Concha, Isla , Terra 2025
Centro Botìn (SP)
03.02-14.02.2025
During the edible sculpture workshop organized by Shimabuku at Centro Bottin, we reflected on ingredients as tools. From local beans to anchovies and fermentation processes, we approached them as instruments for discovering the Cantabrian landscape. In fact, they served as multi-tools for learning, sensing, sparking discussions, asking questions & guides for gestures. At the end of the workshop, we shared with everyone involved how we had experienced their « tools. » It was a week of talking and cooking at Centro Botin surrounded by ten individuals and their diverse approaches to the question: What is an ingredient?
Here is a proposition using the view from both sides of Centro Botin as a tool to choose and link flavours.
Concha (Clam soup, laurel milk, bay leaves jelly, fresh magnolia)
Isla (Rock, Egg white & Cantabrian beans)
Flora (artichoke, clams, lacto-fermented grellos, brown butter, pickled magnolia petals, clam shells)