I experienced an incredible meal at Etxanobe in Bilbao a few years back (see below)
The “cellophane” was a slowly dried emulsion of potato that tasted (as the chef said) just like KFC!
“Another meal in a most remarkable setting was in the Restaurante Etxanobe on top of the Euskalduna Conference Centre. Here chef Fernando Canales stunned us with an incredible example of his creative genius. Describing the meat course as “pork with a potato cloud” does it no justice. Picture a perfect medallion of roast suckling pig capped with a translucent cellophane of potato essence so thin I could see through it. I’ve never encountered anything like it before, and may not again. It was incredible! His wine choices went perfectly with each of the eight courses, and his engaging presence at the table, with his humor, made it a truly one-of-a-kind meal.”
Now, in Madrid’s new food center in Chueca, at Hotel Urso, “The Table By” hosts pop-up restaurants from around Spain – including Etxanobe! I wish I was going to be in Madrid this spring for the Salon del Gourmet so I could check out the new Etxanobe, and maybe, while I’m in town, get to visit my favorite Madrid chef, Paco Roncero in his excellent restaurant Estado Puro.