Santo-EME, Abantal, and Primavera-Ser, Stars of Sevilla

Salomón Hachuel is featured in a photoshoot for the magazine, Primavera Ser (of the radio station, Cadena Ser), that is distributed throughout Sevilla at the start of Semana Santa (Holy Week).  I want to show a bit of what is in the magazine: of the work of the restaurants that have earned the regards of the Michelin Guide.  My photos are featured in the round-up article, a great honor.  Balta and Julio prepared for the magazine two plates reminiscent of Sevilla, like the smell of the orange trees in the streets.  The plate prepared by Santo EME is “Milkshake, Orange Marmalade of Sevilla, honey ice cream with jasmine and a touch of lemon-lime.”  Julio plays with chocolate and orange in his “Carpaccio of strawberries with a gelatin of lemon blossom and chocolate of bitter orange.”  The pictures of each are presented above.  The color and construction of each one gives us an idea of why they are premier professionals with the highest knowledge of their craft.  I want to send thanks to Salomón Hachuel, to Cadena Ser, to Sonsoles Ferrín and José Vicente Dorado of the program “Ser Viajeros.”