A new format and location for a new era

Gastronomy is affected, even determined, by economic, social and cultural realities. Today, luxury restaurants and avant-garde cuisine have a reduced market, both in the professional and clientele senses. And, most likely, this trend will only become more acute in the future. We are in the middle of a contextual crisis as well as at the end of a structural model that, for now, will see a reduction to nothing but a select few establishments catering to a small elite.

Familiar with this situation, we are undertaking a substantial reform with regard to what has up to now been our project, identified with artistic haute cuisine. With respect to the lomejordelagastronomia.com Congress, we are putting an end to the macro-model of technological entertainment seen in recent years and implementing a new system of values, with four small stages.

The City of Gastronomy at your disposal

More than 200 spaces open to the citizens, better yet, for the citizens, in which they will be able to taste, discover, eat, drink, talk, learn, exchange, have a drink, shop… in short, live a gourmet life at modest prices. From the best potatoes omelette (tortilla de patatas) to the best designed pinchos, passing through different tunnels (fideuà – noodles – from Gandía, pizzas, cocas, etc.), every stand and every space is a real shop window aimed at satisfying the participants’ palate.
From 12:00 to 21:30. Entrance: 3€.
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Haute cuisine

Workshops: a vis-à-vis with the chefs ...

During a four-hour session, you will get the opportunity to see the following top chefs cooking and to have a chat with them: Ferran Adrià, Pierre Hermé, René Redzepi, Pedro Subijana, Carlo Cracco, Jean-François Piège, Quique Dacosta, Jonnie Boer, Martín Berasategui, Joachim Wissler, Paolo Lopriore, Josean Martínez Alija, Harald Wohlfahrt, Joan Roca, Paco Torreblanca, Yoshiaki Takazawa, Pedro et Marcos Morán, Massimo Bottura and Alain Passard. These 20 numbers one will lead 24 workshops (60 attendees only each). An unforgettable experience.
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Half-an-hour speeches

Around fifty great chefs, including, apart from Spanish nouns such as Manolo de la Osa, Dani García, Raúl Alexandre, Ricard Camarena and Paco Morales, historical legends like Joël Robuchon, Thomas Keller, Grant Achatz and Marc Veyrat, will share their experience and their best dishes during 30-minute sessions.
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Activities aimed at professionals and gourmets

Grilled dishes, tapas, rice, pasta ...

Fideuà (noodles), pizzas, cocas, gazpachos, eel, foie gras, sensorial experiences, cuts, Thermomix, classes, … all offered by the best experts in the areas: Etxebarri, Casa Julián, La Sirena, Casa Paco, Bitoque, Sagartoki, Café Niza, A Fuego Negro, Dos Palillos, Monastrell, La Taberna del Gourmet, Vivanda, Saltimboca, Antica Trattoria Monte Costone, Pizzarium, etc.
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Championships aimed at professionals

The VII International Championship for Recipes using Extra Virgin Olive Oil, “Jaén, Paraíso Interior”, the XI Spanish Championship of Tortilla de Patatas and the V Championship for the Best Tapas and Pinchos Bar will take place on Monday, Tuesday and Wednesday.

Competitions aimed at gourmets

Fried eggs, fideuà (noodles), alioli (oil and garlic mayonnaise) and tortilla de patatas (potatoes omelette).
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Don’t hesitate! Come and join us to enjoy, share and learn thanks to the new Congress design offered by lomejordelagastronomia.com!

Rafael García Santos