- Feb 5, 2002
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A three-Michelin-star chef in Spain has discovered that sea grass, a diminutive and little-loved marine plant, produces what is in effect, rice.
Aponiente/Álvaro Fernández
His adoption of this grain into cooking techniques is now simply one part of his mission to repair sea grass ecosystems around the world—which he says could serve to not only stop the warming of the planet, but feed it as well.
Ángel León is famous for his innovative seafood, and combining his love of the sea with his knowledge of its often unlooked-for bounty recently secured a third Michelin star for his restaurant Aponiente, and propelled him to gastronomic stardom in his country of Spain.
Continued below.
Seagrass High in Omega-6 and Protein is Better Than Rice For This Chef
Aponiente/Álvaro Fernández
His adoption of this grain into cooking techniques is now simply one part of his mission to repair sea grass ecosystems around the world—which he says could serve to not only stop the warming of the planet, but feed it as well.
Ángel León is famous for his innovative seafood, and combining his love of the sea with his knowledge of its often unlooked-for bounty recently secured a third Michelin star for his restaurant Aponiente, and propelled him to gastronomic stardom in his country of Spain.
Continued below.
Seagrass High in Omega-6 and Protein is Better Than Rice For This Chef
