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Angel Leon invents Piglet Mar and get the biggest applause of Madrid Fusion 2018

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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.

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.

Se trata de lo que algunos han denominado como “sastrería de mar” a partir de las pieles del propio pescado. Ha presentado de esta forma una morena reconstruida y rellena a partir de una piel crujiente, con aspecto cristalino y que al salir del horno ha crujido como si de un cochinillo se tratara. Algo realmente espectacular que hemos querido reseñar aquí.

La sastrería de mar de Ángel León arrasa en Twitter

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Sobre el autor

Artículo realizado por el equipo de redacción de DiegoCoquillat.com. Cuenta con profesionales tanto en el terreno de la hostelería, gastronomía y turismo, como en de las nuevas tecnologías e innovación.

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