MONDAY, 8th
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09.30/14.30
Historical analysis of Ferran Adrià's work.
Ferran Adrià “El Bulli”, Roses (Girona).
The 10 best cooking concepts. The 10 best techniques. The 10 best dishes. His last recipes. Dozens of cooks, professors and critics will assess his work. A very … professional farewell party. Tribute and presents. Price:€60. +info 10.00/11.30
Cold soups from Andalusia.
José Carabias, Miguel Díaz y Ernesto Malasaña “Gastromium”, Sevilla.
Price including tasting: €10. +info
10.00/12.30
Haute Cuisine on the Grill.
Pablo Loureiro “Branka”, San Sebastián (Guipúzcoa).
Grilled turbot, sole, cod cheeks, cuttlefish, clams, etc. Pedro and Aitor Arregi “Elkano”, Getaria (Guipúzcoa).
The veal chop Matías Gorrotxategi “Casa Julián”, Tolosa (Guipúzcoa).
Price: €15. +info 10.30/12.00
Porto-Muiños ‘ s Seaweeds: Workshop and Tasting.
Price: €6. +info
11.00/12.30
Workshop on Snacks (Pinchos)
12.00/13.30
Cleaning, Curling, Recipes and Tasting of Red Thistle from Ágreda.
Price: Free. +info
12.00/13.30
14.30/14.45
Entrega de premios VII Premio lomejordelagastronomia.com a Joachim Wissler "Vendeome", Joan Roca "El Celler de Can Roca" y Pascal Barbot "Astrance".
16.00/18.00
Haute Cuisine from Navarra.
David Yárnoz “El Molino de Urdániz”, Urdániz; Enrique Martínez, “Maher”, Cintruénigo; and Nicolás Ramírez “Túbal”, Tafalla.
16.00/18.00.
The Cuisine from La Mancha in all its splendour.
Manolo de la Osa “Las Rejas”, Las Pedroñeras (Cuenca) and Pepe Rodríguez “El Bohío”, Illescas (Toledo).
16.00/20.00
Joan Roca “El Celler de Can Roca”, Girona.
Price: €60. +info
16.00/20.00
Denis Martin “Denis Martin”, Vevey (Switzerland); Joachim Wissler “Vendôme”, Bergisch Gladbach-Bensberg (Germany); and Jonnie Boer “De Librije”, en Zwolle (The Netherlands).
Price: €50. +info
16.00/20.00
Paolo Lopriore “Il Canto”, Siena (Italy); Enrico and Roberto Cerea “Da Vittorio”, Brusaporto (Italy); Pino Cuttaia "La Madia", Licata (Italy) and Matteo Baronetto “Cracco”, Milan (Italy).
Price: €50. +info 16.30/17.30
Explanation, execution and tasting of the Tortilla de Patatas that won the XII Spanish Championship - Tescoma Trophy.
Price including beer: €3. +info
17.00/18.30
Cleaning, Curling, Recipes and Tasting of Red Thistle from Ágreda.
Price: Free. +info
17.00/18.30
Black Truffle from Graus.
Asociación de Recolectores y Cultivadores de Trufa de Aragón (Association of Black Truffle Harvesters and Growers) and Javier Turmo, “El Pesebre”, Benasque (Huesca).
Price including 3 tastings: €20. +info
17.15/18.30
Workshop on Cod
17.30/18.30
Croatian Cuisine
Daniela Kramaric “Plavi Podrum”, Sonja Peric “Valmsabbion” and Deniz Zembo “Le Mandrac”.
Price including tastings: €3. +info
17.30/19.30
Revitalized Cuisine from Andalusia, including tastings.
Kisko García “Choco”, Córdoba; Richard Alcayde “Med”, Torremolinos (Málaga); and Juan Pablo Gámez “Los Sentidos”, Linares (jaén).
Price including tastings: €10. +info
18.00/19.00
Persimmon in Bistronomic Cuisine.
Rafael Soler, "Jöel Restaurant Bistronomic", Denia (Alicante). Price: €5. including 1/2 kg persimmon. +info
18.00/19.15
Workshop on Technology of flavours.
Kiko Sosa “Comercial Artesana Sosa”.
Price: Free. +info
18.00/20.00
Chocolate Applications.
Paco and Jacob Torreblanca "Pastelerías Torreblanca", Elda and Alicante.
19.00/20.00
The veal chop
Matías Gorrotxategi “Casa Julián”, Tolosa (Guipúzcoa).
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