| 09:30 ~ 11:00 |
“Cooking fish: techniques
and treatment” by chefs Angel León, Joseán
Martínez Alija and Nacho Manzano. |
| 11:00 ~
11:30 |
Break – Snack |
| 11:30 ~
11:45 |
Prize “ Restaurant Revelation” |
| 11:45 ~
12:45 |
Master Class by chef Ferran Adrià |
| 12:45 ~
13:45 |
Lecture given by molecular chemist
Hervé This and chef Pierre Gagnaire |
| 13:45 ~
14:00 |
Tribute by the III International
Summit of Gastronomy to the “Gourmand Revolution of the
XX Century”, performed by international chefs: Gérard
Bannwarth, Antoni Escribà i Casas, Daniel Giraud, Pierre
Hermé, Gaston Lenôtre, Francisco Torreblanca y
Rafael Tugues. |
| 14:00`15:15 |
Tasting-lunch
II Concourse developpment “ originally signed sandwiches”. |
| 15:15 ~
15:30 |
Vote of thanks to the Chefs sponsoring
the lunch |
| 15:30 ~
16:30 |
Master Class by chef Martín
Berasategui |
| 16:30 ~
17:30 |
Lectures – Tastings
· How to succeed with a new project
· Restaurants without a kitchen, is a more profitable
future in sight?
· Catering-gourmet
· The restaurant storeroom: the tough search for
raw materials and the network of artisan suppliers |
| 17:30 ~
17:45 |
Prize “Best Hotel Restaurant
Service” |
| 17:45 ~
18:45 |
Master Class by chef Juan Mari
Arzak |
| 18:45 ~
19:00 |
Prize-Giving – II Concourse
“Bocadillos de Autor” (originally signed sandwiches) |
| 19:00 ~
20:00 |
Master Class by Brasilian chef
Alex Atala |
| 09:30 ~
11:00 |
“The appetizer only menu.
The latest in urban cooking” by chefs Pepe Rodríguez
Rey, Andrés Madrigal and Iñigo Lavado. |
| 11:00 ~
11:30 |
Break – Snack |
| 11:30 ~
11:45 |
Prize “Technological Innovation” |
| 11:45 ~
12:45 |
Master Class by chef Tetsuya Wakuda
|
| 12:45 ~
13:00 |
Prize- “Golden Apron” |
| 13:00 ~
14:00 |
Master Class by chef Alfred Portale
|
| 14:00 ~
14:30 |
Truffle’s Auction sale |
| 14:30 ~
15:45 |
Tasting-lunch
“Originally cocktails” II concourse developpment |
| 15:45 ~
16:00 |
Vote of thanks to the Chefs sponsoring
the lunch |
| 16:00 ~
17:00 |
Master Class by chef Pichet Ong
|
| 17:00 ~
18:00 |
Lectures – Tastings
· Hot coal challenge. Haut-cuisine in the grill
with avant-garde techniques
· The last gourmand
revolution: desserts with famous perfumes
· The
bread menu in restaurants
· How to compile a wine list |
| 18:00 ~
19:00 |
Master Class by Japanese chef
Yukio Hattori |
| 19:00 ~
19:15 |
Prize –Giving “ II
original cocktails concourse” |
| 19:15 ~
20:15 |
Master Class by Mauritian chefs
Stefano Fontanesi and Antoine-Laval Heerah |
| 09:30 ~
11:00 |
“Olive oil textures”
by chefs Dani García, Paco Roncero and Senen González. |
| 11:00 ~
11:30 |
Break – Snack |
| 11:30 ~
11:45 |
Prize BMW- “Best wine under
30 Euros” |
| 11:45 ~
12:45 |
Master Class by chef Yuji Wakiya
|
| 12:45 ~
13:00 |
Prize “Madrid Tourist Excellence” |
| 13:00 ~
14:00 |
Master Class by chef Kunio Tokuoka
|
| 14:00 ~
15:15 |
Tasting-lunch
“Miniature-Tapas”- concourse developpment |
| 15:15 ~
15:30 |
Vote of thanks to the Chefs sponsoring
the lunch |
| 15:30 ~
16:30 |
Master Class by culinary expert
Yves Sinclair and chef Joan Roca |
| 16:30 ~
17:30 |
Lectures – Tastings
· Chocolate and sweet wines: an inviting game
· Cocktails: a fashion staging a comeback
· The
restaurant: space and design
· Modern broths |
| 17:30 ~
18:00 |
Master Class by Italian chef Carmelo
Chiaramonte |
| 18:00 ~
18:15 |
Prize-Giving “Miniature –Tapas
concourse” |
| 18:15 ~
18:45 |
Master Class by English chef Sat
Bains |
| 18:45`19:45 |
Master Class by Taiwanese chef
Herman Lai |
