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Unconventional gastronomy. A culinary adaption of an unconventional art

Auditorium Free access

Tuesday 19, 18:15h - 19:00h Auditori
19-11-2019 18:15 19-11-2019 19:00 Europe/Madrid Unconventional gastronomy. A culinary adaption of an unconventional art He is young, very young to have achieved so much at such a young age. Everything he has turned his hand to has been success. He began at the tender age of 17 years old in a professional kitchen, in L’Estany Clar (Cercs) and by 25 he had achieved his first Michelin star. From then on he has been awarded more, and now has 4 to his name: 3 for Àbac and one for Angle. His style is based on technique, creativity and quality products which result in a balance of defined flavours. His success in the kitchen has also led to him becoming a television judge on Masterchef.
The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.
Free access with the entry to the trade fair
Auditori

He is young, very young to have achieved so much at such a young age. Everything he has turned his hand to has been success. He began at the tender age of 17 years old in a professional kitchen, in L’Estany Clar (Cercs) and by 25 he had achieved his first Michelin star. From then on he has been awarded more, and now has 4 to his name: 3 for Àbac and one for Angle.
His style is based on technique, creativity and quality products which result in a balance of defined flavours. His success in the kitchen has also led to him becoming a television judge on Masterchef.


The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.

Free access with the entry to the trade fair

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