Presentation
Fat as a new Mediterranean technique
Through the culinary use of fats, Genestra continues to work on what he calls the New Mediterranean.
In the evolution of gastronomy, the use of fats has evolved from animal fats to vegetable fats, losing the richness of flavours and recipes over time. In the case of Andreu Genestra, he has chosen the world of fats in recent years as a way of enhancing recipes, adding value to their use and not losing the flavour memory.
Vegetable and animal fats allow him to explore new ways of using products that are in decline or no longer used.
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