Presentation
How Martín Berasategui changed Tenerife, and how Tenerife changed Martín Berasategui
Sponsored by Cabildo de Tenerife
In this talk, led by chefs who have been part of Martín Berasategui’s team, we will explore his influence on Tenerife’s cuisine and his ability to discover and showcase the island’s produce.
Paolo Casagrande, Joseba Lezama, David Beltrán and Erlantz Gorostiza will discuss how Tenerife’s ingredients, landscapes and flavours inspired Martín Berasategui, and explain how many of these influences were gradually incorporated into the menus at MB and his other restaurants.
Related talks
Presentation
From a fishing port to a personal cuisine
11:15 - 11:45 HRS
Alexandre Couillon
Chef at La Marine*** (Noirmoutier-en-l’île, France)
Presentation
40 years of El Celler de Can Roca
12:25 - 12:55 HRS
Joan Roca
Chef at Celler de Can Roca*** (Girona)
Presentation
Maturity as a creative driving force
17:45 - 18:15 HRS
Paco Roncero
Chef at Paco Roncero** (Madrid)
Presentation
Haute cuisine and cod: tradition, decline, and the avant-garde
11:20 - 11:50 HRS
Josean Alija
Chef at Nerua* (Bilbao, Spain)
Presentation
The fish that connected the world
11:55 - 12:25 HRS
Mark Kurlansky
Writer and journalist (United States)
Presentation
00:00 - 01:00 HRS
Jacopo Ticchi
Chef at Da Lucio* (Rimini, Italy)
Presentation
The nostalgia of remembering the future
16:00 - 16:30 HRS
Andoni Luis Aduriz
Chef at Mugaritz** (Errenteria, Spain)
Presentation
Mirazur: 20 years of creativity in dialogue with nature
16:35 - 17:05 HRS
Mauro Colagreco
Chef at Mirazur*** (Menton, Alpes-Maritimes, France)
Presentation
Vegetable garums
17:40 - 18:10 HRS
Juan Azorín
Chef at Estirpe (Yecla, Murcia, España)
Presentation
From Root to Core: Echaurren and the invisible larder
18:50 - 19:20 HRS
Francis Paniego
Chef at Portal de Echaurren** (Ezcaray, La Rioja,
