Madrid Fusión


The feel of what is local

Improving the management of provisions of ingredients is quite a trajectory for a restaurant.

Several principles have been observed at L'Argine a Vencò from the very beginning: buy local produce, and bring down waste to a maximum with a constant focus on sustainability. An explanation of better management of ingredients forms the basis of a talk during which Antonia Klugmann argues that one always has a choice, and that choice is important.

Choosing and managing purveyors affects and is affected by cooking techniques and their development, because the personal trajectory of a chef and the construction of a chef's vocabulary are not only based on technique, but also on ingredients, and their characteristics and their stories.