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Workshops

Mon 18
11:00h
Workshops Paid Tripe makes a comeback

The offal store in a neo-trattoria

Diego Rossi
Diego Rossi Trippa Chef
18-11-2019 11:00 18-11-2019 12:00 Europe/Madrid The offal store in a neo-trattoria The success of the Trattoria Trippa, in Milan, is as forceful as the dishes Diego Rossi serves to his clients, who have waited weeks and weeks to get a table there. The Italian chef likes taking risks, especially with ingredients which he feels have been unjustifiably forgotten, such as offal. Rossi’s cuisine is force, intensity, but also fun and light-hearted. In both the literal and figurative senses, we could say that his cuisine comes from within.
With tasting
The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.
Price: € 10 (VAT included)
Taller 1
11:00h - 12:00h Taller 1
13:00h
Workshops Paid Tripe makes a comeback

Challenging taboos

Javier Estévez
Javier Estévez La Tasquería Chef
18-11-2019 13:00 18-11-2019 14:00 Europe/Madrid Challenging taboos The fact that offal has made a big comeback in restaurants is, in large part, thanks to the work of Javier Estévez in La Tasquería. In this restaurant in Madrid the chef has managed to change people’s view of offal, which was seen as unappetizing and second class. In La Tasquera, however, Javier Estévez has made it cool, fun, creative and even sexy. People need no longer have hang ups when dining.
With tasting
The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.
Price: € 10 (VAT included)
Taller 1
13:00h - 14:00h Taller 1
16:00h
Workshops Paid Restaurants with their own kitchen garden

Closing the circle: farmers and chefs

Oriol Rovira
Oriol Rovira Els Casals Chef
18-11-2019 16:00 18-11-2019 17:00 Europe/Madrid Closing the circle: farmers and chefs Nobody needs to explain the concept of locally sourced produce to Oriol Rovira, because if there is a chef in the world who practises this concept, it is he. In Els Casals, his restaurant in Sagas, in the province of Barcelona, he picks the produce from the family farm and vegetable garden, he cooks it and serves it. As he likes to explain, his dishes, which come from the land, ‘close the circle’ and, year after year, earn him the recognition from the Michelin guide in the forum of a star.
With tasting
The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.
Price: € 10 (VAT included)
Taller 1
16:00h - 17:00h Taller 1
17:30h
Workshops Paid Restaurants with their own kitchen garden

Galician landscape, coherance and taste

Javier Olleros
Javier Olleros Culler de Pau Chef
18-11-2019 17:30 18-11-2019 18:30 Europe/Madrid Galician landscape, coherance and taste Javier Olleros couldn’t have decided to open a restaurant in any other place than the Hamlet of Reboredo, next to the fishing village of O’Grove (in Pontevedra). Far from the usual gastronomic circuit, it is only here, however, that he can offer such authentic and local cuisine. He considers his pantry to be Galicia, starting with his own vegetable garden. A Michelin star distinguishes the work of this chef who in the past has worked in a range of very different kitchens like Martín Berasategui y Ryu Gin, in Tokio.
With tasting
The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.
Price: € 10 (VAT included)
Taller 1
17:30h - 18:30h Taller 1
Wed 20
11:15h
Workshops Fish and sustainable fishing Paid

Freshwater fish and Latinamerican flavours

Diego Gallegos
Diego Gallegos Sollo Chef
20-11-2019 11:15 20-11-2019 12:15 Europe/Madrid Freshwater fish and Latinamerican flavours Diego Gallegos is more than a chef, his work goes beyond cooking in Sollo (one Michelin star), the restaurant he manages in Fuengirola. Born in Brasil but adopting Madrid as his home town, he also investigates and ‘recreates’ gastronomy. Gallegos is not only known as the ‘caviar chef’ for his recovery of the Andalusian sturgeon, but also for his sustainable cuisine, based on agriculture, and for his documentaries, like ‘Sollo’ and ‘You are What you Eat’ which champion a sustainable way of eating.
With tasting
The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.
Price: € 10 (VAT included)
Taller 1
11:15h - 12:15h Taller 1
13:00h
Workshops Fish and sustainable fishing Paid

Chef fisherman, from the Atlantic to the kitchen

Christopher Coutanceau
Christopher Coutanceau Christopher Coutanceau Chef
20-11-2019 13:00 20-11-2019 14:00 Europe/Madrid Chef fisherman, from the Atlantic to the kitchen To have a restaurant which looks over a beach like Concurrence, in La Rochelle, is a real dream, and not only for its magnificent view but also to be able to get fresh fish and seafood straight from the water to the table. Coutanceau makes good use of these products in his restaurant where he is following in the steps of his father but making it his own. His style is rigorous and creative but also subtle, always using the very best product which was pulled from the sea only hours before being cooked by his team. Two Michelin stars endorse his work.
With tasting
The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.
Price: € 10 (VAT included)
Taller 1
13:00h - 14:00h Taller 1
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