Alicia Díaz

The best world chefs have gathered these days in Madrid at the International Gastronomy Summit Madrid Fusion. The Yummy Bull did not want to miss this opportunity to see firsthand what is “being cooked” in the kitchen of the best international chefs. A unique and essential experience.

Under the slogan The Language of Post Vanguardia the attendants enjoyed the knowledge of chefs as relevant Grant Achatz, Joan Roca, Jose Andres, Sergi Arola, Elena Arzak, Oriol Balaguer, Martin Berasategui, Dani Garcia, Chele González, Sacha Hormaechea, Daniel Humm, Tatsuo Nishizawa, Paco Roncero, Pepe Solla, Dabiz Muñoz and some others.

This post-avant-garde moment, as defined by José Carlos Capel, president of Madrid Fusion, relocates his eye on tradition, on the product and even in culinary techniques inherited from our ancestors. Chefs like Paco Morales have chosen Andalusian cuisine to adapt it to contemporary cuisine. Other Ibero-American chefs have done the same with ancient techniques of pre-Hispanic indigenous tribes. “That which is called vanguard and tradition,” said Joan Roca (El Celler de Can Roca, Best restaurant in the world), is that “we have moved to committed to a healthy, sustainable and humane cuisine “.

The sea, resource

In this commitment to the product, our seas have much to say as by proved Angel Leon (Aponiente, Two Stars Michelin). His cuisine brings together the plankton, outbreaks of vegetables grown in salt water, the first vegetable oil obtained from the sea, the sugars obtained from freeze-dried algae and, of course, all kinds of fish, with a firm commitment to the so-called fish discard. “We live in an untenable situation in which fish 90,000 tonnes of fish, 40,000 are discarded. We have to change the mentality of those who just want to eat normal commercial species. The sea has much more to offer, “he said. Its Aponiente has moved to a lumber mill where they have a surface of 2,700f2 exclusively to clean fish. 42 people work in the kitchen with these fish discards to create amazing dishes like sea sausages.

Taste of Spain

One of the highlights in this edition of Madrid Fusion has been Taste Spain, starring a space of eleven domestic destinations: Ruta de la Tapa, a tour of the Spanish cuisine in “small bites” as Segovia lamb stew, stuffed shrimp and sea urchin Cambrils red shrimp, lentils DOP Lanzarote, Canarian black pig cooked and boiled shrimp in sea water or oysters from la Rapita, all accompanied by the best national wines, as Malaparte, Segovia cellar of the same name.

Enofusión made a come back to have their role in the great event of gastronomy

In Enofusión space where we could attend a wide variety of prestigious tastings, technical conferences and tasting spaces, besides knowing all the news of the great wineries and brands from Spain. This year, for the first time we could find speedtasting, an original way to taste the wines based on the speed dating system, where the winemakers showcase in a few minutes wines to journalists and bloggers.