Cellar Tours Blog

Madrid Fusion-Top Chef Awards 2009

Posted by gen On January - 24 - 2009

Madrid Fusion Top Chefs Awards 2009

This past week here in Madrid, the annual Madrid Fusión gastronomic event took place.  The mood was slightly different than in the last few years (boom years in Spain), with much talking and debating about “High end cuisine for the economic crisis” and brainstorming on how to flourish in tough financial times. Presentations on this theme included “Haute poor cuisine-  Imagination in crisis times by Paco Ron and Peter Nilsson”. However it certainly wasn´t all glum, and as always was an opportunity for top chefs from around the world to exchange ideas and to receive their kudos.

Some of the more interesting topics included “Natural Pantry of the Amazon Jungle: the last version of Peruvian cuisine” by Pedro Miguel Schiaffino (Peru, FYI, is a hot gastronomic destination this year and chef Pilar Latorre is leading an ultra luxury culinary tour there in the spring);  “Gastro Botanic Subtleties of the Desert Garden” by Rodrigo de la Calle and Santiago Orts, “The Chef Perfumist: Renaissance in the 21st Century” by Corrado Assenza; “Science and Cuisine Discussion: Does Molecular Cuisine Exist?” (THE hot topic!!!!) by  Ferran Adrià, Heston Blumenthal, Andoni Luis Aduriz, and Harold McGee; “The Mexican Avant-Garde: Conceptual Dishes with Roots” by Enrique Olvera; “Haute Creative Cuisine with Gorgonzola, Parmigiano Reggiano, and Provolone Valpadana” by Nacho Manzano, Jordi Vilà and Paco Roncero; “Plankton: Life’s Origin of the Sea, A New Dressing” by our beloved Ángel León;  “Color: Another Taste” by Elena Arzak; and “Jerez Vinegar in Haute Cuisine: An Acidity with Tradition” by Pepe Rodríguez Rey, Carles Abellan, and Kisko García.

Ferran Adria, photographed by PIERRE-PHILIPPE MARCOU/AFP/Getty Images)

A quick summary of some of the highlights from Madrid Fusión 2009:

TOP AWARDS FOR CHEFS- 11 CHEFS FROM ALL OVER THE GLOBE WERE SELECTED FOR THEIR CONTRIBUTION TO HAUTE CUISINE:

Gualtiero Marchesi- Italian

Ferran Adriá- Catalan (Spanish, inventor of molecular cuisine)

Juan Mari Arzak- Basque (Spanish)

Michel Bras- French

Heston Blumenthal- British

Alain Ducasse- French

Pierre Gagnaire- French

Pierre Hermé- French (called the Picasso of Patisserie)

Thomas Keller- American

Nobu Matsuhisa- Japanese

Charlie Trotter- American

juan-mari-arzak-madrid-fusion

AWARDS OF EXCELLENCE IN MADRID

Sponsor: Madrid Chamber of Commerce

Chef of the year: Paco Morales at Senzone restaurant in the stylish Hospes hotel in Madrid

Restaurant of the year: Casa José in the royal town of Aranjuez (chef Fernando del Cerro)

Maitre of the year: Eduardo Navarrina at the Madrid institution Dantxari

Sommelier of the year: Dani Poveda at star chef Sergi Arolo´s superb new Gastro restaurant in Madrid

Lifetime achievement award- Evaristo García of the 100 year old seafood restaurant Pescaderías Coruñesas

AWARD FOR BEST NEWCOMERS

Sponsor: C.R.D.O. JEREZ, MANZANILLA DE SANLÚCAR Y VINAGRE DE JEREZ (the Sherry consortium)

Finalists-

Restaurante Trigo (Valladolid. Victor Martín)

Restaurante Embat (Barcelona. Fidel Puig, Santi Rebés, Cristina Torrás)

R De La Calle (Aranjuez, Madrid. Rodrigo de la Calle)

Gastromium (Sevilla. Miguel Díaz, Ernesto Malasaña, José Carabias)

Narru (San Sebastian, Guipúzcoa. Iñigo Peña)

Gavara (Bocairent, Valencia. Silvia Gavara)

restaurante-trigo valladolid restaurante-trigo valladolid

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