Starting this Monday, Madrid Fusión 2022 is underway, the gastronomy fair that Madrid offers to the whole world. A showcase of everything that gastronomy is creating in Spain and around the world. A place where creation, nutrition, innovation, tradition, product converge and all of this is paired with a lot of work shared by great professionals, some of them of great renown.
Madrid Fusion Pastry
A room to vindicate the great Spanish pastry and bakery. Within it, which has featured high-level presentations by Albert Adrià, Fernando Sáenz, Fréderic Bau, Andrea Dopico, Stephanie Vastel and Jordi Butrón. The winners of the IX Signature Sandwiches Contest have also been revealed, which has won the matured tuna belly sandwich by chef Máximo Benagues from Cuenca (Santerra, Madrid), and the Revelation Pastry Chef, which has gone to Ausiàs Signes, from the Tatau Bistró Restaurant. * from Huesca.
Four other competitions have been held on the multi-purpose stage: the XII Bocados con queso Contest, won by Josemi Martínez Pilar, from Balearic at Cap Vermell Gran Hotel). The XNUMXst Cooking the Sea Contest, won by Francisco Muñoz (El Parador Playa, Benalmádena, Málaga). The III Madrid Food Contest, which was for Andrés Rengel (Mediterranean Culinary Center). Lastly, the XNUMXst Contest for the Best Desalted Cod Recipe, won by María Luisa de la Torre González (Retama, Torrenueva, Ciudad Real).
Menorca, European Gastronomic Region
Deserves a special mention Menorcan gastronomy in Madrid Fusion. All in a year that Menorca is the capital of the European gastronomic region. They stand out with a gastronomy where sustainability is in their DNA. An island that through its climate and microclimate offers a great diversity of gastronomic jewels still to be discovered for the vast majority. From the cheeses, meats and fish to the “ointment”, the well-known drink based on lemon and Gin Xoriguer.
The Wine Edition Wines from Spain
The first day of The Wine Edition Wines from Spain has brought together big names in gastronomy and wine. Names like José Antonio Navarrete (Restaurant Quique Dacosta***), Annegret Kühnert (Restaurant Manager of Noma***) and Ferran Centelles (former ElBulli sommelier). All of them have reflected on the need to humanize the room and relax communication between the sommelier. The Masters of Wine Fernando Mora MW and Pedro Balllesteros MW have also participated.
The origin of sushi
The chef Felix Jimenez (Kiro Sushi*, Logroño), is without a doubt a sushi master. He has participated for the first time with a presentation at the congress to demonstrate his mastery in sushi elaborations. Félix has commented “I make sushi, but old sushi, from the Edo period, from the beginning of the XNUMXth century. Back then there were no cold rooms or cookers. So his sushi is based on rice prepared over firewood and completed with fish preserved in different oils. The vinegar, "fundamental piece", ages it from scratch from the sake grounds. Jiménez finished the presentation by preparing the typical omelette that ends a sushi menu, "very difficult to make because it is neither sweet nor salty". "Together with the quality of the rice, tamagoyaki marks how good or bad a sushi restaurant is," he said.
El Celler de Can Roca bets on vegetables
For his part, the renowned Chef Joan Roca has valued vegetable preparations. All this with a great base of innovation and with a commitment to new trends followed by its great team at Celler de Can Roca. Joan reaffirms "Our look at the plant world has increased, and now up to 80% of El Celler's proposal is plant-based."
To demonstrate this continuous search for the impossible, Roca cooked live a plate of peas from Llavaneras "only caressed with perfume". She continued with another beet, which is treated in eight different ways, another Jerusalem artichoke, with which an emulsified puree with pectin is made and with which it is intended to reproduce "the center of a sunflower." Finally another made from broad beans made like soufflé potatoes.
Roca has also presented a dessert that has a flavor, color and aroma similar to that of the rose. For this use lichi, orange, grapefruit, an infusion and jam of those rose petals and macadamia, which once hydrated and finely cut "becomes petals as if it were a goldsmith's work".
