The «chef of the sea» also shared with the audience on the Pastry stage his marine vision brought to the sweet universe.
- Deepening the idea that we live on a planet wrongly called Earth, two thirds of which is made up of water, the Aponiente chef gave a presentation in which he once again demonstrated the vital connection between cuisine and nature; in this case through such an everyday product as water.
- Water has always been the obsession of the «Chef del Mar», who on this occasion set out, together with the Aponiente team, «to think that water could be an ingredient and, furthermore, to think about how we see the drought and the future of water management. This is the most exciting project of my life, because I never thought that Aponiente could achieve what we are going to achieve next season, turning seawater into a product with antibacterial and antimicrobial potential, using nanotechnology. This will be tremendously useful in a restaurant where almost all, if not all the products come from the sea», the chef told the audience at this gastronomic summit, which this year had more than 220 speakers and more than 1,800 congress participants.
- In addition, the chef showed innovative applications of water in cooking, with different states and textures generated by using a machine he called Fantasy Ice, which turns water into salt, powder, breeze or angel hair. For example, when preparing squid milk in the form of a «frozen sheet».
- «This gives us chefs the chance to generate new ways of telling the story of frozen textures, something that will form part of this year’s Aponiente dishes», explained León.
- The «Chef of the Sea» also shared on the Pastry stage – together with Aponiente’s Head Pastry Chef, Idoia Lacambra – the process of interpreting sweetness in the restaurant, which continues to explore the world of the sea with new desserts, using moray eel skins, seaweed, squid slices, fish eyes and scales.
- The chef has been recognised in 2023 as a Food Hero by the FAO, the Food and Agriculture Organization of the United Nations, for his global work to promote sustainable seafood cuisine and raise awareness of water management.
- The twenty-second edition of Madrid Fusion Food from Spain was the most international and with the most content in the history of this gastronomic congress, with more than 220 speakers and more than 1,800 congress participants.
Madrid, January 30th., 2024. Water, the basic element of life, has always been the obsession of Ángel León and the team at Aponiente (*** Michelin, #64 The World’s 50 Best Restaurants 2023 and Most Sustainable Restaurant The World’s 50 Best Restaurants 2022). Deepening the idea that we live on a planet wrongly called Earth, the chef del Mar revealed novel uses of this element as an ingredient in the twenty-second edition of Madrid Fusion Food from Spain.
During his presentation this morning to a packed auditorium, Ángel León once again demonstrated the vital connection between cuisine and nature; in this case through the everyday product of water. He explained the different states and forms of this element as an ingredient, in different dimensions.
Water has always been the obsession of the «Chef del Mar», who on this occasion set out, together with the Aponiente team, «to think that water could be an ingredient and, furthermore, to think about how we see the drought and the future of water management. This is the most exciting project of my life, because I never thought that Aponiente could achieve what we are going to achieve next season, turning seawater into a product with antibacterial and antimicrobial potential, using nanotechnology. This will be tremendously useful in a restaurant where almost all, if not all the products come from the sea», the chef told the audience at this gastronomic summit, which this year had more than 220 speakers and more than 1,800 congress participants.
In addition, the chef showed innovative applications of water in cooking, with different states and textures generated by using a machine he called Fantasy Ice, which turns water into salt, powder, breeze or angel hair. For example, when preparing squid milk in the form of a «frozen sheet».
«This gives us chefs the chance to generate new ways of telling the story of frozen textures, something that will form part of this year’s Aponiente dishes», explained León.
The «Chef of the sea» took to the stage at Madrid Fusión Pastry a few hours later together with Idoia Lacambra, Head Pastry Chef at Aponiente, to share the process of interpreting sweetness in the restaurant with new marine desserts, in line with Ángel León’s creativity and vision. Thus, starting with moray eel skins, seaweed, squid slices, fish eyes and scales, a sweet proposal has been achieved that is as important as the savoury dishes at the restaurant located in Puerto de Santa María, in Cádiz.
Ángel León has been recognised in 2023 as a Food Hero by the FAO, the Food and Agriculture Organization of the United Nations, for his worldwide work to promote sustainable seafood gastronomy and raise awareness of water management. The chef is considered a revolutionary genius whose commitment to nature has led him to discover, use and reinvent foods from the great larder of the sea.
The pioneering work of the Aponiente team is known worldwide for its commitment to the conservation and preservation of the ocean, the use of historically discarded marine species, the research of new and unknown ingredients and the pursuit of sustainable fishing.
About Restaurant Aponiente & Chef Ángel León
*** Michelin Stars, Michelin Green Star for Sustainability, #64 The World’s 50 Best Restaurants 2023, Most Sustainable Restaurant The World’s 50 Best Restaurants 2022 and #13 The Best Chef Awards 2023.
The Aponiente restaurant is located in a former 19th century tidal mill. In the heart of the Bahía de Cádiz Natural Park in El Puerto de Santa María, the area is inhabited by marine life that is subject to constant change, given the local climatic conditions and the rhythm of the tides.
Captained by chef Ángel León, Aponiente is not just a restaurant, but a project that seeks to reactivate and recover the surrounding environment, restoring and creating an ecosystem for future generations and re-establishing the natural balance, caring for the natural capital of the estuaries and marshes. A benchmark in sustainability, it promotes the defence of the environment through gastronomy. Sustainable fishing and the use of species that have historically been considered discarded products are the hallmarks of the gastronomic proposal of the «chef of the sea», together with innovation, creativity and honesty.
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