Program of MADRID FUSIÓN 2006, IV International Gastronomy Summit
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17 January (Tuesday)
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18 January (Wednesday)
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19 January (Thursday)
09:30 – 10:30
“Red Meat: latest generation griddle”. Jordi Herrera and Juan Antonio Zaldúa – Grupo Norteños
10:30 – 11:00
Break – Snack
11:15 – 12:00
Sergio Herman
12:00 – 13:00
Ferran Adrià
13:00 – 13:30
Official Inauguration by the Excmo. Sr. D. Alberto Ruiz-Gallardón, the Mayor of Madrid. Tribute paid by the IV International Summit of Gastronomy to the “Founders of the New American Cuisine”: Alice Waters, Norman Van Aken, Paul Prudhomme and Mark Miller and to the American media that have contributed to spread the renewal movement of the current American Gastronomy: John Apple, Ariane & Michael Batterberry, Judith Jones, Robert Parker and Marvin R. Shanken. Tribute paid by the labor of formation in the Current American Gastronomy: Dorothy Hamilton
13:30 – 15:00
Tasting – Lunch offered by the Comunidad Foral de Navarra
15:15 – 16:15
Martín Berasategui
16:15 – 17:45
Conferences – Tastings · Chocolate in restaurants: after dining trends · Magic at the table: the allure of staging · Make your own Havana cigar · Revolution in the restaurants cellars
17:30 – 18:30
“The Olive Oil Revolution” – Aceite del Bajo Aragón: · “The effects of the temperatures on traditional frying”. Dani García · “Microfiltering for traditional and creative dishes”. Carmelo Bosque
09:30 – 10:30
“Design appetizers”. Joan and Jordi Roca / Quique Dacosta – González Byass
10:30 – 11:15
Break – Snack
11:15 – 12:15
Homaro Cantu
12:30 – 13:30
Juan Mari y Elena Arzak
13:30 – 14:00
Truffle auctions
14:00 – 15:30
Tasting – Lunch offered by Paradores de Turismo de España
15:45 – 16:45
Harold McGee y José Andrés
16:45 – 17:45
Conferences – Tastings · From breakfast to brunch; the latest urban trend · The latest fruits and vegetables. Innovation in the green world · The meat that is all the rage: unknown cuts of Iberian pig · Exciting styles of wine in different countries of the world
17:45 – 18:40
“Cod: new recipes, a thousand flavours”. Andoni Luis Aduriz and Marcelo Tejedor – Bacalao Giraldo / La Boella
18:30 – 19:30
Gaston Acurio
09:30 – 10:30
“Broths (stocks and infusions)”: Eneko Atxa and Carlos Cidón – Maggi
10:30 – 11:00
Break – Snack
11:15 – 12:15
Josh DeChellis
12:15 – 13:15
Charlie Trotter
13:15 – 00:00
Proclamation of the 10 most influential cookers of the world for the last 10 years
13:15 – 14:15
Tasting – Lunch offered by the Consejería de Cultura y Turismo de la Junta de Castilla y León
15:00 – 15:45
Wylie Dufresne
15:45 – 16:45
Conferences – Tastings · Cheese trolleys and troys at restaurants: a booming fashion · Canned fish in haute cuisine. Cans with vintage · Each wine its glass. Design in the service of flavour · The secrets of coffee: how to make the best cups
16:45 – 17:45
Thomas Keller
18:00 – 19:00
“Chocolate: between sweet and savoury, the frontier of flavour”. Frédéric Bau and Angelo Corvitto – Valrhona
18:30 – 19:30
Ken Oringer