For yet another year, the Spanish capital has celebrated one of the international gastronomy events that attracts the most attention. We’re talking about Madrid Fusion 2018, this year in its 16th edition.
The event brings together gastronomy professionals from all over the world who take the opportunity to prevent their latest developments. A wide array of gastronomy disciplines were covered, all very interesting in their area.
The reclaiming of tradition is not a new phenomenon at this type of event, although it is always nice for it to be present to keep our feet on the ground in the face of the giddy speed and transformation gastronomy is currently experiencing. Most notable in this edition was the speech given by Montserrat Fontané together with her son Joan Roca of El Celler de Can Roca. Both follow very different styles of cuisine and in this touching session they showed how tradition can go hand in hand with cutting edge, presenting contemporary versions of Montserrat’s dishes now offered as appetisers by the Roca brothers in their restaurant.
Chef Rodrigo de la Calle, leader of the vegetable revolution in gastronomy and who has presented a completely blue menu, had some surprises in store. We have also seen the colour black appear in fruit, vegetables and multiple preparations by the hands of those responsible for the well-known restaurant Disfrutar: Eduard Xatruch, Oriol Castro and Mateu Casañas.
This edition has come at a time when gastronomy fans are still reeling following the recent death of one-of-a-kind Paul Bocuse, the father of gastronomy as we know it today, and gastronomy journalist Cristino Álvarez, better known as Caius Apicius.
We also got to see innovation by the hand of Ángel León, who presented techniques to decalcify the exoskeletons of crustaceans, social responsibility by the hand of Leo Espinosa, who has been helping indigenous rural communities, and Eneko Atxa, through his autoctonous seed recovery project and hospital menus.
The gastronomical revolution is here to stay. The values that move kitchens and the innovative spirit behind the great geniuses have shown once again at Madrid Fusion that where there’s a will there’s a way.