In this article we offer you a brushstroke of what we consider most relevant event in the seventh edition of Madrid Fusión 2019. An event that aims to give visibility and information about the gastronomic world to the professional sector. It closed last Wednesday, January 30.
Ferran Adrià's conference
It started Madrid Fusion 2019 with great expectations about the conference that the chef would deliver Ferran Adria. In it, he would expose the 'dish' that they have been cooking for a long time, never better said. The project was presented under the name of "El Bulli 1846", a space of 4.000 meters dedicated to innovation.
Nothing special or unknown to date was discovered at the conference. Maybe it was a good operation marketing organization, as the room was full. The project of Adrià will have presence with reopening of "El Bulli”In Cala Montjoi (Girona).
It will be a innovation space. It was also reported that a websites that will provide information. The truth is that in recent months, some have already been published tomes of the bullipaedia very interesting.
Actually, this novelty brought to Madrid Fusion 2019 it is difficult to understand. "The Bulli" is based on innovation through Sapiens method, of whose effectiveness some experts doubt. It seems that, from the information published, apart from the financial solvency provided by Fundación Telefónica, La Caixa and Esade, among others, the project it's still green or it is created day by day.
Some attendees and media criticize that beforehand and from the outside, it seems to be a great smoke sale. If it is not finally, we will write it down and say it. But if it is, let's hope it is on time, despite the financial commitments, to rectify, because rectifying is wise, right?
Contest "Cook sustainable and natural meat of suckling lamb and kid"
Also Madrid Fusion 2019 the final of the first edition of the Competition "Sustainable and Natural Meat Cooking for Suckling Pig, Lamb and Kid". The winner, among the six finalists, was Juan Ramon Sau.
Or has triumphed due to the excellence achieved in taste, presentation, creativity and use of the product. His winning dish has been a chimes with saffron and stew with its chlorophyll.
The second classified was David Left, Restaurant The 51 of the Sun with the suckling neck plate. The third, Eduardo Jose Comín, from the Topi Hospitality School, with its elaboration with a tournedo of lamb.
Best signature sandwich in Madrid Fusion 2019
The contest to discover the best signature sandwich held in Madrid Fusion 2019 awarded a "Smoked pastrami millefeuille with vine shoots accompanied by hints of forest". Its creator was Francisco Diaz Castro, Restaurant Kitchens of the World Inedit. It is located in Santa Perpetua de Mogoda (Barcelona).
The 'living salt' of Ángel León
The chef Angel León presented his new innovation: the 'salt alive'. The goal is to cook through and during the cooking process. crystallization of salt, which is done in seconds.
It is done with a mixture of table salt, calcium and vinegar. This is mixed with water, boiled, then cooled and when pouring the liquid over the food, the salt crystallizes instantly. Temperatures between 65 and 150 degrees are achieved. Those seconds and that temperature give enough time to cook various foods. Especially Fish and seafood.
The best tapas in Spain in Madrid Fusion
This year, best tapas in Spain It has been for the Riojan pau iborra, Restaurant The Old Winery, riding a casalarreina. Iborra has made a tapa based on the recipe of the parmigiana Thus using ingredients such as basil, parmesan, eggplant and tomato. The plating in the form of cylindrical cap It is a fusion with Italian cuisine.
In short, it has been a Madrid Fusion 2019 something repetitive from the previous year. Well, it has used a format that needs to be renewed, since it is somewhat worn. Concepts such as commitment to haute cuisine against food waste, something worrisome. In addition, the nutrition and the fight against obesity, as has been seen throughout the event. Hopefully the next edition of this great event will contribute something differential.
