Chef Ángel León, who heads up Aponiente, the three Michelin star restaurant in Cádiz, Spain, will visit Atelier Crenn in San Francisco, California, where he will cook alongside chef Dominique Crenn. Hosting the event on February 5th and 6th is the American restaurant, which boasts three Michelin stars of its own, and is run by the World’s Best Female Chef, according to the 2016 World’s 50 Best Restaurants list.

Two unique dinners will be prepared by the experts, who boast a total of six Michelin stars. Chef Ángel León’s passion for the sea and the daily catch comes together with the “poetic cuisine” of French chef Dominique Crenn, who is also a great proponent of sustainability and advocate for all things local.

Both chefs have a common interest in sustainable cooking. For the first time, their idea of bringing their respective synergies together in the kitchen is taking shape, as they have met in the past, but have never worked together before now.

Crenn World Chef Series

The Crenn World Chef Series features a total of nine internationally known chefs, each of whom will visit Atelier Crenn for a once-in-a-lifetime collaboration.

The list of chefs has been curated by Dominique Crenn for their pioneering style and their critically acclaimed food. Their contributions to the sector are an inspiration for chefs and diners the world over.

The special series includes eight events spanning from November 19th, 2018 to May 15th, 2019. With each chef taking up residence for two nights, each event features a multi-course tasting menu.

The prix fixe menu is $450/person, with food and service included. Two optional wine pairings are also available


Ángel León, Chef of the Sea

Ángel León clearly is one of the most influential chefs of our era, sharing an innate gift that marks those who makes gastronomy persevere and take it to the most unexplored place, the Sea. Ángel maintains his speech based in respect and fantasy and combines both tradition and evolution.

Vocational fisherman, passionate about fishing and the Sea, due to the culinary culture closer to him, fish, sea weeds and salt, make him show his most personal vision.

Easily recognizable by his gaze and his bustling soul, he is always thinking the way to create new technics as well as bringing new elements from the sea and new ingredients to the world.

Ángel shows some romantic ideas from his culinary project which can be translated into a 21st-century reinterpretation of the cuisine of the sea. Stocks, fumets, slow cook broths, an old-fashioned alchemist cuisine, old and avant-garde technics meeting fair risk.

Beyond his commitment for the socialization and exposure of his culinary concept as well as his research and development projects happening in Aponiente since 2007, Ángel has given a lecture within the best national and international congresses as in many Academic institutions as Harvard University or The Culinary Institute of America.

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