11d • World News
Avant-Garde or Die! ⚡ Dabiz Muñoz Rewrites the Rules of the Menu
If you think you’ve seen it all in the kitchen, Dabiz Muñoz just proved us wrong. At the recent Madrid Fusión, the 'World’s Best Chef' introduced his new concept for DiverXO: a parallel Liquid Menu.
He isn't talking about wine pairings. He is talking about entire dishes, complex, textured, and flavorful, served entirely in liquid form.
Breaking the Rules: Dabiz’s motto is 'Avant-garde or die.' It reminds me of our talk about the Guinness Stew. While we respect the 'Strictly Traditional' way, there is always room to ask: 'What happens if we push this further?'
Flavor is the Only King: Whether it’s a liquid 'Metamorfosis' or a slow-cooked Irish stew, the goal is the same, unforgettable flavor. As Dabiz says, the motivation is to keep 'redefining what a 3-star restaurant is.
We might not be using centrifuges in our home kitchens today, but we can take that Dabiz Energy. Don't be afraid to experiment! If you want to turn your leftover stew into a concentrated 'soup shot' or a liquid reduction, you’re just doing what the world’s best chef is doing, challenging the 'rules' of the plate.
Dabiz is serving a menu that is 100% liquid for €450. Do you think you could be satisfied by a meal that has no 'chew' but is packed with 3-star flavor, or is the 'crunch' of something like a Colcannon essential to your happiness? Let’s debate the 'Texture vs. Taste' below. 👇
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Avant-Garde or Die! ⚡ Dabiz Muñoz Rewrites the Rules of the Menu
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