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February
09/02/2017

Madrid Fusión concludes on a high note

Wikispanishfood editorial team

The 15th edition of Asisa Madridfusión has come to an end, with “spectacular figures”, according to the organization. A total of 117 national and international speakers, 167 exhibitors, 630 national and international accredited journalists, 1,581 delegates and 12,300 attendees participated in an event which, following an interesting presentation on the ten dishes and products that best define Spanish cuisine, crowned Spanish omelet and Ibérico ham as the most representative dish and product, respectively.

On the last day of the event, the winner of the 2017 Revelation Chef award, which was sponsored by Conservas Cuca, was announced  This year, six chefs nominated by the organization competed for the honor, and their achievements were evaluated by a panel of specialists and food critics from all over Spain.  The winner was Jesús Moral, from the restaurant Taberna de Miguel, in Jaén.

Highlights from the fair include the presentation by Aponiente chef Ángel León on the first day, when he spoke about the proteins and enzymes in certain sea animals that were capable of literally "lighting up" his dishes.  Through a natural freeze-drying process, he was able to extract luciferin, a protein, and luciferase, an enzyme, from certain crabs; when combined, they're capable of making food glow.  

León received the European Chef of the Year Award at this edition of Madrid Fusión.

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