San Sebastián Gastronomika

Posted on 26 May 2009 by Xalbeniz

From November 23 to 25 there will take place San Sebastian Gastronomika, an International Congress of Gastronomy.

During the last ten years there has been achieved that San Sebastian turns for a few days into the epicentre of the national and European Gastronomy, organizing one of the most prestigious events of the sector.

The carpet of the Kursaal has been welcomed the best coks of the Gastronomyc world. And it is going to continue doing it.

After this full time of successes it is the moment to evolve and explore new tracks.

At the same time San Sebastian Gastronomika will offer a congress of Hotel industry, conference halls, restaurants, pintxos, wines, infantile nourishment and, as innovative format, there have been created exclusive lessons, extraordinary gatherings and classrooms ” close up ” for limited groups.

The design of the congress, which represents a more interactive , participative and international era.

The congress San Sebastian Gastronomika is going to have two fundamental cores: ” The trajectory- the Memory of the Future -”, where, in duet format, big national and international cooks will make clear the way crossed by their cuisine up to coming to their last elaborations; and for the first time in San Sebastian, ” The infinite cuisines of Japan “, where we will be able to discover in Spanish sole right from the most advanced Japanese chefs - among them, the phenomenon Narisawa or the myth Hattori - to the big masters of the sushi, the entrails, the fritters and the mythical Kaiseki.

Off Gastronomika wants to advance, for its part, in the worlds of the Hotel industry, the conference halls, the infantile nourishment, the spits, the wine or the pintxos across thematic accounts and sensory classrooms of interactive intention.

The other activities, one of the big innovations of the congress, express from exclusive meetings - ” Gatherings with … ” - for approximately 30 persons, and private cuisine classrooms in close up for 15 persons with the big masters come from Japan.

Among the cooks who already have confirmed assistance: Ferran Adrià, Hilario Arbelaitz, Juan Mari y Elena Arzak, Alex Atala, Pascal Barbot, Martin Berasategui, Heston Blumenthal, Jordi Butrón, Carlo Cracco, Quique Dacosta, Wylie Dufresne, Christian Escribà, Ramon Freixa, Dani García, Yukio Hattori, Andoni Luis Aduriz, Josean Martínez Alija, Hideki Matsuhisa, Marcos Morán, Yoshihiro Narisawa, René Redzepi, Joan Roca, Ricardo Sanz, Pedro Subijana, Hans Valimaki y Marcus Wareing.

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