Last week, I popped into Mugaritz with a friend who used to cook there.
It's always nice to get another view of a place. Instead of being wowed in the FOH, I took a tour of the BOH and the farm. I met the gardener, who was fairly concentrated on the frisee, brussels sprouts and parsley plants that grow across the street.
We also ventured upstairs to meet the research team, and poked around the kitchen, where stages put the best four branches of fresh thyme in film canisters and picked through golden threads of something with tweezers. Just another day on the job (theirs & mine).