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The opening day of the XIII international gastronomy summit is approaching, as its organizers call it.
Workshops, speakers, tastings, contests and exhibitors are already prepared for the great appointment of February that will take place on February 2, 3 and 4 at the Municipal Palace of Madrid.
The program of activities for this edition is divided into 3 scenarios, bringing together the aspects of international gastronomy, transporting us as in a journey through the gastronomic culture of each continent. with the Spanish Flavors from the hand of Taste of Spain, and the exhibition space.
For this occasion, a Great Country with a Great Gastronomy has been invited to represent and disseminate its culinary excellence and ability to fuse its cuisine with those of the rest of the world.
It is none other than China, with its detractors and followers, but it certainly leaves no one indifferent.
In the case of the “Guest kitchen, we will have the pleasure of knowing the experiences and elaborations of the best Colombian cuisine.
A leap between two continents that will be completed with the new trend of European gastronomic leisure set in the Finnish city of Helsinki.
In previous editions, other parts of the world were in charge of presenting their trends and we told you this in previous posts such as the one from 2014 on the Madrid Fusión program.
Our Chefs display their art
From the hand of several of the most awarded Spanish chefs, the showcookings program, and lectures is one of the biggest claims of the event.
Angel Leon, recently awarded 2 Michelin stars will delight us with “The blood of the sea “, The Madrilenian Mario Sandoval You will experience and share with the participants the aromas with critical fluids.
David Muñoz and Javier Arroyo, they will delight us with their know how about wine and cocktails, fusing the concepts of flavor, cuisine and alcohol.
They are just some of the participants who will complete the list of stars such as Rodrigo de la Calle, Paco Morales, Ricard Camarena …
How could it be less, one of the highlights of the congress will be the presentation of Joan Roca (Celler de Can Roca) that will be developed under the title of Flavors of a trip, where he will tell the experience of his last international tour in the company of his inseparable Brothers of experiences.
In the same framework, a very interesting list of acts will be carried out within the framework of Enofusion where workshops and wine-related tastings will provide balance and harmony to the stridencies and palpable vanguards that we will see in culinary activities.
All the content of the program and its participants, disseminators and exhibitors is published on the website of the event that we leave it in a link below. (Detailed program of Madrid Fusion 2015)