MADRID FUSION 2023

Chefs from all over the world defend the use of cooking from different perspectives in a day in which the boundless imagination of Dabiz Muñoz reigns.

This edition of Madrid Fusión Alimentos de España resembles a Dabiz Muñoz dish. He is capable of mixing very different ingredients without complexes -from the Mediterranean to the Arctic, from the Pyrenees to the Andes, from the traditional to the rabidly contemporary- and yet achieve a fascinating harmony. The overwhelming creativity of the man from Madrid was perhaps the star dish of a day in which Ricard Camarena, Quique Dacosta, Pedrito Sánchez, Francis Paniego, Andrias Ziska, James Knappett, Marlene Vieira, Takayoshi Watanabe or Virgilio, Pía and Malena shone. Pantries, trajectories and very different ways of understanding cooking, in which one word was repeated like the parsley of all sauces: use. Not only of products, but also of people, of wisdom, of ideas.

Quique Dacosta investigates how much beauty a dish can have, while cooking dishes from the pasture.

“The only thing I can do in front of diners, in an exercise of honesty, is to be myself”

There is a philosophical investigation underway in the house of Quique Dacosta, which goes beyond the dishes, for which this chef investigates the thoughts of artists, musicians and theorists. The premise is based on the possibility, or not, of being able to cook beauty.

Ricard Camarena and polyhedral products.

The total use of the product that Ricard Camarena practices offers him the possibility of having completely new and surprising ingredients.

The benefit is unquestionable for the environment but it is also economically beneficial since, Camarena said, “this year our food cost has been two points lower.” Certainly also, “because we have given up what we could not afford.”

Nazario Cano, a pressure cooker.

The chef from Odysseus condenses in his presentation a universe of new ideas and culinary techniques.

Daniel Álvarez, Pastry Chef at Dalua pastry.

Daniel Álvarez was born into a family dedicated for generations to the world of pastry and confectionery.  Pastry teacher at different schools such as the International Chocolate Academy, he is dedicated to training professionals and advising national and international companies. Their panettones have become famous throughout the Alicante area, but they are also one of the reasons why they usually fill their courses with “high pastries”. Other star products of the house are the croissant and the millefeuille, true odes to fragility. His great handling in general with fermented doughs and puff pastry has crystallized in a monographic book published by Grupo Vilbo, Sweet Devotion, a current vision of artisan pastries.

Alberto Ferruz Chef at BonAmb**

Reinventing the old kitchen of the cliffs.

Born in Cariñena (Zaragoza), Ferruz has made Jávea his second home, connecting with the wealth of products and the potential of the Marina Alta region of Alicante.

Alberto collaborated for a season with the chef Quique Dacosta and at only 23 years old, he was the head chef of the gastronomic restaurant of the Dénia Marriott hotel. He then began his adventure at BonAmb Restaurant (Jávea), an acronym that arises from the association of the words Bon Ambient (good atmosphere). He has established himself as a chef at the helm of this restaurant, earning two Michelin Stars and two Repsol Suns in just five years.

Chef Alberto Ferruz pays homage to L’encesa, a form of survival capture of cuttlefish that has disappeared from the Mediterranean coast.