At the London de Max Rocha restaurant, Café Cecilia, he combines the concept of fish steep with the omnopresence of suffocated toast, resulting in one of his most popular dishes: yeast with criticism that is slippery with garlic aioli, sidra mussions and toasted tomatoes. In his debut book, “Café Cecilia”, Rocha shares her revenue for Datterini mussels and tomatoes in the toast, which can be found at most tables at the restaurant. It serves two, but the rock also recommends making bigger lots to serve at parties or groups of friends, as the preparation of doing aioli, baking tomatoes and rejecting the mussels can gather in preparation before everyone reaches and then gathered before serving.
