The Peruvian chef Mitsuharu Tsumura, from Maido, recently chosen as the best restaurant in the world, heads the poster of speakers from the next edition of San Sebastián Gastronomika, which for the first time will have a Latin American city as a guest, in this case Rio de Janeiro.
Under the motto 'Tradition and Regeneration', the Donostiarra event will address between October 6 and 8 the review of the roots and the search for a real regeneration of food and ecological systems, two of the trends that mark the future of world gastronomy, Gatronomika reported in a statement this Thursday.
The theme proposes “to go beyond sustainability”, a concept that “despite having penetrated for years, has been exploited as slogan without causing deep transformations,” he says.
Rio de Janeiro, gastronomic wealth
Rio de Janeiro, with its inheritance of indigenous, African and European roots, will show its gastronomic and cultural wealth through a delegation of chefs and creators.
Among them will be Rafa Costa and Silva, from the Lasai restaurant that has two Michelin stars; Felipe Bronze, of the Gold Biestrellado, considered one of the great referents of the avant -garde cuisine, and Thomas Troishros, of L'Enseille (a Michelin star), grandson of the legendary Pierre Troishgros that melts the gala technique with the tropical exuberance.
Other confirmed names are that of Niklas EKStedt, a pioneer of the kitchen to direct fire, smoke and embers, which has turned its EKSTEDT restaurant in Stockholm into a referent of the reinvented preindustrial cuisine and the Colombian Jefferson García, who in his local tributary combines native ingredients, indigenous roots and contemporary techniques.
Gastronomika can also focus on women in haute cuisine
Thus they will be in Donostia cooks such as Nieves Barragán, Bilbao by birth, which has reinterpreted Spanish cuisine in its restaurant Taste in London; the Mexican Thalia Barrios, who signs a proposal committed to the community and identity of Oaxaca; The Italian Viviana Varesee, from the Passalacqua restaurant, recognized her contemporary cuisine, and Maca de Castro, which has taken the Mallorcan cuisine to the top.
Jordi Roca, Ramón Freixa, Álvaro Garrido, Eneko Atxa, Hideki Matsuhisa and Sergio Ortiz de Zarate are other of the figures that have secured their presence in Gastronomika, which will grant a special prominence to the kitchens of fire and sea.
In the field of the grill will be the master of the Buey José Gordón, of the legendary the whim of Jiménez de Jamuz (León), and Jon Ayala, of the restaurant Laia de Hondarribia.
From the gastronomy of the sea and the regeneration of marine environments will speak Roderick Sloan, Scottish fisherman based in Norway, sustainable collector of sea urchins and supplier of restaurants such as Noma in Copenhagen, and the sardin years of maturation.
