The great novelty that BCNVanguardia contributed to gastronomic congresses were the interactive lectures where, for the first time, all the members of the congress and the rest of the audience could taste live the dishes by the chefs:

• Quique Dacosta - The famous red prawn from Dènia
• Dani García - Olive oil and tomato popcorn
• Marcelo Tejedor - Scallop and codium seaweed
• Martin Berasategui - Delicate red mullet with scales
• Rovira's brothers - Butifarra sausage
• Libentia Team - Sugared pear shot, creamy cheese, toffee and kilos
• Rafa Peña, Gresca - Marinade Foie gras with anchovy
• Embat Team - Smoked ebly wheat
• Nandu Jubany, Can Jubany - Here ‘a la royal’
• Nacho Manzano, Casa Marcial - Pedreru’s salad
• Josep Barahona, the Tokio’s Catalan star, L’Estudi - Japanese sweets
• Juan Mari and Elena Arzak, Arzak - They invited six members of the congress to share their lecture and to taste it on the stage itself
• Joan Roca, El Celler de Can Roca – Turrón made of foie
• Oriol Castro and Eduard Xatruch, elBulli – Truffle in a Riedel glass
• Sergi Arola, Sergi Arola Gastro - Cod with chickpeas and gizzards
• Pedro Subijana, Akelarre - Tendon and razor-shell
• Roberto Ruiz, Frontón – Beans from Tolosa
• Carles Gaig, Gaig and Fonda Gaig - Caneloni
• Sergio and Javier Torres, Dos Cielos – Cream of root with Oriental caviar
• Josep Maria and Ramon Freixa, Freixa Tradició and Ramon Freixa Madrid - Tripe stew
• Alberto Herráiz, El Fogón – Pumpkin gazpacho
• Belarmino Iglesias, Figueira Rubayat - Grilled filletted picanha
• Fermí Puig, Drolma - Meatballs with peas
• José Andrés, Minibar - Jose’s Taco
• Albert Raurich, Dos Palillos - Three kinds of miso and two of dashi
• Hideki Matsuhisa, Koy Shunka - Salmon sashimi with fresh and elaborate wasabi
• Christian Escribà, Pastelerías Escribà - Pairing of chocolate and wine with live music
• Carme Ruscalleda, Sant Pau - Anko made of ‘del ganxet’ beans with botifarra negra