Vive las verduras

Experiments in the field and on the plate

Dan Barber from the Blue Hill restaurant in Stone Barns (USA)

The Blue Hill restaurant is an experimental venture that is a real culinary phenomenon. Chef Dan Barber explained the characteristics of the restaurant where, thanks to funding from a few visionary millionaires, they are looking to surpass all the known limits of cooking. The restaurant has its own farmlands where it produces the most exquisite produce for experimentation in a laboratory “which doesn’t go down the road of molecular cuisine” but rather researches the why of flavours. It has managed to recover the seeds of plants that have not been grown for decades, such as an “incredibly smooth” species of corn which used to be grown by the Indians, plus Jerusalem artichokes, and a plant of Asian origin, the celtuse - three exotic products on which his idea was based. The title of his presentation made very clear the philosophy which inspires this unique project: “Experiments in the field and on the plate”.

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