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News | Jan 16 2020

Day Three of Madrid Fusión: Fruit Enzymes, Edible Silk and an Ode to Simplicity

On at third day of the event, Elena Arzak, Pablo González Conejero and Sergio Bastard showcased their latest innovations and recipes.

Madrid Fusion 2020 culinary summit.

The third day of Madrid Fusión included plenty of fascinating presentations and prestigious speakers. That included Elena Arzak, from Michelin-star restaurant Arzak in San Sebastián. She presented a project she’s working on in cooperation with the Basque Culinary Center where they’re using fruit enzymes to macerate meat and fish with a view to adding flavor and texture. The main fruits they use are pineapple, papaya, kiwi, oranges and figs. She also announced that they have remodeled the dining room on the restaurant’s upper floor.

Next up was chef Pablo González Conejero, from Cabaña Buenavista in Murcia. He revealed two new culinary applications he’s been working on together with a local R&D institute. The first is edible silk, and the second is the use of an electrospinning machine to transform liquids into solids. He experimented using vermouth concentrate, which was transformed, or “sewn” into an edible sheet that could eventually be used in his cooking.

Chef Sergio Bastard, from La Casona del Judío in Santander (Cantabria), spoke about how customers are able to recognize his dishes, which are inspired in the flavors of Cantabria. He is a strong proponent of simplicity and the philosophy that “less is more.” He presented several dishes, among them crab tartare with cheese shavings and a crab emulsion on top, a pine nut dessert, and a pea wafer with coffee meringue.
Finally, Camila Ferraro, from Sobretablas restaurant in Seville, was named Best New Chef for 2020. This award was sponsored by Balfegó and this is the first time a woman has received this distinction.




 

Madrid Fusion 2020 culinary summit.
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