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Reale Seguros Madrid Fusión 2019 Tasting Spain #REALEMF19

Chefs News2019-01-23
 
 
Redeveloping Cooking: Changing the Rules
The 17th edition of a congress suffused with new rules and renowned personalities is here
 
THE UNMISSABLES
 
elBulli returns. 
At Madrid Fusión 2011, Ferran Adrià announced elBulli was closing. Eight years on, he is back and – in a world first – will give details about the reopening of this legendary place in Cala Montjoi.
 
 
 
Invited cities 
Budapest: Árpad Gyórffy: haute-bistro cuisine at the luxurious Brasserie & Bar Kollazs at the Four Seasons Hotel. Eszter Palágyi (Costes Restaurant): one of the most extraordinary female voices of today’s Central European cuisine. The Hungarian pantry in cutting-edge recipes. Both work hand in hand with the esteemed Hungarian mixologist Zoltan Nagy.
 
Copenhagen: Nicolai Norregaard works at his restaurant Kadeau, located on the small Baltic island of Bornholm. Terroir and seasonality are at the forefront of his thoughtful plant-based cuisine. Kristian Baumann: a radical talent in the Noma empire. A naturalist cuisine, one that is sustainable and bold, whose dishes at the restaurant 108 border on the daring. 
 
 
San Francisco: (the gastronomic epicentre of new ecological trends in the United States). Kyle and Katina Connaugton: a naturalist American cuisine with Japanese inspiration, the produce they use at their restaurant comes from their farm called Single Thread.
Dominique Crenn: a constantly evolving cook who tells stories and reconnects her diners with nature. Nominated World’s Best Female Chef by the 50 Best Restaurants awards. Anthony Myint: co-founder of the NGO ZeroFoodprint. At his restaurant The Perennial, he works to be totally carbon neutral, and reduce the environmental impact of kitchens all over the world. 
       
 
Haute cuisine is committed 
          NO to waste: Oriol Reull (To Good To Go) 
          NO to leaving a carbon footprint: Anthony Myint (NGO ZeroFoodprint)
          NO to tides of plastic: Juan Parés (Textil Santanderina)
          NO to calorie imbalances: Lourdes Villalba and Fernando     
          Sánchez (Buchinger); Foro Hernández (Seedo)
 
 
         
Technique and produce: continuous evolution
Restaurante Maca de Castro: unusual land-sea duos
Quique Dacosta: the flavour of beauty, a journey into the heart of his own cuisine
Najat Kaanache: the colours of today’s new Moroccan cuisine
Ana Ros: a table in the countryside
Ricard Camarena: when cooks listen to the produce
Mario Sandoval: fermenting foods
Mateu Casañas, Oriol Castro and Eduard Xatruch: natural and concocted textures 
Riccardo Camanini: pastasciutta, avant-garde and sensitivity
Ángel León: forget everything you know about salt
Kristian Bauman: menus without rules
Elena de Lucas: wild mushrooms, pine cones, pine nuts, and flours from hillside plants
Andoni Aduriz: Mugaritz, vanishing points
Rodrigo de la Calle: haute vegan cuisine
Richie Lin: Asian balance 
Joan Roca: beyond cooking sous-vide
Elena Arzak: collagen, fish and sauces
 
       
The future of business in the restaurant industry: digitization, new platforms, Big Data, artificial intelligence, key aspects for a new kind of management, catering and profitability 
Eneko Atxa and Xabi Uribe-Etxebarria: The best farmers, the network of the best producers and growers
David Muñoz, Albert Adrià and Andoni Aduriz: creativity and artificial intelligence
Josep Roca: front of house, thought and sensitivity
Jesús Pombo: Big Data and the way restaurants do business today
David Rubert: La cuenta por favor (The Bill, Please), key tips for restaurant management 
Lourdes Muñoz and Dani García: catering, no limits, no distances
    
 
 
No pantry, no cuisine
Jesús Segura: healthy, gluten-free cuisine
Mitsuharo Tsumura, Erlantz Gorostiza and Omar Malpartida: the potato’s journey to Europe, from Peru to Tenerife
Begoña Rodrigo: river cuisine
Ekaitz Apraiz and Nazario Cano: the secrets of red tuna
José Abraham and Davidoff Lugo: Flor cheese and the end of transhumance
Emmanuelle Barón and Alberto Ferruz: natural gelatines and sea-based collagens
Mari Carmen Vélez: techniques for preparing seafood
Carmelo Bosque and Javier Acedo: truffles, the real thing and the fakes
   
                                              
The sweet universe
Ricard Camarena: light and healthy restaurant desserts
Jordi Butrón: from savoury to sweet via vegetables
Dominique Crenn and Juan Contreras: the sweet world of Atelier Crenn
Martin Ducout: from the display cases of pâtisseries to restaurant tables
   
 
                                           The imprint of history
Vicky Hayward and Kiko Moya: the modernity of the monastery cuisine of Juan De Altimiras
Andreu Genestra and Tomeu Arbona: memory and Jewish cuisine in Mallorca
 
                  Plus… competitions, a truffle auction, workshops, topical demonstrations, Upcoming Chef award, Chef of the Year award…
 
 
 
Tasting Spain 
During the three days of the congress, various activities to promote gastronomic tourism will be held. On Monday, 28 January, a fantastic workshop to showcase the produce of each region will take place. And, on the 29 and 30, tapas and wine tastings from the various Destinations taking part in Tasting Spain will be offered.
 
AN EXHIBITION AREA with over 150 Spanish and international companies taking part
 
Enofusión: 9th edition of the International Wine Congress
Wine-related talks, tastings of prestigious wines, technical conferences, spaces for wine tastings and the presentation of new wines by wineries, wines with designation of origin, and brands. 
The widest and most representative range of Spain’s best red and white wines will be showcased as part of the event TopWineSpain, a space curated by Carlos Delgado, journalist and wine critic for the newspaper El País. Extraordinary wines made by the most prestigious wineries in our country, chosen due to the superior quality of their wines and their international renown.
As part of Foro Enovisión, ‘Vinomanía, testing wines for the restaurant industry’ will be held on the third day of Enofusión. Professionals in the sector will talk about success stories and new business models to enhance the role of wine within the gastronomic context.
The exhibition space #Enotendencias, which will be open over the three days of the event, will have sections devoted to new wines, regions and varietals to be rediscovered, wines designed for menus offering wines by the glass, as well as wines whose credo is in line with the ‘slow’ movement, among others. (For more information, please visit www.enofusión.com)
 
 
 
The Drinks Show Cutting-edge liquids via the senses. An unmissable event on mixology, top-quality spirits and mixers. (For more information, please visit www.thedrinks.show)
 
 
 
Find out more about #REALEMF19 here
To buy tickets, please click here
 
 
The City Council of Madrid, via the municipal company Madrid Destino, sponsors Reale Seguros Madrid Fusión for its promotion of the gastronomy of Madrid and of the capital as a tourist destination.
 
Cristina Sorianoprensa@madridfusion.net
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