by chefs in Taiwan — transforming them into dishes like chicken skin mille-feuille, roasted garlic sauce, sorrel and cockscomb crisps, and crab roe-filled treats.


▲Cockscomb crisps with crab roe filling. (Photo / Provided by Thomas Chien)


▲Main course: beef short ribs in jungle sauce. (Photo / Provided by Thomas Chien)


▲Andoni Luis Aduriz, head chef of Spain’s Mugaritz restaurant. (Photo / Provided by Thomas Chien)
 
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