MADRID FUSIÓN 2005
January 18-20, 2005

The third annual Madrid Fusión-International Gastronomic Summit is a three-day extravaganza of techniques demonstrations, tastings, and culinary lectures by world-renowned chefs. This year, culinary greats including Pierre Hermé, Tetsuya Wakuda and Alfred Portale will join Spanish master chefs Martín Berasategui and Ferrán Adriá, and others, in demonstrating their avante garde cooking techniques.

Schedule of Events

Tuesday, 18th Wednesday, Jan 19th Thursday, Jan 20th 10:00-11:30 Techniques and Treatments of Fish" by master cooks Angel León, Josean Martínez Alija and Nacho Manzano "A Menu of Tapas. The latest urban cuisine" by master cooks Pepe Rodríguez Rey, Andrés Madrigal and Iñigo Lavado "The Textures of Olive Oil" by master chefs Dani García, Paco Roncero, Senén González 11:30-12:00 Break – Snack Break – Snack Break – Snack 12:00-1:00 Demonstration performed by chef Yuji Wakiya performed by chef Tetsuya Wakuda Demonstration performed by master chef Ferran Adrià 1:00-1:15 Tribute of the II Cumbre Internacional de Gastronomía to the "Sweet Revolution of the XXth Century", led by international chefs Gerard Bannwarth, Antoni Escribà i Casas, Daniel Giraud, Pierre Hermé, Gaston Lenôtre, Francisco Torreblanca and Rafael Tugues Prize Price 1:15-2:15 Masterly dissertation by molecular chemistry specialist Hervé This and chef Pierre Gagnaire Demonstration performed by chef Alfred Portale Demonstration performed by chef Kunio Tokuoka 2:15-3:30 Lunch – Tasting Lunch-Tasting Lunch-Tasting 3:45-4:45 Demonstration performed by master chef Martín Berasategui Demonstration performed by chef Pichet Ong Demonstration performed by specialist Yves Sinclair and master chef Joan Roca 4:45-5:45 Talks-Tastings How to succeed with a new project Restaurants without stoves -The arrival of a more profitable future? Catering - gourmet A restaurant's larder: the hard quest for raw materials and the network of artisan providers. Talks-Tastings A challenge in the coals. Haute Cuisine with grates and avant-garde techniques The latest sweet revolution: desserts with famous perfumes Bread menus in restaurants How to elaborate a wine list Talks- Tastings Chocolates and sweet wines: an inciting game Cocktails: a fashion that comes back The Restaurant: space and design New soups, infusions and backgrounds 5:45-6:15     Demonstration performed by Italian chef Carmelo Chiaramonte 5:45-6:45 Demonstration performed by master chefs Juan Mari and Elena Arzak Demonstration performed by japanese chef Yukio Hattori   6:15-6:45     Demonstration performed by British chef Sat Bains 6:45-7:45 Demonstration performed by Brazilian chef Alex Atala Demonstration performed by chefs Stefano Fontanesi and Antoine Heerah from the Mauritius Islands Demonstration performed by Taiwanese Chef Herman Lai  » This programme may be changed at the last moment.  » Visit www.MADRIDFUSION.net for more information.