Arrives the great culinary event in Madrid, arrives the XVII Edition of Madrid Fusion 2019. From 28th to 30th January, at the Palacio Municipal de Congresos de Madrid, know of great artists coming trends.
Madrid Fusion 2019 is the fair of gastronomy with a view to a future more sustainable, more respectful with the environment and more conscious with the waste that we produce.
We will know more about the new project of Ferrán Adriá, ElBulli1846, (recall that it had been seven years without attending this event). The name of the laboratory (as you already imagine, won’t be a restaurant use) is in honor of the year of birth of the innovative French chef Auguste Escoffier, who changed the concept that had cooks and elevated “social category” of the profession.
Also discuss the encyclopedia of gastronomic restoration: the Bullipedia. This year they promise to take ten more books about this method of research, education and learning applied to gastronomy.
Eneko Atxa (Azurmedi restaurant) presents bestfarmers.eco, a platform non-profit that brings together artisans farmers with chefs from various countries.
Very interesting new techniques proposed by Angel Leon and David Chamorro de Aponiente on a new way of cooking with a solution of sea salt which when it comes in contact with the fish turns into a mountain of salt.
This is the Edit where we can see more women: Ana Roš restaurant Hisa Franco in Slovenia, Begoña Rodrigo de Jorge of the Salita in Valencia, Najat Kaanache of restaurant Nur of Morocco, the Mallorcan chef Maca de Castro or Elena Lucas de La Lobita, in Soria.
The invited cities this edition are Copenhagen (with chefs Kristian Baumann and Nicolai Nørregaard), Budapest and San Francisco.
What will we see?
Innovation and creativity along with concepts such as artificial intelligence, big data, energy efficiency, responsible for crops or recycling techniques such as applications that it pulled food as Too Good To Go. Until we see a robot of IBM debating creativity with Andoni Luis Aduriz, Albert Adrià or Dabiz Muñoz.
In addition to listening to the speakers, there will be workshops like Carmelo Bosque and Javier Acedo cooking with truffles: true and false, the world in a Tin with Nino Redruello or offal without limits of Javi Estévez. You can consult all the workshops here.
No shortage of competitions as the of sandwiches-author, the award revelation pastry or the XV tops national competition.
There will also be live demonstrations, a small fair the International Congress of the Enofusion wine and gourmet.