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Ciencia al cubo - Ángel León, el chef del mar, experimenta en el laboratorio - 19/07/15

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Manage episode 306932478 series 68669
Content provided by RTVE and Radio 5. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by RTVE and Radio 5 or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

Hablamos con Ángel León, el chef que cocina con olas, creador los embutidos marinos, el queso salino y los caldos de plancton. Su restaurante Aponiente, en Cádiz, es un lugar de culto para los amantes de la gastronomía original y de calidad. Y también de los amantes de la ciencia, porque este chef del mar experimenta, investiga e inventa. Luego, el periodista Luis Alfonso Gámez se pregunta dónde se ha metido el monstruo del lago Ness, que hace mucho tiempo que no saca la cabeza del agua.

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38 episodes

Artwork
iconShare
 
Manage episode 306932478 series 68669
Content provided by RTVE and Radio 5. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by RTVE and Radio 5 or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

Hablamos con Ángel León, el chef que cocina con olas, creador los embutidos marinos, el queso salino y los caldos de plancton. Su restaurante Aponiente, en Cádiz, es un lugar de culto para los amantes de la gastronomía original y de calidad. Y también de los amantes de la ciencia, porque este chef del mar experimenta, investiga e inventa. Luego, el periodista Luis Alfonso Gámez se pregunta dónde se ha metido el monstruo del lago Ness, que hace mucho tiempo que no saca la cabeza del agua.

  continue reading

38 episodes

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