Program of MADRID FUSIÓN 2009, VII International Gastronomy Summit
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19 January (Monday)
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20 January (Tuesday)
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21 January (Wednesday)
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22 January (Thursday)
15:30 – 16:30
AUDITORIUM – Reinventing winter vegetables Crucíferous. Fernando del Cerro Tubers. Paco Morales Sponsor: ALIMENTOS DE MADRID
16:30 – 17:30
AUDITORIUM – Haute poor cuisine. Imagination in crisis times. Paco Ron and Peter Nilsson
17:30 – 18:10
AUDITORIUM – Mexican soups: a very contemporary tradition. Ricardo Muñoz. Sponsor: MINISTERIO DE AGRICULTURA DEL GOBIERNO DE MÉXICO
18:10 – 18:40
AUDITORIUM – Natural pantry of the Amazon jungle: the last version of Peruvian cuisine. Pedro Miguel Schiaffino
18:40 – 19:10
AUDITORIUM – Gastrobotanic (citric caviar, ice herbs, anemonas and earth seeweed). Subtleties of the desert garden. Rodrigo de la Calle y Santiago Orts
19:20 – 20:15
MULTIPURPOSE HALL – The greates icon of the fish cuisine: The Celeiro hayke. Ana Gago, Xoxé Cannas and Marcelo Tejedor Sponsor: XUNTA DE GALICIA
09:30 – 10:30
AUDITORIUM – Modernity in the antropologycal cuisine: a gastronomic trip in time Prehispanic cuisine. Bricio Domínguez. Sponsor: MINISTERIO DE AGRICULTURA DE MÉXICO Cusine from the Capadocia. Musa Dagdeviren
10:30 – 11:15
AUDITORIUM – The perfumist chef. From Renaissance to the 21st Century. Corrado Assenza
11:15 – 12:45
AUDITORIUM – Science and cuisine (Discussion):Does the molecular cuisine exists? Ferran Adrià, Heston Blumenthal, Andoni Luis Aduriz and Harold McGee
12:45 – 13:15
Tribute to planet biodiversity defenders
13:30 – 15:00
Lunch – A food tasting. XUNTA DE GALICIA
15:00 – 15:45
AUDITORIUM – Culinary neonaturalism: elegance and philosophy on the dish. Sèbastien Bras Sponsor: PATRONATO DE DESARROLLO INTEGRAL DE SORIA
15:45 – 16:15
AUDITORIUM – The Mexican avantgarde: conceptual dishes with roots. Enrique Olvera. Sponsor: MINISTERIO DE AGRICULTURA DEL GOBIERNO DE MÉXICO
16:15 – 17:15
AUDITORIUM – Audiovisual Gastronomy: the greatest debates of madridfusión-Cinegourland. “CAOS IN THE LOUNGE”
17:45 – 18:45
Conferences – New solutions to guarantee food safety – The cheese boards: a door to the stars – Coca-Cola below Zero
18:45 – 19:45
MULTIPURPOSE HALL – Haute creative cuisine with Gorgonzola, Parmigiano Reggiano and Provolone Valpadana. Nacho Manzano, Jordi Vilà and Paco Roncero. Sponsor: CONSORZI DI TUTELA DE QUESOS GORGONZOLA, PARMIGIANO REGGIANO AND PROVOLONE VALPADANA
19:30 – 20:15
MULTIPURPOSE HALL – Cocktails of the third generation. The latest design cocktails. Javier de las Muelas. Sponsor: TROPICANA
09:30 – 10:30
AUDITORIUM – Science and cuisine Plancton, life’s origin on the sea, a new dressing. Ángel León Ultrasounds for the absorption of aromas. Eneko Atxa
10:30 – 11:15
AUDITORIUM – Dissonant flavours. Gennaro Esposito
11:15 – 11:45
AUDITORIUM – Color, another taste. Elena Arzak. Sponsor: AZPILICUETA
11:45 – 12:00
Tribute to the most influential chefs of the last decade
12:00 – 13:00
AUDITORIUM – “Small Plates” last tendency in USA. From tapas to half portions. Three exclusive bars. David Chang y Sotohiro Kosugi.
13:00 – 13:30
AUDITORIUM – Carlo Cracco
13:30 – 15:00
Lunch – A food tasting. PARADORES
15:00 – 16:15
AUDITORIUM – The greatest ladies of Mexican cuisine Moles: the mexican cuisine soul. Topicality of a popular sauces. Mónica Patiño Tortillas: from street food to design dishes. Patricia Quintana Sponsor: MINISTERIO DE AGRICULTURA DEL GOBIERNO DE MÉXICO
16:15 – 17:15
AUDITORIUM – Audiovisual Gastronomy: The greates debates of madridfusión-Cinegourland. “TRANSGRESSOR HARMONIES. Audacity and provocation on outstanding contemporary dishes”. Sponsor: D.O. RIBERA DEL DUERO
17:45 – 18:45
Lectures – Whisky & food: the latest gastronomic tendency – Design banquets with ready to serve meal
18:45 – 19:30
MULTIPURPOSE HALL – Jerez vinegar in haute cuisine. An acidity with tradition. Pepe Rodríguez Rey, Carles Abellan and Kisko García. Sponsor: C.R.D.O. JEREZ, MANZANILLA DE SANLÚCAR Y VINAGRE DE JEREZ
19:30 – 20:15
MULTIPURPOSE HALL – Salted fish: milenary delicattesens. Vicente Leal, Kiko Moyá, Mª Carmen Vélez and Susi Díaz. Sponsor: COSTA BLANCA
09:30 – 10:30
AUDITORIUM – The sea Sea at low temperature. Milimetric fish cooking. Pepe Solla Culinary Radicalism: mollusks, a luxury from the sea. Alexandre Gauthier
10:30 – 11:15
AUDITORIUM – Reinvention of the great culinary temples. José Avillez
11:15 – 12:15
AUDITORIUM – Play Food. Between humor and imagination Culinary trampantojos of 21st Century. Dani García. Sponsor: COVAP Play and sorprise in the table. Denis Martin
12:30 – 13:00
AUDITORIUM – Between technique and tradition, a transgressor spirit. Massimo Bottura
13:00 – 13:30
AUDITORIUM – The intrepid maturity of Pierre Gagnaire. Talking with a genious. Pierre Gagnaire
13:30 – 15:00
Lunch – A food tasting AYUNTAMIENTO DE VALLADOLID
15:00 – 15:45
AUDITORIUM – The sixth sense: the power of the gastronomic memory. Grant Achatz
15:45 – 16:45
AUDITORIUM – Audiovisual Gastronomy: the greatest debates of madridfusión-Cinegourland. “THE RESTAURANT OF THE FUTURE. Marketing or cuisine; robots or people?”. Sponsor: SILESTONE
17:00 – 17:45
MULTIPURPOSE HALL – Inventiviness, creativity and method with olive oil Fruits and olive oil. Quique Dacosta How to flip the omelette. Íñigo Lavado Sponsor: CARNONELL
17:45 – 18:45
MULTIPURPOSE HALL – Gastrobar. Gastronomic bars with great chefs. Paco Roncero, Carles Abellán, Quique Dacosta, Dani García, Benito Gómez and Mª José San Román. Sponsor: HEREDAD SEGURA VIUDAS