Presentation
Surroundings and spontaneity as a creative method
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
Vanguard-rearguard
11:10 - 11:40 HRS
Juanlu Fernández
Chef at LÚ Cocina y Alma* (Jerez de la Frontera, 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
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)
