Program of MADRID FUSIÓN 2011, IX International Gastronomy Summit
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25 January (Tuesday)
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26 January (Wednesday)
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27 January (Thursday)
09:30 – 10:00
AUDITORIUM – Aromatic garnishes. Eneko Atxa and Josu Trebolazabala. Sponsored by: ALIMENTOS DE MADRID
10:00 – 10:45
AUDITORIUM – Steam: new applied technology. Flavio Morganti. Sponsor: ALIMENTOS DE MADRID
10:45 – 11:15
AUDITORIUM – Microemulsion Sauces. Dani Garcia and Jesús Jiménez
11:15 – 11:45
AUDITORIUM – Natural Structures. Wout Bru, Yves Mattagne, Onno Kokmeijer, Jaume Drudis, Steve Bonnyns, Dr. Michel Van der Stappen and Zbigniew Lewicki. Sponsored by: UNILEVER
11:45 – 12:30
AUDITORIUM – Summit on gastronomic power: International Guides Meeting. Carnet de Route, Gault Millau, Gourmetour, L’Espresso, Lo Mejor de la Gastronomía, Michelin, Repsol, Restaurant Magazine, Slow Food, Makansutra y Zagat. Moderator Victor de la Serna (GUIA REPSOL)
12:30 – 12:45
AUDITORIUM – Tribute to the gastronomy guides
12:45 – 13:30
AUDITORIUM – The new Bulli. Ferran Adrià (C.R.D.O. RIOJA)
13:30 – 15:00
Lunch – Tastings
15:00 – 15:45
AUDITORIUM – High pressure cuisine. Andoni Luis Aduriz
15:45 – 16:15
AUDITORIUM – The New culture of cold. Kristoff Coppens
16:15 – 16:45
AUDITORIUM – Multisensational Gastronomy: Haute cuisine and electronics. Juan Mari and Elena Arzak
16:45 – 17:30
AUDITORIUM – INTERVIEW TO CARLO PETRINI (slow food)
17:00 – 17:30
MULTIPURPOSE-HALL – Skrei: Luxury from the north. Rodrigo de la Calle and Francis Paniego. Sponsored by: PRODUCTOS DEL MAR DE NORUEGA
17:30 – 18:30
MULTI-PURPOSE HALL – Ecological Turbot: The king of flat fish. Beatriz Sotelo, Angel Palacios and Ricardo Sanz. Sponsored by: PRODEMAR – RODABALLO DE GALICIA – SOSTENIBLE
18:30 – 19:00
MULTIPURPOSE HALL– Designer snacks. The expansion of a business idea. Senén González
19:00 – 19:30
MULTIPURPOSE HALL – Sour cuisine. Bricio Domínguez (SABORES AUTENTICOS DE MEXICO)
19:30 – 20:00
MULTI-PURPOSE HALL – Liquid cooking. Javier de las Muelas (SCHWEPPES)
09:30 – 10:00
AUDITORIUM – Vegetable provocation. Nuno Mendes
10:00 – 10:30
AUDITIORIUM – Cuisine and design. Jacques Decoret
10:30 – 11:45
AUDITORIUM – Playing with ingenuity Technique and illusion. Dave De Belder Humour on the plate. Kevin Cherkas
11:45 – 12:00
AUDITORIUM- Truffle auction
12:00 – 12:30
AUDITORIUM – FOOD PAIRING: Molecular Harmonies The Latest Discoveries. Bernard Lahousse
12:30 – 13:00
AUDITORIUM – FOOD BALANCE: Culinary equilibrium code. Jordi Butron and Jordi Cruz
13:00 – 13:30
AUDITORIUM – Singapore, the third revolution. From Hawkers to contemporary cuisine. KF Seetoh and Andre Chiang
14:00 – 15:00
Lunch – Tastings
15:00 – 15:45
AUDITORIUM – Gastrológica: summary of concepts. Sergio Azagra
15:45 – 16:15
AUDITIORIUM – Imagination: contrasts and sensations. Gert de Mangeleer
16:15 – 17:00
AUDITORIUM – The forbidden: Mexican culinary sensuality. Martha Ortiz
17:00 – 17:30
AUDITORIUM – Marine ecology: Sea sausages. Ángel León Sponsored by: VETA LA PALMA
18:00 – 18:30
MULTIPURPOSE HALL – Thousand faces of rice. Quique Dacosta and Rodrigo de la Calle Sponsored by: ARROZ LA FALLERA BOMBA
18:30 – 19:30
MULTIPURPOSE HALL – Cheese in a snack. Victor Enrich, Ramón Freixa and Paco Roncero Sponsored by: LACTALIS
09:30 – 10:00
AUDITORIUM – Dynamic Management: the restaurant on a sheet. Jaume Drudis and Jose María Valls Madella
10:00 – 10:30
SWEET FUSION MULTI-PURPOSE HALL – From traditional pastry to dessert restaurants. Paco and Jacob Torreblanca Sponsored by: LACTALIS
10:00 – 10:30
AUDITORIUM – The profitability of space: minimum and multipurpose. Iago Pazos and Marcos Cerqueiro
10:30 – 11:00
AUDITORIUM – Exclusive pantries: Custom products. Massimo Bottura
10:30 – 11:30
SWEET FUSION MULTI-PURPOSE HALL – The world of chocolate. Frederic Bau and Yann Duytsche Sponsored by: VALRHONA
11:00 – 11:45
AUDITIORIUM – Cuisine and mixology: optimization of a trend. Ryan Clift and Matthew Bax
11:30 – 12:00
SWEET FUSION MULTI-PURPOSE HALL – The Architecture of Ice cream. Intelligent set up and reengineering of recipes. Kees Van Erp, Dirk Rogge, Victor Pena and Detlef Doersam Sponsored by: UNILEVER
11:45 – 12:30
AUDITORIUM – Avant-garde techniques at the service of catering. Joan and Jordi Roca
12:00 – 13:00
SWEET FUSION MULTI-PURPOSE HALL: The designer of desserts. Jordi Butron Prêt à porter Collection. Oriol Balaguer Sponsored by: THERMOMIX
12:30 – 13:15
AUDITORIUM – Talk with Gastón Acurio. The new Latin gastronomy empire. Gastón Acurio
13:00 – 14:00
SWEET FUSION MULTI-PURPOSE HALL: The purity of LEVAIN: Bread with a soul. Xevi Ramón Bread harmonies at the table. Daniel Jordá Sponsored by: BERLYS
13:15 – 14:00
AUDITIORIUM – Mercatbar: haute cuisine in a “market”and “vuelve Carolina”. Quique Dacosta
14:00 – 15:00
Lunch – Tastings
15:00 – 15:45
AUDITIORIUM – Bitter seduction. Carlo Cracco
15:30 – 16:00
MULTIPURPOSE HALL – Assembly cuisine Paco Roncero (CAMPOFRIO)
15:45 – 16:15
AUDITORIOUM – INAMO A digital restaurant with an interactive menu. Intelligent fun. Dani Potter and Noel Hunwick
16:00 – 17:00
MULTI-PURPOSE HALL – Spanish Nougat: the gateway between sweet and savoury. Mari Carmen Vélez, Paco Torreblanca y Rafa Soler Sponsored by: PATRONATO DE TURISMO DE LA COSTA BLANCA
16:15 – 17:00
AUDITORIUM – DEBATE The auditorium has the word: a solution for every problem. Martin Berasategui, Pedro Subijana and Sergi Arola
17:00 – 17:30
MULTI-PURPOSE HALL – Cocktails with beer. Javier de las Muelas Sponsored by: CERVEZAS MAHOU–SAN MIGUEL
17:30 – 18:00
MULTI-PURPOSE HALL – Dessert chefs, a very sweet final. Jordi Roca, Paco and Jacob Torreblanca, Oriol Balaguer, Julio Blanco, Julio Blanco, Jordi Butron, Martin Berasategui, Quique Dacosta, Andoni Luis Aduriz, David Muñoz, Christian Escribáand Xavi Gutiérrez Sponsored by: C.R.D.O. RIBERA DEL DUERO