1.0Basque Culinary World Prizehttps://www.basqueculinaryworldprize.com/eu/adminhttps://www.basqueculinaryworldprize.com/eu/author/admin/rich600338<blockquote class="wp-embedded-content" data-secret="sG1wSAs7e4"><a href="https://www.basqueculinaryworldprize.com/eu/finalists/angel-leon-espainia/">Ángel León</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.basqueculinaryworldprize.com/eu/finalists/angel-leon-espainia/embed/#?secret=sG1wSAs7e4" width="600" height="338" title="“Ángel León” — Basque Culinary World Prize" data-secret="sG1wSAs7e4" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /*! This file is auto-generated */ !function(c,d){"use strict";var e=!1,o=!1;if(d.querySelector)if(c.addEventListener)e=!0;if(c.wp=c.wp||{},!c.wp.receiveEmbedMessage)if(c.wp.receiveEmbedMessage=function(e){var t=e.data;if(t)if(t.secret||t.message||t.value)if(!/[^a-zA-Z0-9]/.test(t.secret)){for(var r,a,i,s=d.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),n=d.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),o=0;o<n.length;o++)n[o].style.display="none";for(o=0;o<s.length;o++)if(r=s[o],e.source===r.contentWindow){if(r.removeAttribute("style"),"height"===t.message){if(1e3<(i=parseInt(t.value,10)))i=1e3;else if(~~i<200)i=200;r.height=i}if("link"===t.message)if(a=d.createElement("a"),i=d.createElement("a"),a.href=r.getAttribute("src"),i.href=t.value,i.host===a.host)if(d.activeElement===r)c.top.location.href=t.value}}},e)c.addEventListener("message",c.wp.receiveEmbedMessage,!1),d.addEventListener("DOMContentLoaded",t,!1),c.addEventListener("load",t,!1);function t(){if(!o){o=!0;for(var e,t,r,a=-1!==navigator.appVersion.indexOf("MSIE 10"),i=!!navigator.userAgent.match(/Trident.*rv:11\./),s=d.querySelectorAll("iframe.wp-embedded-content"),n=0;n<s.length;n++){if(!(r=(t=s[n]).getAttribute("data-secret")))r=Math.random().toString(36).substr(2,10),t.src+="#?secret="+r,t.setAttribute("data-secret",r);if(a||i)(e=t.cloneNode(!0)).removeAttribute("security"),t.parentNode.replaceChild(e,t);t.contentWindow.postMessage({message:"ready",secret:r},"*")}}}}(window,document); </script> https://www.basqueculinaryworldprize.com/wp-content/uploads/2016/05/160401_Aponiente_0Z6A9368-1.jpg31432095Bi Michelin izar ditu Cádizeko badian eta Ozeanoa ikusi eta bizitzeko modu berri bat proposatzen digu. Arrain baztergarrien aprobetxamendua sustatuz, bere Aponiente jatetxeko lana ikerkuntzan eta berrikuntzan oinarritzen du, unibertsitateekin eta bestelako erakundeekin lortutako ezaguerak garapenerako aukera bilakatuz. Korrokoi-hestebeteekin hasi zen, arkume-carré faltsuarekin, triku-burratarekin, espezie hibridoekin, etab. Ondoren, alga diatomeak erabiltzen hasi zen salda-argigarri bat... Read more »