How to Make Caviar Romera

In the Early millennium, Spain was starting to be known for its eccentric restaurants and the chefs operating them. L’Esgard, located in the small town of Sant Andreu de Llavaneres, half an hour drive north of Barcelona, fits right in with the eccentricity. The restaurant’s owner and chef is Miguel Sánchez Romera, a self-taught cook, who split his time between his two occupations- cooking and neurology. He is presenting an appetizer he calls Caviar Romera- infused lemongrass, oyster and caviar on leek puree.