There are very few things that Ángel León hasn’t done with the fruits of the sea. In 2008, as a young, unknown chef, he took a loin from one fish and attached it to the loin of another, using collagen to bind the two proteins together. He called them hybrids and served them to unsuspecting…
Seeding the Ocean: Inside a Michelin-Starred Chef’s Revolutionary Quest to Harvest Rice From the Sea
- TIME
- 9. 1 2021 (11:00)