SUNDAY 26 ON MONDAY 28/10
FAIR VALENCIA. Of. of the fires, s/n
The innovation, the talent, The references and the product will be the protagonists of all the branches that make up the tenth edition of Gourmet: haute cuisine, the bread, the wine, the pastry, technology, the oil… The great Valencian gastronomy fair goes international this year, opening its doors to exhibitors from China, Portugal, United Kingdom and Italy, and its Central Kitchen will bring international speakers and touch on the hottest topics in the sector: he No Show, artificial intelligence or new business models. Besides, The dining room will take a leading role and will be placed at the same level of relevance as haute cuisine..
on sunday, Gastrónoma pays tribute to the Valencian essence with esmorzars, embers and rice; and Monday and Tuesday will be days for the great national and international references. Dominik Utassy (Geiger Alm, Austria) y Bernd Knoller (Riff, Valencia) They will cook with four hands fusing Alpine and Mediterranean cuisine, the Valladolid Sara Ferreras (Arzuaga Workshop) will give a talk about the cuisine of Ribera del Duero, y Fierro (Valencia) y Vandelvira (Jaén) will debate about No Show. Iñaki Aldrey (Time by Jordi Cruz, Barcelona) will represent the new generation of reference chefs and the sommelier David Seijas — elBulli history and National Gastronomy Award winner — will present his work Confessions of a sommelier and will talk about non-alcoholic wine tastings. There will also be sweet wine tastings Fondillon paired with chocolates, of high-altitude wines and sakes and salted meats, and we will have an interesting forum about Bars and Bars Valencian and national.
One more note: The space GastroDesign will pay tribute to chocolate as a design object and to Valencia as a source of inspiration. The exhibition presents six exclusive designs of chocolate bars and their packaging (twelve in total), created by prominent studios from the Valencian Community. Each tablet is made by Utopick Chocolates with flavors inspired by emblematic neighborhoods of Valencia —Dark chocolate berrymaclet with raspberry and blueberry, or Salted Canyamelar blonde chocolate with caramelized almonds and flaked salt—and from these flavors, each studio has developed a wrapper. AU
