My Step Along MADRID MERGER 2008

Tomorrow the Event of the Year begins, as for gastronomy, it refers.

For 4 days we will be able to enjoy the Surprising staging, which they have prepared.

It will be as he had already commented to them in the field of the Nations, approximately will be 60 famous cooks.

There will be practical demonstrations of the big international chefs, and this meeting, it has an international repercución, since Northerly Cooks will come, with his consequent revolutionary generation.

For the sixth year in a row, the spectacle will be provided with the presence of 200 national journalists and 150 foreigners, in addition to having 650 conferees, 20 sponsors, and 50 collaborating companies.

There are also 100 companies exhibitors, and also, you look, awards and contests.

The principal innovation that will bring Madrid Merger 08 will be of the hand of Scandinavia.

Professionals of Denmark, and Sweden with worries on the biodiversity, the employment of the prime matters of his environment and the respect for the small ecological producers, between whom there appear Rene Redzepi, Bo Bech, Ramus Kofoed, Mathias Dhalgren, and Magnus Ek, persons in charge, of the latter northerly revolution and of his morsels antigoblalización.

As in the edition of the previous one, the congress will be provided with two stages, one the big auditorium and other, the polyvalent room.

The program is the untensest, already seeing the dimension of the contents.

Iñaki Aizpitarte, Basque although he lives in Paris, and Rafa Peña will deal with the high cheap kitchen.

Oriol Rovira, cook payes of the XXIst century will speak about the rural kitchen.

There will be unpublished skills in the use of the saffron responsible for Mª José Roman, and Paul Pairet y Carme Ruscalleda they will dedicate his space to the traveling kitchens.

Sergio Azagra and Carlos Cidón will discourse upon the fungi and the truffles.

Troisgros Michel and Magnus Ek, will debate on the acidulous kitchen, and the most influential cook of the world, Ferrán Adrìa will speak about the symbiosis of the salty thing and the sweet thing. Andoni Luis and Angel León will surprise with the ecological fuels "Coal of olive bones".

For his part, Pedro Subijana, will speak about the flavor potenciadores.

The Confectioners Keiko Nagae and Christophe Michalak of the desserts in the restaurants.

In the polyvalent room, without coinciding with the demonstrations of the auditorium, one will speak about the magic Sauces to the olive oil: of the last mojos and garlic-and-olive-oil sauces (Mª Carmen Vélez and Braulio Simancas).

On the avant-garde Kitchen with Parmigiano Reggiano (Sergi Arola, Quique Dacosta and Josean Martínez Alija)

On High kitchen with conserves of fish (Darío Barrio, Juan Pablo Felipe, Andrés Madrigal and Marcelo Tejedor)

The radical Minimalism: the refinement of the simplicity (Sergi Fernández and Juan José López)

Three-dimensional trip with a glass of Bank of the Duero (Agustí Peris and Manel Plá)

The magic of the iron (Miguel Palomo, Raúl Alexander and Francis Paniego)

And the fantastic Confectionery (Christian Escribá and Jacob Torreblanca)

On the other hand, Madridfusión 08 will produce Homage to the Telecocineros and to the Scandinavian cooks.

Along with the already traditional contests of Author's Sandwiches, Lids of Design and Author's Cocktails.

Circle of Chefs "Valrhona" will celebrate also I international Contest of Desserts for Restoration,

and the "II Contest of Creative Kitchen Gusti - Negrini".

There will be as you will see many innovations, and many orations, and I will try to be able to comment to you every day, what happens and that I have seen things interesting, to be able to comment to you on it.

Perhaps, not if I will be able, to detail you every day, but I will try to go doing it during the week, since I am sure that everything what it is going to see, will be the most interesting!!!!