Club Millesime, 09 Gastronomic Appointment in Country-house

The Program, of THE EVENINGS OF MILLESIME MADRID:

From October 20 until October 22, with a spectacular assembly of 8000 m2 in the Pavilion of The Pip (Exhibition site Country-house) MILLESIME MADRID, THE MOST EXCLUSIVE GASTRONOMIC SOCIAL APPOINTMENT OF THE YEAR

The only meeting between the managerial world, the kitchen, the wine vaults and the mass media

From 17,00h to 20,30h, previous payment to an entry in the box offices of the Pavilion, the public will be able to gain access perhaps of our larder in this event - Portugal, invited country, will offer a splendid sample of wines, indigenous products and specialties of the house of the hand of four prestigious cooks: José Avillez (Tavares) Víctor Sobral (It crunches It Gives Corner) Henrique Sa Pessoa (Soul) and Bertilio Gomez (Slash) -

Up to 70 of the best chefs of Spain and a group of reputable head waiters of the country they will meet in Millésime to attend to 1500 daily guests - teachers Millesime, stars Michelín and prestigious chefs: Joan Roca, Sergi Arola, Jose Avillez, Nacho Manzano, Pepe Rodríguez King, Eneko Atxa, Quique Dacosta, Dani Garcia, Xosé Cannas, Paco Roncero, Joaquín Felipe and Mario Sandoval, will prepare an exceptional menu for more than 700 messmates, as in a luxurious restaurant for 50 persons -

Decoration and avant-garde design for an unbeatable gastronomic offer: Show Cooking with 20 chefs: macrobiotic kitchen; cook Portuguese and of Madrid;

Invited community Castile The Spot;

Spanish specialties of the house of State-run hotels; unimaginable sandwiches

Thematic streets: the street of the wine, street of the ham, street of the beer, street of the cocktail and

Bar of the cocktails

Corner of the best Cheeses and prize-winning oils;

Corner of Gin Tonic;

Corner of the Delights (caviar, salmon, foie, truffle, conserves, truffles, mushrooms, exotic meats.)

Corner of the Sumiller; space of the chocolates and coffees …

Interactive workshops: the workshop of the champagne, the workshop of the senses, the workshop to cook with the teachers, workshop of the beer and workshop of the espitituosos

Curious presentations: to paint the froth of the stout with drawings and forms of liquid chocolate;

Champanoterapia, the first treatment of beauty by means of champagne;

The ham comes with ADN, the purest of the world

SHOW COOKING, LIVE SPECTACLE The evenings of Millesime will turn into a stage where to be able to attend in situ how cooks of popular restaurants of Spain and Portugal prepare his best creations.

Up to 20 show varieties cooking to taste and to interact with the guests Show cooking

“ENTREPANES: MINI-SANDWICHES WITH IMAGINATION ” With the Fripan collaboration, immortal sandwiches will turn into small works of gastronomic art …

On Tuesday, the 20th José Luis Estevan (Black Tears): Mini piccolo of peach and nuts with blue cheese, mushrooms, basil and nuts; Mini Mediterranean piccolo of smoked salmon, avocado and spring onion; rustic Mini of loin of cane with cake of Marrying and plums Carlos Oyarbide (Oyarbide gastro marbella): Mini piccolo of peach and nuts of roulé of veal with candied onion and ice cream of mustard; Mini Mediterranean piccolo with carpaccio of Iberian prey with cheese payoyo and mezclum of lettuces; rustic Mini of garlic of ajoarriero with crystal peppers

On Wednesday, the 21st: Ángel Palacios (The Brooch): Miniature of pasas and nuts with neck of Iberian pig with cheese idiazábal and piperas in vinegar; Mini Mediterranean sardines piccolo with peppers of the Electoral roll, olives and ventrisca of nice; rustic garlic Mini with squids Segundo Alonso (The Pigeon): Mini piccolo of peach and nuts of tenderloin of wild boar macerated with gin, figs and sauce of pink pepper; Muffin with omelette of potato and fungi with truffles; rustic garlic Mini with roast vegetables, you laminate of cod and black olives

On Thursday, the 22nd: Juan Pozuelo (Complex The Stork): Squid skewer with lemon gel; sweet Omelette with chocolate; rustic garlic Mini with roast-beef of Iberian prey with mustard, honey and curry Pedro Larumbe (Pedro Larumbe): Squids in tempura of colors with garlic-and-olive-oil sauce; Chistorra fried with well-worn egg and crystal pepper; Iberian Pen with cheese camembert grilled and pesto

Show cooking KITCHENS OF SPAIN BY STATE-RUN HOTELS Four prestigious chefs of State-run hotels of Spain will bring the gastronomy of his regions over to the capital with the most typical plates: Lily Sánchez (State-run hotel of Cangas de Onís) will center on the from Leon and Asturian Galician kitchen, Castilian: Ham with turnip greens, botillo berciano and Asturian bean stew.

Isaac Calvo (State-run hotel Beu D’Urgell) will dare with makings of Catalan kitchen riojana and native of the eastern provinces of Spain: Meatballs with cuttlefish, thistles with almonds and ham, octopus All-i-pebre. Julián Martín (State-run hotel of Alcala de Henares) will bet for kitchens as unlike as native of La Mancha - the Castilian and the Canary one: Atascaburras, pressed Sucking lamb and Pápa arrugá with mojo. José Antonio Aguilar Fernández (State-run hotel of Malaga Golf) will put the most southern accent with makings of Andalusian kitchen: Fried food of lamb, Gazpacho and stuffed squids.

Show cooking of PORTUGAL, invited country Víctor Sobral (It crunches It gives Corner): Scampi Ajillada with purée of pumpkin and manioc, lamppost of mint of river; Rice of Cabidela with foie gras and wild flowers; Cod sweetened in cataplana Portuguese, sauce of barbels and peppers, sausage of alentejano pig and oil of parsley Henrique Sá Pessoa (Soul): Clam Cataplana with grass lemon, ginger and bobby; tuna loin Tataki in marinade with tartar of tomato; lamb Loin with cream of garlic and crumbs of ham Bertilio Gomes (Slash): Pig chinstrap alentejano with cockles and froth of potato; Peas with ravioli of pig bacon alentejano. Octopus roasted with sweet potato of Aljezur and Salicornia Sumilleres: Joao Pires (Hotel Capitol of London) and Licinio Pedro Carnaz (Hotel Ritz Four Seasons of Lisbon)

Show cooking GASTRONOMIC MADRID mature, modern, magic “Cocina. With M of Madrid ”. Nine cooks of the Community of Madrid will demonstrate us why the capital of Spain is one of the most important gastronomic destinations of the world

On Tuesday, the 20th: Carlos Posadas (Hotel Santo Mauro) Madrid City: Spiral of foie gras and quince with pepper of Sicuani and scales of salt; stuffed creaking Bread of brandada of cod with purée of peppers of candied piquillo; Parfait of liver of angler fish with sand of inflated garlic, cockles and codium

Salvador Gallego (The Arbor of Salvador) Community of Madrid: Chupa-chups of cheese of goat with chocolate; Graffito trufada and Teaspoons of tartar of salmon

Ramón Freixa (Ramón Freixa Madrid) Last innovations in Madrid: Bread Cornete with sausage; Cake of liquorice with citrus fruits and Rice of cuttlefish and black Catalan sausage

On Wednesday, the 21st: Javier Oyarbide (Viana's Prince) Madrid city: Vegetable stew of vegetables of Tudela; Cod to the ajoarriero and Meatballs of veal and pig

Rodrigo of the street (Rodrigo de la Calle Comunidad of Madrid: Citric oyster. “Huerto of Elche ”; prawn Ceviche with yuzu fresh air in juice, crust and aroma; and gGel of vegetables roasted with truffle, cheese and germinated sprouts

Óscar Portal Last (Piñera) innovations in Madrid: Bread egg with white beans, boletus and piparras to low temperature Oyster gelatinizada with moderate froth of purple potato and sheet of the proper oyster – hanging of confirming change of recipe; Anguilla smoked with water of tomato and air of watermelon

On Thursday, the 22nd: Diego Guerrero (Club Allard) Madrid city: Egg of pumpkin and cod; fighter Truffle; Chilis of carrot and beet with mashed avocado

Víctor Enrich (Enrich) Community of Madrid: Salted mussel, gelée of cherries, fennel and air of Dulse; Escudella in skewer; Carpaccio of angler fish, knob of veal and chick-peas with vinaigrette of black truffle and cumin

Paco Rum Last (Viavélez) innovations in Madrid: Sardines salad; Cream of green sauce with cockles; Pâté of persiz, apple and beet

Show cooking invited Community Castile The Spot:

Adolfo Muñoz (Adolfo restaurant): Lamb fish stew; Rice, cheese, saffron and olive juice; Quail in marinade with roast potato

Jose Antonio Pintado (Granary): Grilled baby squid with cod and pumpkin; Salad in glass with rema of tomato and ham; Almond brittle of kid, cream of potato and germinated with his bread

Enrique Pérez (The Mild one): Tartar of cod and air of citrus fruits; Curdled with boletus edulis, onion liofilizada and truffle oil; lamb Morsel in aromatic marinade on sponge cake of black olives your magnificent wines presented by the sumilleres:

Javier Muñoz and David Ghosn (Adolfo restaurant); Bethlehem García (Inn Octavio) and Álvaro Parrilla (He marries Broiler)

Show cooking MACROBIOTIC Kitchen: a life style Pablo Montoro Fernández (SHAH WELLNESS CLINIC, in Alicante) dares with simple but always faithful recipes at the beginning of balance between the Ying and the Yang.

The whole culinary revelation: Tataki of tuna, warm froth of metallic sweet potato with Mirin reduction; stuffed grilled umeboshi Sushi with milk of wasabi, lavender and genjibre; cold vegetable soup of miso and lotus with hamburger of smoked tofu