Presentation
How to create a regional identity
In this talk, Iris Jordán will share her vision of gastronomy as a means of reimagining a region's narrative.
She will explain how she has used cooking to take a fresh look at her surroundings, identifying the produce, flavours and techniques that truly form part of her identity. She will also reveal how she has incorporated these elements into a contemporary menu, ensuring they retain their essence.
She will also reveal her research into some of the processes carried out in the restaurant, such as enzymatic changes, fermentation and maturation. She aims to allow these processes to occur naturally, from additive-free curdling to techniques that draw out the full potential of a single ingredient. For example, they make broths from a single vegetable through fermentation, which concentrates and reveals all its aromas.
Related talks
Presentation
From a fishing port to a personal cuisine
11:00 - 11:30 HRS
Alexandre Couillon
Chef at La Marine*** (Noirmoutier-en-l’île, France)
Presentation
40 years of El Celler de Can Roca
12:10 - 12:40 HRS
Joan Roca
Chef at Celler de Can Roca*** (Girona)
Presentation
Maturity as a creative driving force
17:30 - 18:00 HRS
Paco Roncero
Chef at Paco Roncero** (Madrid)
Presentation
How Martín Berasategui changed Tenerife, and how Tenerife changed Martín Berasategui
18:05 - 18:35 HRS
Erlantz Gorostiza
Chef at MB Abama** (Guía de Isora, Sta. Cruz de Tenerife)
Paolo Casagrande
Chef at Lasarte by Martín Berasategui*** (Barcelona, Spain)
David Beltrán & Joseba Lezama
Head chefs at Martín Berasategui*** (Lasarte, Spain)
Presentation
Haute cuisine and cod: tradition, decline, and the avant-garde
11:20 - 11:50 HRS
Josean Alija
Chef at Nerua* (Bilbao, Spain)
Presentation
The fish that connected the world
11:55 - 12:25 HRS
Mark Kurlansky
Writer and journalist (United States)
Presentation
00:00 - 01:00 HRS
Jacopo Ticchi
Chef at Da Lucio* (Rimini, Italy)
Presentation
The nostalgia of remembering the future
16:00 - 16:30 HRS
Andoni Luis Aduriz
Chef at Mugaritz** (Errenteria, Spain)
Presentation
Mirazur: 20 years of creativity in dialogue with nature
16:35 - 17:05 HRS
Mauro Colagreco
Chef at Mirazur*** (Menton, Alpes-Maritimes, France)
Presentation
Vegetable garums
17:40 - 18:10 HRS
Juan Azorín
Chef at Estirpe (Yecla, Murcia, España)
Presentation
From Root to Core: Echaurren and the invisible larder
18:50 - 19:20 HRS
Francis Paniego
Chef at Portal de Echaurren** (Ezcaray, La Rioja,
Presentation
Wine, bread and honey: three ancient sources of sugar that humankind has learnt to transform into flavour, culture and civilisation
18:40 - 19:10 HRS
Guram Baghdoshvili
Chef at Chveni (Tbilisi, Georgia)
Presentation
Innovating as a network: new forms of culinary innovation
10:30 - 11:00 HRS
John Regefalk
Culinary Innovation Coordinator, GOe Tech Centre (San Sebastián, Spain)
Eneko Izcue
Lecturer at the Basque Culinary Centre (San Sebastián, Spain)
David Cordobés
Co-founder Alex Cordobés
Presentation
Living off the sea
11:05 - 11:25 HRS
Poul Andrias Ziska
Chef at Paz** (Tórshavn, Faroe Islands)
Presentation
Unfiltered flavour: the cuisine that moves us
11:30 - 12:00 HRS
Elena Arzak
Chef at Arzak*** (San Sebastián, Spain)
Presentation
Stories to tell
12:05 - 12:35 HRS
Paco Pérez
Chef at Miramar** (Llançà, Girona)
