Presentation
From sweet to savoury, from traditional to avant-garde: cuisine based on technique and produce.
If there is one thing that characterises the cuisine of Carito Lourenço, the first Argentinian woman to be awarded a Michelin star, it is her versatility in terms of technique and produce.
In her presentation, Carito Lourenço will show some of her most representative recipes. Techniques from different parts of the savoury world applied to the sweet, and vice versa, to continue investigating the flavour and the different perspectives that ingredients such as pumpkin, parsnip and rice can offer us.
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