ESHTE participates in the International Sea Urchin Festival

On April 5th and 6th, the Master's Degree in Innovation in Culinary Sciences and Arts (MIACC) of the Estoril School of Hospitality and Tourism (ESHTE) was present at the 10th International Sea Urchin Festival, held in Ericeira. The event, dedicated to the so-called “Atlantic caviar”, stands out for promoting the sustainable appreciation of seafood, bringing together gastronomy, science, and tradition.

 

During the festival, MIACC students presented innovative culinary creations with sea urchin as the main ingredient. On the first day, they prepared wasabi crème brûlée, accompanied by mango crisp, coconut sugar, and sea urchin caviar. On the second day, the proposal included crispy rice with sea bass gravlax, sea urchin crème fraîche, and sea urchin caviar. The delicacies revealed the students’ ability to combine contemporary techniques with traditional flavors, providing visitors with a unique gastronomic experience.

 

ESHTE's presence at this festival demonstrates the institution's commitment to innovation in gastronomy. By participating in events that promote sustainability and the appreciation of marine resources, MIACC contributes to the training of professionals prepared for the sector's challenges.

 

The International Sea Urchin Festival, which celebrated its tenth anniversary in 2025, remains a reference platform for chefs, students, and gastronomy enthusiasts to explore the sea urchin's potential and encourage its appreciation and preservation.