
LifeStyle
Chef develops a new superfood under the sea
GUILLERMO ELEJABEITIA
Ángel León has been making a name for himself as a chef for years thanks to his imagination with seafood at Aponiente, his three-star Michelin restaurant in El Puerto de Santa María (Cadiz). He has elevated discarded fish to haute cuisine, turned ... considered an alternative food? We are still in a research and development phase, but I think that in two years we could have a seed bank in El Puerto de Santa María with the capacity to plant in other parts of the world and see how it evolves. It won't be