Program of MADRID FUSIÓN 2007, V International Gastronomy Summit
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15 January (Monday)
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16 January (Tuesday)
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17 January (Wednesday)
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18 January (Thursday)
15:30 – 16:30
AUDITORIUM – “Vegetable treatment techniques: recovery of varieties”. Koldo Rodero and Floren Domezaín and Ricardo Gil.
16:45 – 17:45
AUDITORIUM – Pascal Barbot
17:45 – 18:45
AUDITORIUM – Mauro Uliassi and Davide Oldani
19:00 – 20:00
MULTIPURPOSE HALL – “Latest trends: edible gardens”. Montse Estruch and Andoni Luis Aduriz accompanied by the flower growers Thekla Kurpjuweit, Peter Knacke y Ragna Protzen
09:30 – 10:30
AUDITORIUM – “Treasures of the Sea”. Dani García and Angel León.
10:30 – 11:30
AUDITORIO – Tetsuya Wakuda
11:45 – 12:45
Ferran Adrià.
12:45 – 13:00
Tribute to the most representative products of the world.
13:00 – 15:00
Lunch – tasting.
15:00 – 16:00
AUDITORIUM – Dan Barber CONFERENCE: Las cristalizaciones sensibles: representación geométrica de las fuerzas vivas de los alimentos, por Margarethe Aussenac.
16:00 – 17:00
AUDITORIUM – Zhenxiang Dong with the special collaboration of Joan Roca
16:15 – 17:15
CONFERENCE: La viticultura en biodinámica: ¿mito o realidad? Por Nicolas Joly
17:00 – 18:00
MULTIPURPOSE HALL – “History of Asturian haricot beans: from fabada (Asturian vegetable stew) to cookies”. Pedro and Marcos Morán. MULTIPURPOSE HALL – “Three-dimensional essences”. Eneko Atxa.
18:00 – 19:00
Conferences-tastings: – Algae, The New Sea Vegetables. – The Taste of Iberian Ham, Small Bites. – Fashion Restaurants, Marketing or Cuisine?. – Tempranillo: one variety, a thousand wines.
19:00 – 20:00
MULTIPURPOSE HALL – “Olive oil: tradition and avant-garde”. Salvador Gallego, Carles Gaig, Nati Mateos and Paco Roncero. VINOS BIODINÁMICOS (Continuous tasting)
09:30 – 10:30
AUDITORIUM – “Mediterranean Avant-garde”. Quique Dacosta and Sergio and Javier Torres.
10:30 – 11:30
AUDITORIUM – Seiji Yamamoto
11:30 – 13:00
AUDITORIUM – Juan Mari Arzak.
13:00 – 00:00
TRUFFLE’S AUCTION.
13:00 – 15:00
Lunch – tasting
15:00 – 16:00
AUDITORIUM – Pierre Hermé with special collaboration from Frédéric Bau
16:00 – 17:00
AUDITORIUM – Martin Aw Yong.
17:00 – 18:00
MULTIPURPOSE HALL – “Wheat dough: age-old techniques”. Fatéma Hal and Martin Aw Yong.
18:00 – 19:00
Conferences-tastings: – Bubbly Forest Scents: Truffles and Champagne. – The Revolution of Dry Martini, by Javier de las Muelas. – Coca-cola, the Fifth Flavor: Between Salty and Sweet. – The spirit of Parmigiano-Reggiano: Value and substance in the king of cheese.
19:00 – 20:00
MULTIPURPOSE HALL – “The thousand faces of the Iberian pig”. Pepe Solla, Toño Pérez, Xabi Gutiérrez and Alberto Chicote. CHEESES “MADE IN SPAIN” (Continuous tasting)
09:30 – 10:30
AUDITORIUM – Grant Achatz.
10:30 – 11:30
AUDITORIUM – Charlie Trotter.
11:30 – 13:00
AUDITORIUM – Santi Santamaría
13:00 – 15:00
Lunch – tasting.
13:30 – 00:00
Legal and healthy. Eating with wine campaign. – Fundación Castilla La Mancha Tierra de Viñedos
15:00 – 16:00
AUDITORIUM – Heston Blumenthal.
16:00 – 17:00
AUDITORIUM – Gang Wang.
17:00 – 18:00
MULTIPURPOSE HALL – “Unusual techniques for treating fish… del fresco a las conservas”. Nacho Manzano, Quique Dacosta and Marcos Morán.
18:00 – 19:00
MULTIPURPOSE HALL – “Maestros of the knife”. China / Japan. Ricardo Sanz, Gang Li, Judit Comes y Krissadakorn Akkala.