Presentation
Vanguard-rearguard
The Franco-Andalusian recipe for gastronomic success. Juanlu talking.
The philosophy behind Lú Cocina y Alma - Juanlu's Michelin-starred restaurant in Jerez de la Frontera - is based on delving into the origins of recipes, understanding the whys and wherefores, and transforming traditional recipes into haute cuisine. Fernández will be at Gastronomika to do some cooking and explain his model for success, a fusion of the man from Jerez's two gastronomic passions: France and Andalusia.
Related talks
Presentation
Water and Manioc
11:05 - 11:35 HRS
Alex Atala
Chef at D.O.M.** (Sao Paulo, Brazil)
Presentation
The Elysée's culinary secrets
12:15 - 12:25 HRS
Guillaume Gomez
Ambassador of French cuisine (Paris, France)
Presentation
The inner journey
16:30 - 17:00 HRS
Alexandre Mazzia
Chef at AM*** (Marseille, France)
Presentation
Tenerife black pig, an ancestral emotion
17:40 - 18:10 HRS
Erlantz Gorostiza
Chef at M.B** The Ritz-Carlton Abama (Tenerife, Spain)
Presentation
Disruptive techniques 2022
18:50 - 19:20 HRS
Mateu Casañas
Chef at Disfrutar** (Barcelona, Spain)
Oriol Castro
Chef at Disfrutar** (Barcelona, Spain)
Eduard Xatruch
Chef at Disfrutar** (Barcelona, Spain)
Presentation
New maritime resources in the Aponiente kitchen
19:25 - 19:55 HRS
Ángel León
Chef at Aponiente*** (Puerto de Santa María, Cádiz, Spain)
Presentation
Southwest France's “terroir”
12:30 - 13:15 HRS
Alain Dutournier
Chef at Au Trou Gascon (Paris, Francia)
Xavier Pellicer
Chef at Xavier Pellicer (Barcelona, Spain)
Presentation
Sauces and bases in French cuisine, key features
11:40 - 12:10 HRS
Romain Fornell
Chef at Caelis* (Barcelona, Spain)
Presentation
Azurmendi 2021
14:00 - 14:30 HRS
Eneko Atxa
Chef at Azurmendi*** (Larrabetzu, Bizkaia, Spain)
Presentation
Cooking the Albufera
18:15 - 18:45 HRS
Luis Valls
Chef at El Poblet** (Valencia, Spain)
Presentation
Cocina Libre©", haute cuisine that is inclusive and committed.
10:00 - 10:30 HRS
Nadia Sammut
Chef en La Fenière* (Cadenet, France)
Presentation
.jpg)
Complex simplicity: cooking the territory
10:35 - 11:05 HRS
Arnau Bosch
Chef at Can Bosch* (Cambrils, Tarragona, Spain)
Presentation
2021-22 Collection
11:45 - 12:15 HRS
Pedro Subijana
Chef at Akelarre*** (San Sebastian, Spain)
Presentation
Core taste with lyophilisation techniques
13:55 - 14:25 HRS
Paco Pérez
Chef at Miramar** (Llançà, Girona, Spain)
Presentation
We are essence
10:30 - 11:00 HRS
Josean Alija
Chef at Nerua* (Bilbao, Bizkaia, Spain)
Presentation
Goings-on in Castilla La Mancha's gastronomy
16:00 - 16:30 HRS
Fran Martínez
Chef at Maralba** (Almansa, Albacete, Spain)
Jesús Segura
Chef at Trivio* (Cuenca, Spain)
Presentation
Cantabrian territory with French baggage
17:50 - 18:20 HRS
Jesús Sánchez
Chef at Cenador de Amós*** (Villaverde de Pontones, Cantabria, Spain)
Presentation
The transubstantiation of the landscape
19:30 - 20:00 HRS
Marc Veyrat
Chef at La Maison des Bois** (Plaisir, France)
Presentation
The corvina fish: cuts and cooking
11:10 - 11:40 HRS
Aitor Arregi
Chef at Elkano* (Getaria, Gipuzkoa, Spain)
Presentation
Mexican street-food adapted to French techniques and palates
12:10 - 12:40 HRS
Beatriz González
Chef en Neva Cuisine (Paris, France)
Presentation
Tunateca: research, innovation and gastronomic creation for red tuna
12:45 - 13:15 HRS
Ekaitz Apraiz
Chef at Tunateca (Barcelona, Spain)
Presentation
New Andalusian world: European trend cooking in the 15th and 16th centuries
13:20 - 13:50 HRS
Paco Morales
Chef at Noor** (Córdoba, Spain)
Presentation
 Wim Jansen 90x60.jpg)
The French cuisine that inspired us
14:05 - 14:35 HRS
Joan Roca
Chef at El Celler de Can Roca*** (Girona, Spain)
Presentation
Surroundings and spontaneity as a creative method
16:15 - 16:45 HRS
Amandine Chaignot
Chef en Pouliche (Paris, France)
Presentation
Cosmopolitan hedonism
17:25 - 17:55 HRS
Presentation
Seeds flying out of the Amazon
18:15 - 18:45 HRS
Virgilio Martínez
Chef en Central (Lima, Peru)
Presentation
.jpg)
Red pill or blue pill? "Experiential" menus
13:05 - 13:35 HRS
Pablo González Conejero
Chef at Cabaña Buenavista** (El Palmar-Murcia, Spain)
Presentation
A new look at neo-sustainability
17:10 - 17:40 HRS
Chele González
Chef at Gallery by Chele (Manila, Philippines)
Presentation
10 years of BCC: developments in culinary education, from state-of-the-art techniques to vegetable plantations
10:00 - 10:30 HRS
Jorge Bretón
Lecturer at the Basque Culinary Center
John Regefalk
Lecturer at the Basque Culinary Center
Luis Arrufat
Lecturer at the Basque Culinary Center
Presentation
France and Spain: Sweet bilateral relations
16:55 - 17:40 HRS
Frédéric Bau
Jordi Butrón y Ricard Martínez
Director and head of R+D at Espai Sucre (Barcelona, Spain)
