|
9:00 – 10:00 |
Registration |
10:00 – 10:45 |
Fair Opening |
10:45 – 11:45 |
"Respect and Evolution” with Hilario Arbelaitz of Zuberoa (Oiartzun) and Pascal Barbot of Restaurant L'Astrance (Paris) |
11:45 – 12:45 |
“Mediterranean versus the Baltic Sea” with Joan Roca of El Celler de Can Roca (Gerona) and Hans Valimaki of Chez Dominique (Helsinki) |
12:45 – 13:00 |
Break |
13:00 – 14:30 |
“Trans-cultural impacts: Two-way dialogues between Japan and Spain” with Carme Ruscalleda of Sant Pau (Sant Pol de Mar) and Ferran Adrià of El Bulli (Roses) |
14:30 – 16:00 |
Break |
16:00 – 17:00 |
“Avant Garde Recreation” with Marcos Morán of Casa Gerardo (Prendes) and Ramon Freixa of Ramón Freixa Madrid (Madrid) |
17:00 – 18:00 |
“Complex Gastronomy” with Martin Berasategui of Martin Berasategui (Lasarte) and Carlo Cracco of Restaurant Cracco (Milan) |
18:00 – 18:15 |
Break |
18:15 – 19:15 |
“The Contribution of Dining Rooms to Contemporary Cuisine” with Juli Soler of El Bulli (Roses), Ferran Centelles of El Bulli (Roses), Josep Roca of El Celler de Can Roca (Gerona), César Cánovas of Món Vínic (Barcelona), and Josep Monje of Via Veneto (Barcelona) |
19:15 – 20:00 |
“Hipertécnica” with Wylie Dufresne of WD~50 (New York) |
|
| 10:00 |
Fair Opening |
| 10:45 – 11:05 |
“Introduction to Japan’s Infinite Cuisine” with Setsuko Yuki Food Coordinator for the Mandarin Koko (Tokyo) |
| 11:05 – 11:50 |
“The Secrets of Sushi” with Jiro y Teiichi Ono of Sukiyabashi Jiro (Tokyo) |
| 11:50 – 12:20 |
“Japanese Fritters” with Yoshihiro Murata of Kikunoi (Kyoto) |
| 12:20 – 12:40 |
Break |
| 12:40 – 13:10 |
“Kobe and Ox Offal” with Hiromi Yamada of Hirosofi (Tokyo) |
| 13:10 – 13:30 |
“Cooking with Sake” with Shinya Tasaki of Restaurant T-tei (Tokyo) |
| 13:30 – 14:15 |
“Umami and Dashi” with Yukio Hattori of Hattori Cooking and Nutrition School (Tokyo) |
| 14:14 – 16:15 |
Break |
| 16:00 – 16:45 |
“The Quartering Ceremony: Live Demonstration of Barbateño Tuna Quartering” |
| 16:45 – 17:30 |
“Japan-Spain Fusion” with Ricardo Sanz of Restaurant Kabuki (Madrid) and Hideki Matsuhisa of Restaurant Shunka (Barcelona) |
| 17:30 – 18:00 |
Break |
| 18:00 – 19:00 |
“Geo-climatic Vanguard” with Yoshihiro Narisawa of Les Créations de Narisawa (Tokyo) |
| 18:00 – 19:00 |
“Japanese Touches on Pure Creativity” with Andoni Luis Aduriz of Mugartiz (Errenteria) |
| 19:00 – 20:00 |
“The Legend of the Kaiseki: A Live Demonstration” with Hiroyoshi Ishida of
Restaurant Mibu (Tokyo) |
|
| 10:00 – 10:45 |
Fair Opening |
| 10:45 – 11:45 |
“From Evolutional Traditional to ‘No Memory’” with Dani García of Calima (Marbella) and Josean Martínez-Alija of Restaurant Guggenheim (Bilbao) |
| 11:45 – 12:45 |
“Landscape Emotions” with Pedro Subijana of Akelare (San Sebastián) and Alex Atala of Restaurant DOM (Sao Paulo) |
| 12:45 – 13:00 |
Break |
| 13:00 – 13:30 |
“Empyreumatic Flavours in Restaurant Pastry Making” with Jordi Butrón and Xano Saguer of Espaisucre (Barcelona) |
| 13:30 – 14:15 |
“The Art of Environment Inspiration” with Michel Bras of Restaurant Bras (Laguiole) and Vicente Todolí of Tate Modern (London) |
| 14:15 – 16:00 |
Break |
| 16:00 – 16:30 |
“Sweet Nuptial Show” with Christian Escribà of Pastelería Escribà (Barcelona) |
| 16:30 – 17:00 |
“A Flavour Show” with Quique Dacosta of El Poblet (Denia) and Marcus Wareing of The Berkeley (London) |
| 17:30 – 18:00 |
Break |
| 18:00 – 19:00 |
“The Nordic Myth and Revelation” with Juan Mari Arzak and Elena Arzak of Restaurant Arzak (San Sebastián) and Rene Redzepi of Noma (Copenhagen) |
| 19:00 – 19:45 |
“Magic and Surprises” with Heston Blumenthal of The Fat Duck (Brey) |
| 19:45 |
Conference Closing Ceremony |
