Workshops and Streets to Take part in the Evenings of the Club Millesime in the Country-house

THE THEMATIC “CALLES ”, SURPRISES OF GOING AND RETURN

During the aperitif and the evenings in Millesime STREET OF THE WINE ”

A way of vineyards in Millesime Madrid 09, which will offer the opportunity to taste first hand peculiar wines, in company of reputed sumilleres.

Wine vaults of different Denominations of Orígen: Stay Stone, Julián Chivite, Payment of the Chaplains, Perrier Joüet, Clucks Mogador, Dao Sul, Garden of Albalá, Paco and Lola and Ramón Bilbao will present his best broths to us in glasses Riedel, indispensable to look and to discover all his properties

STREET OF THE HAM Once again, the Iberian ham D.O will monopolize all the looks with the products of Castro and González (. Guijuelo) COVAP (D.O. Vale of The Pedroches) Juan Pedro Domecq (Origin Jabugo) and Maldonado (D.O. Extremadura) We Are provided with a juicy innovation of the hand of Maldonado: the first Iberian ham with certificate ADN.

The purest ham of the world, baptized like “Albarragena ”. The Limited Special “Reserva emphasizes also 05 ”, of A. Castro and González, the only ham of acorn, of natural and very slow healing inside a herd of pigs of pure Iberian pigs 100 %. Selected by experts in the sector, and supervised by the cutting teacher Florencio Sanchidrián.

CLASSROOM OF THE HAM: Florencio Sanchidrián, world ambassador of the Iberian ham for the International Academy of Gastronomy. His freightage and elegance in the cut have made him worldwide known. It will give lively chats on how distinguishing seven flavors of the authentic Iberian ham, to differentiate an Iberian ham of which it it is not, conservation, temperature, how to realize the suitable cut …. (of Florencio we have up to video in the web, he is really an excellent professional!

STREET OF THE BEER Selection of different scales of beer responsible for Mahou: Scale Mahou, Scale San Miguel and International special, as well as the best beers of the world. A detail: “Aprender service and to pull ”, where they all will be able to turn into expert “cañas knobs ”. To paint stout: beer teachers decorate / paint the froth of the stout with different drawings and forms of liquid chocolate. A different way of combining

CENTRAL BAR: Welcome to the world of the cocktails This bar in full heart of the Pavilion of the Pip is the most social Millesime space. VARMA will be the manager of the most prestigious marks approach of distilled like: Imperial Ron Barceló, Hendrick’s, Cointreau and Glenrothes.

THE STREET OF THE COCKTAIL, waving the flavors The coctelería is a culture that returns strongly. The best cocteleros of the capital will present in novelty his creations. Víctor García (fuse Concept, Hotel Door of America) creations by means of gin G ’ I Came: Perfect Provence, Symbiosis and to his air, Delic G’Imagine and his caramel Héctor Monroy (luxurious Bread and Node) creations by means of RUM E8: Rum E8 Network Score, Antiok Mojito and Daiquiri of white chocolate with esferificación of black chocolate Carlos Moreno (O'Clock) creations based on VODKA U’LUVKA: Sol Naciente, Victory and Bilba

CORNERS Secret MILLESIME Gourmet in your hand Nine exclusive corners that will fill the corridors of this III edition to surprise and to delight to his assistants ….

CHEESES AND OILS WITH AWARD The Department of Agriculture and Fishing rewards every year to the best cheese and oil of Spain in his category: Do you want to be one of the lucky ones who will be able to prove exclusive the best cheese of the year 2009? The rewarded categories of these cheeses are: - artisan The Vall, S.L. (Valencia) –Mejor Fresh Cheese - food Route Xacobea (A Coruna) – Better Cheese of Soft Pasta-Lomichar S.L. (Toledo) – Better Cheese of Pressed Pasta of Sheep-Catadoiro (Lugo) –Mejor Cheese of Pressed Pasta of Cow and Better Cheese of the Year - group Ganaderos de Fuerteventura, S.L. (Las Palmas) – Better Cheese of Pressed Pasta of Goat - milk García Baquero (Ciudad Real) – Better Cheese of Pressed Pasta Mixes-Angelika Schaub – The Green Goat (Cadiz) – Better Cheese of Ecological Production - dairy products The Vales, S.L. (Huesca) – Better Cheese in category of “Otros Cheeses ” prize-winning Oils:-Molí The Boella, S.L. (Tarragona) – Better Oil Frutado Maduro-Aroden S.A.T. (Cordova) – Better Oil Bitter Frutado Verde-Galgón 99, S.L. (Jaen) – Better Oil Frutado Dulce - Agricultural developments The Moncloa, S.A. (Toledo) – Better Oil of Ecological Production

CORNER OF THE GIN TONIC Shweppes&Gins, fashionable couples Millesime Javier of the Millstones, Mario Villalón (The Father), Irwin Valencia (Don Giovanni) and Ángel San José (The Patio of the Casino) will congregate multitudes with his cocktails, essential ones in any social meeting. Beefeater 24 (Pernod Ricard), Larios 12 (Maxium), Hendricks (Varma), G'Vine (Global Premium), London Gin (González Byass), Martin Miller (Unesdi), Bombay sapphire (Bacardi), Bloom (White&Macay), Citadelle (Amer Gourmet), Magellan (Amer Gourmet), Bulldog (Whisky Regal), Haymans (Whisky Regal)

CORNER OF THE DELIGHTS: the world of the exquisite thing For more sybarites we have selected several products “gourmet ”: Caviar (Caviar Worl and Caviar House) Salmon (Caviar House) Oysters (Daniel Sorlut oysters) Capons of Cascajares Trufas and Boletus (Arotz) excellent Meat (Luis de Blas) Quesos of the highest quality (Arquestrato) Conserves of fish (The Source) Fruits (Gold Gourmet)

CORNER OF THE SUMILLER Reputed sumilleres they will choose three wines and will explain the qualities of the chosen broths as well as the motives of his election

On Tuesday, the 20th: Maria José Huertas (The Patio of the Casino) and Mario García (Piñera)

On Wednesday, the 21st: Mónica Fernández (99 Sushi Bar) and José Antonio Herrero (Black Tears)

On Thursday, the 22nd: Gem Stays awake (Ritz) and David Robledo (Sant Celoni)

CORNER OF THE OIL Big Payments of Olive grove will be the manager of putting on the tablecloth some of the marks of better oil valued on the market. A tasting to wake up the senses of the lovers of the Spanish olive oil. Oils like Dauro, Abbae de Queiles, Marquess of Wimple, Marquess of Valdueza, The Boella, Fuenroble … will be used by the chef Ricardo Sanz (Kabuki Wellington) to add more nobility if it fits to the flavors and textures of his recipes: Usukuri of white fish with truffle and Usuzukuri to the from Bilbao one of white fish.

THE WORKSHOPS, interactive, didactic and entertained of the experts' hand

WORKSHOP OF THE BEER (GROUP MAHOU – SAN MIGUEL) On Tuesday, the 20th 17.15h TO KNOW OF BEER with Juan José Navarro and José Vicente Gómez 18.15h

TO COOK WITH BEER with the chef Paco Roncero (Patio The Casino) 19.15h

BEER CURIOSITIES: IT LOOKS BLINDLY With Juan José Navarro Miércoles 21 17.15h

TO KNOW OF BEER with Juan José Navarro and José Vicente Gómez 18.15h

TO COOK WITH BEER with him chef Mario Sandoval (Coke, Humanize) 19.15h

CURIOSITIES: COCKTAILS WITH BEER With Diego Cabrera, Sergi Arola Gastro Jueves 22 (17.15h)

TO KNOW OF BEER with Juan José Navarro and José Vicente Gómez (18.15h)

TO COOK WITH BEER with the chef Joaquín Felipe (hotel Urban Decó) (19.15h)

BEER CURIOSITIES: TO DO WITH BEER With Navarrese J.J

WORKSHOP OF SPIRITS (WHISKY) PERNOD RICARD

On Tuesday, the 20th

(17.30h) VERTICAL TASTING THE GLENLIVET (12, 18 and 125 YEARS)

(18.30h) MALTA vs. BLEND (19.30h)

TASTING THE GLENLIVET, “THE SIGNATURE TASTING ”

On Wednesday, the 21st –

“THE KIDS DAY ” (17.30h)

IT CREATES YOUR OWN WHISKY (18.30h)

IT CREATES YOUR OWN WHISKY (19.30h)

IT CREATES YOUR OWN WHISKY: ELECTION OF THE BEST BELND

On Thursday, the 22nd:

(17.30h) VERTICAL TASTING THE GLENLIVET (12, 18 and 125 YEARS)

(18.30h) MALTA vs. BLEND

(19.30h) WHISKY AND CHOCOLATE

WORKSHOP OF THE BUBBLES (CHAMPAGNE) PERNOD RICARD

On Tuesday, the 20th

(17.15h) THE WORLD OF THE CHAMPAGNE: VERTICAL TASTING

(18.15h) MUMM DRAWSTRING ROUGE IN 4 STAGES: OYSTERS, CAVIAR, TRUFFLE AND CHOCOLATE

(19.15h) MUMM CRAMANT AND THE JAPANESE MEAL

On Wednesday, the 21st

(17.15h) INTRODUCTION TO THE WORLD OF THE CHAMPAGNE

(18.15h) MUMM DRAWSTRING ROUGE IN 4 STAGES: OYSTERS, CAVIAR, TRUFFLE AND CHOCOLATE

(19.15h) MUMM CRAMANT AND THE JAPANESE MEAL

On Thursday, the 22nd

(17.15h) INTRODUCTION TO THE WORLD OF THE CHAMPAGNE

(18.15h) MUMM DRAWSTRING ROUGE IN 4 STAGES: OYSTERS, CAVIAR, TRUFFLE AND CHOCOLATE

(19.15h) CUVÉE SPÉCIALE RENÉ LALOU: IT LOOKS TO THREE TEMPERATURES AT WORKSHOP COOKING WITH TEACHERS - THE CAIXA

On Tuesday, the 20th

(17.15h) NACHO APPLE TREE

(18.15h) DANI GARCÍA

(19.15h) JOSÉ AVILLEZ

On Wednesday, the 21st

(17.15h) SERGI arola

(18.15h) JOAN ROCK

(19.15h) ENEKO ATXA

On Thursday, the 22nd

(17.15h) QUIQUE DACOSTA

(18.15h) PEPE RODRÍGUEZ KING

(19.15h) XOSÉ T. CANNAS

WORKSHOP OF THE SENSES

On Tuesday, the 20th

(17.30h) IT LOOKS IN V OF SHERRY (G.BYASS) for Antonio Flores

(18.30h) THE BEST CHEESES OF SPAIN for José Manuel Escorial

(19.30h) BRANDY AND CHOCOLATE (G.BYASS) for Antonio Flores

On Wednesday, the 21st

(12.00h) Presentation CAME IWINE (PACO&LOLA)

(12.30h) Presentation HAM BIG RESERVATION (CASTRO AND GONZÁLEZ)

(17.00h) TASTING OF LEPANTO (G.BYASS) for Antonio Flores

(17.30h) IT DIFFERS FROM THE WINE ACCORDING TO HIS GLASSES (RIEDEL)

(18.30h) SINGULAR CLOSE COOPERATIONS: CHEESES AND DRUNK By José Manuel Escorial

(19.30h) HEALTHY GASTRONOMY (the SHAH)

On Thursday, the 22nd

(17.30h) HE COOKS WITH CATAPLANA for the chefs Paco Roncero and José Avillez

(18.30h) TASTING DOURO vs. DUERO for the oenologist of Dao Sul and oenologist of millesime

(19.30h) EATABLE SMELLS: Discovering the Dawn truffle for Andrea Tumbarello