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Track: The effervescence of European cuisine

Tue 19
12:30h
Auditorium Free access The effervescence of European cuisine

Cooking in a team

David Andrés
David Andrés Via Veneto / Somiatruites Chef
19-11-2019 12:30 19-11-2019 13:00 Europe/Madrid Cooking in a team Where there’s a will there’s a way. And no one is a better example of this old adage than David Andrés, a young chef who wandered into the kitchen in Àbac, looking for work, despite having no experience in restaurants. Despite this lack of experience, his tenacity and talent led him to becoming the sous chef in the three starred Àbac, where he worked up until a few months ago, when he opened his own restaurant in his home town of Igualada, Somiatruites, and began working for the acclaimed Via Veneto. At only 31 years of age, he has already made a name for himself in the restaurant world.
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
12:30h - 13:00h Auditori
13:00h
Auditorium Free access The effervescence of European cuisine

Liberated cuisine, tolerance on your plate

Nadia Sammut
Nadia Sammut Auberge La Feniere Chef
19-11-2019 13:00 19-11-2019 13:30 Europe/Madrid Liberated cuisine, tolerance on your plate The Michelin Guide has rewarded Nadia Sammut’s work in the Auberge La Fenière (Cadenet, France) with a star, but, more important is the joy and excitement she gives to coeliacs; gluten has been barred from her kitchen. There are not many restaurants like hers. Sammut prepares the dishes with great finesse and uses local produce which she herself has picked.
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
13:00h - 13:30h Auditori
13:30h
Auditorium Free access The effervescence of European cuisine

Kitchen nomads

Francesca Barreca
Francesca Barreca Mazzo Chef
Marco Baccanelli
Marco Baccanelli Mazzo Chef
19-11-2019 13:30 19-11-2019 14:00 Europe/Madrid Kitchen nomads Francesca Barreca and Marco Baccanelli are known as the Fooders, a nickname they gave themselves. They may have chosen an English name may but their cuisine, in Mazzo, definitely has Roman roots. The restaurant they run is situated in the Centocelle area, far from the busy tourist route of the Italian capital, and is to reopen in 2020. They will continue to use seasonal produce and will enrich their menu with new techniques learnt on their world tour.
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
13:30h - 14:00h Auditori
14:00h
Auditorium Free access The effervescence of European cuisine

Innovating classic technique

William Jorgensen
William Jorgensen Gastromè Chef
19-11-2019 14:00 19-11-2019 14:30 Europe/Madrid Innovating classic technique It will be difficult for William Jorgensen to leave Aarhus because Aarhus has it all. Starting with his restaurant, Gastronomé, located in the old part of this Danish town. And then there are the products with which he works, alongside Soren Jakobsen. He has them all to hand because he only uses local products which are in season. He is inspired by the sea, by the mountains which surround him and by his own vegetable garden which can be found 8 kilometres from the restaurant. Here he grows vegetables and looks after his bee hives from which he gets the honey to use in the kitchen.
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
14:00h - 14:30h Auditori
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