SUNDAY, 7th
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10.00/12.30
Haute Cuisine on the Grill..
Pablo Loureiro “Branka”, San Sebastián (Guipúzcoa).
Grilled turbot, sole, cod cheeks, cuttlefish, clams, etc.. Pedro y Aitor Arregi “Elkano”, Getaria (Guipúzcoa).
The veal chop. 10.15/11.45
Excellence in simplicity
Juanjo López “La Tasquita de Enfrente”, Madrid.
10.30/12.00
Porto-Muiños ‘ s Seaweeds: Workshop and Tasting.
Price: €6. +info
10.30/14.00
Quique Dacosta "Quique Dacosta", Denia (Alicante).
Price: €60. +info
11.00/11.30
Healthy Breakfasts, Bread and Olive Oil.
Anselmo Juárez and Santiago Hernández “Zeitúm”, Úbeda (Jaén).
Price: Free. +info
11.00/12.15
Workshop on Technology of flavours.
Kiko Sosa, “Comercial Artesana Sosa”.
Price: Free. +info
11.00/12.30
Workshop on Snacks (Pinchos)
Vicente Patiño “Óleo”, Valencia.
11.30/12.30
Croatian Cuisine
Daniela Kramaric “Plavi Podrum”, Sonja Peric “Valmsabbion” and Deniz Zembo “Le Mandrac”.
Price: €3. including tastings. +info
11.30/14.00
Valencia City ‘s Haute Cuisine
Ricard Camarena “Arrop”, Raúl Alexandre Ca’Sento” and Javier Salvador and Jorge Bretón “La Sucursal”.
Price: €15. +info
12.00/12.40
Sauces and vinaigrettes with Extra Virgin Olive Oil.
Anselmo Juárez and Santiago Hernández “Zeitúm”, Úbeda (Jaén).
Price: Free. +info
12.00/13.30
Workshop on Martiko’s Duck.
Recipes and tasting of 5 products.
Price: €3. +info 12.00/13.30
Cleaning, Curling, Recipes and Tasting of Red Thistle from Ágreda.
Price: Free. +info
12.00/14.00
Josean Martínez Alija “Guggenheim Bilbao”, Bilbao (Vizcaya).
Price: €18. +info
12.30/13.30
Microvegetables and sprouts.
Rob Baan "Koppert Cress", Monster (The Netherlands).
16.00/18.00
Jean-Luc Rabanel “L´Atalier de Jean-Luc Rabanel”, Arles (France) and Mauro Colagreco “Mirazur”, Menton (France).
16.00/19.30
Pascal Barbot “Astrance”, París (France).
Price: €60. +info
16.00/19.30
Martín Berasategui, Lasarte-Oria (Guipúzcoa).
Price: €60. +info
16.00/20.00
Carles Gaig “Gaig y Fonda Gaig”, Barcelona; Jordi Vila “Alkimia”, Barcelona; Rafa Peña “Gresca”, Barcelona; Nandu Jubany “Can Jubany”, Caldetenes (Barcelona); and Fidel Puig and Santiago Rebés “Embat”, Barcelona.
Price: €15. +info
16.30/17.15
Finalists of the Cooking Competition Bacalao Giraldo (Cod).
Kisko García “Choco”, Córdoba; Álvaro Garrido “Mina”, Bilbao (Vizcaya) and Sergio Bastard.
Price: Free. +info
16.30/17.30
Californian Walnuts.
Recipes, Pairings and tastings.
Price: Free. Prior registration required. +info
16.30/17.30
Explanation, execution and tasting of the Tortilla de Patatas that won the XII Spanish Championship - Tescoma Trophy.
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
17.00/18.30
Cleaning, curling, recipes and tasting of Red Thistle from Ágreda.
Price: Free . +info
17.00/18.30
Cold soups from Andalusia.
José Carabias, Miguel Díaz and Ernesto Malasaña “Gastromium”, Sevilla.
17.15/18.30
Workshop on cod
18.00/20.00
Workshop on ice creams.
Spanish team who won the International Award of Criticism in the frame of the Ice Cream World Championship held in Rimini (Paco Carretero, Alfonso Herce, Andrés Sirvent, Xavier Calatayud and Lorenzo Blanco).
Price including tasting: €3. +info
18.30/19.45
Design sandwich.
Victor Taborda "La Veranda", Marbella.
Price including tasting: €6. +info
19.00/20.00
The veal chop
Matías Gorrotxategi “Casa Julián”, Tolosa (Guipúzcoa).
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