BCN Vanguardia

Sexta Gama featured in BCNVanguardia ‘08

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The sixth range is the metaphor of the innovation that will mark the cuisine of the tomorrow. In his third edition, the International Congress of Gastronomy of Barcelona BCNVanguardia was raised to the car of the innovation in the frame of the celebration of Alimentaria 2008. BCNVanguardia assembled to a whole of 50 stars Michelin that showed live the last innovations in creations as well as the most unusual products of the current cuisine.

The cooks "right hand " of the stars Michelin opened the International Congress of Gastronomy of Barcelona BCNVanguardia with magisterial classes dedicated to the culinary discoveries. BCNVanguardia recognized the figure of the kitchen chiefs with the session, The Oriol’s, The “first seconds“ of the world.

The title of the presentation honoured the second one of on board of The Bulli, Oriol Castro, and assembled the kitchen chiefs of the best restaurants of the world:

• Xabi Gutierez of Restaurante Arzak from San Sebastian,
• Michel Nave of restaurant Pierre Gagnaire from París,
• Toni Palomino of WC-50 from New York –more provocative restarurant of USA-,
• Sebastien Bras of Michel Bras from Laguiole,
• Ashley Palmer of The Fat Duck from Londres - considered the best second restaurant of the world-,
• Mateo Barometto of Gracco from Milano,
• Yurie Fukuda of Mibu from Tokio – famous restaurant of an alone table with only 8 retainers -
• Corey Lee of French Laundry from California.

In his second day, BCNVanguardia presented a putting in scene where the chefs and the industry gave to themselves the hand in an individual I+D+c (cuisine). With a format I never dress in any Congress, chefs and industry they were employed at tandem at BCNVanguardia's kitchen at a sample of creativity and technology to the service of the most new gastronomy. The introduction ran to Juan Mari Arzak's account, three stars Michelin; and in that they got into groups of two of game as Martin Berasategui with Unilever Food Solutions, Andoni Luis Adúriz with Cuisine Solutions, Paco Roncero with Olis Bargalló or Quique Dacosta with Conservas La Catedral de Navarra among others. In addition, there were present cooks of the height of Nando Jubany, Dani Garcia or Joan Roca.

The third day BCNVanguardia dedicated a day for the most unusual products of the current cuisine. The teacher Pedro Subijana of the Restaurant Akelare of San Sebastian realized the introduction of the activity Two men and a destiny. The different producing brands accompanied every chef in the respective demonstrations, with products as unlike as the oysters, the ox, the Parmesan one, the algae, the truffle, the pularda or the radical eggs, among others.

BCNVanguardia, scene of other activities
BCNVanguardia in 2008 also was a scene of the great end of the Contest II Cook of the Year and the Contest III National of Schools of Hotel and catering business and Restoration.

In addition, BCNVanguardia 2008 inaugurated new parallel activities. The space Restaurama received for the first time in his history the International Championship of Pizzas, a biennial contest that has as aim reward the best culinary creation linked to the universe of the pizzeria. For his part, the space Tapas and Sandwiches - sample and degustation of sandwiches, sándwiches, pastry, couches, and all kinds of petit fours - also joined to the program of BCNVanguadia's acts 2008. In addition, Restaurama put on the Ready prepared and ready cooked foods live, an interesting zone of exhibition and culinary demonstrations.

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