The third and final day from Madrid Fusion did not disappoint, with Dominique Crenn talking desserts, Ana Ros giving insight into her style of cooking, and a strong Asian cuisine theme running through the day.
thefoodpeople's Scott Fraser said ... If anything, day three has been the most interesting day so far. To start, Richie Lin from Mume, Taiwan (43rd in the World's 50 Best Restaurant List) took us through the aesthetics of his food with a beautiful pigeon recipe featuring a blend of Cantonese and Western cooking.
After that the Asian theme continued with Katina & Kyle Connaughton from the acclaimed Single Thread Farm in California (both of whom spent a lot of time in Japan which has had a huge influence on their food). They discussed the balance, ebb and flow of nature in the farm and kitchen. Another (adopted) Californian came to talk to us - this gave me goose bumps – Dominique Crenn from recent 3 Michelin Star winning Atelier Crenn spoke about her dessert. And she definitely got the biggest ovation of the whole conference. Another chef's table star - Ana Ros gave us an exclusive insight into her cooking by creating nine preparations from one wild trout, native to Slovenia. A personal highlight was watching the three amazing chefs above interacting in the back kitchen.
Finally, we were given a wise lesson in the fragility of our oceans and sustainable fish cookery by chefs Vincente Torres and Oscar Molina, before two more chefs, Juanlu Fernandez from Canabota Restaurant and Pedro Giminez from Tribeca restaurant, took use through a demonstration of using every part of a fish. This was followed, last but not least, by a fascinating exploration of vegetable demi-glace and haute vegan cuisine from Rodrigo de la Calle (El Invernadero, Spain).
So that was Madrid Fusion 2019 – check out our reports coming soon on the trendhub, for a more detailed summary of the conference and some deep dives into some of the hottest speakers.