Theory Session
The drink and the morsel: Partners in wine
Pairings are just one aspect of the relationship between the kitchen and the dining room. This talk aims to reveal how menus reflect the collaborative work done by chefs and sommeliers.
Guests at this round-table discussion will be David Robledo and Cristóbal Muñoz (sommelier and chef at Ambivium*), Agustí Peris and Marc Segarra (sommelier and chef at Refectorio* Abadía Retuerta), and Rubé Pol and Oriol Castro (sommelier and chef at Disfrutar**). Moderated by the journalist Juan Manuel Bellver, the three professional duos will talk about how they work as a team and how they strive for excellence.
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Bullipedia Volume IV
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