CYCLE-BIOME proposal, created by chef Leonor Espinosa and sommelier Laura Hernández-Espinosa, is based on periodic studies of different biomes and ecosystems in Colombia through research of culinary promising species for cooking and food pairing. With the support of biologists, producers and growers, this menu is based on local products and ancestral knowledge.
Considering human habits in various ecosystems and Colombian cultural diversity, mother-daughter duo aims to develop strategies oriented to support the welfare of local communities.
Thanks to the constant search for promising biological species; to the passion for local foods; and to a deep admiration and respect for the traditional legacy, LEO manages to offer Colombian cuisine enhanced with values, feelings, art, and emotions – achieved from experience with communities. LEO’s kitchen is the result of an investigation expressed through biodiversity, mountain life, wilderness, desert, valleys, plains, seas, islands, mangrove forest and rivers.
Food pairing is an essential part of LEO’s creative proposal, and seeks to highlight both the ancestral drinks of the traditional repertoire of ethnic communities, as well as the ingredients of the biodiversity of the different ecosystems of the country. Fermented from local fruits, spirits, and non-alcoholic beverages flavored with herbs and roots, are part of an alternative invitation that not only aims to entertain but to heal the body and soul.