EventssliderTime Out

Squid à la  Madrid Fusion 2018


By Margaux Cintrano
Photos: Madrid Fusion, Ifema & participants’ websites

From January 22nd through January 24th,  chefs from across the seven seas, product producers, photographers, journalists, wine makers, and the Royal Family gathered at the Palacio de Los Congresos to rub shoulders with the greatest culinary artists and dessert designers.

Angel Leon

With culinary celebrities Quique Dacosta, Mario Sandoval, Angel León,  The Arzaks and uncountable others, the organisers of Madrid Fusion have created another marvel of an event . 

Top German chef

With Chefs from Spain,  Italy, France,  Moscow, Russia, Germany,  Mexico and Japan,  to name a few,  these pioneers and visionaries, have been defining themselves as passionate, creative, technicists and innovators, and this event offered these food designers  authentic, surprising flavored and dynamic yet different gastronomic concepts .

For the 1st time at Madrid Fusion’s existence Russian cuisine was widely presented.  In addition to six Chefs from Saints Petersburg,  they were demonstrating their Russian products and providing tastings.

Russia’s exciting presence at the Fusion was made possible by the Russian Export Center

Last but not least were the sustainable farmers and their representatives,  ecologist farmers and biocreators of wines, extra virgin olive oils,  greens, vegetables, fruits, wines, and  the amazing amber Spanish vinegars, chockful of aromas from the Jerez de La Frontera Organisation, Jerez Xeres Sherry Manzanilla y Vinagres de Jerez.    

On the subject of shellfish, seafood and fish were Alaska Seafood´s,  David Mc Clellan, the Marketing  Representative with a discussion on wild Alaskan salmon and from France, outstandingly remarkable wild fresh oysters to seduce the palate with,  Louis Ostres of France.  And from Italy, Astoria Wines with an extraordinary collection of Prosecco.


The many marvels of Madrid Fusion’s 16th anniversary

A Mario Sandoval creation

Josper Hornos Brasa

Josper Hornos Brasa/@ale_ale_cami

“Postre Exotico,” winning entry based on coconut and lime, by Alexis, at the Madrid Fusion’s first Spanish Patisserie Newcomer Contest

French oysters

Russian pine nut oil

Russian caviar

Land (above) and sea bounties