Inspired by the sea and the moon – chefs Ángel Léon and Mauro Colagreco created a once in a lifetime dinner.

With sustainability and customer knowledge at the heart of most organizations, two of the world’s most renowned chefs created a when in a life span supper influenced by the impact of the sea and the moon. The menu of Mare Luna highlighted the vital relationship between cooking and mother nature through the use of local solutions from the Mediterranean to contact attention to its elegance.

Ángel Léon from Aponiente and Mauro Colagreco gathered at cafe Mirazur exactly where, by means of their creations, they invited guests to vacation to the coronary heart of maritime biodiversity, to therhythm of the waves, to the currents and the influences of the moon.

Ángel León and Mauro Colagreco have generally shared a motivation to the natural environment and sustainable progress. From the culinary to the tailor-built sommellerie encounter for this unique evening, almost everything was thought and joined to a popular intention to showcase the richness of the sea and to celebrate Globe Oceans Working day on June 8th 2022.

Direct by both cooks, Aponiente and Mirazur groups answered the simply call released by the association Stand Up for the World and went to clear up the close by shorelines at the border in between France and Italy. This motion aimed to sensibilise as numerous individuals as possible to struggle in opposition to ocean air pollution.

According to León, “I wanted to give our unique visitors the option to open up their minds to new flavors and to a sea that retains so several proteins that we do not try to eat nevertheless. We wanted to notify our story and about a single of the elements we use the most in Aponiente, which is maritime plankton. We take into consideration it fundamental because thanks to it we breathe. And if you inquire me what the sea tastes like, I would tell you that the sea preferences like plankton.”

“This evening meal and collaboration have been complete in electrical power. It was so essential for me, for us, to stand for the Ocean Working day, by positives and poetics steps. As Chefs we’ve the function to just take steps and transmit to folks our knowledges about the products and their impacts. Oceans are the coronary heart of the planet, a gold mine. This meal, this day, was an ode to Oceans”, describes Mauro Colagreco.

“With our feet in the Mediterranean and our eyes captivated by a thousand blue tones, we are satisfied to share with our guests this evening designed to honor the sea” could be go through on the distinctive menu designed for this extraordinary Four Palms working experience.

Sustainable haute cuisine is a hallmark at Aponiente and Mirazur alike, and each and every cafe is an global point of reference in this regard. Sustainable fishing and an advanced watch of specified species, which have historically been turned down, are defining qualities of the Chef of the Sea’s culinary creations. What is far more, León has been awarded the Green Michelin Star for leading the way in endeavours to revive the place exactly where his cafe is found, breathing new lifetime into the Bahía de Cádiz. His dedication to our planet’s foreseeable future has also led him to manage “Despesques”, a global cooks collecting and debate forum on sustainability.

As for Mirazur, it is the very first cafe in the globe to be accredited as remaining 100% Plastic Cost-free. In addition, it has labored tirelessly to renovate its environment by the bordering gardens, which now characteristic hundreds of forms of flowers, fragrant herbs, greens, greens and a lot more, consequently guaranteeing the freshest and maximum high-quality make.Of observe is the study and development that has absent into recovering indigenous vegetable seeds in threat of extinction, and the cultivation of vegetable species from other continents (primarily South The us) and latitudes, in an effort to erase borders.