Presentation
The depths of Catalan cuisine
When Jordi Vilà explains the work they do in his restaurant on Catalan cuisine, he always says that 'everything begins with a process of sedimentation over the years, and it is in the depths where everything expands and sometimes, in the darkest part, where it is clearest'.
On the stage at Fusión in Madrid, he will unravel the mystery of this statement, demonstrating the value of dishes such as escudella with bamboo, the extreme sea and mountain dish of espardenya with sea bream, the wild sea and mountain dish of squid with hare, or the romesco of mussels, among others.
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