What's for dinner? Seaweed, at Chile's top restaurant

By: |Updated: Fri May 27 2016, 9:05 pm

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A rising star in the culinary world, chef Rodolfo Guzman has set himself a bold goal: to research and promote Chile’s endemic plant life while using it to create a new cuisine. Inspired by indigenous Mapuche cooking, he explores nature to find ingredients for the menu at his popular restaurant, Borago.

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