Food Republicのインスタグラム(foodrepublic) - 5月29日 22時41分

At @neruaguggenheimbilbao, @joseanalija puts the spotlight on products, rather than composed plates — focusing on quality, seasonality, and locality. This product, one of 19 (not a typo) during my meal, perfectly illustrates Alija’s philosophy. These are guisante lágrima, also known as tear peas. They have an extremely short harvesting season, fetch up to $100 per pound, and pop in your mouth like caviar. As they’re extremely delicate, it takes someone with a like-minded sensibility to coax out the best qualities from them. #frtakeover #basquecountry #bilbao

[BIHAKUEN]UVシールド(UVShield) 更年期に悩んだら

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