Vanguard cuisine version 2018
Oriol Castro, Eduard Xatruch and Mateu Casañas, have created a whole gastronomic universe, a joy which deserves to be shared. Together they created Compartir (which translates as Share) in Cadaqués, on the Girona Coast and Disfrutar (Enjoy) in Barcelona. His prolific time in El Bulli, where he spent over 16 years, paid off when it came to risking opening his own restaurant.
Without renouncing on their dreams nor on their vanguard ideas, they are positioning their splendid signature cuisine in the highest position. Their seemingly unstoppable rise among the world’s best restaurants puts them in all the lists and rankings of best restaurants. For the moment they boast two Michelin stars, 18th position in the World’s 50 best restaurants and the motivation to keep rising.
Runner up in the Mundo de Heladería (Ice-cream World) in 2016 and Spanish Champion in 2011, Mario Masià is a reference in the ice world. Teacher at the National Association of Artisan Ice-cream Makers and at the Artisan Ice-cream Making Course at the University of Alicante.
This master ice-cream maker is also manager of the historic Masià ice-cream parlour in San Vicente del Raspeig, where he makes and serves cornets and pots of the ice-cream using Callebaut chocolate. In this edition of the Forum, his workshop is titled ‘A vision of frozen patisserie’, where he gives importance to the temperature of the end product.
Galiana is one of the most respected ice-cream makers, both for his theoretical and technical grounding. He can be found in Gelats Galiana and in Port de la Selva (Girona) where he gives rein to his creativity. He is presently working on the creaminess and flavour intensity of his ices and how this influences the final flavours. During his workshop, together with that other master, Mario Masià, he will give away some of his best tips on how to make his frozen recipes.
Wine tasting; great wines of Catalonia
Catalan wine and cava contest was created in 1995 by Agustí Ensesa, founder of the Gironès Wine Tasting School. It is approved by the Maestros Catavinos y Bodegueros de Cataluña (Master Winetasters and wine producers of Catalonia). Wines and cavas from all the DOs in the region will be presented and the jury is made up of experts wine producers as well as amateur wine lovers.
The growing prestige of Girovi means that every year there are more wine producers taking part in the competition and those that do so increasingly use the prestige of the prizes when it comes to promoting their wines. In this session there will be a wine and cava tasting with an organoleptic description of the wines and cavas participating in the XXIV Wines and Cavas of Catalonia 2018 Contest. It will be presented by Agustí Ensesa and various sommeliers.
A ‘chucho’ is a custard filled doughnut. The aim of the competition is to encourage and reward the skills of the artisan bakers and patissiers who make these famous pastries. The jury will be made up of representatives from the bakers and patissier guild; Nan Ferreres ,the head of the CETT hotel school; Paula Molés, journalist and disciple of Mey Hoffmann; Pep Palau, co-director of the Forum Gastronomic; Jordi Roca, the pastry chef; Xano Saguer from the Espai Sucre and Salvador Garcia-Arbós, the head of the Year of the Chucho.
Asian Culinary Awards – UDON & Fòrum Gastronòmic is the fruit of an alliance between UDON Noodle Bar & Restaurant and the Forum Gastronòmic which is looking for the best Asian recipe from within the professional sector.
This year the award is open to working chefs and professionals from the restaurant sector exclusively. Participants are asked to present an Asian dish, worthy for presentation on the menu in the UDON restaurants, before a professional jury. The jury will judge the creation on originality, harmony and contrast of flavours and combination of ingredients. Those interested in participating, can register from the 15th of September on the web asianculinaryawards.com. There will be prizes of €5,000 for the winner and the two runners up.
Chinese style fried fish
A globe trotter since she was a child, today a French chef who trained her palette by tasting the cuisines of the world. Her love for the Asian cuisine culture and, especially that which is promoted by the Chinese chef Chi Wah Can, deepened her curiosity for this fusion cuisine which she plates up at the Parisian restaurant Yamtcha.
This is a restaurant which gives the same importance to the food as the drinks menu, where teas and wine both share the limelight. Grattard has achieved a Michelin star in record time as well as being one of the most important gastronomic addresses in Paris.
Ice-cream on the restaurant dessert menu
In spite of his age, this young pastry chef has worked in several of the most respected restaurants of Barcelona (Via Beneto, Alkímia, Espai Sucre ..). He left the city to work and learn from Nando Juvany in Calldetenes from where he made the leap to his latest project with the brothers Javier and Sergio Torres in the Barcelona neighbourhood of Les Corts.
In this Forum, the ambassador for Chocovic and member of the collective 21 Brix, will take a deeper look at the patisserie and ice-creams that make up the deserts on restaurant menus, his speciality.
IG @rafadelgadosalvador ; @chocolateacademybcn
The cocktail: poetry beyond alcohol
She was discovered as a young talent on the cocktail scene when only 16 years old, following in the footsteps of her father, she began to go from one podium to another in the various cocktail competitions throughout the country.
In 2017 she became the cocktail champion of Catalonia and a runner up in the Spanish championships in the aperitif and tiki classes. A teacher in the cocktail course in the Hotel School of Barcelona and owner of Nykteri’s Cocktail bar in Girona.
Chef 2018 Fòrum Gastronòmic, live performance for the five finalists.
The Chef 2018 Fòrum Gastronòmic award, held in collaboration with La Vanguardia newspaper, acknowledges the work of up and coming chefs who use local products and promote these values.
The winner will be made public during the Fòrum Gastronòmic Girona 2018 in an Auditorium session. A jury, made up of professionals from various gastronomic fields, will select 5 candidates. The voting will take place on the web of La Vanguardia newspaper where voters will also be able to see a video of each candidate presenting one of their recipes.
Revolución Líquida es un reflejo de la sumillería actual, cercana al productor, humilde y generosa con el cliente. El sumiller es un actor más de la revolución de la sala que se está viviendo. Para mostrar esta revolución de actitud y pensamiento, el documental sigue Audrey Doré, Eduardo Camiña y José Antonio Barragán. Los tres sumilleres aportan un punto de vista subjetivo de la profesión, y comparten sus motivaciones, inquietudes y experiencias. VER TRAILER
The cuttlefish project. Local fishermen and ancestral fishing in the bays of Roses and Pals
The initiative of the biologist Boris Weitzman and the fisherman Isaac Moya has been going now for three years. During this time their commendable work has been helping the environment and, at the same time, the local economy. Founded in the Costa Brava, the project aims to make society aware of the necessity to respect the seas and champion a more sustainable tourism which favours the breeding of squid and cuttlefish in L’Escala and L’Estartit.
Many fisherman of the area are supporting Project Sepia, facilitating the growth of the fish and hatching the eggs that get caught up in their nets.
A new look at the great classics
Ever loyal to his mentor, the chef Ángel León until they achieved three Michelin stars in the restaurant Aponiente, Juan Lu Fernández now has his own project in which he is exploring new paths.
It can be found in Jerez, in the south of Spain and is called Lu, Cocina y Alma (Lu, Cuisine and Soul); a real declaration of intentions from someone who has given his all to the profession. Juanlu and his partner Nilda travel back to visit classic chefs like Carême and Escoffier to understand the evolution of gastronomy and how and why we have arrived at the point where we are now. Together they offer their particular versions of the great recipes which still today form part of the DNA of the traditional cuisine.
IG @juanlu.lu ; @lucocinayalma
Patisserie on the restaurant dessert menu
This patissier has been trained in some of the most distinguished patisseries in Catalonia. From Targarona in Igualada to the legendary Bubó in Barcelona.
He is the youngest person to ever win the Lluis Santapau Trophy where he was crowned the Best Patissier of 2013. This recognition led him to managing the dessert menu in such renowned restaurants as the Torres brothers’ Dos Cielos; and later to enter in the kitchens of the Chocolate Academy as a pastry chef of Cacao Barry from where he shares with us his creativity. In this Forum he will unveil the latest trends in restaurant desserts and demonste some of them in front of the public.
TW @miquelguarro ; @chocoacademybcn
IG @miquelguarro ; @chocolateacademybcn
Ancestral wines and the NO wine
Just as everything has its soul, that of Carriel dels Vilars belongs to the enterprising Carles Alsonso. After having left the bank, where he worked as a manager during the 80s, in order to start from scratch, hunkered down in the small hamlet of Els Vilars, Alonso has become one of those rare species who need to be watched up close. Especially for his singular way of stocking up, growing his own food and making his own natural wine which he does at 250 metres above sea level.
The story of the Carriel dels Vilars red is that of a wine with character which echoes the personality of its maker. Carles Alonso is taking part in this Forum in order to unveil the peculiarity of his new profession, with all the passion of a true craftsman.
The Fòrum Gastronòmic Girona 2018 will also host the Innofòrum Prizes, an acknowledgement to the innovation within the gastronomic sector. They are divided into three categories: the most innovative product, the most creative packaging and the most original flavour. Please see terms and conditions.
The products entered for the Innofòrum prizes must have been launched onto the market within the 12 months preceding the Fòrum Gastronòmic. Please fill in the necessary form if you wish to enter a product.
Creativity, flavour and tradition
He is one of the pillars supporting the restaurant El Celler de Can Roca, model of excellence in Girona. The restaurant now has three Michelin stars and holds second place on the podium of best restaurants in the world.
Joan is the eldest of the three Roca brothers and the first to don the chef’s jacket when he was barely 9 years old to help out in the family run kitchen which his mother still runs; as such, he is the most visible of this renowned gastronomic saga. The cuisine of El Celler prioritizes flavour above all, without forsaking on the latest techniques, such as temperature controlled sous-vide cooking, or the impact of the ‘local inspirations’ and other cultures, visited and revisited, with the one aim of exciting the emotions. It is on these local inspirations that the demonstration will focus.
The vegetable revolution
Having trained and consolidated the foundations of French haute cuisine along with Santi Santamaria in the now extinct Can Fabes, Xavier Pillicer brought to Àbac, the restaurant in Rec Street in Barcelona, the very best, both in terms of gastronomy and geography.
Having to start from scratch at a critical moment in his career, he managed to make a success of healthy plant based cuisine when it was just beginning in Barcelona. He did it first with Céleri, which gave him his first Michelin star and later with the restaurant which bears his name.
IG @xavierpellicer restaurant_ @xavierpellicer
Farmers and bakers; from the field to the oven
Mas Corcó Pagesos Forners (Mas Corcó Farming Bakers) is a new project dedicated to rustic bread made with organic flour from old wheat varieties. It is led by Manel Macià, a baker trained in France, Ivan Hernandez; Debbie Parris and Montse Niubó.
The ingredients, as old as time. Those of the farmer: cereals (old varieties of wheat) grown without the use of synthetic fertilizers or chemical pesticides and ground in the Ylla flour mill in Vic, where they obtain a creamy coloured flour which still retains its bran and minerals. Those of the baker: the sourdough starter made from organic flour, water and time, needed for the slow fermentation process.
The Business Forum addresses topics relevant to the sector such as the optimization of resources, the creation of new products, concepts, new business formats as well as revealing the key to the success of the best entrepreneurs in today’s restaurant sector. It is organised jointly with the global consultancy group Vilar Riba.
10:30 How to achieve a successful restaurant business with the latest consumer trends? This talk and the round table which follows have two aims;: on one hand, to bring the latest consumer trends in the gastronomic world to the attendees and, on the other hand, to establish the best ways to transform the restaurants’ offers to meet these new trends. Sonia Gasa (a consultant with Retailtech) will give an overview of the different examples of successes in both the national and international ambits which have caught the attention of the new consumers. Nacho Pons de Dalmases (Serunion) andJordi Vidal, from Udon, will explain how their specialization along with a coherent and authentic offer has led to their growth, even though they are still evolving, to adapt to the growing importance the consumers give to knowing the origin of their food.
11:45 Practical application of the European data protection regulation (Meritxell Cos - Vilar Riba)
Practical application of the European data protection regulation. Vilar Riba, a global advisory group of companies of all sectors and sizes, will explain in detail all the implications that must be taken into account for the application of data protection. With Meritxell Cos we will learn how we can collect the data of our clients, with a focus on photographs and social networks, and paying special attention to the data of minors.
12:15 Is it worth investing in gastronomy in hotels? by Nona Rubio (Hotel Tapa Tour), Xavier Rocas (Hotel Mas de Torrent – Relais Chateau) and Fran López (Hotel Villa Retiro I Rest. Torre l’Indià)
The aim of this section is to analyze, from the point of view of the hotel and also from the point of view of the chef, the added value brought by the symbiosis of the two business models. Nona Rubio, the entrepreneur and founder of the Hotel Tapa Tou project, will discuss the pros and cons of gastronomic hotels, as well as the various models of collaboration and integration between hotels and gastronomic restaurants. Subsequently, the round table discussion will be concluded with points of view from Xavier Rocas (general manager of the Mas de Torrent Group: Hotel Mas de Torrent, Nomo restaurant, Far de Sant Sebastià Hotel, Jani restaurant in Llafranc and Casa Vincke) and Fran López (the two Michelin star chef of the restaurants Xerta and Torre L’Indià as well as Ohla Eixample Barcelona)
Ancestral Techniques and Ingredients for the Cuisine of the Future
In La Caléndula, the dining room and by extension the kitchen, reflect the nature of the landscape. Iolanda Bustos swapped city life in Girona for life in Regencós, a village in the Baix Empordà region in search of this proximity with nature which provides her with her ingredients.
Her dishes reflect the surrounding landscape and are presented simply, without unnecessary embellishments. Her presentation in the Forum will deal with the plant based and floral cuisine with which she closely identifies. Using ancestral techniques her preparations, combined with wild ingredients, produce a biodynamic energy noticeable to all who taste them.
Sensitivity and Flavour in the New Galician Cuisine
Committed to cooking as a way of life, the Galician chef lives for A Tafona, the restaurant she started 9 years ago at a time when she seemed to have everything against her.
She gathered all her strength and paid homage to Santiago de Compostella by creating another temple dedicated to produce from the garden and the Galician sea. The chef meets daily with her suppliers, all of whom are very excited to help keep this traditional way of cooking alive. This daily contact with such people means her cuisine exudes freshness and honesty in all her dishes.
Fermentation: Techniques and applications in the kitchen
Son and grandson of fishermen, Emil grew up in his grandmother’s kitchen where seafood reigned. It must be thanks to this that his ‘calderetes’ (seafood stews) and seafood rice dishes, which he taught himself how to cook, are so successful.
After devoting most of his life to the audiovisual sector, his journey through Masterchef, where he took second place in the second series of the programme, gave him the possibility of opening his own restaurant in Madrid. In Crudito he explores all the possibilities and the nuances of the fusion of faraway cultures in an unexpected and convincing way.
TW @ emilmchef2
From Bean to bar
Pastry chef , at present a teacher in the Chocolate Academy and specialist in Chocovic after having spent time working in the kitchens of restaurants like Abac or Tickets and in patisseries such as Hofmann, La Pastisseria and Yann Duytsche.
With his precise treatment of the raw materials and his continual search for flavour control, he has become an expert on products like the cocoa bean. In his workshop in the Forum, together with Jaime Soldevila, expert in R and D, he will develop the process of Bean to Bar which looks at the steps the cocoa passes through to become chocolate..
IG: @enricmonzonis; @chocolateacademybcn
The power of smiling in the restaurant dining room
The right hand man of Joël Robuchon, he leads, with order and harmony, every new opening in any part of the world. The chef with most Michelin stars to his name has Juan Moll as a trusty head waiter.
He understands the importance good service brings to the experience of eating out. This Valencian understands that small details and kind gestures are what makes every client feel special.
The Colours of Rice
Well known for her knowledge of the saffron spice, the star ingredient in the Valencian paella; for her oils, her homemade bread and, obviously, for her rice dishes. María José is a flagship for the Mediterranean cuisine.
In her restaurant, Monastrell, one Michelin star, in the sports marina of Alicante, she brings traditional cuisine up to date with creativity and skill. Her presentation in this Forum will revolve around The Colours of Rice; starting with the demonstration of 4 dishes in which she will discuss the different varieties of grain and the best condiments to season them with in each case.
TW @mariazafran @elmonastrell
Majorcan organic produce for fresh cuisine
Before gastronomy became a show, Maria Solivellas decided to leave her career on the stage and abandon touring (theatrical and musical) in order to dedicate herself to the family restaurant Ca Na Toneta. This Majorcan restaurant has become a site of pilgrimage where even international celebrities come to pay homage.
The latter venerate the dedication and ethics of Solivellas to her philosophy of Kilometre 0 cuisine. Local produce, home grown fruit, homemade dishes like the famous ‘coca mallorquina’, a type of flat bread covered with Mediterranean vegetables, which has become an icon in her cause of conscious ecological sustainability.
The weaving together of the valencian cuisine
In her journey from classical ballet to the restaurant, the Valencian chef swapped her leotard for an apron but kept her mantra of hard work. If Begoña Rodrigo looks back she will see that a fair number of her dreams have become reality: from the opening of her first restaurant, La Salita, to winning the first edition of Top Chef, and even leading new gastronomic projects in Valencia.
Effort and hard work are the two things at the basis of her career, which is filled with elegantly dressed dishes. In this Forum she will centre her presentation on the Weaving together of Valencian Cuisine with special attention given to the eel and using critics in salting and curing.
Paco Pérez 2018
In Llançà, in the region of the Alt Empordà, just a stone’s throw from the French border, you can find the Miramar restaurant where Paco Pérez gives full rein to his creative side. This chef is a reference for the type of vanguard cuisine which is changing the way we see gastronomy today.
For him, flavour comes before technique and every dish tells a story. The philosophy of Miramar has tentacles which reach far and wide to Barcelona, Berlin, Manchester and even Poland, where Paco Pérez signs the menus of others’ restaurants. The chef composes sequences of bites of experiences which lead to reflections and memories brought on by the happiness of the moment.
The many dimensions of the Chemin Blanc of the Loire
Audrey Doré is the first French woman to win the Best Sommelier of Catalonia award, having achieved the best marks in both the theoretical and practical parts of the competition. In order to do so she was lucky enough to be mentored by Josep Pitu Roca, and she continues to learn from him daily.
Her triumph has served to bring women to the fore in the world of wine as well as reinforcing a profession which values the visual aspect as much as the olfactory, auditory and even, as she herself notes, the tactile. As a sommelier, Doré believes one should ‘listen to the clients’ in order to guide them towards their expectations.
Cocina canaria, toques latinos
Nacida en Venezuela. Estudió cocina en Buenos Aires Argentina y desde entonces ha podido conocer y trabajar en distintos países de América.
Junto a Mario Ureña Rodríguez unieron fuerzas para seguir consolidando su primer restaurante, el Que leche.
The gastronomic magazine CUINA wants to know which the Catalans’ favourite dish is. We will find out in the Fòrum Gastronòmic in Girona. +info
Reclaiming the cereals and the mills
Maria Costa and Jordi Claramunt’s enterprising idea won one of the prizes at the last edition of the Agencia de Desarrollo (Development Agency) in the Berguedà region. The aim of their mission is to make a small farm self sufficient based on processing cereals such as wheat.
This Forum will once again serve as a platform for them both to present the newly created project L’Escairador, inspired by the search for new fields of action in agriculture.
25 years and two stars, Esther and Nacho, haute cuisine from the heart of Asturias
This brother and sister team have come a long way together and this year are celebrating the 25th anniversary of Casa Marcial, the family restaurant which still carries the torch for contemporary Asturian cuisine.
Under the shelter of the family business, they both learnt the basics of the trade to later go their separate ways. Esther did so in La Salgar, one Michelin star, in Gijón: while Nacho went to Arriondas, where he is following and updating tradition with criteria, innovation, taste and memory.
TW @lasalgar ; @nachomanzano
IG @esthersalgar ; @chefnachomanzano
The avant guarde techniques previous to the culinary revolution
The veteran French chef is seen as a reference in the nouvelle cuisine which inspired and continues to inspire generations of chefs throughout the world. In charge of the family restaurant Hotel de France, two Michelin stars, since 1970 in the town of Auch, his contributions include recipes of duck, with fresh foie gras and even liquid nitrogen which are still served to this day.
Decorated with the French Legion d’Honneur, a food writer and flag bearer for the restaurants of hotels, he has always offered a critical vision and been demanding with the sector, a stance which he will also share with us during his participation in this edition of the Forum.
Custodia del paisaje culinario
Diseño de experiencias gastronómicas para un paisaje culinario sostenible. El rol de la restauración en la construcción de un sistema alimentario sostenible.
A lo largo del taller se expondrán los conceptos principales sobre los que Lluerna sustenta su apuesta por la gastronomía experiencial, creativa y sostenible. La explicación se acompañará de la interpretación gastronómica y enológica de Víctor y Mar quienes presentarán tres platos y tres vinos que encapsulan las ideas fuerza de la propuesta de Lluerna.
It was pure coincidence that led Raúl Bernal to patisserie, as he himself confesses as he looks back. Trained in patisseries in Huesca, where he is from, and the Guild School of Patisserie in Barcelona, where he would later become a teacher.
He is an ambassador for the Chocovic brand and worked as a teacher for 5 years at the Chocolate Academe. He won the Lluís Santapau Trophy 2011 for the Best Chocolatier in Spain. Raul has made a name for himself thanks to his creativity.
TW @raulbernalb ; @chocoacademybcn
IG @raulbernalb ; @chocolateacademybcn
The new charcuterie, creativity, flavour and knowhow
He is the most popular pork butcher in Mallorca, where he makes, in the traditional way, the products he exhibits and distributes through Can Company. A worthy member of the guild, specialized teacher and author of the book Libro de las Butifarras Crudas(The Book of Curred Sausages) Xexc Reina is known above all for his sobrasadas, a typical pork paté from the Balearic Islands..
He has given new life to varieties which had been forgotten and given them a new twist to fit in with modern day tastes and flavours. During his presentation in the Forum he will look into the peculiarities of five different types of traditional sausages and patés such as the pre-Columbian sobrassada or the classical paté or ‘figatella’ as it is sometimes known, and give out tastings to the public.
The haute cuisine of Chile
Rodolfo Guzmán , has managed to find a well deserved place on the map, thanks to his restaurant Boragó and his book Del Sur (‘Coming From the South’) which chronicles his work in Chile. In it he talks about the local landscapes which shape the regional products and defends the work done by the local farmers and producers who live there.
With his anthropological vocation and his strong intent to leave a mark on what he has discovered, Guzmán defends fair trade while pushing for a more sustainable way of eating.
The healthy flavor is the way
He is a brilliant mind in the world of haute cuisine with which he has always maintained a love-hate relationship. A neurologist with the soul of a chef, Miquel Sánchez Romera has the same lucidity albeit in the operating theatre or the lecture theatre in the university or in his Rice project.
Rice, the healthy staple food of over half the planet gives meaning to the new international cuisine of Sánchez Romera: colourful, aesthetic and enjoyable.
The excellence of popular cuisine
The restaurant El Capritx was closed for a while in order for the chefs Artur Martínez and Marc Ribas to reinvent themselves and to devote all their time to making sure La Taverna del Ciri in Terrassa would see the light of day. In this old style tavern, as they like to call it, together they have revisited the dishes which can be found in any traditional recipe book, such as cannelloni made with roast meat, Barcelona macaroni or Catalan cream.
With their clear ideas they have proved themselves to be equally at home in the world of haute cuisine as the one that knows nothing of stars or lists.
TW @artur_martinez @mrcuines @tavernadelciri
IG @arturmartinez_capritx @madxef @latavernadelciri
Abraham Balaguer (El Celler de Can Roca i Rocambolesc) y Xavier Sagristà (Castell de Peralada)
Grazing, ranching and butchering, the chain that leads to good quality
This company is a benchmark in the sale of exceptional meat, dealing with organic and speciality meats. Sanmartí 1850 represents the quality in both product and service which Joana Gorina Turull imprinted on the firm from its very beginnings. Nowadays, the sixth generation holds the reins of this centenarian business, which has a stall in the central market in Sabadell, near Barcelona.
Her presence at the Forum is a unique occasion to examine the different qualities and origins of meat, as well as how to get the best from each cut.
Snacks, roasts and desserts
Albert Sastregener, a vocational chef, had to show his initially reticent family that he had a future in the sector. Having got his training in the Hotel School in Girona, in Espai Sucre and in restaurants all over the Ampurdan region of Girona, he ended up opening his own restaurant, Bo.Tic with his partner Cristina en Corçà, Girona.
Together they earned their first Michelin star in 2009 and since their opening in 2007 they have supported local producers with their simple and uncomplicated cuisine. During his presentation at this Forum, the chef will explain and develop the experience his guests have at Bo.Tic: snacks, bar, season, roasts and dessert.
Lamb, sustainable and natural
The menu of this chef from the Valencia region is tightly influenced by the area which he revisits time and again in order to interpret the local traditions in his dishes. Sensitive to the plants and flowers which grow in the area, Miguel Angel de la Cruz is a naturalist, completely devoted to his cause: gastronomy.
The landscape of Castilla and Leon is, for him, an unending source of inspiration, knowledge and riches. Its products are also culturally associated with the rural area; the naturally and sustainably produced lamb elaborates various dishes of haute cuisine, using the lesser known cuts of meat.
Eating while undergoing cancer treatment
Food, cancer and the dietary / cooking recommendations for each type of tumour.
The Alicia Foundation is a centre for investigation dedicated to technical innovation in cuisine to improve eating habits and evaluate the agri food business and gastronomic heritage.
Originally from Murcia, he has gained enormous experience over the last 16 years working in such prestigious restaurants as La Gloria, in Murcia or La Pastisseria and Bubó in Barcelona.
At present he is an ambassador for Callebaut and owner of the patisserie Glea in Murcia, where he invites his clients to think outside the box and try new things. During his workshop in the Forum Abel Bravo will share these innovative techniques which he uses in his latest designs.
TW - ; @chocoacademybcn
IG @abelbravochef ; @chocolateacademybcn
Natural wines of the Empordà region
He had as a mentor Joan Roca in the Celler de Can Roca, where he worked before looking after the wine cellar in Roca Moo. From there he moved on to other challenges, like the one he holds today in the wine bar Plaça del Vi 4 in Girona.
Recognised as the best Spanish sommelier of 2007 and second best in the world in 2008, Roger Viusà has always had the knack of harmonizing not only the best wine for each dish but also for the guests’ mood. Committed to natural wines for their ‘purity’ and particularities, he remains faithful to the idea that less is more when it comes to advising on what to drink at the table.
From the field to the kitchen
Nanín Pérez is part of a generation of talented chefs with their own restaurants. His is called Murri and can be found in Alicante where he uses local produce and local recipes which he then tweaks to make them his own.
With sense and sensitivity. Developing flavours in both the vegetables as well as the bases. Rodrigo de la Calle y Ricard Camarena are two of his most influential mentors and their influence can be felt in all of his tasting menus.
Lactic fermentation, curing and salting: historic and present day dishes
After a long period of training, which took him to some of the best restaurants in the world, from Noma to Ryugin and Quique Dacosta, Borga Garcia settled in the kitchens of Dos Pebrots, the sister restaurant of Dos Palillos.
The original reinterpretation that this restaurant gives to the classic Barcelona cuisine and its evolution over time means that the diners are able to rediscover the flavours of yesteryear via the latest techniques making them more effective than ever. Lactic fermentations, cured and salted fish and shellfish ... all of these and more will be the stars of the talk given by the chef of Dos Pebrots.
IG @bor_jamon_iberico ; dospebrots
Wandering vineyards, wines from overseas
He is the magician of the Celler de Can Roca, three Michelin stars, and second in the list of best restaurants of the world. It is he who puts the liquid notes in the symphonies which he plays together with his two brothers in the now famous establishment in Girona.
Josep Pitu Roca is the sommelier of reference, the one who whispers to the bottles before uncorking their essence and waxing lyrical over each glass. An intellectual of wine who makes it intelligible to the mere mortals dining at the restaurant. Used to his master classes over various editions of the Forum, he now returns to share, with his usual generosity, his knowledge to delight the public.
The unstopable rise
From captain of the Catalan roller hockey team to sous chef in the Abac restaurant and co-owner of Somiatruites, which he opened with success in Igualada (province of Barcelona), the town where he was born. David Andrés dropped everything for the kitchen, when he hardly knew what mise en place or Julienne meant.
Winner of Spain’s Best Young Chef Award for three years running (2015 -17) everything he has learnt has been through sheer effort, sacrifice and belief in himself. His zeal to surpass himself, his creative capacity and his passion for gastronomy have no limits.
TW @somiatruitesdo IG @somiatruitesdo
How a small country restaurant in Italy is trying to be sustainable
One of the most popular chefs in Italy, not only because she formed part of the jury in the Italian Masterchef, but also for her cuisine which she seasons with her roots from the transalpine region as well as the Slovenian traditions with which she co-exists closely in her restaurant L’Argineen Vencò.
She left a career in law in order to devote herself fully to the world of gastronomy and even started her own project single handedly which is still running successfully. Her success was so quick that the awards soon started to rain down: in 2016 her first Michelin star, “Novitàdell’Anno” in the GamberoRosso guide; in 2017 “Cuocadell’Anno” in the IdentitàGolose guide
His style of patisserie is very scientific, one of excellence and rigour. Sergi Vela has forged his way of working by training in some of the most sought after patisseries (Baixas, Escribà, Vilaplana ...) only to return to the classroom, this time as a teacher.
He now balances his classes in the Hotel and Tourism School of Barcelona with classes in other renowned schools like the Chocolate Academe. A real perfectionist and always on the look out for the latest innovations, in this Forum Vela will look closely at the possibilities of travel cakes, the perfect complement to single serving desserts.
TW -; @chocoacademybcn
IG @ sergivela73 @chocolateacademybcn
The exoticism of the creative cocktail
One of the bartenders with most repercussion both inside and outside of the country. Trained in Boia Nit, the family cocktail bar in Cadaqués on the Costa Brava, he created a business which assesses and manages others. His clients include everything from hotel bars to starred restaurants.
He promotes low alcohol cocktails with few ingredients and a striking presentation. He creates synergies with food, pairing liqueurs with haute cuisine bites, with chefs such as Paco Pérez or Albert Adrià.
IG manel.vehi ; @boianit
Austerity, potager and flavourful cooking
From Barcelona but with roots in Andalucía, Benito Gomez has found his place in the world in the town of Ronda. It is here in the South that he has demonstrated his talent as a chef, first in Tragabuches and later in Tragatá. His dream to own his own restaurant led him to create Bardal, a restaurant which, in under a year, was awarded its first Michelin star.
His is a signature cuisine, one that uses local products in small servings for the tasting menu. He also supports organic farming, which will bear its fruits in the Rabadán Farm in the next five years.
TW @benitogomezbece IG bardal_
The Josep Mercader Awards are given in acknowledgement to the professional career of chefs, oenologists, head waiters, producers and disseminators of the culture of Catalan cuisine.
Cooking at the end of the world, galician cuisine from north to south
Pepe Solla & Xóan Crujeiras
The weight of tradition en Casa Solla, the family restaurant in inland Galicia which Pepe Solla inherited to rewrite his own history, also served to give a new approach to Galician cuisine. A founder member of the group Grupo Nove, and committed to his region with its small producers, he stands up for a cuisine represented by both turf and surf. The cuisine of Solla identifies with and mixes the flavours of both today and yesterday to a rhythm of rock. The same flavours which he learnt to appreciate in the family restaurant and which he has made his own.
Flavour is the engine driving Xoan Crujeiras’ life; His aim is to get the very best out of the product as well as making those who come to his restaurant happy. He trained in various restaurants in Galicia until reaching the high point in his career, that of opening his own restaurant, A Estación (in Cambre): for this, among other awards and satisfactions, he achieved a Michelin star and a Repsol sun. He now juggles his latest project, Bido, with his work teaching in the Fragas do Eume School in Pontedeume, where his aim is to pass his experience on to the new generation of chefs. He tries to make the most of the traditional flavours and skills which inspire his cooking but his starting point in always to use good quality produce.
Mesa redonda que consistirá en una exposición y debate sobre la implicación y la importancia del III Congreso Catalán de Cocina en Girona. Con la Dra. Carmen Carretero, Directora del Campus Alimentación de la Universidad de Girona, y Xavier Albertí, presidente de la DO Empordà. Modera: Salvador García Arbós.
Preserved food in the kitchen
Away from the television sets where he found fame with cookery programmes for the general public, the chef Isma Prados now has a teaching post at the University of Barcelona, where he gives classes on Design and Innovation of food Products to students studying for a degree in Food Science, under the umbrella of the Pharmacy Faculty.
He is also the author of various recipe books and has been in charge of restaurant kitchens in both Barcelona and Madrid. The latest is the legendary Lhardy, where he has updated his gastronomic offer.
For Josep Maria Ribé, the present director of the Chocolate Academe and co-author of the book Four in One, never a day passes that he does not spend some time teaching others about chocolate and patisserie.
His extensive experience in the sector has allowed him to forge his own style, which would not be understood without his vision of thinking and creating his recipes. In this edition of the Forum, Josep Maria will talk about the formulation in recipes where chocolate is the main ingredient. And he will demonstrate with examples of his own creation.
TW @jmribe82 ; @chocoacademybcn
IG @jmribe82 ; @chocolateacademybcn
Con Victor Moralo, Secretario General de Recircula
Profundizar y aumentar iniciativas encaminadas a ambientalizar sectores económicos relevantes, como es el turismo o el sector servicios en general, se establece como una oportunidad. La sostenibilidad puede hacer ganar competitividad a las empresas. Hacer más verde la economía permite generar nuevas oportunidades de negocio. La economía circular no es una moda, ha venido para quedarse.
Concept Pur - Impure
He is probably the chef with the greatest number of successful restaurants in Catalonia, the Balearic Islands and the Asian continent. Following in the wake of his first restaurant in Calldetenes (Vic, Barcelona province) which bears his name, and which he started when he was still an adolescent, Jubany has recently opened Pur e Impur, the cocktail bar, hidden away beneath the restaurant which it complements.
This latest opening is proof of the chef’s commitment to Barcelona after having collaborated in assessing various projects. An achievement which, led by Jubany, could only be done on a large scale.
The Cooking Show
The now popular judge of Master Chef was still a boy (14 years old) when he took his first steps into the gastronomic world in the restaurant Estany Clar in Cercs (Barcelona).
Since leaving the Manresa Restaurant School, Cruz has obtained various awards which demonstrate his talent in the kitchen, among others, that of first place in the Spanish Young Chefs Championship 2002 stands out. Three Michelin stars for the restaurant Àbac, which he received after getting the first star for L’Angle, the restaurant which he opened in Sant Fruitós de Bages (Barcelona province) which he later moved to Barcelona. In the same city, Cruz is also behind the menu in Ten’s, making a hat-trick of haute cuisine establishments.
Durante los 25 años posteriores al II Congreso Catalán de la Cocina, la cocina catalana, y la gastronomía como sector, se han convertido en unos de los principales pilares socioeconómicos y culturales del país, a la vez que un referente de nuestra proyección internacional.
La constatación de haber desarrollado un modelo de crecimiento y de éxito sobre la gastronomía y la cocina catalana permite plantear el III Congreso Catalán de la Cocina como una oportunidad de análisis y reflexión sobre qué se ha convertido nuestra cocina durante los últimos 25 años pero, al mismo tiempo, el III Congreso debe responder a la necesidad de consolidar esta fórmula de éxito, mejorarla y garantizar la para las próximas décadas. Es por ello que la actual reflexión que se propone debe mirar hacia el horizonte del 2025, un nuevo punto estratégico en el calendario europeo.
• El III Congreso Catalán de la Cocina es la oportunidad de este movimiento para presentarse.
• Son los cocineros y las cocineras como actores principales en la gastronomía de nuestro País que deben reflexionar sobre la situación actual y el futuro de la cocina catalana.