SPAIN:ONE OF Spain's leading woman chefs has been arrested on suspicion of serving contaminated shellfish in her Michelin-starred restaurant in Santiago de Compostela. writes Jane Walkerin Madrid
Toñi Vicente and seven others were detained by police investigating allegations into the illegal harvesting and selling of scallops from the nearby estuary of the Ria de Ferrol.
Scallops are a prized, and very expensive, shellfish in Spain, particularly in Santiago de Compostela where they form the badge of the pilgrims making their way to the Galician city.
Because of their scarcity and high prices many imported Irish scallops can be seen on top-class menus and in markets.
Since 1995 it has been illegal to harvest shellfish from the Ria de Ferrol which is believed be contaminated with high levels of the toxin which causes amnesic shellfish poisoning (ASP).
ASP, in large doses, can cause memory loss and symptoms similar to Alzheimer's disease. The toxin develops naturally within scallops when they feed on certain types of plankton.
Ms Vicente's eponymous Toñi Vicente restaurant won 8.5 out of 10 in last year's respected Gourmetour guide book and features many scallop dishes on her menu.
Particularly popular are the sautéed scallops with quinoa cous-cous at €21 or the scallop salad with balsamic and truffle dressing which costs €22.
The arrests follow several months of police investigation.
They believe that the gang includes four fishermen and the owner of a shellfish wholesaler who sold the contaminated produce on the black market to leading restaurants and other outlets.
Ms Vicente has been released on bail after questioning, but must report to police regularly.
If found guilty she could face a jail sentence of up to four years for public health offences.
She has denied the charges and has vowed to clear her name and that of her famous restaurant.