Sammic & Fleischmann´s Cooking Group are sharing a technical-practical-gastronomic presentation that will aim to introduce the very latest technologies and advances in sous-vide and low-temperature cooking. They’ll be talking about the history, basic values and cutting-edge applications of these technologies.

They will be sharing live sous-vide and low-temperature functions and applications, as well as regeneration and individually controlled cooking or bag to bag, thanks to an innovative monitoring solution developed by Sammic.

During the presentation they will be offering tasting of recipes prepared by Enrique Fleischmann using the technologies being presented. The Chef Enrique Fleischmann will be placing “sous-vide” and showcasing flavours, aromas and colours: Scrambled eggs 2.0, Iberian pork cheeks with mushroom Shinkinbushi, Rocky chocolate mountains.

Seat reservations are not allowed. Open entry until filled to capacity.