Madrid Fusión

Theory Session

Innovations in the dining room and new pairings

A look at innovation on restaurant floors and in food/wine combinations, exploring new ways of being more creative.

Serve or be servile? How should the floor and the wine service operate when the old codes have been torn apart? How can the professional maître approach diners, knowing what they need at all times? On the maxim that the only star on the restaurant floor is the customer, José Antonio Navarrete (Restaurante Quique Dacosta***), Annegret Kühnert, Restaurant Manager at Noma***, Ferran Centelles, formerly sommelier at ElBulli and Bullipedia associate, will try to find answers to these and other queries at a round table moderated by Pau Arenós.