Madrid Fusion will take place from January 24 to 26
After Christmas, there is a must with haute cuisine in Madrid Fusion. Now available the incredible program of this international congress of food and catering, which in the tenth edition carries the following title:
THE GATES TO THE FUTURE. A GENERATION OF TALENTS
The earth, our pantry / Trends / Techniques / Low Cost
It will be from 24 to 26 January. Find below the details, by clicking each of the days the corresponding programme wil display.
Programa del martes 24 de enero
10:00 – 10:20
AUDITORIUM – Hunting. Fernando Pérez Arellano
10:20 – 11:10
AUDITORIUM – Neo-vegetarianism and Naturalism
Oils and Vegetables. Fernando del Cerro
Alternative cuisine. Miguel Ángel de la Cruz
11:10 – 11:30
AUDITORIUM – Microspace. The process of dish creation
11:30 – 11:45
AUDITORIUM – Dreams of a moving sea. Ángel León
11:45 – 12:15
AUDITORIUM – Talking with… Troisgros – 3 Generations Pierre, Michel y Cesar Troisgros
12:40 – 14:00
AUDITORIUM – DEVICES / TECHNIQUES.
Lyophilized. Elena Arzak
Gastrovac. Sergio y Javier Torres
Rotovapor. Joan Roca
Liquid nitrogen. Dani García
14:00 – 15:35
Lunch – tasting
15:35 – 16:15
AUDITORIUM -Pop-up restaurants. Nuno Mendes
16:00 – 17:00
MULTI-PURPOSE HALL – JAM SESSION: Sang Hoon Degeimbre and Joan Roca
Sponsored by SEMPIO FOODS COMPANY
16:15 – 16:45
AUDITORIUM – Microspace.
Nomadic Pinxos. Senén González
Pop-up restaurants. Paco Morales
16:45 – 17:30
AUDITORIUM – Classic techniques and products. GiHo Yim
Presented by Jean-Pierre Gabriel.
Sponsored by KOREAN FOOD FOUNDATION
17:00 – 17:45
MULTIPURPOSE HALL – The luxury of flat fish.
Sponsored by PRODEMAR
17:15 – 17:30
AUDITORIUM – Microspace. Restaurants and Italian products
Sponsored by NEGRINI
17:30 – 17:40
AUDITORIUM – Microspace. Flours. Firo Vázquez
17:40 – 18:10
MULTI-PURPOSE HALL – Sustainable salmon.
Sponsored by NORWEGIAN SEAFOOD
17:40 – 18:20
AUDITORIUM- To pursue possibility of the Japanese Cuisine. Seiji Yamamoto
18:20 – 18:40
AUDITORIUM – Nerua, Vegetable essence. Josean Alija
Wednesday, January 25
09:30 – 10:00
AUDITORIUM – Maturity of fish. Björn Frantzén
10:00 – 10:20
AUDITIORIUM – Meat. José Gordon
Sponsored by D.O. RIBERA DEL DUERO
10:00 – 10:30
SWEET FUSION
Crossbreeding Flavours. Jordi Roca and Amanecer Ramírez
10:20 – 10:50
AUDITORIUM – Meat and its aging. Magnus Nilsson
10:30 – 11:00
SWEET FUSION
Pie Crumbs. Cristina Tosi
10:50 – 11:35
AUDITORIUM – Microspace. Brief course on cheese cuts
Sponsored by LACTALIS
11:00 – 11:30
SWEET FUSION
Revolution in the world of macarons, “macaronsmania“. Ricardo Martínez
11:30 – 11:40
SWEET FUSION
Fusion Bread
Sponsored by BERLYS
11:40 – 12:10
SWEET FUSION
Bread’s Role Today. Anna Bellsolá
11:50 – 12:20
AUDITORIUM – Talking with…Heston Blumenthal
Sponsored by D.O. RIBERA DEL DUERO
12:10 – 12:40
SWEET FUSION
Vegetable desserts. Rodrigo de la Calle
12:20 – 12:50 AUDITORIUM – Daniel Patterson
12:40 – 13:10
SWEET FUSION
Ice cream in haute cuisine. Alain Chartier
12:50 – 13:50
AUDITORIUM – Foundations of the latest scientific revolution.
Nathan Myhrvold and Maxime Bilet
Sponsored by IFEMA
13:50 – 14:00
AUDITORIUM – Microspace. The best bread processing 2011
Sponsored by BERLYS
14:00 – 15:30
Lunch – tasting
15:30 – 16:00
SWEET FUSION
Colours in Pastry Making. Alejandro Montes
15:30 – 16:15
AUDITORIUM – Strazione. Niko Romito
16:00 – 16:30
SWEET FUSION
Chocolate prism. Espen Vesterdal Larsen
16:15 – 17:00
AUDITORIUM – Shojin Cuisine. Masato Nishihara
16:30 – 17:00
SWEET FUSION
Carta de postres. Paco Torreblanca
17:15 – 17:45
AUDITORIUM – A Natural Ending in Oaxen. Magnus Ek
17:30 – 18:15
MULTI-PURPOSE HALL – Bar restaurants.
Sponsored by REGIÓN DE MURCIA TURÍSTICA
17:45 – 18:15
AUDITORIUM – Jang, the Korean umami. The fermentation of soya. Jung Sik Yim.
Presented by Jean-Pierre Gabriel
Sponsored by KOREAN FOOD FOUNDATION
18:15 – 18:25
MULTI-PURPOSE HALL – MICROSPACE. GorgonzoLAB
Sponsored by FORMA LIBERA
18:25 – 19:10
MULTI-PURPOSE HALL – Haute cuisine with tinned fish.
Sponsored by ANFACO
Thursday, January 26
09:30 – 10:00
AUDITORIUM – Does a space determine the food?
Francis Paniego, Rubén Picado and Coque de Blas
10:00 – 10:30
AUDITORIUM – The culinary evolution. José Avillez
10:30 – 10:45
AUDITORIUM – Microspace. Oriol Rovira
10:45 – 11:15
AUDITORIUM – Nothing is what it appears. Paolo Lopriore
11:15 – 11:35 AUDITORIUM – Talking with… Rasmus Kofoed
How to achieve the Bocuse d’Or
11:35 – 11:50
AUDITORIUM – The importance of room service: a future investment. Javier de las Muelas
12:10 – 12:40
AUDITORIUM – Kimchi, milk fermentation. Sang Hoon Degeimbre
Presented by Jean-Pierre Gabriel
Sponsored by KOREAN FOOD FOUNDATION
13:00 – 13:30
AUDITORIUM – NYC-The Simplicity of Elegance. Paul Liebrandt
13:45 – 14:15
AUDITORIUM – Avant-garde Nature. Mugaritz 2011. Andoni Luís Aduriz
14:15 – 15:45
Lunch – tasting
15:45 – 16:20
AUDITORIUM – Magic and creation in the Mexican cuisine.Daniel Ovadia
16:20 – 16:50
AUDITORIUM – Talking with… Bernardo Hernández
Presented by José María Churtichaga
16:50 – 17:50
AUDITORIUM – The Amazonian Rainforest
Cocina milenaria en las técnicas ancestrales. Nelson Méndez
17:00 – 17:30
MULTI-PURPOSE HALL – Tapas with cheese
Joaquín Felipe
Carlos Posadas
Iván Sáez
Sponsored by LACTALIS
17:50 – 18:20
AUDITORIUM – Cryoconcentration
- More information on the official website of Madrid Fusión.
- Registration: Boletín Inscripción Madrid Fusión. Note: A digital simultaneous translation system is available for every demostration.
