Program of MADRID FUSIÓN 2009, VII International Gastronomy Summit

  • 19 January (Monday)

  • 20 January (Tuesday)

  • 21 January (Wednesday)

  • 22 January (Thursday)

15:30 – 16:30

AUDITORIUM – Reinventing winter vegetables Crucíferous. Fernando del Cerro Tubers. Paco Morales Sponsor: ALIMENTOS DE MADRID

16:30 – 17:30

AUDITORIUM – Haute poor cuisine. Imagination in crisis times. Paco Ron and Peter Nilsson

17:30 – 18:10

AUDITORIUM – Mexican soups: a very contemporary tradition. Ricardo Muñoz. Sponsor: MINISTERIO DE AGRICULTURA DEL GOBIERNO DE MÉXICO

18:10 – 18:40

AUDITORIUM – Natural pantry of the Amazon jungle: the last version of Peruvian cuisine. Pedro Miguel Schiaffino

18:40 – 19:10

AUDITORIUM – Gastrobotanic (citric caviar, ice herbs, anemonas and earth seeweed). Subtleties of the desert garden. Rodrigo de la Calle y Santiago Orts

19:20 – 20:15

MULTIPURPOSE HALL – The greates icon of the fish cuisine: The Celeiro hayke. Ana Gago, Xoxé Cannas and Marcelo Tejedor Sponsor: XUNTA DE GALICIA

09:30 – 10:30

AUDITORIUM – Modernity in the antropologycal cuisine: a gastronomic trip in time Prehispanic cuisine. Bricio Domínguez. Sponsor: MINISTERIO DE AGRICULTURA DE MÉXICO  Cusine from the Capadocia. Musa Dagdeviren

10:30 – 11:15

AUDITORIUM – The perfumist chef. From Renaissance to the 21st Century. Corrado Assenza

11:15 – 12:45

AUDITORIUM – Science and cuisine (Discussion):Does the molecular cuisine exists? Ferran Adrià, Heston Blumenthal, Andoni Luis Aduriz and Harold McGee

12:45 – 13:15

Tribute to planet biodiversity defenders

13:30 – 15:00

Lunch – A food tasting. XUNTA DE GALICIA

15:00 – 15:45

AUDITORIUM – Culinary neonaturalism: elegance and philosophy on the dish. Sèbastien Bras Sponsor: PATRONATO DE DESARROLLO INTEGRAL DE SORIA

15:45 – 16:15

AUDITORIUM – The Mexican avantgarde: conceptual dishes with roots. Enrique Olvera. Sponsor: MINISTERIO DE AGRICULTURA DEL GOBIERNO DE MÉXICO

16:15 – 17:15

AUDITORIUM – Audiovisual Gastronomy: the greatest debates of madridfusión-Cinegourland. “CAOS IN THE LOUNGE”

17:45 – 18:45

Conferences – New solutions to guarantee food safety – The cheese boards: a door to the stars – Coca-Cola below Zero

18:45 – 19:45

MULTIPURPOSE HALL – Haute creative cuisine with Gorgonzola, Parmigiano Reggiano and Provolone Valpadana. Nacho Manzano, Jordi Vilà and Paco Roncero. Sponsor: CONSORZI DI TUTELA DE QUESOS GORGONZOLA, PARMIGIANO REGGIANO AND PROVOLONE VALPADANA

19:30 – 20:15

MULTIPURPOSE HALL – Cocktails of the third generation. The latest design cocktails. Javier de las Muelas. Sponsor: TROPICANA

09:30 – 10:30

AUDITORIUM – Science and cuisine Plancton, life’s origin on the sea, a new dressing. Ángel León Ultrasounds for the absorption of aromas. Eneko Atxa

10:30 – 11:15

AUDITORIUM – Dissonant flavours. Gennaro Esposito

11:15 – 11:45

AUDITORIUM – Color, another taste. Elena Arzak. Sponsor: AZPILICUETA

11:45 – 12:00

Tribute to the most influential chefs of the last decade

12:00 – 13:00

AUDITORIUM – “Small Plates” last tendency in USA. From tapas to half portions. Three exclusive bars. David Chang y Sotohiro Kosugi.

13:00 – 13:30

AUDITORIUM – Carlo Cracco

13:30 – 15:00

Lunch – A food tasting. PARADORES

15:00 – 16:15

AUDITORIUM – The greatest ladies of Mexican cuisine Moles: the mexican cuisine soul. Topicality of a popular sauces. Mónica Patiño Tortillas: from street food to design dishes. Patricia Quintana Sponsor: MINISTERIO DE AGRICULTURA DEL GOBIERNO DE MÉXICO

16:15 – 17:15

AUDITORIUM – Audiovisual Gastronomy: The greates debates of madridfusión-Cinegourland. “TRANSGRESSOR HARMONIES. Audacity and provocation on outstanding contemporary dishes”. Sponsor: D.O. RIBERA DEL DUERO

17:45 – 18:45

Lectures – Whisky & food: the latest gastronomic tendency  – Design banquets with ready to serve meal

18:45 – 19:30

MULTIPURPOSE HALL – Jerez vinegar in haute cuisine. An acidity with tradition. Pepe Rodríguez Rey, Carles Abellan and Kisko García. Sponsor: C.R.D.O. JEREZ, MANZANILLA DE SANLÚCAR Y VINAGRE DE JEREZ

19:30 – 20:15

MULTIPURPOSE HALL – Salted fish: milenary delicattesens. Vicente Leal, Kiko Moyá, Mª Carmen Vélez and Susi Díaz. Sponsor: COSTA BLANCA

09:30 – 10:30

AUDITORIUM – The sea Sea at low temperature. Milimetric fish cooking. Pepe Solla Culinary Radicalism: mollusks, a luxury from the sea. Alexandre Gauthier

10:30 – 11:15

AUDITORIUM – Reinvention of the great culinary temples. José Avillez

11:15 – 12:15

AUDITORIUM – Play Food. Between humor and imagination Culinary trampantojos of 21st Century. Dani García. Sponsor: COVAP Play and sorprise in the table. Denis Martin

12:30 – 13:00

AUDITORIUM – Between technique and tradition, a transgressor spirit. Massimo Bottura

13:00 – 13:30

AUDITORIUM – The intrepid maturity of Pierre Gagnaire. Talking with a genious. Pierre Gagnaire

13:30 – 15:00


15:00 – 15:45

AUDITORIUM – The sixth sense: the power of the gastronomic memory. Grant Achatz

15:45 – 16:45

AUDITORIUM – Audiovisual Gastronomy: the greatest debates of madridfusión-Cinegourland. “THE RESTAURANT OF THE FUTURE. Marketing or cuisine; robots or people?”. Sponsor: SILESTONE

17:00 – 17:45

MULTIPURPOSE HALL – Inventiviness, creativity and method with olive oil Fruits and olive oil. Quique Dacosta How to flip the omelette. Íñigo Lavado Sponsor: CARNONELL

17:45 – 18:45

MULTIPURPOSE HALL – Gastrobar. Gastronomic bars with great chefs. Paco Roncero, Carles Abellán, Quique Dacosta, Dani García, Benito Gómez and Mª José San Román. Sponsor: HEREDAD SEGURA VIUDAS