Vegetable veils. Velvet apple

Time accumulates memories and knowledge so that we are connected to our origin and guide us in the future we want to draw.
20 years is the time Mugaritz has been living in his own ecosystem, 20 years building his own language.
Mugaritz has been sedimenting during these 20 years of experience layers of knowledge and reflection that now, in our XX anniversary, we want to share with our friends.

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There is a certain beauty in decay.

One of the tests we ran in 2013 on the fermentation of foods was with apples. First we peeled the apples and boiled them in syrup. Then we covered the surface with the rhizopus oryzae fungus. In 48 hours, a thin white ‘veil’ had developed all over the apples, giving them a velvety appearance. The veil was a kind of mould that is common in fermented foods. Finally, we put a couple of drops of neat vodka on the velvet surface which gave the dish an ethereal feel.

Natural apple “velvet”