This post is also available in: Español (Spanish)
On 13th, 14th and 15th January, Madrid undeniably became the world capital of gastronomy. The reason? IFEMA, Madrid’s trade fair venue, hosted Madrid Fusión in hall 14, an event that has unquestionably become, on its own merits, one of the benchmarks in haute cuisine. Over 650 chefs from around the world visited this fair, confirming its importance. This year, as could only be expected, Taller Arzuaga was present at this cutting-edge gastronomy fair. How? Keep reading! We’ll tell you in this post.
The interactive Taller tunnel, the entrance to our restaurant, was the first thing to catch attendees’ attention at our stand on the first floor of hall 14 at IFEMA. Just like at our gourmet restaurant, the design was handled with the utmost care in our space at Madrid Fusión, with an image that evoked Taller’s tunnel on the back wall of the stand. In front of it, there was a small kitchen where Taller’s gastronomic advisor, Víctor Gutiérrez, and head chef, Jhon Mendoza, prepared some of the tapas from our menu for the fair attendees, both in the morning and afternoon.
So, over the three days of the fair, Jhon Mendoza and Víctor Gutiérrez prepared little bites that capture the essence of Taller, such as savoury biscuits with pigeon, hazelnut and cacao mousse; sea bass ceviche with tamarillo and purple corn; purple corn crepes with roast suckling pig; Iberian pork shoulder tartare on a rice cracker; and black olive breadsticks with black olive pâté and wildflowers. As is the rule at Taller, all the dishes were made using products of the highest quality, paying close attention to the flavours and aesthetics.
It was a pleasure for us to see how the journalists, influencers, chefs, producers and other industry professionals enjoyed our gourmet tapas paired with the Arzuaga wines we were also serving at the stand.
Once again this year, Madrid Fusión turned into a unique and essential experience for sharing the latest trends in haute cuisine and the highest quality and most innovative products with producers, chefs and other experts. It was an important event that Taller – which just received its first Michelin star – could not miss.