Madrid Fusión is a gastronomic congress that provides to discover, taste, and experience the latest trends in gastronomy. The second day of the 22nd Congress held this year is now taking place at Hall 14 of IFEMA. World-famous chefs came together for the congress to demonstrate their culinary skills in live demonstrations, tastings, and workshops. Madrid Fusión also organizes The Wine Edition, a series of talks and tastings devoted to the wine industry, which is inextricably linked to food, each year. Among the program’s other highlights is a pastry event that covers the most recent advancements in baking and pastry making.


On the first day of the congress, the focus was placed on the following subjects: green gastronomy, artificial intelligence, historic cuisine, the role of thermal water in cooking, and the thousand faces of cocoa, were the protagonists in the main auditorium of the congress, which was attended by big names in international and national cuisine such as Andreas Caminada, Eneko Atxa, Chele González, Ignacio Ovalle, and Nicolas Decloedt & Caroline Baerten.
Vick Sevilla’s performance is one of the congress’s attractions on the second day.The chef of Arrels demonstrates a technique that may be used in any meal, even dessert. Escabeche came from Persia, traveled across the Mediterranean, and established itself as a vital skill in Spain. It then went around the globe. The method known as “one of the pillars of gastronomic tradition” is adored by Vicky Sevilla of Arrels* (Sagunto, Valencia). She stated unequivocally, “There can be no avant-garde without tradition.” And on the second day of Madrid Fusión Alimentos de España, she demonstrated this in her opening statement by showcasing four dishes—including dessert—where this approach was the star. “In long menus, it allows us to balance and nuance the flavors” , he stated.
He started his defense with a starter centered on pollo a l’ast (grilled chicken), assisted by his crew.Rich in spices and fragrant herbs, the marinade is produced using vinegar, water, oil, and the collagen from the chicken. It’s topped with a crispy chicken skin and served heated in a tiny glass.
A seasonal vegetable dish, another “pillar” of Sevilla’s cuisine, was his second idea. Here he served a béarnaise, with a pickle made from pumpkin and a touch of sage to “give it personality” in place of the tarragon vinegar.
Another highlight of 2nd day is where Ángel León invents the water menu. The Aponiente chef showcases his most recent creation, which are devices that produce novel textures for the kitchen, while also turning the water into ice and the “sea breeze” into edible bubbles.
Ángel León, the chef at Aponiente***, has decided to serve a groundbreaking new menu this season that will make his patrons drink water. “When it comes to meal components, water can be the most crucial. In the crowded auditorium of Fusión Alimentos de España in Madrid, León recalls that “it caused a lot of conflict when I suggested to my team that water could be an item on the menu.” “There would be nothing if there was no water.”
There are two sections to the water cuisine, as explained by the chef from Puerto de Santa María (Cádiz). “The states of water” is the title of the first. “We’re going to freeze seawater this year.” We’ll submerge an oyster to the same degree and freeze it to that same degree. It causes any product to get frozen. It’s extraordinary. “Why is the sea wind not edible to us? It will be consumed this year,” he declares. “With a plankton smoke bubble. Additionally, it is remarkable and facilitates discussion of the breeze. Seaweed is used as a vegetable in the third dish, which is titled “The Sea is Life”.






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