Spanish chef Rodrigo de la Calle is fast gathering a fan following with cuisine that focuses on vegetables that are "out of fashion and nearly in danger of extinction" in Spain.
Gastrobotanics would show that you could "excite diners with some peas, some strawberries, a seaweed salad or an asparagus cocktail", the chef said.De la Calle developed gastrobotanics with biologist Santiago D'Ors in 2000, traveling around the world to introduce people to his culinary discoveries."There are many mornings when I get up and pinch myself to see if everything that is happening to me professionally is for real," De la Calle, an expert on rice, said."Eating is an act of nutrition and if I have to choose between staying home or eating badly, I'd rather stay home," De la Calle said.
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Gastrobotanics would show that you could "excite diners with some peas, some strawberries, a seaweed salad or an asparagus cocktail", the chef said.De la Calle developed gastrobotanics with biologist Santiago D'Ors in 2000, traveling around the world to introduce people to his culinary discoveries."There are many mornings when I get up and pinch myself to see if everything that is happening to me professionally is for real," De la Calle, an expert on rice, said."Eating is an act of nutrition and if I have to choose between staying home or eating badly, I'd rather stay home," De la Calle said.