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O ESTADO DA ARTE DA GASTRONOMIA NO MADRID FUSIÓN 2018

De 22 a 24 de janeiro, a capital espanhola recebe mais uma edição do Madrid Fusión, um dos maiores eventos de alta gastronomia do mundo. Durante três dias, mais de 100 cozinheiros de todos os continentes mostrarão o estado da arte da gastronomia planetária em palestras, oficinas e aulas-show, enquanto 150  expositores promoverão seus produtos.

Em sua 16ª edição, o Madrid Fusión se tornou uma importante vitrine para destinos gastronômicos, empresas de produção e de distribuição, marcas comerciais e denominações de origem, que ocupam os disputados espaços do Palacio Municipal de Congresos, no Campo de las Naciones.

Além da expectativa normal que a apresentação da vanguarda culinária provoca anualmente, esta edição traz um componente especial. É a primeira a ser realizada depois que o grupo de comunicação Vocento adquiriu 100% do capital social da Foro Debate S.L., empresa que há 15 anos organizava o evento. Entretanto, basta conferir a programação oficial (clique aqui para ver a programação em pdf) para ver que a mudança de mãos está longe de significar perda de qualidade.

A temática deste ano gira em torno da “Quarta geração: os donos do futuro”, prometendo um verdadeiro pot-pourri geracional formado por profissionais nascidos sob o signo da internet e diversos ícones das gerações anteriores. O país homenageado é o Japão, cuja delegação será capitaneada pelo chef do restaurante estrelado Den –  Zaiyu Hasegawa – famoso pela quantidade incomum de mulheres que trabalham em sua equipe. Também sob os holofotes da imprensa especializada internacional (630 veículos inscritos antecipadamente) estará a gastronomia de cinco cidades convidadas: Berlim, Lisboa, Tel Aviv, Tóquio e São Petersburgo.

Se você, como nós, não vai estar em Madri de 22 a 24 de janeiro, vale acompanhar os vídeos das aulas e palestras que sempre aparecem no Youtube.

Abaixo, um resumo dos pontos altos programação do 16º Madrid Fusión.

Madrid Fusión 2018

Rebeldes e inconformistas: a explosão de jovens cozinheiros de grandes cidades

Tel Aviv: Moti Titman, talento da cozinha com porco e mariscos. Yossi Shitrit, como tratar as hortaliças de outra maneira.

Berlim, novo coração gastronômico da Alemanha: Sebastian Frank, visão contemporânea da cozinha rural austríaca. Andreas Rieger, a cozinha dos amargos.

San Petersburgo: a nova cozinha russa. Dmitry Blinov, aproveitando a despensa gelada. Igor Grishechkin, estética contemporânea, sabor tradicional.

Lisboa: João Rodrigues, Alexandre Silva y Henrique Sà Pessoa, interpretação moderna da cozinha de pescados.

A transgressão japonesa

Tokio: heterodoxia nipônica. Zaiyu Hasegawa, humor e criatividade. Tomoya Kawada, a cozinha do chá.

Técnica e produto: a investigação que não para

Quique Dacosta: uma viagem ao interior de sua própria cozinha com ingredientes de proximidade.

Diego Guerrero: proteínas e gorduras, um novo equilíbrio, uma forma diferente de harmonizar os ingredientes.

Ricard Camarena: molhos clássicos e modernos.

Mario Sandoval: as fibras, o componente oculto dos alimentos.

Mateu Casañas, Oriol Castro y Eduard Xatruch: extração e caramelização de sucos, uma nova dimensão.

Ángel León: crustáceos inteiros, com garfo e faca.

Andoni Aduriz y Guillermo Cruz: pratos com vinhos, a teoria das harmonias inversas.

Rodrigo de la Calle: espirulina, o ingrediente secreto da saudável cozinha azul.

Sergio Bastard: aplicações culinárias da salmora.

De onde viemos e para onde vamos

Monserrat Fontané e Joan Roca: uma viagem no tempo, das raízes para o futuro

Elena Arzak: o desafio da imaginação

Benito Gómez: resgate dos sabores de Ronda.

Dani Frías: alta gastronomia marinha, paisagem e cultura.

Paco Morales: ervas e fragâncias da herança andaluza.

Iván Muñoz: essências da grande cozinha de caças.

O futuro dos negócios gastronômicos: digitalização, rentabilidade e conciliação social

Eneko Atxa: para além da cozinha, conciliação social no restaurante.

Urko Murgategui: método e dialéctica da atenção ao cliente.

Ian Millar: o restaurante do futuro.

Carlos Bosch: como rentabilizar cada metro quadrado.

Diego Coquillat: uma nova era na restauração.

Borja Beneyto: novas tecnologias para transformar a restauração tradicional.

Sem despensa não há cozinha

Leonor Espinosa: comunidades rurais, novos ingredientes e novas formas de tratá-los.

Alexandre Couillon: o chef das marés.

Jordy Navarra: simplicidade através da diversidade, a alma filipina desde os ingredientes autóctones.

Luis Alberto Lera e Higinio Gómez: caça de pena.

Nacho Manzano e Iván Domínguez: como cozinhar algas.

Vicente Patiño y Santos Ruíz: variedades de arroz e receitas.

Jesús Segura: vinagres “utópicos” de última geração.

Roberto Ruíz: cozinhando com pimentões.

Iván Cerdeño: as mil faces do bacalhau.

Criatividade, cópias e direitos autorais na alta cozinha

Existe copyright na cozinha? Cozinheiros e advogados debatem questões éticas e jurídicas.

Sevilla, capital dos tapas: Marcos Nieto, Santiago González, Nacho Dargallo y Javier Abascal.

Universo doce

Amandine Finger: alta pastelaria sem glúten.

Lluís Pérez y Alexis García: a nova pastelaria.

Ester Roelas y Ricardo Vélez: sobremesas de restaurante.

VIII Congresso Internacional do vinho – Enofusión

Concursos

IV Edição do Prêmio Cozinheiro do Ano na Europa

XVI Edição do Prêmio Cozinheiro Revelação

I Edição do Prêmio Pasteleiro Revelação

Em 2013, Minas Gerais representou o Brasil no Madrid Fusión. Foi a primeira vez que uma gastronomia regional representou um país.

 

 

 

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