Program of MADRID FUSIÓN 2007, V International Gastronomy Summit

  • 15 January (Monday)

  • 16 January (Tuesday)

  • 17 January (Wednesday)

  • 18 January (Thursday)

15:30 – 16:30

AUDITORIUM – “Vegetable treatment techniques: recovery of varieties”. Koldo Rodero and Floren Domezaín and Ricardo Gil.

16:45 – 17:45

AUDITORIUM  Pascal Barbot

17:45 – 18:45

AUDITORIUM  Mauro Uliassi and Davide Oldani

19:00 – 20:00

MULTIPURPOSE HALL  “Latest trends: edible gardens”. Montse Estruch and Andoni Luis Aduriz accompanied by the flower growers Thekla Kurpjuweit, Peter Knacke y Ragna Protzen

09:30 – 10:30

AUDITORIUM – “Treasures of the Sea”. Dani García and Angel León.

10:30 – 11:30

AUDITORIO – Tetsuya Wakuda

11:45 – 12:45

Ferran Adrià.

12:45 – 13:00

Tribute to the most representative products of the world.

13:00 – 15:00

Lunch – tasting.

15:00 – 16:00

AUDITORIUM – Dan Barber CONFERENCE: Las cristalizaciones sensibles: representación geométrica de las fuerzas vivas de los alimentos, por Margarethe Aussenac.

16:00 – 17:00

AUDITORIUM – Zhenxiang Dong with the special collaboration of Joan Roca

16:15 – 17:15

CONFERENCE: La viticultura en biodinámica: ¿mito o realidad? Por Nicolas Joly

17:00 – 18:00

MULTIPURPOSE HALL – “History of Asturian haricot beans: from fabada (Asturian vegetable stew) to cookies”. Pedro and Marcos Morán. MULTIPURPOSE HALL – “Three-dimensional essences”. Eneko Atxa.

18:00 – 19:00

Conferences-tastings: – Algae, The New Sea Vegetables. – The Taste of Iberian Ham, Small Bites. – Fashion Restaurants, Marketing or Cuisine?. – Tempranillo: one variety, a thousand wines.

19:00 – 20:00

MULTIPURPOSE HALL – “Olive oil: tradition and avant-garde”. Salvador Gallego, Carles Gaig, Nati Mateos and Paco Roncero.  VINOS BIODINÁMICOS (Continuous tasting)

09:30 – 10:30

AUDITORIUM – “Mediterranean Avant-garde”. Quique Dacosta and Sergio and Javier Torres.

10:30 – 11:30

AUDITORIUM – Seiji Yamamoto

11:30 – 13:00

AUDITORIUM – Juan Mari Arzak.

13:00 – 00:00

TRUFFLE’S AUCTION.

13:00 – 15:00

Lunch – tasting

15:00 – 16:00

AUDITORIUM – Pierre Hermé with special collaboration from Frédéric Bau

16:00 – 17:00

AUDITORIUM – Martin Aw Yong.

17:00 – 18:00

MULTIPURPOSE HALL – “Wheat dough: age-old techniques”. Fatéma Hal and Martin Aw Yong.

18:00 – 19:00

Conferences-tastings: – Bubbly Forest Scents: Truffles and Champagne. – The Revolution of Dry Martini, by Javier de las Muelas. – Coca-cola, the Fifth Flavor: Between Salty and Sweet. – The spirit of Parmigiano-Reggiano: Value and substance in the king of cheese.

19:00 – 20:00

MULTIPURPOSE HALL – “The thousand faces of the Iberian pig”. Pepe Solla, Toño Pérez, Xabi Gutiérrez and Alberto Chicote.  CHEESES “MADE IN SPAIN” (Continuous tasting)

09:30 – 10:30

AUDITORIUM – Grant Achatz.

10:30 – 11:30

AUDITORIUM – Charlie Trotter.

11:30 – 13:00

AUDITORIUM – Santi Santamaría

13:00 – 15:00

Lunch – tasting.

13:30 – 00:00

Legal and healthy. Eating with wine campaign. – Fundación Castilla La Mancha Tierra de Viñedos

15:00 – 16:00

AUDITORIUM – Heston Blumenthal.

16:00 – 17:00

AUDITORIUM – Gang Wang.

17:00 – 18:00

MULTIPURPOSE HALL – “Unusual techniques for treating fish… del fresco a las conservas”. Nacho Manzano, Quique Dacosta and Marcos Morán.

18:00 – 19:00

MULTIPURPOSE HALL – “Maestros of the knife”. China / Japan. Ricardo Sanz, Gang Li, Judit Comes y Krissadakorn Akkala.