Presentation
Translating flavours
A smell or a flavour can activate our memories. Lastra works on this interaction at KOL.
On the basis of the taste experience on eating a specific product, Santiago Lastra and his team have worked to convey or recreate a similar sensation using local ingredients based on our memory and experience.
An exercise he carries out on a daily basis at KOL to convey the tastes of Mexico using local seasonal ingredients in the United Kingdom.
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