{"id":6100,"date":"2022-01-23T15:49:36","date_gmt":"2022-01-23T15:49:36","guid":{"rendered":"https:\/\/saborealapalma.es\/?page_id=6100"},"modified":"2024-01-23T16:18:40","modified_gmt":"2024-01-23T16:18:40","slug":"madrid-fusion-2022-e","status":"publish","type":"post","link":"https:\/\/saborealapalma.es\/en\/blog\/2022\/01\/23\/madrid-fusion-2022-e\/","title":{"rendered":"Madrid Fusion 2022"},"content":{"rendered":"
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MADRID FUSION 2022<\/h1>\r\n\t\t<\/div>\r\n\t<\/div>\r\n\t
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A RETURN TO COOKING<\/h3>\n

The world's most dynamic global congress is set to celebrate its first global congress in 2022.\u00a0twentieth anniversary<\/strong>. A very special edition that will bring many surprises.<\/p>\n

The theme of the congress will be\u00a0Beyond the product<\/strong>. Over the course of three days, we will review ancestral, traditional and future cooking techniques, from fire roasting to microwave cooking or the use of ultrasound, the basis of great dishes of the future.<\/p>\n

At Madrid Fusi\u00f3n we will review this\u00a0return to cooking<\/strong>The transformation of the genre, the meticulous elaboration.<\/p>\n

The second edition of MF The Wine Edition will also be held and we will be launching a new pastry and bakery congress, Pastry Fusion.<\/p>\n

We are finalising a very ambitious programme with the presence of great international chefs in line with the trends on the rise: we can already advance that\u00a0Ren\u00e9 Redzepi, Gast\u00f3n Acurio, Alex Atala, Dabiz Mu\u00f1oz, Joan Roca, Rasmus Munk or Antonia Klugmann\u00a0<\/strong>among others, will be at Madrid Fusion Food from Spain 2022.<\/p>\n\n\t\t<\/div> \n\t<\/div>

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GUEST RESTAURANTS<\/h3>\n\n\t\t<\/div> \n\t<\/div>
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La Gatera - Gastro Bar<\/h3>\n\n\t\t<\/div> \n\t<\/div> \n\t
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One of the youngest establishments, yet one of the ambassadors of Palma's gastronomy. Its culinary proposals are a delight for the most experienced palate.<\/p>\n\n\t\t<\/div> \n\t<\/div>

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Bululu Fusion<\/h3>\n\n\t\t<\/div> \n\t<\/div> \n\t
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Bulul\u00fa Fusion is an innovative restaurant, which opens its doors to offer the best gastronomic experience in one place, combining the diverse flavours of the world with its fusion food, Creole delicacies with its exquisite Venezuelan food, and the best of Italian pizzas; all designed to delight consumers with delicious food and a good atmosphere.
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Restaurant El Jard\u00edn de la Sal<\/h3>\n\n\t\t<\/div> \n\t<\/div> \n\t
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An original, authentic and unparalleled gastronomic experience, with the highest quality products and a great creative contribution in a truly unique setting.<\/p>\n\n\t\t<\/div> \n\t<\/div>

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Restaurant El Sitio<\/h3>\n\n\t\t<\/div> \n\t<\/div> \n\t
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Info: An oasis in the middle of a sea of banana trees, with a tranquil atmosphere, beautiful gardens and a cuisine that enraptures the senses, from the service, thoughtfully designed starters, wonderful dishes and a unique after-dinner meal.<\/p>\n\n\t\t<\/div> \n\t<\/div> <\/div><\/div><\/div><\/div><\/div><\/div>\t

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MADRID FUSION 2022 PROGRAMME<\/h3>\n\n\t\t<\/div> \n\t<\/div> \t
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\r\n\t\t\t<\/span>\r\n\t\t<\/span><\/div>\r\n\nSee the full programme of Madrid Fusi\u00f3n 2022<\/i><\/a>
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EVENTS TASTE THE PALM<\/h3>\n\n\t\t<\/div> \n\t<\/div> \t
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MONDAY 28 MARCH<\/h4>\n\n\t\t<\/div> \n\t<\/div>
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MAIN STAGE<\/h4>\n\n\t\t<\/div> \n\t<\/div>
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SECONDARY SCENARIO<\/h4>\n\n\t\t<\/div> \n\t<\/div> <\/div><\/div><\/div><\/div><\/div><\/div>
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TUESDAY 29 MARCH<\/h4>\n\n\t\t<\/div> \n\t<\/div>
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MAIN STAGE<\/h4>\n\n\t\t<\/div> \n\t<\/div> \n\t
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I INTERNATIONAL GASTRONOMIC TOURISM MEETING
\nTaste Spain Area<\/strong><\/p>\n\n\t\t<\/div> \n\t<\/div>

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START OF DAY - 11:00 AM<\/h3><\/span>

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Presentation<\/strong><\/p>\n\n\t\t<\/div> \n\t<\/div>

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INTERVIEW - 11:15 AM<\/h3><\/span>

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Casa Cacao, beyond the business<\/strong>
\nJoan Roca El Celler de Can Roca. Gerona
\nInterviewer: Benjam\u00edn Lana. General Manager of Vocento Gastronom\u00eda<\/p>\n\n\t\t<\/div> \n\t<\/div>

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ROUND TABLE - 11:45 AM<\/h3><\/span>

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Hotel chefs, beyond the gastronomic hotel<\/strong>
\n- Akelarre, Pedro Subijana. San Sebastian
\n- Artur Mart\u00ednez, restaurant A\u00fcrt Hotel Hilton Diagonal. Barcelona
\n- Miramar Paco P\u00e9rez. Llan\u00e7\u00e1-Costa Brava
\n- Moderator: Germ\u00e1n Jim\u00e9nez. Managing Director of Turium Institute<\/p>\n\n\t\t<\/div> \n\t<\/div>

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INTERVIEW - 12:30 PM<\/h3><\/span>

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The gourmet experience as a tourist attraction<\/strong>
\n- Gast\u00f3n Acurio. Astrid&Gast\u00f3n. Lima, Peru.
\n- Interviewer: Ignacio Medina. Director 7 Cannibales<\/p>\n\n\t\t<\/div> \n\t<\/div>

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ROUND TABLE - 13:05 PM<\/h3><\/span>

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Destinations at the forefront of gastronomy<\/strong>
\n- M\u00aa Dolores Corujo. President of the Cabildo de Lanzarote
\n- Toni Bernab\u00e9. Director General Instituto de Turismo de Valencia
\n- Ana Redondo. Valladolid Councillor for Culture and Tourism
\n- Moderator: Carlos Garrido, President of CEAV, the Spanish Confederation of Travel Agencies<\/p>\n\n\t\t<\/div> \n\t<\/div>

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END OF THE MORNING SESSION - 13:45 PM<\/h3><\/span>

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GASTRONOMIC EXPERIENCE SAVOUR SPAIN - 13:45-15:00 PM<\/h3><\/span>

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START OF AFTERNOON SESSION - 15:00 PM<\/h3><\/span>

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Welcome and presentation<\/strong><\/p>\n\n\t\t<\/div> \n\t<\/div>

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INTERVIEW - 15:05 PM<\/h3><\/span>

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Nobu, from gastronomic benchmark to global lifestyle brand\u00a0<\/strong>
\n- Santiago Rodr\u00edguez, GM Nobu Hospitality
\n- Interviewer: Mar\u00eda Llanos Dom\u00ednguez. Lifestyle journalist.<\/p>\n\n\t\t<\/div> \n\t<\/div>

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INTERVIEW - 15:05 PM<\/h3><\/span>

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Nobu, from gastronomic benchmark to global lifestyle brand\u00a0<\/strong>
\n- Santiago Rodr\u00edguez, GM Nobu Hospitality
\n- Interviewer: Mar\u00eda Llanos Dom\u00ednguez. Lifestyle journalist.<\/p>\n\n\t\t<\/div> \n\t<\/div>

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INTERVIEW - 15:30 PM<\/h3><\/span>

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Excellence as a tourist ingredient<\/strong>
\n- Quique Dacosta
\n- Interviewer: Jes\u00fas Trelis. Director Las Provincias<\/p>\n\n\t\t<\/div> \n\t<\/div>

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ROUND TABLE - 15:55 PM<\/h3><\/span>

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Gastronomy as a tourist destination<\/strong>
\n- Cenador de Am\u00f3s. Jes\u00fas S\u00e1nchez. Villaverde de Pontones. Cantabria
\n- Abad\u00eda Retuerta Le Domaine. Enrique Valero. Sard\u00f3n de Duero. Valladolid
\n- Samuel Moreno. The Alcuneza Mill. Alcuneza-Sig\u00fcenza. Guadalajara
\n- Moderator: Esperanza Pel\u00e1ez. Journalist Diario Sur<\/p>\n\n\t\t<\/div> \n\t<\/div>

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CLOSING AND END OF THE DAY - 16:40 PM<\/h3><\/span>

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SECONDARY SCENARIO<\/h4>\n\n\t\t<\/div> \n\t<\/div>
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WORKSHOP - 14:00 PM<\/h3><\/span>

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Vineyard: Tea wine ice cream, black pudding earth, Malvasia barrel mousse and smoked chocolate roots with Bre\u00f1a cigars.<\/strong><\/p>\n\n\t\t<\/div> \n\t<\/div> \r\n\t

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WEDNESDAY 30 MARCH<\/h4>\n\n\t\t<\/div> \n\t<\/div>
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MAIN STAGE<\/h4>\n\n\t\t<\/div> \n\t<\/div>
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WORKSHOP - 10:30 AM<\/h3><\/span>

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Banana in textures, paje sable and coastal tuno juice, and masterclass on the banana and its states.<\/strong><\/p>\n\n\t\t<\/div> \n\t<\/div> \r\n\t

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SHOW COOKING - 13:00 PM<\/h3><\/span>

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Marinated sea bass on avocado gazpacho<\/strong><\/p>\n\n\t\t<\/div> \n\t<\/div> \r\n\t

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SHOW COOKING - 15:30 PM<\/h3><\/span>

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Textured banana, paje sable and coastal prickly pear juice<\/strong><\/p>\n\n\t\t<\/div> \n\t<\/div> \r\n\t

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WORKSHOP - 16:00 PM<\/h3><\/span>

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Cheese<\/strong><\/p>\n\n\t\t<\/div> \n\t<\/div> \r\n\t

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EXHIBITION - 19:00 PM<\/h3><\/span>

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Exposure of damage caused by the volcano to the primary sector<\/strong><\/p>\n\n\t\t<\/div> \n\t<\/div> \r\n\t

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SECONDARY SCENARIO<\/h4>\n\n\t\t<\/div> \n\t<\/div>
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WORKSHOP - 16:30 PM<\/h3><\/span>

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Marinated sea bass on avocado gazpacho and masterclass on avocado and its characteristics<\/strong><\/p>\n\n\t\t<\/div> \n\t<\/div> \r\n\t

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TASTING<\/h3>\n\n\t\t<\/div> \n\t<\/div> <\/div><\/div><\/div><\/div><\/div><\/div>
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NEWS<\/h3>\n\n\t\t<\/div> \n\t<\/div> \r\n
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