Ángel León triumphs in Madrid Fusion with new dishes researched with UCA 25 January 2018

The chef of the sea, as he is known internationally, Ángel León, has triumphed in this year’s edition of Madrid Fusión with the presentation of two new dishes, in which the research being carried out at the University of Cádiz to make edible the shell of crustaceans and fish skin is implicit.

The innovative chef from Jerez, based in El Puerto de Santa María and whose restaurant Aponiente has managed to obtain three Michelin stars, has counted on several occasions with the collaboration of researchers linked to UCA and has also participated in the book ¿Las algas se comen? edited by the Editorial UCA label, which won the prize for best cooking publication in the prestigious Gourmand Awards.

Presentation Video (@chefdelmar)