Andalucía Sabor 2011 back in September
grup gsr Barcelona and gsr Andalucía in charge of the organization
28/07/2011
The third Andalucía Sabor will take place in Seville from the 19th until the 22nd of September 2011. This monographic professional meeting gathers every two years the entire agroalimentary offer in Andalusia, in order to consolidate its presence in the national and international market. It is the official appointment for professionals from the food and high cuisine sector to reinforce Andalusian agribusiness’s leadership beyond its frontiers.
And, like two years ago, the Regional Ministry of Agriculture and Fishing of the Andalusian government organizes the Congreso de Alta Cocina —Congress on High Cuisine—, with some of the best chefs in the world, to analyze, taste and promote the Mediterranean diet, one of the identity signs of our land and the whole mare nostrum. At the moment, the list of confirmed lecturers,
coming from Andalusia, the rest of Spain and the world, is overwhelming:
Andalusian:
• Ángel León (Aponiente, El Puerto de Santamaria)
• Alejandro Sánchez (Alejandro, Roquetas de Mar)
• Baltasar Díaz (Santo by Martín Berasategui, Seville)
• Celia Jiménez (Bodegas Campos, Córdoba)
• Dani García (Calima, Marbella)
• Diego García (El Lago, Marbella)
• José Carlos García (Café de París, Málaga)
• Curro Noriega y Mario Jiménez (Besana Tapas, Utrera)
• Juan Valdés (Castillería, Vejer de la Frontera)
• Kisko García (El Choco, Córdoba)
National:
• Joan and Josep Roca (El Celler de Can Roca, Girona)
• Juan Mari Arzak (Arzak, Donostia)
• María José San Román (Monastrell, Alacant)
• Quique Dacosta (Quique Dacosta, Dénia)
• Juan Echanove (actor and gourmet)
International:
• Carlo Cracco (Cracco, Milan)
• Christoforos Peskias (Π-box, Athens)
• Mohamed Fedal (Dar Moha, Marrakesh)
• Michel Trama (L'Aubergade, Puymirol)
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.
The congress aims to be a tribute to our story, which is future, in honour to a character that has become a flavour, an aroma and a colour.
And, like two years ago, the Regional Ministry of Agriculture and Fishing of the Andalusian government organizes the Congreso de Alta Cocina —Congress on High Cuisine—, with some of the best chefs in the world, to analyze, taste and promote the Mediterranean diet, one of the identity signs of our land and the whole mare nostrum. At the moment, the list of confirmed lecturers,
coming from Andalusia, the rest of Spain and the world, is overwhelming:
Andalusian:
• Ángel León (Aponiente, El Puerto de Santamaria)
• Alejandro Sánchez (Alejandro, Roquetas de Mar)
• Baltasar Díaz (Santo by Martín Berasategui, Seville)
• Celia Jiménez (Bodegas Campos, Córdoba)
• Dani García (Calima, Marbella)
• Diego García (El Lago, Marbella)
• José Carlos García (Café de París, Málaga)
• Curro Noriega y Mario Jiménez (Besana Tapas, Utrera)
• Juan Valdés (Castillería, Vejer de la Frontera)
• Kisko García (El Choco, Córdoba)
National:
• Joan and Josep Roca (El Celler de Can Roca, Girona)
• Juan Mari Arzak (Arzak, Donostia)
• María José San Román (Monastrell, Alacant)
• Quique Dacosta (Quique Dacosta, Dénia)
• Juan Echanove (actor and gourmet)
International:
• Carlo Cracco (Cracco, Milan)
• Christoforos Peskias (Π-box, Athens)
• Mohamed Fedal (Dar Moha, Marrakesh)
• Michel Trama (L'Aubergade, Puymirol)
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.
The congress aims to be a tribute to our story, which is future, in honour to a character that has become a flavour, an aroma and a colour.
