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.
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 .
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 first time in 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.
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
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