Vive las verduras

Little morsels of peas and iodine

Nicolás Magie, from the “La Cape” restaurant in Cenon, France

Nicolás Magie has erupted onto the haute cuisine scene with a decided commitment to flavour and top quality products while flirting with audacious presentations. Sea snails cooked in pea juice, plated with the snail flesh filling the pea pods and the shell filled with pea cream is just one shining example. “Our cuisine is playful and creative; we try to have fun as well as giving a lot of pleasure to the people who visit us”, explained Nicolas Magie, who insisted that his tapas, which always feature seafood, are actually very simple.

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