Round table
A tool or an ingredient? The knife in professional kitchens
Sponsored by Raíz Culinaria
Is a knife a tool or an ingredient? Much more than just a utensil, the blade, material and shape of a knife can all influence the texture, flavour and presentation of a dish. It is an extension of the chef’s hand, speaking of their technique, precision and identity — the invisible ingredient of great kitchens.
Related talks
Round table
New Basque Cuisine: The spark that lit the fire
16:00 - 17:25 HRS
Pierre Gagnaire
Chef at Restaurant Pierre Gagnaire*** (Paris, France)
Gastón Acurio
Chef at Astrid & Gastón (Lima, Peru)
Michel Troisgros
Chef at Le Bois sans feuilles*** (Ouches, France)
Pedro Subijana
Chef at Akelarre*** (San Sebastian)
Hilario Arbelaitz
Former chef at Zuberoa (Oiartzun, Gipuzkoa, Spain)
Ramón Roteta
Former chef at Zeria (Hondarribia, Gipuzkoa, Spain)
Tatus Fombellida
Former Head Chef at Panier Fleuri* (San Sebastián, Spain)
Martín Berasategui
Chef at Martín Berasategui*** (Lasarte-Oria, Gipuzkoa, Spain)
Andoni Luis Aduriz
Chef at Mugaritz** (Errenteria, Spain)
José Carlos Capel
Gastronomic critic and President of Madrid Fusión
Francisco López Canis
Founder and Honorary President of the Gourmets Group
Round table
The Basque anatomy of cod
10:30 - 11:15 HRS
Pablo Loureiro
Chef at Casa Urola (San Sebastian, Spain)
Javier Díaz
Chef at Restaurante Alhambra (Pamplona, Navarre)
Beñat Ormaetxea
Chef at Jauregibarria (Amorebieta, Bizkaia, Spain)
Jon Gil Zárate
Chef at Ahantz – Gastronomic Space (Ugao Miraballes)
