Future gastronomy in Madrid

All the culinary avant-garde in gastronomy arrives again in the capital of Spain.

La Madrid Fusion International Summit It is the first gastronomic event of this year, which comes with strength and a lot of content to make Madrid the gastronomic capital of the world for three consecutive days.

As in previous editions of Madrid Fusión, the event brings together an important cast of international speakers, famous national and foreign chefs and the entire ecosystem of products that surround culinary preparation in restaurant kitchens.

In this its fifteenth edition, its structure once again takes the form of division into two parallel spaces, in which the paths of the future of haute cuisine will be discussed, from awareness of the environment, the search for energy efficiency, importance of human relations and social integration, new technologies applied to the world of hospitality and the very important role of recycling, among others.

El gastronomic event will once again have a hundred national and international chefs, representing more than 15 countries, who will delight us with their experience and knowledge on January 23, 24 and 25.

There will be no shortage of the unique demonstrations to which we are accustomed in their showcooking format, the training workshops as well as the contests and awards, such as the now traditional one of Chef of the year in Europe that already treasures three consecutive celebrations within the framework of the event or the Revelation Cook which also walks hand in hand with the event, celebrating its XV edition this year, like Madrid Fusión.

The fundamental and essential thing to see in Madrid Fusion.

In space Asisa Madrid Fusionn We will see everything related to psychology applied to restaurants with the participation of:

• Joan and Josep Roca shedding light on the relationship between cooking and human relations in their presentation on the value of people.
• Jesús Sánchez and Leandro Fernández discovering the future of chefs and their typologies.

In the Contemporary Bars space we will be able to witness the new way of understanding haute cuisine in restoration with the case studies of:

• StreetXo London with the presence of David Muñoz himself
• Atera New York with its molecular cuisine by Ronny Emborg and Matthew Abbick

In Science, Technology and Creativity space The exhibition of the recently awarded the title of European Chef of the Year will be fundamental, in the figure of Ángel León from the Aponiente Restaurant and his dream come true, to eat the light of the sea. Or the one recently awarded a Michelin star, Rodrigo de la Calle from The Greenhouse Restaurant with his challenge to intolerances in his gluten-free kitchen.

Gastronomy on the other side of the pond.

The guest country in this XV edition of Madrid Fusión will be Argentina, an amalgam of culinary culture but with its own name.

The landing of the Ches cooks will be represented in the figures of Germán Martitegui from Restaurant Tegui y Thomas Kalika of Mishiguene both in Buenos Aires, along with that of Mariana Müller of the Cassis restaurant from San Carlos de Bariloche.

Along with this cast of culinary developers, the bartender will also attend the event Tato Giovannoni of the Atlantic Flower Shop to show that the fusion between cocktails and gastronomy is not only possible but real, with the exhibition of solid kitchen and liquid kitchen.

An excellent new avant-garde cuisine, the result of the rediscovery of the country’s immense pantry and the application of contemporary techniques, many largely Spanish.

We leave the full content of the activity program here linked on the website of the XV edition of Madrid Fusión.