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Food Tendency in Spain: Rodrigo de la Calle and Gastrobotany

Food Tendency in Spain: Rodrigo de la Calle and Gastrobotany

Ecochefs and Gastrobotany

Glacial Ficoide

Cold foie gras with citrus and honey gel with air flower

Tear peas seasoned

Perrechicos sautéed with poultry egg and fennel

Cous Cous of cruciferous sprouts and salted vegetable shoots

Strands of cabbage, squid and glacial lettuce

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