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Programa Madrid Fusión 2016

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Programa Madrid Fusión 2016 #MF 16 EL LENGUAJE DE LA POSTVANGUARDIA THE POST AVANT-GARDE LANGUAGE 25.26.27 ENERO JANUARY XIV EDICIÓN EDITION 2016 TALKING WITH... NUEVOS CAMINOS DIALOGANDO ÚLTIMOS DE LA CREATIVIDAD CON... PARADIGMAS NEW CREATIVE PATHS LA VANGUARDIA AMERICANA DE LA ALTA COCINA THE AMERICAN NEW PARADIGMS OF HAUTE CUISINE AVANT-GARDE EL PALADAR DANIEL JOSEAN MENTAL HUMM & ALIJA WILL NERUA, ESPAÑA THE MENTAL PALATE SPAIN GUIDARA UN VIAJE A LA ESENCIA ELEVEN MADISON PARK Alija desactiva los automatismos que forman parte de nuestro ac- QUICO ervo culinario y lanza una mirada nueva al producto. Lo enmarca EEUU, USA en un horizonte de posibilidades inexploradas. Lo sintetiza para SOSA componer recetas en las que la casualidad no existe. Nos obliga a Persigue sin ocultarlo la cima de la cocina mundial. Y tomar prestado el lenguaje del arte para describir su cocina. SOSA INGREDIENTES ya está muy cerca. Cocina neoyorquina orgullosa de ESPAÑA, SPAIN serlo, que rastrea el producto de su entorno y lo eleva al A JOURNEY BACK TO THE BASICS extremo de la soisticación culinaria sin perder ese guiño Alija turns from the automatisms that form part of our culinary EL CAMBIO DE PARADIGMA de informalidad con el que solo consiguen aderezar la heritage to take a new look at the product as part of a scope of un- Un genio oculto en la trastienda de la alta cocina. Sosa experiencia culinaria los más grandes. explored possibilities. He synthesises the product to compose recipes encuentra soluciones técnicas y recursos culinarios He openly pursues the pinnacle of world cuisine. And he’s that do not exist by chance. Describing his cooking forces us to bor- asombrosos y los pone a disposición de muchos de los almost there. his proud New York chef traces products row from the language of art. cocineros más brillantes de nuestro tiempo. Es un druida to their source and elevates them to heights of culinary culinario. Un creador de ingredientes. El hombre a quien sophistication without losing that hint of informality llamar cuando se persigue lo imposible. which merely serves to enhance the dining experience. THE PARADIGM SHIFT A genius hidden in back-of-the-house haute cuisine. Sosa LA REVOLUCIÓN PAOLO seeks out astounding technical solutions and culinary GRANT 2 resources, making them available to many of the most 3 brilliant chefs of our time. He is a culinary druid. A ACHATZ VERDE LOPRIORE creator of ingredients. he man to call when one is ater ITALIA, ITALY the impossible. ALINEA THE GREEN EEUU, USA REVOLUTION & ANDREA Diez años después de inaugurar Alinea, en Chicago, RICARD Achatz se encuentra en el mejor momento de su carrera. Cocinero de la emoción y la experiencia, es un creador de SALVETTI platos inmensos y fantasías culinarias geniales. En 2016 ITALIA, ITALY CAMARENA abre restaurante pop-up en Madrid. Ya puede correr quien SIMON COCINAR EN LA MESA RICARD CAMARENA quiera una reserva. Tiemblan, lloran, susurran improperios los diseñadores de ESPAÑA, SPAIN Achatz is at the top of his career ten years ater opening ROGAN vajillas cool. En su viaje a la esencia del producto, Lopri- Alinea in Chicago. A chef who infuses emotion and ex- ore, referente de la cocina italiana conceptual, abandona INSPIRACIÓN GLOBAL perience into his cuisine, Achatz is a creator of enormous L´ENCLUME el emplatado individual por considerarlo superluo y pre- No tiene freno. Tras Canalla Bistró, Central Bar y Ricard dishes and grand culinary fantasies. He will open a pop- REINO UNIDO, U.K. senta un menú ancho y corto servido en bandejas en el Camarena Restaurant, ha inaugurado Habitual. Y en up restaurant in Madrid in 2016. You better hurry if you centro de la mesa: “La tavola di famiglia”. cada escenario, una revisión modulada a gusto del con- want a reservation. Autenticidad vibrante, orgánica, original, soisticada, sumidor de esa creatividad lúcida que brilla en su cocina, verde, anclada al entorno de L’Enclume, su restaurante COOKING AT THE TABLE mediterránea siempre, incluso cuando no lo es. base en Cumbria, a dos pasos del in del mundo, en he designers of trendy tableware tremble, cry, whisper el Noroeste de Inglaterra. Inauguró Fera, en el mítico insults. On his journey to the essence of the product, Lo- GLOBAL INSPIRATION Claridge’s Hotel de Mayfair, hace unos meses. El priore, leader of conceptual Italian cuisine, rejects individ- Camarena is unstoppable. He opened Regular ater the cocinero del momento en el Reino Unido. ual plating as superluous and creates a “wide and short” success of Canalla Bistró, Central Bar and Ricard Cam- family-style menu served on trays in the centre of the table: arena Restaurant. And at each stage, he revises that lucid Vibrant, organic, original, sophisticated, green: these are the “La tavola di famiglia”. creativity that shines through his cooking (always Medi- roots of L’Enclume, his Cumbria-based restaurant, mere terranean, even when it’s not) to adapt to consumer tastes. steps from the end of the world in North West England. He opened Fera in the legendary Claridge’s Hotel in Mayfair a PACO DAVID DABIZ few months ago. he chef of the moment in the UK. MORALES THOMPSON MUÑOZ LEONARDO NOOR NAHM, TAILANDIA DIVERXO, ESPAÑA ESPAÑA, SPAIN THAILAND SPAIN PEREIRA PORTUGAL INSTINTO CREATIVO REINTERPRETACIÓN TAILANDESA CREATIVIDAD EXTREMA Crecer desde la raíz, orgánicamente, como los vegetales, La cultura culinaria hai como patria de adopción. Cada paso adelante una ruptura. Dabiz Muñoz transgre- PORTUGAL hacia la luz (noor, en árabe). Levantar uno a uno los hompson, australiano de origen, no hace concesiones. Su de los límites de la alta cocina convencional en busca de Creatividad naturalista. Permacultura: la cocina se nutre estratos del tiempo, desde Al Andalus hasta ayer, para cocina tampoco. Quien busque un sucedáneo no debe ir a una experiencia culinaria que no se parece a nada, que lo de un ecosistema sostenible concreto, de las lores, verduras transmitir un mensaje repleto de sentido. Y a partir de ahí Nahm. Abrir puertas a la creatividad a veces es cuestión arriesga todo. Es un creador de códigos. Tres crestas de la y hierbas que crecen en su jardín comestible. La Tierra es el ejercer el talento, exprimir el instinto: cocinar. de darle curso a la autenticidad más radical. Guía Michelin. lenguaje. El cocinero modula, estiliza el discurso. CREATIVE INSTINCT THAI REINTERPRETATION EXTREME CREATIVITY Naturalistic creativity. Permaculture: cuisine based on Grow from a root, organically, like vegetables, towards the hai culinary culture by adoption. hompson, of Austral- Genialidad ater punk.Each step forward is a break from a speciic sustainable ecosystem, lowers, vegetables and light (noor in Arabic). Elevate the layers of time one-by- ian origin, makes no compromises. Nor does his cuisine. the past. Dabiz Muñoz transgresses the limits of haute cui- herbs grown in his edible garden. Earth is language. he one, from Al Andalus until yesterday, in order to transmit hose looking for a substitute won’t ind it at Nahm. Open- sine in search of a culinary experience unlike anything else, chef modulates, stylises the discourse. a message packed with meaning. And from that founda- ing the doors to creativity is sometimes a matter of letting one that risks everything. He is a creator of trends. hree tion exercise talent, fully express instinct: to cook. the most radical authenticity run its course. Michelin stars. Post-punk genius. JOAN RADICALIZACIÓN DE CONCEPTOS ROCA EL CELLER DE CAN ROCA TAKING CONCEPTS TO THE EXTREME ESPAÑA, SPAIN NUESTRO UNIVERSO INTANGIBLE Los Roca continúan sus viajes –el real, este año han RETORNO A LO ESENCIAL BACK TO THE BASICS visitado buena parte de América y Turquía- y el creativo. “Debemos salir del espacio confortable que nos aporta el LA REBELDÍA REBELLION éxito para buscar preguntas nuevas”, dice Joan. El mejor restaurante del mundo construye su propio mito sobre el LA COCINA DEL INSTINTO INSTINCTIVE CUISINE hallazgo cotidiano de respuestas. OUR INTANGIBLE UNIVERSE he Roca brothers continue their travels, both real (they’ve visited much of America and Turkey this year) and cre- ative. “We have to leave the comfortable zone that has brought us success to search of new questions”, says Joan. he best restaurant in the world builds its own legend on the everyday search for the answers to those questions. RESCATANDO LOS ORÍGENES ALEXANDRE GAUTHIER RECOVERING LA GRENOULLIÈRE THE ROOTS FRANCIA, FRANCE REBELDIA Y TRANSGRESIÓN Vanguardia rústica. Cocina desatada de un cocinero que se formó con los más grandes y traza desde hace ocho años VIRGILIO su propio camino al margen de los convencionalismos en la Picardía francesa. El riesgo le otorga su sentido al viaje. MARTÍNEZ REBELLION AND TRANSGRESSION CENTRAL Rustic avant-garde. Freestyle cooking from a chef trained PERÚ, PERU by the masters and who began to strike his own path eight years ago of the beaten conventions of French Picardy. Propietario de Central, mejor restaurante de Sudamérica he risk makes the journey even more meaningful. por segundo año consecutivo en 2015, Martínez encarna la curiosidad sensible. Su reinada técnica traduce al idioma JOSEP del placer culinario la biodiversidad desmesurada de los incontables ecosistemas estratiicados en alturas del Perú. JOSÉ ROCA Owner of Central, named the best restaurant in South 4 America in 2015 for the second year running, Martínez ANDRÉS 5 EL CELLER DE CAN ROCA embodies sensitive curiosity. His reined technique ESPAÑA, SPAIN translates the unbridled biodiversity of the countless MINI BAR, EEUU THE TURKISH WAY. AVANT PREMIERE stratiied ecosystem in the mountains of Peru into the USA La luz del Mediterráneo iluminando una cultura gas- language of the culinary delight. ALTA COCINA tronómica exuberante, en pleno proceso de búsqueda de su identidad. Josep Roca presenta he Turkish Way: la PARA CAMBIAR EL MUNDO.
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