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Ángel León has embarked on three new projects that will forever mark the history of gastronomy. One of them will consist of the sale of sustainable marine sausages with which he is now making his debut in the sector after many years of research. These are made from fish discards: a production method that reduces food waste.
The chef presented Lomo del Mar on the Madrid Fusión stage as his ‘new gastronomic revolution’ in collaboration with the Cadiz tuna company Petaca Chico. It is an exceptional cut of wild bluefin tuna from the Almadraba tuna trap designed through the culinary avant-garde, as well as the other sausages that will be launched on the market, such as chorizos, sobrasadas, salchichones or butifarras made with fish such as sea bass or lemon fish.
Nature connection
The stellar chef also announced other novelties related to his iconic restaurant Aponiente. And another of them is the opening of the Marisma, which surrounds his tidal mill, as a concept with which he once again connects with nature, and consolidates his commitment to the union of gastronomy with the natural environment.
This natural extension of the restaurant, located in the Bahía de Cádiz Natural Park, will offer visitors the opportunity to enjoy gastronomy directly surrounded by the environment that inspires León’s cuisine. My dream has always been that Aponiente’s customers would not enter through the restaurant but through the Marisma and take live shrimp, live cuttlefish and eat crab, blue crab, oysters, sea bream, sea bass, sea bass…. And that dream that has always been for Aponiente to be in the Marisma – one of the main reasons why, in its day, he moved the restaurant – is finally going to be like that’.
Finally, León will also surprise the public with the presentation of his first book, which will revolve around the history and milestones of Aponiente, one of the great references of global seafood cuisine.
