Vive las verduras

Vegetables in culinary structure

Michael Hoffman / Margaux

Michael Hoffman, from the Berlin restaurant Margaux, also paid a visit, bringing his creative minimalism along with him. In a country in which meat has always headed the bill, a culinary trend based on vegetables has managed to open a way up for itself since the scandals which emerged in the meat industry a few years back. A revolution in the kitchen, materialising in work and direct contact with vegetable farmers to ensure maximum quality.

At a technical level, this new German cuisine is based more on knowledge than technique. Hoffman demonstrated an authentic creative development with the dish he brought to the Baluarte: architectural structure of a salad.

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