Program of MADRID FUSIÓN 2008, VI International Gastronomy Summit

  • 21 January (Monday)

  • 22 January (Tuesday)

  • 23 January (Wednesday)

  • 24 January (Thursday)

15:30 – 16:30

AUDITORIUM – Barcelona – Paris: Bistronomic – Bistronomie. Inexpensive bistros: low-cost haute cuisine. Iñaki Aizpitarte and Rafa Peña. SPONSOR: CARDENAL MENDOZA.

16:30 – 17:00

AUDITORIUM – Rural Refinement: the rural chef in the 21st Century. Oriol Rovira-Sponsor: MINISTERIO DE AGRICULTURA, PESCA Y ALIMENTACIÓN.

17:00 – 17:30 AUDITORIUM – Saffron in Technicolor: new techniques. Mª José San Román. 17:00 – 18:00

SALA BRUSELAS – Press presentation of Everest books. Sponsor: EDITORIAL EVEREST

17:30 – 17:40

AUDOTORIUM – A Homage to ICEX Scholar

17:40 – 18:50

AUDITORIUM – Travelling Chefs: a creative look at when East meets West. Paul Pairet and Carme Ruscalleda.

19:00 – 20:15 MULTIPURPOSE HALL – Magic Sauces using Olive Oil: the latest in mojos (sauces) and aliolis (garlic mayonnaises). Mª Carmen Vélez and Braulio Simancas. Sponsor: CARBONELL.

09:30 – 10:30 AUDITORIUM – Nature’s Larder: the rheology of mushrooms, the new doctrine of black truffles. Carlos Cidón and Sergio Azagra. Sponsor: TIO PEPE & PATRONATO DESARROLLO INTEGRAL SORIA. 10:30 – 11:45

AUDITORIUM – Acidified Cuisine: the new frontier in taste. Michel Troisgros y Magnus Ek.

11:45 – 12:45

AUDITORIUM – Symbiosis of the sweet world, salty world. Ferran Adrià.

12:45 – 13:15

AUDITORIUM – Homage to tv chefs.

13:30 – 15:00 Lunch – A food tasting. Sponsor: COMUNIDAD FORAL DE NAVARRA.   15:00 – 15:45

AUDITORIUM – Marine Trash-cooking: using the left-overs of fish. Marcos Morán.

15:45 – 16:15

AUDITORIUM – The Aesthetics of Gastronomic Creativity. Fulvio Pierangelini.

16:15 – 17:15

AUDITORIUM – New Business Models in the Hotel Industry: Natural Cuisine. Mathias Dahlgren. Sweet – savoury. Sébastien Gaudard.

17:30 – 18:30 Conferences – On line reservation tables. – Ternera de Bravo: the acorn-fed Iberian ham from cattle  – Sales of wine: present and future on the Internet – Coca-Cola with knife and fork – The genome of nouvelle cuisine in the west 18:30 – 19:45

MULTIPURPOSE HALL – Radical Minimalism: refining simplicity. Sergi Fernández and Juan José López. Sponsor: COVAP.

19:45 – 20:15 MULTIPURPOSE HALL – A Journey in 3D with a glass of “Ribera del Duero” (appreciation and perception). Agustí Peris and Manel Plá. Sponsor: RIBERA DEL DUERO (CONSEJO REGULADOR)

09:30 – 10:30

AUDITORIUM – Exoticism Updated: modernity, fusion and magic. Vineet Bhatia and Susur Lee. Sponsor: VISTA ALEGRE.

10:30 – 11:45

AUDITORIUM – Culinary Inspiration Beyond Perfection. Sponsor: CASA PALACIO. Moods and emotions. Joan, Jordi and Josep Roca. The value of a concept. Quique Dacosta.

11:45 – 12:00

AUDITORIUM – Truffle Auction

12:00 – 12:30

AUDITORIUM – Ecological Fuels: coal from olive stones, a revolution in roasts. Ángel León and Andoni Luis Aduriz. Sponsor: JOSPER

12:30 – 13:15

AUDITORIUM – Flavour Enhancers: powders, granules and slices. Pedro Subijana. Sponsor: BODEGAS DINASTÍA VIVANCO

13:30 – 15:00

Lunch – A food tasting. Sponsor: AYUNTAMIENTO DE VALLADOLID.

15:00 – 15:45

AUDITORIUM  Aromas: cooking with essential oils. Daniel Patterson.

15:45 – 16:15

AUDITORIUM – The sensorial perception of food. Davide Scabin.

16:15 – 17:30

AUDITORIUM – Cake-making for Gourmands: Sweet dishes on the menu. Keiko Nagae and Christophe Michalak. Patrocinado por: VALRHONA.

17:30 – 18:30

Conferences – Blogs, a new era for gastronomy reviews – Schools of Iberian ham cutting – Bread in haute cuisine – How to attract customers to a restaurant through a website?(Award to the best restaurant’s website)

17:30 – 18:30

SALA BRUSELAS – Press presentation “Sensory-organoleptic evaluation of ecological products”. Sponsor: MINISTERIO DE AGRICULTURA, PESCA Y ALIMENTACIÓN

18:45 – 19:45

MULTIPURPOSE HALL – Avant-garde cuisine with Parmigiano Reggiano. Sergi Arola, Quique Dacosta and Josean Martínez Alija. Sponsor: PARMIGIANO REGGIANO.

19:45 – 20:45

MULTIPURPOSE HALL – Haute Cuisine with Fish Preserves. Darío Barrio, Juan Pablo Felipe, Andrés Madrigal and Marcelo Tejedor. Sponsor: ANFACO.

09:30 – 10:30 AUDITORIUM – Eating with your fingers: tapas in the table. Benito Gómez and Ramón Freixa. Sponsor: TIO PEPE.   10:30 – 11:45 AUDITORIUM – Contemporary Cuisine with Roots in the Past. Modernity and tradition in a dish. Jean-François Piège and Alfredo Russo.   11:45 – 12:30 AUDITORIUM – Technique, Product and Avant-garde Flavours. Juan Mari Arzak. C.R.D.O. CALIFICADA RIOJA 12:30 – 12:45

AUDITORIUM – A homage to Scandinavian Chefs

12:45 – 13:15

AUDITORIUM – Nordic Cuisine, antiglobalization tidbits. René Redzépi.

13:30 – 15:00

Lunch – A food tasting. Sponsor: DENOMINACIONES DE ORIGEN DE EXTREMADURA

15:00 – 15:45

AUDITORIUM – The Ultimate Fusion: audacity and technical precision. David Muñoz.

15:45 – 16:15

AUDITORIUM – On the verge of being insipid. Andoni Luis Adúriz. Sponsor: BODEGAS YSIOS

16:15 – 17:15

AUDITORIUM  Cooking and Nature. Bo Bech and Rasmus Kofoed.

17:30 – 18:30

MULTIPURPOSE HALL – The Grill and its Magic. Miguel Palomo, Raúl Aleixandre and Francis Paniego. Sponsor: ALIMENTOS DE MADRID.

18:30 – 19:45

MULTIPURPOSE HALL – Fantastic Cake-making. Christian Escribà y Jacob Torreblanca.

19:45 – 20:00

MULTIPURPOSE HALL – Thermomix raffle. Sponsor: VORWERK THERMOMIX