Activity

Sorlut Oysters. From natural tradition to innovation and avant-garde cuisine

A flavour and a texture that are gastronomic legends, which will be reinterpreted to suit contemporary tastes by three great chefs

From being one of Plato's irresistible pleasures in the Ancient Greece to the present day, the oyster has always been a top-level gastronomic product, given the complexity of its flavours (iodine, saltpetre, sweetness...), the dreamlike, exotic nature of its texture and the mythology that has always accompanied it.

Using Sorlut's exclusive products, we will offer three very different perspectives: traditional enjoyment, an avant-garde culinary experience and an innovative vision of the future.

Three different personal interpretations devised and prepared by three great contemporary chefs: Sergio Humada (Casa Humada, Lasarte), Dani López (Kokotxa, San Sebastian), and Rubén González and Jon Urrutikoetxea (ex elBarri de Albert Adrià, now Hamabi, Pamplona).

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