Presentation

Gifts from the sea

Despite the pandemic and a difficult 2020, the Chef of the Sea has remained faithful to his celebrated work studying the sea.

Last year at Madrid Fusion he presented – among other things – sea honey, marsh onions and a marine version of cocido madrileño, a traditional stew of Madrid. Without giving anything away, his annual talk at Madrid Fusión is definitely going to surprise again with new ingredients from the sea; that ‘inexhaustible and sustainable source of ingredients.’

This cook, who hails from the region of Cadiz, recently presented his version of ham, in this case made from almadraba (traditional trap-net-caught) tuna – a line of work that has won him international acclaim. At Madrid Fusion he will reveal part of the menu for the new season at Aponiente that, needless to say, turns our gaze from the restaurant – located in a tide mill – towards the sea.

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