| |
|
Tuesday,
Nov 18 |
Wednesday,
Nov 19 |
Thursday,
Nov 20 |
| 10:00 am –
1:45 pm |
| |
|
Talks on This Year’s Important
Contributions
Carlo Cracco, Cracco Peck
Marinated Egg Yolks with Cuttlefish Ink and Glaciales, Potato
Soup with Capers and Grated Egg, and Marinated Egg Yolks with White
Barley Fritatta. |
Talks on this Year’s Important Contributions
Andoni Luis Aduriz, Mugaritz
Application of form to lamb carré and shoulder, pigeon, T-bone
steaks, veal jaws and jowl and belly of Iberian pig…
Participation of Raimundo García del Moral and Francisco O’Valle
from the University of Grenada. |
Talks on This Year’s Important
Contributions
Hilario Arbelaitz, Zuberoa
Creaminess in Sauces |
| |
|
 Josean
Martinez Alija, Guggenheim
Balanced Aromas and Flavors in the Cooking of Milk and its By-Products. |
 Mari
Carmen Vélez, La Sirena
The Aioli of yesterday, today and always. |
 Issac
Salaberria, Fagollaga
Broths with Their New Proposals |
| |
|
 Manolo
de la Osa, Las Rejas
Garlic and Other Flavors. |
 Dani
García, Tragabuches
Cherry Gazpacho with Goat’s Cheese Snow and Salted Anchovies,
White Pine Nut Garlic with Cockerel Crests and Honey, Foie Gras and
Lime Turrón, and Kid with its Stewed Tongues and Pepper Yogurt. |
 Jordi
Vila, Alkimia
Pure Dried Fruit Cookies: A New Concept |
| |
|
 José
Melero, El Campero
Dissection of a Giant Tuna, and How to Use the Different
Parts
Tenderloin, Neck, Milk Roe or Testicles, Heart, Liver and Belly |
 Raúl
y Vicente Alexandre, Ca’Sento
Cigalas de Arenal and Red Prawns. |
 Enrique
Martinez, Maher
Technology Applied to Vegetables from the Ribera Navarra
area. |
| |
|
 Victor
Arguinzoniz, Etxebarri
The 21st Century T-Bone Steak
An unusual way to grill meat using the latest technological invention
from the great stove groundbreaker. |
 Elena
Arzak, Arzak
Cookery, Language and Geometry. |
 Pepe
Rodríguez, El Bohío
Cookery as a Way of Life and Cultural Expression. |
| |
|
 Sergi
Arola, La Broche
Gastronomic Portraits 25 Years On.
Show created in collaboration with the European Design Institute. |
 Joan
Roca, El Celler de Can Roca
The Flavor of Spices |
 Carles
Gaig, Gaig
Tripe in Haute Cuisine. |
| |
|
 Pedro
Subijana, Akelarre
Rice Venere.
|
 Ciccio
Sultano, Duomo
Pasta: The Head, The Heart, The Ingredient, The Consistency,
The Sensation.
Spaghetti with Anchovy Sauce, Tuna Roe, and Carrot Juice, and Paccheri
with Cuttlefish and Pork Balls. |
 Quique
Dacosta, El Poblet
Rice: What Is It?
|
 |
Monday,
Nov 17 |
Tuesday,
Nov 18 |
Wednesday,
Nov 19 |
Thursday,
Nov 20 |
| 1:45 pm |
| |
|
Guinness Corking Contest
Chamber Hall in the Kursaal Center
Contestants will attempt to open 21 bottles of wine with a Lever 300
Screwpull Corkscrew in only one minute. |
|
|
|
|
Tuesday,
Nov 18 |
Wednesday,
Nov 19 |
Thursday,
Nov 20 |
| 4:00 pm |
| |
|
Young Chefs Championship
First Day of the 9th Spanish Championship of Author Haute
Cuisine for Young Chefs. |
|
New Chefs Championship Final
Three finalists will compete for the title of Spanish Champion
of Author Haute Cuisine for Young Chefs, sponsored by Bacalao Giraldo.
Prizes will be announced at 7:30 pm.
|
|
|
Tuesday,
Nov 18 |
Wednesday,
Nov 19 |
Thursday,
Nov 20 |
| 4:30 pm |
| |
|
|
Potato Tortilla Championship
5th Spanish Championship Participants: (Sponsored by 1516
San Miguel)
Ciri González of La Encina – Palencia
Chefa González Dopeso of Mama Manuela and Mama Manuela Pinchos
– A Coruña
Angela Aunós of Casa Perú – Bagergue-Sagardú-Valle
de Arán, Lleida
Visitación Herrero of Sacha’s Omelette – Alcalá
de Henares, Madrid
Irene Ibáñez of Tahiti – Logroño
Ascensión García of Sylcar – Madrid
Esther Bruna of Gora – Zaragoza
Francisco Ferreiro of The Hotel Congreso – Santiago de Compostela
Milagros Quintana of Bar La Fuente – Castro Urdiales
Manuel Casablanca of Casablanca – Seville
Carmen Castelo of Mesón O’Bo – A Coruña
|
|
|
|
Tuesday,
Nov 18 |
Wednesday,
Nov 19 |
Thursday,
Nov 20 |
| 5:00
pm |
| |
Talks
on This Year’s Important Contributions
Maximiliano Alajmo, Le Calandre
The Gourmet of the Year Award will go to one of Spain’s most
prestigious showmen. |
|
|
|
|
|
Tuesday,
Nov 18 |
Wednesday,
Nov 19 |
Thursday,
Nov 20 |
| 5:30
pm |
| |
2003
Best of Gastronomy Awards
Presentation of the LMG Awards for commitment to avant-garde cuisine. |
|
|
|
| 5:30 pm –
7:30 pm |
| |
|
|
|
Talks on This Year’s Important
Contributions
 , WD 50
Contemporary Crusts: Shrimp, Onion-Clove Compote, Red Pepper
Squash, Encrusted Golden Beets, Sweet Potato Juice
Foie Gras/Anchovy Terrine, Citrus Chutney, Tarragon |
| |
|
|
|
 Alain
Llorca, Negresco
The Sardine: Infinite Technical Treatments of this Fish
and a Variety of His Creations. |
| |
|
|
|
 Fabio
Barbaglini, Caffè Groppi
Treviso Chicory and Quartirolo Cheese Lasagne with Modena
Vinegar Sauce
Pasta Fagottini with Taggiasca Olives and Onion Confiture on a Nest
of Zucchini Marinated in Mint and Bufala Ricotta
Marinated Prawns with Basil-Flavored Peach Salad and a Crusty Millefeuille
of Caramelized Citrus Fruit Peels |
| |
|
|
|
 Hirohisa
Koyama, Aoyagi y Koyama
Sashimi: Demonstration of the Latest in the Art of Cutting
Squid Sashimi
Tempura, Japanese Batter: Tempura of Thirteen Vegetables in Columns.
The Art of Cooking: How to Achieve Balance Between Heating and Seasoning.
Scallop and daikon boiled and lightly caramelized on the outside,
juicy on the inside.
|
|
|
Tuesday,
Nov 18 |
Wednesday,
Nov 19 |
Thursday,
Nov 20 |
| 6:00 pm –
8:30 pm |
| |
|
Talks on the
Year’s Important Contributions
 Presentation
of La Cocina al Vacio, by Salvador Brugués, including a practical
demonstration. |
|
|
| |
|
 Moreno
Cedroni, Mandonnia del Pascotore
Canned Tuna, Oyster with Fritatta, Risotto Susci with
Clams, Fish from the Mediterranean and Adriatic Seas in Senegalese
Style Broth. |
|
|
| |
|
 Martin
Berasategui, Berasategui
Ecological Vegetables, Fruit and Sprouts in Hot Dishes. |
|
|
| |
|
 S.
Torres, El Rodat, & J. A. Salvador, La Sucursal
Study in Collaboration with Universidad Politécnica
de Valencia’s Center for the Research and Development of Food
on the Energy and Aura of Vegetables. |
|
|
| |
|
 Michael
Portos, Saint James
Blue Fish from the Mediterranean: Mackerel, Anchovies and Tuna. |
|
|
| |
|
 Manuel
Valencia, Bodega La Andana
Jerez Vinegar.
|
|
|
| 6:00
pm – 9:00 pm |
| |
|
|
Talks on This Year’s Important
Contributions
, El Bulli
Modifying processes and products in textures created on
the basis of liquids and purées. |
|
| |
|
|
 , L’Impero
Spaghetti with Sea Urchin and Elvers, , and Yellowfin
Tuna Confit in Olive Oil with Lentils and Leeks. |
|
| |
|
|
 Paco
Torreblanca, Totel
Presentation of his new book:
Paco Torreblanca
Three New Confectionary Techniques. |
|
| |
|
|
 Juan
Mari Arzak, Arzak
Scientific view of cuisine
applied to pulses. |
|
| |
|
|
 Stéphane
Carrade, Chef Ruffet
A Slice of Pleasure: Surprising
Marriage, Cristal Teja and Arregalets and Color: Volcanic Black, Blood
Red, Deep Green, Borage Violet |
|
| |
|
|
 Paco
Roncero, La Terraza de Casino
Managing Quality in the Kitchen
|
|
|
|
Tuesday,
Nov 18 |
Wednesday,
Nov 19 |
Thursday,
Nov 20 |
| 6:30
pm |
| |
In
Search of the Best Olive Oil Dish
Ten Chefs will compete for the first ‘Jaén, Paraiso
Interior’ International Award for a dish created with olive
oil. |
In Search of the Best Olive Oil Dish
Ten Chefs will compete for the first ‘Jaén,
Paraiso Interior’ International Award for a dish created with
olive oil. |
|
|
|
|
Tuesday,
Nov 18 |
Wednesday,
Nov 19 |
Thursday,
Nov 20 |
| 7:40 pm |
| |
|
|
|
Lavazza
brings an end to the events of the 5th Congress on the Best of Gastronomy. |
|
|
Tuesday,
Nov 18 |
Wednesday,
Nov 19 |
Thursday,
Nov 20 |
| 8:00
pm |
| |
Talks
on This Year’s Important Contributions
 William
Ledeueil, Ze Kitchen Galerie
Asian Roots and Herbs – Application of plants and spices to
contemporary Western cuisine. |
|
|
|
