Andalucía Sabor 2011
Congress on high cuisine organized by grup gsr and gsr Andalusia
19/09/2011
The third Andalucía Sabor, that took place in Seville from the 19th until the 22nd of September, ended up after three days of lectures and a lot of chefs having attended the congress on high cuisine. Ninety-three chefs and assistants in total, gathering 27 Michelin stars, were at Fibes, the Conference and Exhibition Centre in Seville, to delight the public with impossible recipes.
This biennial exhibition, promoted by the Regional Ministry of Agriculture and Fishing of the Andalusian government, was reinforced as a national and international promotion platform for Andalusian food and one of the most important congresses in southern Europe.
Proof of this is that this Andalucía Sabor attracted even more media than two years ago: 422 journalists from 201 media, against the 300 journalists from 92 media that were present at the event in 2009. The number of attendants was also far beaten in the III Congreso de Alta Cocina —Congress on High Cuisine— with 832 congress members.
This third congress paid tribute to the values of the Mediterranean diet and offered the participation of prominent figures in the national and international cuisine sphere. Among the most representative, we could mention Juan Mari Arzak, Carme Ruscalleda, Joan and Josep Roca, Quique Dacosta, the French Michel Trama, the Italian Carlo Cracco or the Moroccan Mohamed Fedal. The chefs representing Andalusia were Dani García, Ángel León, Kisko García, Celia Jiménez and Alejandro Sáncez, among others.
The motto of this Andalucía Sabor was “A gastronomic odyssey, journey to the Mediterranean diet”. This food odyssey will take us from one to another end of the Mediterranean, from the northern to the southern seaside, with products, ideas, concepts and flavours, the synergies of which are infinite. The revolution of the Spanish cuisine, based on creativity and freedom, both so close to the Mediterranean spirit, will be once more time expressed by searching, beyond gastronomy and spectacularity, this “source of eternal youth”: the Mediterranean diet.
This biennial exhibition, promoted by the Regional Ministry of Agriculture and Fishing of the Andalusian government, was reinforced as a national and international promotion platform for Andalusian food and one of the most important congresses in southern Europe.
Proof of this is that this Andalucía Sabor attracted even more media than two years ago: 422 journalists from 201 media, against the 300 journalists from 92 media that were present at the event in 2009. The number of attendants was also far beaten in the III Congreso de Alta Cocina —Congress on High Cuisine— with 832 congress members.
This third congress paid tribute to the values of the Mediterranean diet and offered the participation of prominent figures in the national and international cuisine sphere. Among the most representative, we could mention Juan Mari Arzak, Carme Ruscalleda, Joan and Josep Roca, Quique Dacosta, the French Michel Trama, the Italian Carlo Cracco or the Moroccan Mohamed Fedal. The chefs representing Andalusia were Dani García, Ángel León, Kisko García, Celia Jiménez and Alejandro Sáncez, among others.
The motto of this Andalucía Sabor was “A gastronomic odyssey, journey to the Mediterranean diet”. This food odyssey will take us from one to another end of the Mediterranean, from the northern to the southern seaside, with products, ideas, concepts and flavours, the synergies of which are infinite. The revolution of the Spanish cuisine, based on creativity and freedom, both so close to the Mediterranean spirit, will be once more time expressed by searching, beyond gastronomy and spectacularity, this “source of eternal youth”: the Mediterranean diet.
