Vive las verduras

Chilled avocado soup on a tartar of avocado, ‘land’ caviar and seaweed

Anita Lo, from the Annisa restaurant in New York (USA)

Anita Lo’s presentation brought us the overriding trends in modern cuisine from the United States, typified by fusion cuisine and an open attitude to any kind of innovation, regardless of where in the world it comes from. She thus uses products such as kombu seaweed, Japanese rice wine (sake) and candied mint leaves, of Asian origin. She worked with avocado to put into practice one of the principles that inspires her cooking: “With fruit and vegetables it’s very important to highlight their essence; I can’t stand making things that taste different from what they are. A chef’s mission is to enhance the essence of its flavour”, asserts Anita Lo. That’s why her ideas are a combination of lightness and good taste.

« Return to the programme for the 14th