During his 'Mugaritz XXV' talk, Andoni Luis Aduriz (Mugaritz**, Errenteria) will be sharing the key components of a stubborn, continuous and constant trajectory with the auditorium, in which provocation is just as important an interaction tool as pleasing diners; and creativity is redefined to keep experimentation on the move. The list of confirmed speakers on this occasion also features other big names in today's cuisine such as Dabiz Muñoz (DiverXo***, Madrid), who was re-elected for the second time as the best chef in the world by The Best Chef Awards, and who this time around will be cooking on stage again at Madrid Fusión; the constant evolution of fish grilling by Aitor Arregi (Elkano*, Getaria), one of the chefs best adapted to techniques, who interprets them and conveys them through the use of fire, and Quique Dacosta (Quique Dacosta Restaurante***, Denia), who will be on stage in a bid to answer these questions: Can beauty be cooked? Do beautiful dishes taste better? Does beauty condition the perception of dishes? Apart from an abstract concept, does beauty induce flavours?

Tradition is also a feature of the cuisine of Ricard Camarena (Ricard Camarena**, Valencia). "The Earth, our larder" will be the slogan for his talk, during which he will be talking about evolution from what is closest to hand, the territory as an inexhaustible source of a new gastronomic memory. The immense task of developing techniques and forging the way ahead by Oriol Castro, Eduard Xatruch & Mateu Casañas (Disfrutar**, Barcelona) will also be discussed on stage again at Madrid Fusión. A threesome demonstrating cutting-edge knowledge and science as the tools of creativity.

21st century fermentates

A revolution moving forward is on the menu with David Chamorro (Food Idea Lab, Spain) & Luke Jang (Luke, Spain), two chefs not only tied by cooking but also by experimentation, who met at Mugaritz and have spent a year using fermentations to travel through time, down through the centuries, from Korean monasteries to modern cuisine. Ancestral techniques with aspects grazing the most modern modernity, as yet still unresearched by science. Not raw, not cooked: fermented. 

Joan, Josep and Jordi Roca (El Celler de Can Roca***, Girona) are back on stage again at Madrid Fusión, engrossed in their new ambitious project to be rolled out at Castell de Sant Julià de Ramis. A space where the three brothers strive to develop their teams, activate in-house talent, and build a gastronomic, cultural and environmental scenario. Dying to grow, with a format including a restaurant that will serve up the most emblematic recipes of the 35 years of El Celler de Can Roca's history.

Binary recipes

Meanwhile, Pedrito Sánchez (Bagá*, Jaén) will be discussing binary recipes and the challenge of crafting haute cuisine with two ingredients in each offering. Essential creativity in capital letters by the chef running one of the world's smallest and most appealing restaurants. Seduction will be present in the form of small mouthfuls painstakingly and delicately crafted by Álvaro Salazar & María Cano (Voro**, Balearic Islands). Savoury pastries or, to put it another way, appetisers with the appearance of sweet morsels, as the starting point for some splendid menus. 

Black truffle cuisine will be the focus of Nandu Jubany (Can Jubany*, Calldetenes, Barcelona). How to get the very best out of these fleeting-season fungi which often pop up on menus as synthetic lab aromas to deform the perception of the genuine Tuber melanosporum.