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Madrid Fusion 2005 on StarChefs

WHEN:
January 17, 18 and 19

WHERE:
Palacio de Congresos, Madrid, Spain

TICKETS:
590€ per person, plus 10€ registration fee per lecture.

Go to: www.MADRIDFUSION.net for more information and to download registration form.


 

MADRID FUSIÓN 2006
January 17-19, 2006

The forth annual Madrid Fusión-International Gastronomic Summit is a three-day conference of techniques demonstrations, tastings, and culinary lectures by world-renowned chefs. This year American Chefs Thomas Keller, Charlie Trotter, Norman Van Aken, Ken Oringer, Homaro Cantu and Wylie Dufresne will join Spanish master chefs Juan Mari and Elena Arzak, Martín Berasategui and Ferrán Adriá, and others, in demonstrating their avante garde cooking techniques.



Schedule of Events

Tuesday, 17th
Wednesday, Jan 18th
Thursday, Jan 19th
9:30-10:30
“Red Meat: latest generation griddle”. Jordi Herrera and Juan Antonio Zaldúa “Design appetizers”. Joan and Jordi Roca and Quique Dacosta “ Broths (Stocks and infusions): a new horizon” Eneko Atxa and Carlos Cidón
10:30-11:30
Sergio Herman Homaro Cantu Josh DeChellis
11:30-12:00
Break – Snack Break – Snack Break – Snack
12:00-12:30
Tribute paid by the IV International Summit of Gastronomy to the “Founders of the New American Cuisine”: Alice Waters, Norman Van Aken, Paul Prudhomme and Mark Miller and to the American media that have contributed to spread the renewal movement of the current American Gastronomy (John Apple, Ariane & Michael Batterberry, Judith Jones, Robert Parker, Marvin R. Shanken). Granting of the award to “The new restaurant of the year” Granting of the award to “The best Spanish wine under 30 euros”
12:30-1:30
Ferran Adrià Juan Mari and Elena Arzak Charlie Trotter
1:30-3:00
Tasting - Lunch Tasting - Lunch Tasting - Lunch
3:00-4:15
Martín Berasategui Harold McGee and José Andrés Wylie Dufresne
4:15-5:15
Conferences – Tastings (see note below) Conferences - Tastings (see note below) Conferences - Tastings (see note below)
5:15-6:30 “The Olive Oil Revolution”:
  • "The effects of the temperatures on traditional frying". Dani García
  • “Microfiltering for traditional and creative dishes”. Carmelo Bosque
“Cod: new recipes, a thousand flavours”. Andoni Luis Aduriz and Marcelo Tejedor “Chocolate: between sweet and savoury, the frontier of flavour”. Frédéric Bau and Angelo Corvitto
6:30-7:30
Thomas Keller Gaston Acurio Ken Oringer

 » This programme may be changed at the last moment.
 » For further and updated information, please visit www.madridfusion.net

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...Published: December 2005

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