Round table

Vestiges of French teachings in contemporary Spanish cuisine

The French chef takes a look at flavours with his erstwhile pupil Xavier Pellicer.

The legendary French chef is at Gastronomika in support of "the specific features of our territories, without forsaking our savoir-faire”.  Dutournier will be explaining his vision of the profession, and arguing the importance of supporting local gastronomy to fight on the side of heritage and against waste. 

In his case, the local gastronomy of southwest France, a region also familiar to Spanish chef Xavier Pellicer, who spent time training under Dutournier. The Catalan will be talking about the vestiges of this kind of gastronomy in his current fare, recalling the old days and flavours with his former mentor on stage.

Partners

Organizers

El Diario Vasco GSR GRUP

Institutional Sponsors

Eusko Jaurlaritza Gipuzkoa Turismoa Donostia San Sebastián
Hazi Muy Gipuzkoa DONOSTIA SUSTAPENA FOMENTO

Guest Destination

RIO DE JANEIRO VISIT RIO

Sponsors

Junta de Andalucía Junta de Andalucía Junta de Andalucía
XUNTA DE GALICIA - CONSELLERÍA DO MAR GRAN CANARIA ME GUSTA ICEX BASQUE CULINARY CENTER SAN MIGUEL JAEN SELECCIÓN Región de Murcia 1.001 SABORES REGIÓN DE MURCIA ASTURIAS, COCINA DE PAISAJE TENERIFE Sabadell BALFEGÓ CAFÉS BAQUÉ S.PELLEGRINO Lacor Getariako Tzakolina Riedel Ondarreta MIBRASA

Official Supplier

Makro

Contributors

TURESPAÑA JETRO (Japan External Trade Organization) DEPUTACIÓN DA CORUÑA - A PAISAXE QUE SABE SAMMIC JANBY DIGITAL KITCHEN Ostras Sorlut Le noveau chef ICC KLIMER AIALA CEBANC