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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.

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Presentation

Gifts from the sea

5/31/2021 10:00 AM

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Ángel León

Chef at Aponiente*** (Puerto de Santa María, Cádiz, Spain)

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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

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Eduard Xatruch

Chef at Disfrutar** (Barcelona, Spain)

Mateu Casañas

Chef at Disfrutar** (Barcelona, Spain)

Oriol Castro

Chef at Disfrutar** (Barcelona, Spain)

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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)

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Presentation

Case Study: Chefs for Spain

5/31/2021 12:55 PM

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Javier García

Founding Secretary General of World Central Kitchen

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Presentation

360 degrees / 365 days

5/31/2021 1:45 PM

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Joan Roca

Chef at El Celler de Can Roca*** (Girona, Spain)

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Presentation

Plant-based demi-glace

5/31/2021 2:20 PM

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Rodrigo de la Calle

Chef at El Invernadero* (Madrid, Spain)

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Presentation

MO de Movimiento. Local value, global impact

5/31/2021 4:00 PM

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Felipe Turell

Founding partner and CEO of MO de Movimiento (Madrid, Spain)

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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)

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Presentation

Ingestion: digestion, mindful cooking

5/31/2021 5:10 PM

Xavier Pellicer

Chef at Healthy Kitchen (Barcelona, Spain)

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Presentation

A green and sustainable horizon

5/31/2021 5:45 PM

Puigvert & Puigdevall

Chef at Les Cols** (Olot, Girona, Spain)

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Presentation

Recovering lost varieties

5/31/2021 6:20 PM

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Pedro Sánchez

Chef at Bagá* (Jaén, Spain)

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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)

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Virtual presentation

Fish: from head to tail

6/1/2021 10:35 AM

Josh Niland

Chef at Saint Peter (Sydney, Australia)

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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

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Eneko Atxa

Chef at Azurmendi*** (Larrabetzu, Bizkaia, Spain)

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Presentation

Modern thinking

6/1/2021 12:35 PM

Davide Caranchini

Chef at Materia* (Cernobbio, Como, Italy)

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Presentation

Full circle

6/1/2021 1:10 PM

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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

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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

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Andoni L. Aduriz, Rodrigo de la Calle, Ricard Camarena, Xavier Pellicer, Ignacio Echapresto, Fernando del Cerro, Luis Callealta y Javier Olleros

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Presentation

Thoughtful improvisation

6/1/2021 2:35 PM

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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)

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Award

Alimentos de España Defence of Food Products Award

6/1/2021 4:35 PM

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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.

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Presentation

Responsible hedonism, the pleasure of the minimal

6/1/2021 5:00 PM

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Maria Solivellas

Chef at Ca na Toneta (Caimari, Mallorca, Spain)

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Presentation

The tuna of Tenerife, to and from the East

6/1/2021 5:35 PM

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David Rivero

Chef at Kabuki Abama* (Guía de Isora, Tenerife, Spain)

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Presentation

A cuisine of short cycles

6/1/2021 6:10 PM

Javier Olleros

Chef at Culler de Pau** (O Grove, Pontevedra, Spain)

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Presentation

A dialogue with the invisible

6/2/2021 9:50 AM

Mauro Colagreco

Chef at Mirazur*** (Menton, Maritim Alps, France)

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Presentation

Venison. Blood. Cabbage

6/2/2021 10:25 AM

Björn Swanson

Chef at Faelt* (Berlin, Germany)

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Presentation

Cuisines of excellence energy

6/2/2021 11:00 AM

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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)

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Presentation

Culinary identity

6/2/2021 11:20 AM

Juan Sebastián Pérez

Chef at Quitu (Quito, Ecuador)

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Award

Revelation Chef Award

6/2/2021 11:55 AM

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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)

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Presentation

A river on a plate

6/2/2021 12:55 PM

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Juanjo Losada

Chef at Pablo* (León, Spain)

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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)

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Documentary

Behind the scenes: to see what we don’t see

6/2/2021 2:05 PM

Jorge Martínez

Director of the documentary Detrás

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Presentation

Once upon a time, a first time

6/2/2021 2:40 PM

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Andoni Luis Aduriz

Chef at Mugaritz** (Renteria, Gipuzkoa, Spain)

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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

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Presentation

Native vegetal species, revival and interpretation

6/2/2021 4:35 PM

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Pablo González Conejero

Chef at Cabaña Buenavista** (El Palmar-Murcia, Spain)

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Presentation

The Essence of Ibérico ham: pastures and mould

6/2/2021 5:10 PM

Sergio Manzano

Chef at A'BArra (Madrid, Spain)

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Presentation

Cooking with shunned vegetables

6/2/2021 5:45 PM

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Luis Callealta

Chef at Ciclo (Cádiz, Spain)

Rafa Monge

Agricultural designer (Cádiz, Spain)

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Speakers

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France

Mauro Colagreco

Excellence at the service of produce

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Australia

Josh Niland

The ethics of no waste

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China

DeAille Tam

Re-imagining Chinese traditions

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USA

Flynn McGarry

The power of youth

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Catalonia

Joan Roca

Genuinely Roca

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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