reencuentros berelkartzen reunions retrouvailles

2021

View
22 ediciones
+1.100 ponencias desde 1999
106 países conectados en 2020
23.000 inscritos en 2020
thumb thumb

REGISTRATION OPEN 2021

WE RETURN TO THE KURSAAL THE NEW DIALOGUE BETWEEN SPANISH AND FRENCH CUISINE THE NEW CHEFS EMERGING ON BOTH SIDES OF THE BORDER MAIN AUDITORIUM WITH TASTING MORE EXHIBITION SPACE THAN EVER

The 23rd edition of San Sebastian Gastronomika Euskadi Basque Country 2021 will look to France and propose to open a new dialogue between French and Spanish cuisine under the title 'Re-encounter'. It is the year of the reunion with the Kursaal after the absence caused by the pandemic, of the reunion with the congress participants and exhibitors, and also of the reunion of two of the world's great cuisines. A congress that will rediscover the French culinary reality and will bring Spanish cuisine into a new era. The most transformative concepts, the new chefs who are emerging and the great figures from both sides of the border will be present in San Sebastian alongside leading chefs from all over the world. Registration is now open.

INSCRIPTIONS
NEWS
thumb

News

San Sebastian and the Kursaal welcome the grand catering family once again

San Sebastian Gastronomika-Euskadi Basque Country, the world's oldest gastronomy congress, will be back from 15 to 17 November at the Kursaal in a format adapting to the new situation generated by the Covid-19 health crisis. The 23rd congress will focus on France, and usher in a new dialogue between French and Spanish cuisine.

Speakers

thumb

France

Pierre Gagnaire

The inimitable chef

thumb

France

Marc Veyrat

The naughty genius

thumb

France

Julie Andrieu

The globetrotting gastronome

thumb

France

Nadia Sammut

Ode to the gluten-free world

thumb

Brazil

Alex Atala

The guardian of the Amazon's larder

Cerrar

View more

Agenda 2021

Presentation

 

Pablo González Conejero

Chef at Cabaña Buenavista** (El Palmar-Murcia, Spain)

thumb
thumb

Presentation

Mandioca reflections

 

Alex Atala

Chef at D.O.M.** (Sao Paulo, Brazil)

thumb

Presentation

Sauces and bases in French cuisine, key features

 

Romain Fornell

Chef at Caelis* (Barcelona, Spain)

thumb

Presentation

The Elysée's culinary secrets

 

Guillaume Gomez

Ambassador of French cuisine

thumb

Presentation

Southwest France's “terroir”

 

Alain Dutournier

Chef at Au Trou Gascon (Paris, Francia)

Xavier Pellicer

Chef at Xavier Pellicer (Barcelona, Spain)

thumb

Opening

Opening ceremony

 

thumb

Presentation

The challenge: all the 2021 recipes in 30 minutes (in real time)

 

Eneko Atxa

Chef at Azurmendi*** (Larrabetzu, Bizkaia, Spain)

thumb

Award

Prizegiving ceremony - Ruinart Sommelier Challenge

 

thumb
thumb

Presentation

Cooking the Albufera

 

Luis Valls

Chef at El Poblet** (Valencia, Spain)

thumb

Presentation

Hybrids with spices

 

Alexandre Mazzia

Chef at AM*** (Marseille, France)

thumb
thumb

Award

Prizegiving ceremony - 1st National Tenerife Tropical Fruit Dessert Competition

 

thumb

Presentation

Tenerife black pig, an ancestral emotion

 

Erlantz Gorostiza

Chef at M.B** The Ritz-Carlton Abama (Tenerife, Spain)

thumb
thumb

Presentation

Disruptive techniques 2022

 

Mateu Casañas

Chef at Disfrutar** (Barcelona, Spain)

Oriol Castro

Chef at Disfrutar** (Barcelona, Spain)

Eduard Xatruch

Chef at Disfrutar** (Barcelona, Spain)

thumb

Presentation

New maritime resources in the Aponiente kitchen

 

Ángel León

Chef at Aponiente*** (Puerto de Santa María, Cádiz, Spain)

thumb

Presentation

Gluten-free haute cuisine

 

Nadia Sammut

Chef en La Fenière* (Cadenet, France)

thumb

Presentation

Complex simplicity: cooking the territory

 

Arnau Bosch

Chef at Can Bosch* (Cambrils, Tarragona, Spain)

thumb
thumb

Presentation

Vanguard-rearguard

 

Juanlu Fernández

Chef at LÚ Cocina y Alma* (Jerez de la Frontera, Spain)

thumb
thumb

Presentation

2021-22 Collection

 

Pedro Subijana

Chef at Akelarre*** (San Sebastian, Gipuzkoa)

thumb

Presentation

Core taste with lyophilisation techniques

 

Paco Pérez

Chef at Miramar** (Llançà, Girona, Spain)

thumb

Award

Pau Albornà i Torras Gastronomy Journalism Award

 

Julie Andrieu

Gastronomic journalist

thumb
thumb

Presentation

We are essence

 

Josean Alija

Chef at Nerua* (Bilbao, Bizkaia, Spain)

thumb

Presentation

Goings-on in Castilla La Mancha's gastronomy

 

Fran Martínez

Chef at Maralba** (Almansa, Albacete, Spain)

thumb
thumb

Award

Prizegiving ceremony - 1st Spanish Apple Tart by Asturias Championship

 

thumb
thumb

Presentation

Cantabrian territory with French baggage

 

Jesús Sánchez

Chef at Cenador de Amós*** (Villaverde de Pontones, Cantabria, Spain)

thumb
thumb

Round table

Vestiges of French teachings in contemporary Spanish cuisine

 

Pierre Gagnaire

Chef at Restaurant Pierre Gagnaire*** (Paris, France)

Elena Arzak

Chef at Arzak (San Sebatian, Gipuzkoa, Spain)

David de Jorge

Chef and communicator

thumb

Award

Prizegiving ceremony - 4th National Russian Salad Championship

 

thumb
thumb

Presentation

The transubstantiation of the landscape

 

Marc Veyrat

Chef at La Maison des Bois** (Plaisir, France)

thumb

Presentation

The new wonders of the Cantabrian soul

 

thumb
thumb

Presentation

When the bistro teams up with Mexican "ranchera" melodies

 

Beatriz González

Chef en Neva Cuisine (Paris, France)

thumb

Presentation

Tunateca: research, innovation and gastronomic creation for red tuna

 

Ekaitz Apraiz

Chef at Tunateca (Barcelona, Spain)

thumb
thumb

Award

2021 Bar of Bars Award

 

thumb
thumb

Presentation

New Andalusian world: European trend cooking in the 15th and 16th centuries

 

Paco Morales

Chef at Noor** (Córdoba, Spain)

thumb
thumb

Presentation

The French cuisine that inspired us

 

Joan Roca

Chef at El Celler de Can Roca*** (Girona, Spain)

thumb

Presentation

Surroundings and spontaneity as a creative method

 

Amandine Chaignot

Chef en Pouliche (Paris, France)

thumb

Award

Prizegiving ceremony - 2nd National Chickpea Championship

 

thumb
thumb

Award

Prizegiving ceremony - 12th National Grill Competition

 

thumb

Presentation

Seeds flying out of the Amazon

 

Virgilio Martínez

Chef en Central (Lima, Peru)

thumb

2020: A HISTORICAL EDITION

+50 PRESENTATIONS OVER 5 DAYS EXCLUSIVE ACCESS TO THE DIGITAL EXPO CHEFS FROM ALL OVER THE WORLD THE LARGEST GASTRONOMIC COMMUNITY NETWORKING

The XXII San Sebastian Gastronomika – Euskadi Basque Country will be held in a new format, with live presentations and activities, and the public will be attending via the innovative digital congress platform. Registration is free for the first time to ensure that no professional has to miss it because of COVID-19. This is a unique opportunity with the quality seal of the doyen of gastronomic congresses.

2020 EDITION

 

Síguenos

Organizers

Public bodies

Sponsors

Official Supplier

Contributors