The average Spaniard’s taste buds have gotten turbocharged over the last 20 years. If anyone who has tasted Japanese gastronomy at the dawn of the euro era is a freak, we now easily handle terms like ‘poké’, low-temperature cooking or ‘smash burger’. That’s why it makes more sense than ever for a convention like Madrid Fusión, which celebrated its twentieth anniversary last year, to note that it endorses the growing gourmet culture and move on to the next screen.
Between 23 and 25 January Madrid Fusion, the world’s largest gastronomic show, returns to Ifema and This year it does so with a mission to transcend boundaries and introduce new sensations to the public from this year’s theme: “Limitless”. Once again, we hope that this break will go beyond the gates of the fair and fill the streets, restaurants and bars of the city: gastronomy for eaters.
Finally African cuisine?
If there is still an unknown gastronomy in these regions, it is African cuisine. Especially sub-Saharan. We can barely trace a Senegalese or Ethiopian restaurant that pales in comparison to the rain of restaurants from the Americas and Asia. Madrid Fusion brings chief Dieuveil Malongawho runs the restaurant Meza Malonga Laboratory (in Kigali, Rwanda) is considered one of the best in the world. Participants will learn from his hand not only what is eaten in the country where he works, but also about the chefs social project in Africa, where Malonga is committed to promoting the continent’s new culinary stars. It’s time to look south.
Restaurants at the end of the world
halfway between the UK and Iceland, Faroe Islands They make up that country we remember only from time to time as some Western powers scored half a dozen goals. there are lies coxcook’s Paul Andrias ZiskaThe world’s most isolated (two) Michelin-starred restaurant. Since June, Ziska has raised the bar by temporarily moving her project to Limanaq, a small village in Spain. Greenland beyond the Arctic Circle. Like local products on the menu whale, musk ox or grasses born in the middle of the ice. Attending his presentation at Madrid Fusión will be like stepping into another world.
And today we have it: borriquete!
The croquette, the sandwich contest… At conventions like Madrid Fusión, popular cooking contests put must-sees on the map. It is also important to make room for lesser-known products from time to time. In the second of the “Cooking the Sea” competition, chefs will have to use the border as a base for their creations.one of the white fish usually found in the Cádiz region, which is always overshadowed by the more popular species such as cod or burlap.
other offal
For a while, restaurants claiming offal have multiplied like mushrooms, tripe, ears and tongue do not smell. what to offer angel leon He follows the same path in the Madrid Fusión auditorium, but his emphasis is on the element, namely the sea. At Aponiente they benefit from 100% of the waste they produce -Consume 10 tons of seafood per month- to serve the restaurant menu This is in 2023. A modest product but tremendous work by the chef from Cádiz in his quest for sustainability.
Nougat as we’ve never seen it before
Considering that Christmas isn’t so long ago, it’s a bad time to talk about nougat… but what happens at Madrid Fusión is worth the effort. david gilCo-owner and director of innovation at I+Desserts (and collaborator of Albert Adriá), hHe will talk about this dessert beyond soft and hard and how research can lead to the creation of new varieties that work on creativity.. Definitely, another nougat is possible.
Pantry nearby and unknown
In Catalonia, the Basque Country or Andalusia, there is a life beyond cooking. Interest in kitchens that burn side doors but never become the focal point has been on the rise for years.. This edition of Madrid Fusion will travel to: manchuela with his hand javier sanz Y Juan Sahuquillochiefs Canitas Maite Y obese (Casas Ibáñez, Albacete). The Principality of Andorra’s kitchen will also be allocated a space, and even a session on The Wine Edition (the section devoted to wine at the convention) will try to “explore” the region through vines and grapes. Uncharted territory.
To rich, ripe fish!
Just a few years ago, talking about “ripening” a chop 100 days before you put it on the grill sounded crazy. Literally. The same thing happens now when someone talks about treating fish in the same way. Carlos del Portillofrom the restaurant bistronomica(Madrid) He does it to take advantage of the oil of big fish. and make magic in the embers. He will tell in the auditorium.
future ice cream
Ice cream chef interpreting painter René Magritte’s famous painting “This is not a pipe” zen ong related to AWAN (Los Angeles, United States) Madrid arrives at Fusión with a presentation titled “Not Ice Cream.” This innovative vegan, gluten-free and dairy-free versions turn the universe of this cold treat upside downbut I also wonder if a coconut-based Indonesian dessert could be called that way.
Step forward in cider
Since Madrid Fusión began, there have been many liquid revolutions, from craft beers to natural wines, including vermouths. Now it’s your turn cider. Juan Luis Garciasommelier of the Asturian restaurant Martial Housewill be responsible for explaining all the possibilities that this drink offers in pairings and the unique characteristics of each according to the production method.
“Caviar” in Portuguese
Another non-stop fashion: the use of caviar as a product to add to any preparation. That’s why the presentation by the Portuguese cook is very provocative. Marlene Vieira (of the Marlene restaurant in Lisbon) and this Claims pine nuts from Portuguese forests are his country’s “caviar”. It is a unique opportunity not only to take a look at the culinary possibilities of a relatively unknown product, but also to take the pulse of the high-quality cuisine of the neighboring country.
Source: Informacion
Barbara Dickson is a seasoned writer for “Social Bites”. She keeps readers informed on the latest news and trends, providing in-depth coverage and analysis on a variety of topics.