News
Aduriz-Redzepi. The dialogue
One of the most eagerly awaited talks at Madrid Fusión. At midday on Tuesday, Andoni Luis Aduriz and Rene Redzepi on stage. Let them talk.
The lights will go down, and all eyes will be on two chairs on stage. There will be no cooking. Just words. Words that make sense. On stage at Madrid Fusión Alimentos de España 2022, two of the world's most influential chefs, Andoni Luis Aduriz and Rene Redzepi. It will be one of the most eagerly awaited talks at the event - a totally original dialogue between two restless minds, an interview of the Dane by the Basque, or an interview of the Basque by the Dane. The big bang.
José Carlos Capel, president of Madrid Fusión, will be on hand if necessary, "but I want to let them express themselves, ask each other questions and question each other, since they have a large degree of affinity: devotion to nature, radicalism, and a similar way of interpreting cooking in close proximity to their surroundings". “Both of them are provocateurs. They like to confuse diners”, says the journalist. That is what they will be doing with the congress-goers at Madrid Fusión.
They will be talking about creativity, games, progress, liquid bases, environments, the influence of elBulli (where they both worked at different times), and perhaps about lists? Will they mention Michelin? Will they ask why Mugaritz does not have the third star, the third star Noma earned last year?
An open script so as not to place any restrictions on the field, or on cookery. Make a note: Tuesday 29 March, 13:30 h, at Madrid Fusión Alimentos de España. Let them talk.
Related news
News
 600.jpg)
The XXI edition of Madrid Fusión Alimentos de España will take place from the 23rd to 25th of January 2023
After two years of pandemic that forced its organisers to change the dates of the congress, the world’s most influential haute-cuisine gastronomy summit returns in January – the month it has always taken place. In 2023, it will be held on the 23rd, 24th and 25th of January.
News
A focus on the ingredient – and beyond – on the final day of Madrid Fusión 2022
The 2022 edition of Madrid Fusión Alimentos de España closed with a strong line-up of international chefs who addressed sourcing, sustainability and cooking with seasonal ingredients.
News
Ukraine, in dish and in mind
Madrid Fusión closes its 20th edition with a plea for help and revindication from Ukrainian chef Ksenia Amber. “We have to continue being brave”.
News
Innovative wines bringing us back to the past and radical crafting focusing on territory
News
Ricardo Vélez's sweet emotions
The Cocoa Chef reveals the secrets of his innovative delicacies to Madrid Pastry.
News
Chef Tita's recovery of history
Inés Páez showcases a small piece of new cuisine in the Dominican Republic on stage at Madrid Fusión.
News
Oriental combinations, ‘the other Rioja’ and alternative taverns revolutionise the last morning of The Wine Edition Wines from Spain
News
Eneko Atxa, an ode to the Azurmendi territory
In an intimate, emotional talk, the Basque chef strips bare the poetry anthology of his cooking with roots "in the territory, aromas and people".
News
Sá Pessoa, the man in charge of cutting the cod
The chef at Alma** (Lisbon, Portugal), Henrique Sá Pessoa, offers an apology for Portuguese cod by pointing out the difference between this variety and Spanish cod, and taking a look back at the root.
News
Antonia Klugmann, the simple-cuisine philosopher
On Italy's border with Slovenia, at a location isolated by fields and woods, chef Antonia Klugmann asks a few of the existential questions that guide her cooking.
