Madrid Fusión 2012: A Photo Journey, Day 1

And they're off! The gates opened at Madrid Fusión 2012 on January 24th with a three day agenda filled with some of the world's best chefs and culinary representatives. 

Chef Fernando del Cerro of Casa José in Aranjuez (outside of Madrid) plated White Kimchi (top) and at the bottom, Chef Miguel Ángel de la Cruz of La Botica in Valladolid with his Cocoa Butter & Seaweed Broth. Both advocates of the Slow Food movement and using local/native vegetable species to heal our bodies. 

"Jamón" de Buey Wagyu from Nuestro Buey Burgos, Spain - yummy!

Peru was a featured country at this year's summit: clockwise from top, shrimp with salmon eggs and guanabana juice, fresh cheese dessert "bite" with pineapple relish and quinoa, finally, pisco sour and lime cocktails

Selection of cheeses from the shop Poncelet, Madrid Spain

 Elena Arzak and Xavier Gutierrez of Arzakshowing the presenters their dish

Brothers Sergio and Javier Torres of Dos Cielos in Barcelona with two creations, Turbot with Porto Muiños seaweed and mushrooms a la "Gastrovac" 

 Chef Dani García of Calima in Marbella, showcased boquerones fried in liquid nitrogen and strawberry meringues filled with cheese and covered in cotton candy, that he calls "caja de gusanos de seda", which means box filled with silk worms. 

Seaweed covered joomukbap, or Korean rice snacks, were served at the Sempio Foods Company stand - delicious and healthy! 

Sancho peppercorns, native to Korea and aged for five years. A texture like a crunchy-poppy caper. 

 More Korean products: Fermented soybean and chili pastes, as well as "Jang" condiment sauces.

 Mixology by Schweppes
Schweppes acted as the official tonic sponsor with two open bars present at Madrid Fusión, and exotic pairings built by Elena Arzak and Javier de las Muelas de Dry Martini BCN

 @PacoMoraleschef Chef Paco Morales and architect José Ramón Tramoyeres (Green Geometry Lab) spoke about their upcoming project of a mobile dining or "pop-up" structure.

 Michelin Stars: Joan & Jordi Roca of El Celler de Can Roca in Girona with Quique Dacosta of Restaurante Quique Dacosta in Denia, Spain

Beautiful presentations by Josean Alija of Restaurante Nerua at the Guggenheim Museum Bilbao. Above, puerro a la brasa, yema de arroz y jugo de cerdo ibérico, grilled leek with rice buds and the juice of an Iberian pig. He created the pastry sheets using potatoes, and layered them with the mousse of a lime and a green apple-  in Spanish it's called milhojas de patata, manzana y lima

Thanks for viewing.... 


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