Forum Gastronòmic

Forum Gastronomic is a congress and exhibition with producers and processors of food and beverage of high quality, manufacturers of kitchen equipment, distributors, service companies, publishing and gastronomic publications, among others.

There are also a Forum Gastronomic congress consisting on Dialogues, Fòrum Vi (Wine forum), Forum Dolç (Sweet high quality products forum) and Forum Pa (Bread forum), with the following contents:

Dialogues
Reflection, debate, conversation ... space of the word: dialogue. Famous thinkers and analysts raised further issues for the sector today, answer the burning questions and discuss current trends and future of the world enogastronomia. Thinking with contemporary culinary personalities such as Michel Bras unique, Ferran Adrià and Andoni Luis Aduriz.

Fòrum Vi
Smell, taste, taste, discover ... the best wines that have inspired each of the dishes that the chef prepares. An innovative concept explodes in Forum: The enocuina. First wine, then the dish. This inspires the chef sommelier. Liquid and solid.

Brothers Josep and Jordi Roca are the pioneers in this marriage. First wine and the perfume behind the sweet and salty food of El Celler de Can Roca. The selection of wines from the Sommelier Rut Cotroneo suggest creations by Paco Morales, both of the restaurant Senzone Madrid.

Portos presented only by the enologist Bento Amaral will lead to the best sweet dishes by chef José Avillez.

For the second time, the FòrumVi enjoy an incredible final. Music, wine knowledge and there gushed together becoming a memorable meeting called vidavia. A story about the greatness and the singularities of the wine and its progenitors, by Josep Roca.

This year, next to the wine room and bar. Javier de Pedro and the Muelas Cornellà. Cooking with cocktails and coffee.

Fòrum Dolç
Interaction, proximity, tasting ... Pastry chefs and dessert makers most innovative and sensitive. Great pastries and fresh haute cuisine. Classic and modern. Ruben Alvarez (Aula Chocovic, Gurb) gives a 100% chocolate session, Tatsuya Iwasaki (Agli Amici, Udine, Italy), presented the dessert kitchen, while Philippe Conticini (Exceptions Gourmand, Paris) and Yann Duytsche (Sweet, Sant Cugat del Vallès) will focus on the pastry chef.

Fòrum Pa
The contemporary expression of a deeply rooted, the bread, from two workshops attended by neoforners. Professionals, combining innovation and tradition, marked trend within the industry. Good bread is possible.

David Nelson, the oven Reykjavik Barcelona (Barcelona) and Fidel Pernía of Masa Bambino (Sevilla); two Bakers distinguished by good practice in the preparation of bread, by the use of old flour and cereals have created new business concepts in the sale of bread in detail.

The spaces in Forum gastronomic where Congress is allocated are the following:

Symphony hall. Auditorium.
Keynote sessions. The show kitchen, live, by speakers of international prestige. Space capacity and equipped with the best audio-visual and technical to enjoy live.

Workshops
Cooking demonstrations, live led by the best specialists, with sampling for the participants. Tastos guided Foodstuffs unique. Small space, next, allowing interactivity between chef and Congressman. Forum real model since 2003.

Ateneu
Space where the exhibiting companies of the Forum are the protagonists. In Ateneu can present their products and highlight.

Espai Nens
During the weekend, children have a place where they can learn and enjoy cooking. Workshops catering to high-level teaching that can, learn from, manipulate and try different foods, start with the kitchen in an active and fun.

From the programme of the Congress we recommend you the following.