The De Niro "I'm in"
He embraced the #impagablefood created by 5 of the world's best chefs
news
News
Madrid Fusión Alimentos de España brings to-gether sources of energy in the sector to mark the beginnings of an era of hope
Madrid Fusión 2022 Alimentos de España will be back in January to take up the challenge of a priceless dinner with five of the world’s best chefs, which Robert De Niro has accepted to promote the congress.
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News
Reflection and reinvention take centre stage on the final day of Madrid Fusión Alimentos de España 2021
Forging new and better paths after a year of crisis was among the themes of the last day of Madrid Fusión Alimentos de España 2021.
News
Celebrating a truly local way of life
Chefs on stage at Madrid Fusión Alimentos de España paid tribute to the small producers who are vital to their restaurants.
El resumen de 2021
Madrid Fusión Alimentos de España 2021 supuso la vuelta al formato presencial de las grandes citas de la gastronomía en el mundo. Un congreso que concentró las energías del sector y que ha servido para marcar el inicio de un nuevo tiempo de esperanza. Más de 15.000 visitantes durante las tres jornadas presenciales avalan el éxito de esta edición. En 2022, el congreso de gastronomía más influyente del planeta volverá a celebrarse en enero.
Programme
Remember you can still enjoy the entire contents of Madrid Fusión Alimentos de España à la carte
Opening
Welcome Madrid Fusión'21
5/31/2021 9:50 AM
Welcome to the 2021 edition of Madrid Fusión dedicated to Circular Gastronomy.
Presentation
Gifts from the sea
5/31/2021 10:00 AM
Ángel León
Chef at Aponiente*** (Puerto de Santa María, Cádiz, Spain)
Presentation
5/31/2021 10:35 AM
Alan Geaam
Chef at Alan Geaam* (Paris, France)
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Presentation
Disfrutar 2021
5/31/2021 11:10 AM
Eduard Xatruch
Chef at Disfrutar** (Barcelona, Spain)
Mateu Casañas
Chef at Disfrutar** (Barcelona, Spain)
Oriol Castro
Chef at Disfrutar** (Barcelona, Spain)
Presentation
Rebel with a cause
5/31/2021 11:45 AM
Flynn McGarry
Chef at GEM (New York, USA)
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Virtual presentation
Innovation with no rules or protocols
5/31/2021 12:20 PM
DeAille Tam
Chef at Obscura (Shanghai, China)
Presentation
Case Study: Chefs for Spain
5/31/2021 12:55 PM
Javier García
Founding Secretary General of World Central Kitchen
Presentation
360 degrees / 365 days
5/31/2021 1:45 PM
Joan Roca
Chef at El Celler de Can Roca*** (Girona, Spain)
Presentation
Plant-based demi-glace
5/31/2021 2:20 PM
Rodrigo de la Calle
Chef at El Invernadero* (Madrid, Spain)
Presentation
MO de Movimiento. Local value, global impact
5/31/2021 4:00 PM
Felipe Turell
Founding partner and CEO of MO de Movimiento (Madrid, Spain)
Presentation
No-waste and sustainability as a creative starting point
5/31/2021 4:35 PM
Ricard Camarena
Chef at Ricard Camarena Restaurant** (Valencia, Spain)
Presentation
Ingestion: digestion, mindful cooking
5/31/2021 5:10 PM
Xavier Pellicer
Chef at Healthy Kitchen (Barcelona, Spain)
Presentation
A green and sustainable horizon
5/31/2021 5:45 PM
Puigvert & Puigdevall
Chef at Les Cols** (Olot, Girona, Spain)
Presentation
Recovering lost varieties
5/31/2021 6:20 PM
Pedro Sánchez
Chef at Bagá* (Jaén, Spain)
Presentation
Chagra farming. The cycle of the land
6/1/2021 10:00 AM
Aníbal Criollo
Chef at Naturalia (La Cocha, Nariño, Colombia)
Marcela Jojoa
Sous chef at Naturalia (La Cocha, Nariño, Colombia)
Virtual presentation
Fish: from head to tail
6/1/2021 10:35 AM
Josh Niland
Chef at Saint Peter (Sydney, Australia)
Presentation
The merit of recreating
6/1/2021 11:10 AM
Juan Luis Martínez
Chef at Mérito (Lima, Peru)
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Presentation
The Azurmendi Circle
6/1/2021 11:45 AM
Eneko Atxa
Chef at Azurmendi*** (Larrabetzu, Bizkaia, Spain)
Presentation
Modern thinking
6/1/2021 12:35 PM
Davide Caranchini
Chef at Materia* (Cernobbio, Como, Italy)
Presentation
Full circle
6/1/2021 1:10 PM
Ekaterina Alekhina (Rozhkova)
Chef at Biologie (Ilyinskoye, Moscow, Russia)
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Presentation
The rebirth of Kaiseki cuisine
6/1/2021 1:45 PM
Yoko Hasei
Chef at Leclab (Madrid, Spain)
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Award
Chef of the Year Award – “Green Activists”
6/1/2021 2:20 PM
Andoni L. Aduriz, Rodrigo de la Calle, Ricard Camarena, Xavier Pellicer, Ignacio Echapresto, Fernando del Cerro, Luis Callealta y Javier Olleros
Presentation
Thoughtful improvisation
6/1/2021 2:35 PM
Presentation
Cooking with the cycles of the moon
6/1/2021 4:00 PM
Ignacio Echapresto
Chef at Venta Moncalvillo* (Daroca de Rioja, La Rioja, Spain)
Award
Alimentos de España Defence of Food Products Award
6/1/2021 4:35 PM
Alimentos de España (“Foods of Spain”) is a government agency for the promotion and support of the agri-food industry under the Ministry of Agriculture, Fisheries and Food.
Presentation
Responsible hedonism, the pleasure of the minimal
6/1/2021 5:00 PM
Maria Solivellas
Chef at Ca na Toneta (Caimari, Mallorca, Spain)
Presentation
The tuna of Tenerife, to and from the East
6/1/2021 5:35 PM
David Rivero
Chef at Kabuki Abama* (Guía de Isora, Tenerife, Spain)
Presentation
A cuisine of short cycles
6/1/2021 6:10 PM
Javier Olleros
Chef at Culler de Pau** (O Grove, Pontevedra, Spain)
Presentation
A dialogue with the invisible
6/2/2021 9:50 AM
Mauro Colagreco
Chef at Mirazur*** (Menton, Maritim Alps, France)
Presentation
Venison. Blood. Cabbage
6/2/2021 10:25 AM
Björn Swanson
Chef at Faelt* (Berlin, Germany)
Presentation
Cuisines of excellence energy
6/2/2021 11:00 AM
Felipe Turell
Founding partner and CEO of MO de Movimiento (Madrid, Spain)
Rodrigo de la Calle
Chef at El Invernadero* (Madrid, Spain)
Oriol Castro
Chef at Disfrutar** (Barcelona, Spain)
Pedro Sánchez
Chef at Bagá* (Jaén, Spain)
Diego Sandoval
Coque** (Madrid, España)
Ramón Freixa
Chef at Ramón Freixa** (Madrid, Spain)
Elena Arzak
Chef at Arzak*** (Donostia, Gipuzkoa, Spain)
Presentation
Culinary identity
6/2/2021 11:20 AM
Juan Sebastián Pérez
Chef at Quitu (Quito, Ecuador)
Award
Revelation Chef Award
6/2/2021 11:55 AM
Carlos Pérez de Rozas, Dani Malavía y Roseta Félix, Juan Guillamón, Javier Sanz y Juan Sahuquillo, Julen Baz, Lara Roguez, Sergio y Mario Tofé, Luis Callealta
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Presentation
The trattoria linked to sustainability
6/2/2021 12:20 PM
Diego Rossi
Chef at Trippa (Milan, Italy)
Presentation
A river on a plate
6/2/2021 12:55 PM
Juanjo Losada
Chef at Pablo* (León, Spain)
Presentation
Front-of-house team: artificial intelligence or natural emotions
6/2/2021 1:30 PM
Josep Roca
Sommelier at El Celler de Can Roca*** (Girona, Spain)
Documentary
Behind the scenes: to see what we don’t see
6/2/2021 2:05 PM
Jorge Martínez
Director of the documentary Detrás
Presentation
Once upon a time, a first time
6/2/2021 2:40 PM
Andoni Luis Aduriz
Chef at Mugaritz** (Renteria, Gipuzkoa, Spain)
Presentation
Innovation and gastronomy
6/2/2021 4:00 PM
Dani Lasa
Founder of Imago (Donostia, Gipuzkoa, Spain)
Itziar Moreno
Project Manager at the Agirre Lehendakaria Center (Leioa, Bizkaia, Spain)
Giulio Quagiotto
Head of strategic innovation for the United Nations Development Programme
Presentation
Native vegetal species, revival and interpretation
6/2/2021 4:35 PM
Pablo González Conejero
Chef at Cabaña Buenavista** (El Palmar-Murcia, Spain)
Presentation
The Essence of Ibérico ham: pastures and mould
6/2/2021 5:10 PM
Sergio Manzano
Chef at A'BArra (Madrid, Spain)
Presentation
Cooking with shunned vegetables
6/2/2021 5:45 PM
Luis Callealta
Chef at Ciclo (Cádiz, Spain)
Rafa Monge
Agricultural designer (Cádiz, Spain)
It's still open
Madrid Fusión Alimentos de España
NOT CLOSED THIS YEAR
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held on 31st of May, 1st and 2nd of June 2021
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El mayor congreso de gastronomía del mundo
Datos totales
18Ediciones
816Ponentes diferentes
11.603Congresistas
116.080Visitantes
1.500Expositores
10.683Periodistas acreditados