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Track: Fish and sustainable fishing

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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