Madrid Fusion 2018 It is finished one more year, with absolute success of public and participation, with the level of professional, especially the chefs, as high as ever. Amid this sea of several recipes and innovations, there is a special sailor who sails with ease.
Is about angel León, Chef del Mar, The Puerto de Santa María, Cadiz, which he was recently awarded its third Michelin star restaurant Aponiente, It has been uncovered in recent years one of the most innovative teachers around the dining scene patrio.
It has shown as cooking using ancient techniques, He has enlightened us giving mouth to try "the color of the sea", etc. But in Madrid Fusion he doubled its bet by what disruptivo its hallmark again.
In addition to teaching us how cook so you can eat crustacean shells. It has taken a dish like cochineal, classic piece of gastronomy ancestral homeland and is strongly related to land and inland area, and he has reinvented itself with a sea eel as main element.
What will reveal @chefdelmar in @madridfusion / @SaboreaEspana ? One important thing that will change the way you eat seafood. Big surprise!!! Always the sea… @Aponiente #REALEMF18 pic.twitter.com/RUFkVXFtyi
- Jose Carlos Capel (@JCCapel) 18 of January of 2018
The style of cooking and the final result, with cutting thereof with the edge of a dish he drew applause around the auditorium, and since social networks are fuming. Everyone is giving a good account of the latest innovation presented by Chef del Mar.
New technique for all …
Coser fish with their skins !!
Piglet sea !!!
Aponiente2018 !!!
thanks team !!!!
Let crew !!@Aponiente pic.twitter.com/v6AhUBcXxV- Angel Leon . (@chefdelmar) 24 of January of 2018
This is what some have called "Sartorial sea" from the skins own fish. He has presented this way a reconstructed dark and filled from a crispy skin, with crystalline appearance and out of the oven it has a creak as if it were Piglet. Something really spectacular that we wanted to note here.
Sea tailoring Angel Leon Sweeps Twitter
And the icing on the presentation of @chefdelmar q raised a cheer as had long without hearing at a conference : whole roasted boneless brown and crispy skin q Angel breaks a plate, as a sea Piglet.@Aponiente again the main protagonist #Vanguard pic.twitter.com/J8UTXtfpIb
- Philippe Regol (@PhilippeRegol) 24 of January of 2018
👏🏻 #ÁngelLeón surprises with its edible shells and with her dark as the new 'Piglet sea'. This has been the public response @chefdelmar #REALEMF18 @ChefSommelierES pic.twitter.com/XQGW4uUAMa
— madrid fusion (@madridfusion) 24 of January of 2018
@chefdelmar in #realemf18 “tailoring the sea” with fish skins. A brunette rebuilt and filled from a crispy skin. Completed in oven creaks like a suckling pig sea. There q see. Spectacular!!!! pic.twitter.com/tPB0mK7U1L
- Raquel Castillo (@rcastillo1102) 24 of January of 2018
