Program of MADRID FUSIÓN 2003, I International Gastronomy Summit

  • 21 January (Tuesday)

  • 22 January (Wednesday)

  • 23 January (Thursday)

10:00 – 11:30

Exhibition by Carme Ruscalleda and Manuel de la Osa

10:00 – 12:00

Podium of the best Spanish Wines

11:30 – 12:00

Break – Snack

12:00 – 13:15

Exhibition by Marc Veyrat

13:30 – 14:00

Tribute paid by the I International Summit of Gastronomy to the Fathers of the “Nouvelle Cuisine”: Paul BocuseMichel Guérard and Pierre Troisgros

14:00 – 15:00

Exhibition by Michel Bras

15:00 – 16:30

Lunch – tasting of products from Navarra

16:30 – 17:30

Exhibition by Heinz Winkler

17:45 – 18:45

Conferences – Tastings · The greatest hams at debate. European meeting between Ibérico D.O. Jamón de Huelva; San Daniele; Jamón de Cinta Senese de Italia; Jamón del País Vasco-Francés del valle des Aludes and D.O. Jamón de Teruel · Plastic tasting of the wine in a musical atmosphere · The menu of waters at the restaurant: tasting differences · The enigmatic world of the pure cigar

19:00 – 20:00

Current Affairs of turkish and japanese kitchen by Gönül Paksoy and Hiroo Miki

10:00 – 11:30

Exhibition by Andoni Luis AdurizSergi Arola and Quique Dacosta

10:00 – 12:00

Podium of the best White Wines in the world of less than 30 euros. Meeting between the New World and the Old World

11:30 – 12:00

Break – Snack

12:00 – 13:15

Exhibition by Tetsuya Wakuda

13:30 – 14:00

Granting of the award to the “Revelation Restaurant of the year”

14:00 – 15:30

Lunch – tasting of products from Aragón

15:30 – 16:30

Exhibition by Alfonso Iaccarino

16:45 – 17:30

Conferences – Tastings · Coffee: thousand varieties, thousand scents. Tastings · Meeting Mystic Wines of the world. Selection made by the Spanish Academy of Gastronomy · The tastes of the greatest beers. The perfect “corkscrew”; glasses and temperatures · New techniques of catering. The technologic kitchen of the third millennium

17:45 – 19:00

The passionate evolution of the sweet-universe. Great tendencies by Jordi Butrón, Albert Adrià and Francisco Torreblanca

19:15 – 20:00

The fascinating Thai kitchen: colours, textures and scents. A philosophy for the palate by Tasanai Phian-o-Pas

10:00 – 11:30

Exhibition by Martín BerasateguiPedro Subijana and Salvador Gallego

10:00 – 12:00

Podium of the best Red Wines in the world of less than 30 euros. Meeting between the New World and the Old World

11:30 – 12:00

Break – Snack

12:00 – 13:15

Exhibition by Charlie Trotter

13:30 – 14:00

Results of the Best wines of the world of less than 30 euros

14:00 – 15:30

Tasting- Lunch offered by Andalucía

15:30 – 16:30

The sauces in the kitchen by Ferran Adrià

16:45 – 17:30

Conferences – Tastings · The pleasure of the afterlunch. Great Brandies of the world · The chemistry as a base of the tecnique by Hervé This, creator of the molecular gastronomy · The great “extra virgin olive oils” of the Mediterranean. Last vintage 2002 · The marketing of the senses. Design on the plate

17:45 – 18:45

Exhibition by Juan Mari Arzak

19:00 – 20:00

Merger and crossbreeding at the modern mexican kitchen. A vanguard of meetings by Patricia Quintana