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.
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.
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.
Joan Roca talked about intangibles, stating that the most important part of a restaurant is the team of people that make it happen.
Earlier, Josep Roca discussed his experience working on a restaurant in Turkey.
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 creates food that is as delicious as it is beautiful and it is beautiful.
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 is a chef, artist and above all, a philosopher. His food always has meaning.
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.
Always a force of nature, Jose Andres showed what he is doing at minibar and Beefsteak his casual vegetarian restaurant concept.