My 22 Favorite Photos from Madrid Fusión 2016 Day Two

Jose Andres dug out from Jonas to get here

Jose Andres dug out from Jonas to get here.

Yesterday, I posted my favorite 24 photos of the day from Madrid Fusión and now 22 from Day Two, another informative, fun and even more delicious day. My day started with a bang with a backstage taste of a delicious and spicy Thai curry made by the great David Thompson. Unfortunately, the photo, taken with my iPhone wasn’t very good and so isn’t displayed here, but I did not want to let that fabulous flavor go unremembered.

Sea urchin with langostina and gamba roja fromchef Xaviar Marti of Restaurante Casa Macarilla 1966 in Cambris in Catalunya.

Sea urchin with langostina and gamba roja from chef Xavier Marti of Restaurante Casa Macarilla 1966 in Cambris in Catalunya.

As wonderful as the taste of the Thai curry was, this marvelous, fresh sea urchin dish, presented as part of a Spanish regional tapas exhibition, was my favorite taste of the day at the Congress.

Los Tres Compadres, Virgilio Martinez, Mauro Colagreco and Jorge Vallejo

Los Tres Compadres, Virgilio Martinez, Mauro Colagreco and Jorge Vallejo

These three great chefs from latin America got together to show the world how they are recovering their native culinary roots in their cooking, while working with open fire and smoldering earth.

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Los Tres Compadres

Los Tres Compadres

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The great Roca brothers - Joan, Josep and Jordi

The great Roca brothers – Joan, Josep and Jordi

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Joan Roca

Joan Roca

Joan Roca talked about intangibles, stating that the most important part of a restaurant is the team of people that make it happen.

Josep Roca

Josep Roca

Earlier, Josep Roca discussed his experience working on a restaurant in Turkey.

Madrid Fusión in Manila 2016

Madrid Fusión in Manila 2016

These great chefs are amongst those who will be attending and participating in the upcoming 2nd edition of Madrid Fusión in Manila in The Philippines.

Alex Gauthier of La Grenouillere

Alex Gauthier of La Grenouillere

Alex Gauthier creates food that is as delicious as it is beautiful and it is beautiful.

IMG_4629He showed some of those dishes that were truly things of beauty like the one above.IMG_4640

He also demonstrated a traditional dish featuring freshly caught trout. He plucked a live, swimming trout directly from a tank that was on stage, dispatched it, butchered it and cooked and plated it, all in just a few minutes.

Andoni Luis Aduriz

Andoni Luis Aduriz

Andoni Luis Aduriz is a chef, artist and above all, a philosopher. His food always has meaning.

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This dish of lamb with its pelt is an example of the kind of food that he does at Mugaritz. It always has thought and a story behind it.

Gerry Dawes and Esmeralda Capels

Gerry Dawes and Esmeralda Capel

 

The Spaniards even give style to crafting a Vermut for consumption.

The Spaniards even give style to crafting a Vermut for consumption.

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Jose Andres

Jose Andres

Always a force of nature, Jose Andres showed what he is doing at minibar and Beefsteak his casual vegetarian restaurant concept.

20160126untitled-EF70-200mm f-4L USM +1.4xBU4A7264341His presentation finished with tremendous energy as he brought a young orchestra from his native Asturias.


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