{"title":"Experience","description":"Montagud Experience connects professionals and enthusiasts with some of the world's most influential chefs through exclusive encounters, training, and unique moments of learning and inspiration.","products":[{"product_id":"summit-chef-montagud-2023","title":"SUMMIT CHEF MONTAGUD 2023","description":"\u003cdiv\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eSUMMIT CHEF MONTAGUD\u003c\/strong\u003e is born from Montagud Editores' know-how, which is focused on fostering excellence, disseminating information, and training the sector through solutions, uses, applications, and developments in various areas. This first Summit will be divided into 4 main blocks: Communication, Teams, Sustainability, and Creativity. SUMMIT CHEF MONTAGUD will take place at Montagud Editores' headquarters and will have a maximum capacity of 30 people. It will feature the presence of 9 figures (chefs and non-chefs) who will provide the necessary insights at a crucial time for the hospitality industry. \n\u003cdiv\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cu\u003e\u003cstrong\u003eWho, when, how, and where\u003c\/strong\u003e\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eOctober 2 and 3 in Barcelona, at Montagud Editores headquarters.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eDAY 1\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003e\u003cu\u003eBLOCK 1: TEAMS\u003c\/u\u003e\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eBreakfast: 09:00h\u003cstrong\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003e09:30 to 11:30 Diego Guerrero - Dstage\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eSnack: 11:30h to 12:00h\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e12:00 to 14:00 Alberto Conesa and Team Management\u003c\/strong\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e14:00 to 15:30 GASTRONOMIC EXPERIENCE\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eDifferent gourmet products, showcooking, and carefully selected wine pairing.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003cu\u003eBLOCK 2: SUSTAINABILITY\u003c\/u\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e15:30 to 17:30 Javi Olleros - Culler de Pau\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eSnack: 17:30h to 18:00h\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e18:00 to 20:00 Uri Vyce, Money and Freedom\u003c\/strong\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eDAY 2\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003cu\u003eBLOCK 3: COMMUNICATION\u003c\/u\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eBreakfast: 09:00h\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e09:30 to 11:30 Joan Roca - El Celler de Can Roca\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eSnack: 11:30h to 12:00h\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e12:00 to 14:00 Carlos Latre and Success Management\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e14:00 to 15:30 GASTRONOMIC EXPERIENCE\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eDifferent gourmet products, showcooking, and carefully selected wine pairing.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003cu\u003eBLOCK 4: CREATIVITY\u003c\/u\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003e15:30 to 17:30 Javi Sanz and Juan Sahuquillo - OBA\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eSnack: 17:30h to 18:00h\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e18:00 to 20:00 Joe Pérez-Orive and Creativity\u003c\/strong\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e* \u003cstrong\u003eJoan Roca\u003c\/strong\u003e (El Celler de Can Roca) and\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eCarlos Latre\u003c\/strong\u003e (@carloslatre), Spanish comedian, actor, presenter, and impersonator. Discusses success management and communication. \u003c\/div\u003e\n\n\u003cp class=\"MsoNormal\"\u003e \u003c\/p\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003e* Diego Guerrero\u003c\/strong\u003e (Dstage) and coaching trainer \u003cstrong\u003eAlberto Conesa \u003c\/strong\u003e(@albertoconesaoficial), one of the most promising mentors in the Spanish-speaking market, specialized in professional branding and business SocialStrategizing®, will analyze the importance of teams and proper human resources management.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003e* Javi Olleros\u003c\/strong\u003e (Culler de Pau) and financial educator \u003cstrong\u003eUri Vyce \u003c\/strong\u003e(@urivyce), an expert in financial education and current economic affairs, will unveil real sustainability. \u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003e* Javi Sanz and Juan Sahuquillo\u003c\/strong\u003e (Oba) and \u003cstrong\u003eJoe Pérez-Orive \u003c\/strong\u003e(@joeperezorive), a marketing and copyright specialist with many years of experience in the music industry, will introduce us to a new way of approaching creativity.\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eL\u003c\/strong\u003e\u003cstrong\u003eike any unique event, tickets are non-refundable but transferable to third parties. If you are unable to attend, please contact 933 182 082 to provide the names of the people who will be attending in your place.\u003c\/strong\u003e\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945067524428,"sku":null,"price":695.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/OCTUBRE_2.jpg?v=1785158833"},{"product_id":"montagud-experience-malaga-13-05-24","title":"MONTAGUD EXPERIENCE MÁLAGA (05.13.24)","description":"\u003cp\u003e\u003cstrong\u003eMONTAGUD EXPERIENCE\u003c\/strong\u003e\u003cspan\u003e is born with the clear aim of networking within and outside the gastronomic world in a Spanish city during a day full of knowledge, emotion, and culinary experiences. The publishing house par excellence for Spain's great chefs (Ángel León, Eneko Atxa, Paco Morales, Quique Dacosta, Joan Roca, Toño Pérez, Paco Roncero, and Ramón Freixa, among others) is organizing an unprecedented event next \u003c\/span\u003e\u003cstrong\u003eMonday, May 13th\u003c\/strong\u003e\u003cspan\u003e, in Malaga: \u003c\/span\u003e\u003cstrong\u003eMONTAGUD EXPERIENCE MÁLAGA.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003e09:00 Doors open.\u003c\/strong\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e09:15 Gastronomic breakfast offered by Pastelería Daza, Café Dromedario, and Frutas Adamo.\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003ci\u003eCroissant\u003c\/i\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003ePain au chocolat\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eApple turnover\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eChocolate cream pastries\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003ePecan and chocolate cookies\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003e\"Roscón de Reyes\" ball (King's cake ball)\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eTea pastries\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e10-11:00 \"Summit\" talk by Javi Antoja, head of Montagud's editorial projects\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003e11-11:30 Gastronomic snack \u003c\/strong\u003e\u003cstrong\u003eoffered by Pastelería Daza, Café Dromedario, and Frutas Adamo.\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv\u003e\u003ci\u003eGinger and candied lemon cake\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eCarrot cake\u003c\/i\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e11:30-12:15 \"Summit\" talk: La Cima. by Paco Morales, Noor Restaurant, 3 Michelin stars\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e12:15-13:00 \"Summit\" talk: Non-verbal language, by José Luis Martín Ovejero (TED Speaker)\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e13:00-14:00 Colloquium and presentation of personal cases from attendees: Paco Morales + José Luis M. Ovejero will solve the problems presented \u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e14:00-16:00 Gastronomic Experience\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cu\u003e\u003ci\u003ePalodú Restaurant\u003c\/i\u003e\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eTempura codium, jowl, and amontillado yolk\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eAmélie Speciale de claire N2 oyster and ajoblanco\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cu\u003e\u003ci\u003eKarmela Restaurant\u003c\/i\u003e\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eLiquid Rubiato Paredes pork croquette with duck ham and kwipi mayo\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eBalfegó red tuna tataki with caramelized ajoblanco and seeds \u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cu\u003e\u003ci\u003eHermanos Alba \u003c\/i\u003e\u003ci\u003eRestaurant\u003c\/i\u003e\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eMarinated anchovy\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eShrimp tartare\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eFried puntilla (baby squid)\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cu\u003e\u003ci\u003eEmporium EVOO prepared by Ezequiel Montilla, from Alma restaurant, in Puente Genil\u003c\/i\u003e\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eAlmond mazamorra, Huelva white prawn, asparagus, and Emporium EVOO-Envero\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eCarrot cake, Emporium EVOO-Selecto, cinnamon, orange, and Pedro Ximénez foam\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cu\u003e\u003ci\u003eRubiato Paredes\u003c\/i\u003e\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eHeart bite, beef profiterole with surprise braised tartare with Andalusian flavors\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cu\u003e\u003ci\u003eCodesa\u003c\/i\u003e\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eLH165 Limited Edition: Extra-large Cantabrian Anchovy fillets, Spring Harvest, in Extra Virgin Olive Oil\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eDouble Gildas of Special Catering Anchovy made with mild Basque piparra, natural manzanilla olive and the jewel in the crown, Cantabrian Anchovy, spring harvest Codesa\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cu\u003e\u003ci\u003eArctic Crab\u003c\/i\u003e\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eBoiled king crab\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eKing crab meat\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eWhite meat of deep-sea red crab\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eCombo (white and red meat) deep-sea red crab \u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cu\u003e\u003ci\u003eAmelie Oysters\u003c\/i\u003e\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eAmélie Speciale de claire N2 oyster\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eAmélie Cocktail oyster\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eAmélie XO oyster\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eAmélie Fine de claire N2 oyster\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cu\u003e\u003ci\u003eTsar Imperial Caviar\u003c\/i\u003e\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eSiberian Tsar Imperial caviar\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eOsetra Tsar Imperial caviar\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cu\u003e\u003ci\u003ePastelería Daza\u003c\/i\u003e\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eMille-feuille; inverted butter puff pastry caramelized with Bourbon vanilla cream\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eTartufo; almond-inspired mousse, Magnatum Pico crème brûlée, and almond dacquoise.\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cu\u003e\u003ci\u003eTorres Wineries\u003c\/i\u003e\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eD.O. Ribera del Duero, Celeste Crianza 2020, Pago del Cielo Property of La Familia Torres\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eD.O. Penedès, Clos Ancestral 2022, Familia Torres\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eD.O. Penedès, Clos Ancestral 2022, Familia Torres\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eD.O. Rías Baixas, Pazo das Bruxas 2023, Torre Penelas Property of La Familia Torres \u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cu\u003e\u003ci\u003e1906 Beers\u003c\/i\u003e\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cu\u003eLaurent Perrier Champagne\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e16:00-18:00 Live recording of the 'Se me Antoja' video podcast where Javi Antoja will interview: Paco Morales and Paola Gualandi; José Carlos García and Marcos Granda; Benito Gómez; and Ángel Pardo.\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e18:00-18:30 Gastronomic snack.\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e20:30 Magic Night: 4-hands tasting menu offered by Jose Carlos García* and Skina Restaurant**\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eJCG chorizo piglet\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eJCG sunflower seed polvorón\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eMalaga anchovy with JCG pipirrana\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eD.O CAVA TREPAT ROSADO BRUT RESERVA – CELLER KRIPTA, AGUSTÍ TORELLÓ MATA \u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eJCG zurrapa (pork lard spread)\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eSpring mushrooms in different forms SKINA\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eD.O SIERRA DE MÁLAGA FILITAS Y LUTITAS - VIÑEDOS VERTICALES\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eScallop tartlet with beetroot and citrus JCG\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eBalfegó red tuna tartare Tsar Imperial caviar and SKINA pistachios\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eShrimp ceviche with coconut and algae JCG\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eD.O PENEDÈS WAULTRAUD 2016 – FAMILIA TORRES\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eSmoked eel gazpachuelo and SKINA olives\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eSea bass with white sauce JCG Scarlet prawns-foie Rougié JCG\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eD.O PENEDÈS FRANSOLA 2022 – FAMILIA TORRES\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eRum baba SKINA\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003ePetits JCG\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eD.O MÁLAGA EL PASERO - UCOPAXA\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e00:00-01:30 Farewell drink \/ cocktail by Torres Brandy.\u003c\/strong\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\u003cdiv\u003eTorres 20\u003c\/div\u003e\n\u003cdiv\u003eTorres Alta Luz Paloma\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eAs with any unique event, tickets are non-refundable but are transferable to third parties. In case of inability to attend, please contact 933 182 082 and provide the names of the people who will attend in your place.\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eAbsolutely EVERYTHING is included in the price!!!\u003c\/strong\u003e\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945393795404,"sku":null,"price":0.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/MAYO_13_c864a535-44d3-4cd3-88ad-011030db002e.webp?v=1785143971"},{"product_id":"summit-chef-montagud-2024-16-17-09-24","title":"SUMMIT CHEF MONTAGUD 2024 (09\/16-17\/24)","description":"\u003cdiv\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eSUMMIT CHEF MONTAGUD\u003c\/strong\u003e is born from the Know-How of Montagud Editores, which aims to promote excellence, disseminate information, and train the sector through solutions, uses, applications, and developments in various areas. This first Summit will be divided into 4 main blocks. \u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eThe Daydream\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eFerran Adrià\u003c\/strong\u003e, the man who changed everything.\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eBernardo Hernández\u003c\/strong\u003e, former director of Google Maps and Flickr at Yahoo.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eThe Dreamlike\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eAndoni Luis Aduriz\u003c\/strong\u003e, alma mater of Mugaritz, or the art of knowing how to question oneself. \u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eNiño de Elche\u003c\/strong\u003e, the art of knowing how to revolutionize a genre.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eThe Discourse\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eJosep Roca\u003c\/strong\u003e, where the poetry of El Celler de Can Roca slips through the aromas.\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eJosé Luis Martín Ovejero\u003c\/strong\u003e, expert in non-verbal communication and TED speaker.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eThe Goal\u2028\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003ePaulo Airaudo\u003c\/strong\u003e, the creator of Amelia lives without complexes in achieving his goal.\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003ePaco Cruz\u003c\/strong\u003e, restaurant profitability expert and creator of The Food Manager Academy.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eWhere\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eSUMMIT CHEF MONTAGUD will take place at the Montagud Editores headquarters in Barcelona, with a maximum capacity of 25 people and featuring 8 figures (chefs and non-chefs) who will provide essential insights at a crucial time for the hospitality industry. \u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv\u003eEnrique Granados Street, 70 (between Rosselló and Provenza)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eWhen\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003eMonday, September 16th and Tuesday, September 17th.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eGastronomic Experience\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\u003cdiv\u003eAn unparalleled gastronomic experience will be enjoyed with premium brands present throughout both days. A 'non-stop' gastronomic journey alongside the best pastry chefs and baristas, where pairing receives special attention and premium spirits will have a special presence.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eLike any unique event, tickets are non-refundable but transferable to third parties. If you are unable to attend, please contact 933 182 082 and provide the names of the people who will be attending in your place.\u003c\/strong\u003e\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945457234252,"sku":null,"price":595.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/SEPTIEMBRE_16_d0b82dac-0c93-45b7-bc3e-fbfa21ea5ff3.webp?v=1785143970"},{"product_id":"montagud-experience-logrono-11-11-24","title":"MONTAGUD EXPERIENCE LOGROÑO (11.11.24)","description":"\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003e10 Michelin stars in Logroño in a single day for only 60 people.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003e\u003cstrong\u003e\u003cu\u003eRioja Cultural Center, located at Calle Mercaderes, 9\u003c\/u\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003e\u003cstrong\u003e09:00\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cspan style=\"font-family: palatino linotype, serif;\"\u003eDoors open.\u003c\/span\u003e\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003e\u003cstrong\u003e09:15-09:55\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003eGastronomic breakfast by Pastelería PAPÍN. \u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003e\u003cstrong\u003e09:55-10:00\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003eWelcome from the Hon. Mayor of Logroño, Conrado Escobar.\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003e10:00-11:00\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003eWelcome and presentation by Javi Antoja, head of Montagud's editorial projects and winner of the National Gastronomy Award.\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003e\u003cstrong\u003e11-11:30\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003eGastronomic snack by the artisan bakery VERITAS PANIS.\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003e11:30-12:15\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003e\"Honesty\" talk by ÁNGEL LEÓN, APONIENTE Restaurant, 3 Michelin stars\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003e12:15-13:00\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003e\"Honesty\" talk by PABLO AMADE, creative director of Morbo branding, creator of numerous restaurant brands such as Vicio, Jekes, Amatxi...\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003e13:00-14:00\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003eDiscussion and presentation of personal cases from attendees: ÁNGEL LEÓN + PABLO AMADE will solve the issues raised \u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003eAppetizer; Iced chicken broth cream with olive soup and crouton.\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003cu\u003eSan Blas Market, located at Calle Sagasta, 1\u003c\/u\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003e\u003cstrong\u003e14:00-16:00\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cspan style=\"font-family: palatino linotype, serif;\"\u003eGastronomic Experience offered by: IKARO, AJONEGRO, NUBLO, ARSA and PASTELERÍA PAPIN.\u003c\/span\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003e\"Amazonian Tiradito,\" cured and smoked yellowtail, Neapia and fermented yuca gazpachos, and criollo sauce. IKARO\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003e\"Wild boar terrine,\" its jus, grapes, and saffron milk caps. IKARO\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003eCrispy pork jowl taco, Anguiano caparrón bean, and chipotle. AJONEGRO\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003eCod in poblano chili pilpil sauce. AJONEGRO\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003e\"Iced Kiss,\" lime and scarlet shrimp. NUBLO\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003eTear pea cappelletti and ham dashi. NUBLO\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003eOrange salmorejo with Almadraba tuna tartare and homemade heart mojama. ARSA\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003eRiojan-Andalusian pâté en croûte, lamb, Iberian pork, foie gras, and Palo Cortado. ARSA\u003c\/span\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003cu\u003eRioja Cultural Center, located at Calle Mercaderes, 9\u003c\/u\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003e\u003cstrong\u003e16:00-18:30\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003eLive recording of the ‘Se me Antoja’ videopodcast, where Javi Antoja will interview: ÁNGEL LEÓN, NACHO MANZANO, FRANCIS PANIEGO... and many more surprises.\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003e\u003cstrong\u003e18:30-19:00\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003eGastronomic snack.\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003cu\u003eTondeluna Restaurant, located at Calle Muro de Francisco Mata, 9\u003c\/u\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003e\u003cstrong\u003e20:30-00:00\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003eMagic Night: Four-hand tasting menu offered by FRANCIS PANIEGO** and NACHO MANZANO**\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003eCured roe, salted yolk, and beef (NM)\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cspan style=\"font-family: palatino linotype, serif;\"\u003eOur version of sardine with montera \u003c\/span\u003e\u003cspan\u003e(FP)\u003c\/span\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cspan style=\"font-family: palatino linotype, serif;\"\u003eÁspic de llámpares (periwinkle aspic)\u003c\/span\u003e\u003cspan\u003e (NM)\u003c\/span\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan\u003e\u003ci\u003eWine pairing: Finca Montico Gran Vino de Rueda 100% Organic, Herederos del Marqués de Riscal\u003c\/i\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cspan style=\"font-family: palatino linotype, serif;\"\u003eChoricero pepper and crispy corn \u003c\/span\u003e\u003cspan\u003e (FP)\u003c\/span\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan\u003eCasa Marcial and Echaurren croquettes.\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cspan style=\"font-family: palatino linotype, serif;\"\u003eSwiss chard stalk and Iberian emulsion\u003c\/span\u003e\u003cspan\u003e (FP)\u003c\/span\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003e\u003cspan\u003eWine pairing: Marqués de Riscal Limousin Gran Vino de Rueda, \u003c\/span\u003e\u003cspan\u003eHerederos del Marqués de Riscal\u003c\/span\u003e\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cspan style=\"font-family: palatino linotype, serif;\"\u003ePickled saffron milk caps, roasted carrot, pine nuts, cheese whey, and rosemary\u003c\/span\u003e\u003cspan\u003e (NM)\u003c\/span\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cspan style=\"font-family: palatino linotype, serif;\"\u003eRiver bouillabaisse\u003c\/span\u003e\u003cspan\u003e (FP)\u003c\/span\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cspan style=\"font-family: palatino linotype, serif;\"\u003eTempered squid, ink sauce, fabes mole, and SCOBY \u003c\/span\u003e\u003cspan\u003e(NM)\u003c\/span\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003ci\u003eWine pairing: Barón de Chirel Verdejo Viñas Centenarias, Herederos del Marqués de Riscal\u003c\/i\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003e\u003c\/span\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cspan style=\"font-family: palatino linotype, serif;\"\u003eMarta hake\u003c\/span\u003e\u003cspan\u003e (FP)\u003c\/span\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cspan style=\"font-family: palatino linotype, serif;\"\u003eBlue-winged teal duck, sheep's milk \"foie gras,\" and anchovy\u003c\/span\u003e\u003cspan\u003e (NM)\u003c\/span\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan\u003e\u003ci\u003eWine pairing: Ukan 2021, Ukan Winery\u003c\/i\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003eA Look at Asturias: Reduced cider sorbet with watercress soup and Mamá Marisa cheese (Dellasera)\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003eA Look at La Rioja: Pickled pear with \"vino perdido\" (lost wine) ice cream (Dellasera)\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003e\u003ci\u003eWine pairing: Vivanco Cuvée Inédita Rosado Reserva Extra Brut, Vivanco\u003c\/i\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003e\u003cstrong\u003e00:00-01:00\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003eFarewell cocktail.\u003c\/span\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cu\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003eLike any unique event, tickets are non-refundable but are transferable to third parties. In case of inability to attend, please contact 933 182 082 and inform us of the names of the people who will attend in your place.\u003c\/span\u003e\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan style=\"font-family: palatino linotype, serif;\"\u003e\u003ci\u003eNote: The price includes all activities from 9 AM to 1 AM.\u003c\/i\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945485807948,"sku":null,"price":395.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/NOVIEMBRE_11_e824325b-1463-46a6-abb7-5c880c114d4c.webp?v=1785143971"},{"product_id":"summit-chef-montagud-2025-22-23-sept","title":"SUMMIT CHEF MONTAGUD 2025 (Sept. 22-23)","description":"\u003cp\u003e\u003cspan\u003eSummit Chef Montagud was born in 2023 with the clear vocation of \u003c\/span\u003e\u003cstrong\u003ebuilding networks\u003c\/strong\u003e\u003cspan\u003e in the field of gastronomy and beyond. Leading figures in haute cuisine join experts in different areas to reveal the keys to achieving excellence in each of them. Developed in an innovative, unique, and exclusive event format for 30 people in a discussion group setting at the Montagud Editores headquarters, Summit Chef Montagud. \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eOne topic, two speakers, and a moderator, Javi Antoja –winner of the National Gastronomy Award–. \u003cstrong\u003e\u003cspan\u003e\u003c\/span\u003eDebate, conversation and, in turn, interaction with attendees.\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eThroughout the day, there is also a great gastronomic experience that begins in the morning and at noon with several snacks made with carefully selected gourmet products. This event is aimed at professional profiles eager to foster their personal and professional growth by implementing the practices presented by the speakers and specialists in fundamental areas.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eA summit has two main objectives. On the one hand, \u003cstrong\u003e\u003cspan\u003e\u003c\/span\u003eto train and educate\u003c\/strong\u003e. And, on the other hand, to promote business through intangibles presented by these gurus in various and fundamental subjects. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cu\u003e\u003cspan\u003eMONDAY, SEPTEMBER 22\u003c\/span\u003e\u003c\/u\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003e9:30 - 10:30 \u003c\/span\u003e\u003cspan\u003eGourmet breakfast with the most selected coffee, the best baristas, renowned pastry chefs, and selected premium fruit.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003e10:30 – 13:30 CULTURE AS A COMMUNICATION TOOL\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eSpeaker 1: \u003c\/span\u003e\u003cspan\u003ePaco Morales\u003c\/span\u003e\u003cspan\u003e, chef of the Cordovan restaurant Noor (3 Michelin stars).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eSpeaker 2: \u003c\/span\u003e\u003cspan\u003eManuel Martín Cuenca\u003c\/span\u003e\u003cspan\u003e, filmmaker and screenwriter. His works include The Author, Cannibal, and The Weakness of the Bolshevik.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eMorales' work revolves around the Al-Andalus period. In this way, cultural narrative through the lens of cuisine has become a way to portray the history of a territory. And what role does the 7th art play? Manuel Martín Cuenca will reveal it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003ci\u003e\u003cspan\u003e10:30-11:45 \u003c\/span\u003e\u003c\/i\u003e\u003ci\u003e\u003cspan\u003e1st Part of the presentation\/debate\u003c\/span\u003e\u003c\/i\u003e\u003ci\u003e\u003cspan\u003e\u003cbr\u003e11:45-12:15 \u003c\/span\u003e\u003c\/i\u003e\u003ci\u003e\u003cspan\u003eGourmet snack\u003c\/span\u003e\u003c\/i\u003e\u003ci\u003e\u003cspan\u003e\u003cbr\u003e12:15-13:30 \u003c\/span\u003e\u003c\/i\u003e\u003ci\u003e\u003cspan\u003e2nd Part of the presentation\/debate\u003c\/span\u003e\u003c\/i\u003e\u003ci\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003ci\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003ci\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003e13:30 - 15:30 \u003c\/span\u003e\u003cspan\u003eGastronomic experience \u003c\/span\u003e\u003cspan\u003edriven by premium brands that will be present during the two days along with the best professionals. Respect for the product is not only served: it is celebrated. Because here, the hunger for excellence is also satisfied.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003e15:30 – 18:30 SERVICE AND ATTENTION TO DETAIL\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eSpeaker 1: \u003c\/span\u003e\u003cspan\u003eNagore Irazuegi \u003c\/span\u003e\u003cspan\u003e(maître d' of the Bascoat restaurant, Madrid).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eSpeaker 2: \u003c\/span\u003e\u003cspan\u003eAdolfo Álvaro\u003c\/span\u003e\u003cspan\u003e (owner of the Luxury Purple Club tailor shop, Madrid).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eNagore elegantly and profoundly represents a way of understanding service as a form of culture. Adolfo Álvaro brings an exceptional perspective to the dialogue: luxury tailoring is based on an artisanal, personalized, and deeply human philosophy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003ci\u003e\u003cspan\u003e15:30-16:45 \u003c\/span\u003e\u003c\/i\u003e\u003ci\u003e\u003cspan\u003e1st Part of the presentation\/debate\u003c\/span\u003e\u003c\/i\u003e\u003ci\u003e\u003cspan\u003e\u003cbr\u003e16:45-17:15 \u003c\/span\u003e\u003c\/i\u003e\u003ci\u003e\u003cspan\u003eGourmet snack\u003c\/span\u003e\u003c\/i\u003e\u003ci\u003e\u003cspan\u003e\u003cbr\u003e17:15-18:30 \u003c\/span\u003e\u003c\/i\u003e\u003ci\u003e\u003cspan\u003e2nd Part of the presentation\/debate\u003c\/span\u003e\u003c\/i\u003e\u003ci\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003ci\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cu\u003e\u003cspan\u003eTUESDAY, SEPTEMBER 23\u003c\/span\u003e\u003c\/u\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003e9:30 - 10:30 \u003c\/span\u003e\u003cspan\u003eGourmet breakfast with the most selected coffee, the best baristas, renowned pastry chefs, and selected premium fruit.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003e10:30 – 13:30 TALENT MANAGEMENT AND HUMAN RESOURCES\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eSpeaker 1: \u003c\/span\u003e\u003cspan\u003eNino Redruello\u003c\/span\u003e\u003cspan\u003e, owner of the La Ancha-Fismuler group.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eSpeaker 2: \u003c\/span\u003e\u003cspan\u003eOna Carbonell\u003c\/span\u003e\u003cspan\u003e, Spanish artistic swimming legend and Olympic champion.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eNino's vision, from experience in high-level competition and leading human groups under extremely high pressure, will be especially enriching for this meeting. Ona is the quintessential representation that collaboration and mutual support are crucial to achieving goals, especially in situations of high pressure and demand.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003ci\u003e\u003cspan\u003e10:30-11:45 \u003c\/span\u003e\u003c\/i\u003e\u003ci\u003e\u003cspan\u003e1st Part of the presentation\/debate\u003c\/span\u003e\u003c\/i\u003e\u003ci\u003e\u003cspan\u003e\u003cbr\u003e11:45-12:15 \u003c\/span\u003e\u003c\/i\u003e\u003ci\u003e\u003cspan\u003eGourmet snack\u003c\/span\u003e\u003c\/i\u003e\u003ci\u003e\u003cspan\u003e\u003cbr\u003e12:15-13:30 \u003c\/span\u003e\u003c\/i\u003e\u003ci\u003e\u003cspan\u003e2nd Part of the presentation\/debate\u003c\/span\u003e\u003c\/i\u003e\u003ci\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003ci\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003e13:30 - 15:30 \u003c\/span\u003e\u003cspan\u003eGastronomic experience \u003c\/span\u003e\u003cspan\u003edriven by premium brands that will be present during the two days along with the best professionals. Respect for the product is not only served: it is celebrated. Because here, the hunger for excellence is also satisfied.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003e15:30 – 18:30 BUSINESS PROFITABILITY\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eSpeaker 1: \u003c\/span\u003e\u003cspan\u003eAlberto Chicote\u003c\/span\u003e\u003cspan\u003e (owner and chef of Omeraki, Madrid).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eSpeaker 2: \u003c\/span\u003e\u003cspan\u003eÁngela Royo\u003c\/span\u003e\u003cspan\u003e (owner of the Baya Talent agency). \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eAlberto's culinary and television career will provide the keys to business success. Ángela, through her agency, champions talent as an infallible tool to perpetuate a business and its profitability.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003ci\u003e\u003cspan\u003e15:30-16:45 \u003c\/span\u003e\u003c\/i\u003e\u003ci\u003e\u003cspan\u003e1st Part of the presentation\/debate\u003c\/span\u003e\u003c\/i\u003e\u003ci\u003e\u003cspan\u003e\u003cbr\u003e16:45-17:15 \u003c\/span\u003e\u003c\/i\u003e\u003ci\u003e\u003cspan\u003eGourmet snack\u003c\/span\u003e\u003c\/i\u003e\u003ci\u003e\u003cspan\u003e\u003cbr\u003e17:15-18:30 \u003c\/span\u003e\u003c\/i\u003e\u003ci\u003e\u003cspan\u003e2nd Part of the presentation\/debate\u003c\/span\u003e\u003c\/i\u003e\u003ci\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003ci\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eAs with any unique event, places are non-refundable but transferable to third parties. \u003c\/strong\u003e\u003cspan\u003eIn case of inability to attend, please contact 933 182 082 and provide the names of the people who will attend in your place.\u003c\/span\u003e\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945551114572,"sku":null,"price":495.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/SEPT_22.jpg?v=1785143972"},{"product_id":"montagud-experience-madrid-10-11-25","title":"MONTAGUD EXPERIENCE MADRID (11.10.25)","description":"\u003cp\u003e\u003cspan\u003e9 Michelin stars will gather in Madrid for a single day for \u003c\/span\u003e\u003cspan\u003eonly 60 people\u003c\/span\u003e\u003cspan\u003e. Held at the Real Casino de Madrid, located on Calle Alcalá.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003e09:00\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eDoors open.\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003e09:15-10:00\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eGastronomic breakfast offered by\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eRICARDO VÉLEZ\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(Moulin Chocolat) and\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eANTONIO GARCÍA\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(Panem). \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003e10:00-11:30\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ePanel discussion 'Turning Points' offered by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eRAMÓN FREIXA\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(Atelier and Ramón Freixa Tradición) and\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eÓSCAR VELASCO\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(Velasco Abella), and moderated by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eJAVI ANTOJA\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(Montagud).\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003e11:30-12:15\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eBreak. Gastronomic snack\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003e12:15-13:45\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ePanel discussion 'Destinations and starting points' offered by \u003cstrong\u003ePACO RONCERO\u003c\/strong\u003e (Paco Roncero Restaurante) and \u003cstrong\u003eMARIO SANDOVAL\u003c\/strong\u003e (Coque), and moderated by \u003cstrong\u003eJAVI ANTOJA\u003c\/strong\u003e (Montagud).\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003e14:00-16:00\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eCocktail-style Gastronomic Experience offered by restaurants in the central area of Spain.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eRestaurante Armando: Escalope Armando with egg and truffle\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eEl Fogón de Trifón: Callos (Tripe stew) and Oxtail Croquette\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eTaberna La Elisa: Gilda Madrileña (Madrid-style Gilda skewer)\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eTriciclo: Slice of aged picanha with mushroom and pine nut escabeche\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eBidfood: Burrata, anchovy, and gremolata sauce with regañás) and Labneh, herb oil (mint and basil), Arabic chicken meatball, micro-mix and toasted citrus sesame powder\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eCaviar del Tíbet: Imperial Tibetan Caviar and Oscietra Tibetan Caviar\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eOstras Sorlut: Speciale Sorlut\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003ePanem: Baguettes, Raisin and walnut bread, Loaves, Brioche\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eMoulin Chocolat: The Pâtissier Cheesecake with Espadán cheese from Los Corrales with toasted hazelnut streusel\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eBodega Diego Ortega: Pavina Verdejo, Alta Pavina Pniot Noir Rosé, Alta Pavina Pinot Noir Tinto months, Citius\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003e16:00-18:30\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eLive recording with an audience of the podcast\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eSE ME ANTOJA\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ewhere Javi Antoja will conduct 4 interviews in one of the halls of the Real Casino de Madrid.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003e20:30-00:00\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMagical Night:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTASTING MENU\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eby two chefs, and paired with drinks, offered by\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ePACO RONCERO\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(Paco Roncero Restaurante) and\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eIGNACIO ECHAPRESTRO\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(Venta Moncalvillo).  \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cdiv\u003eBread service provided by Panem\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eGarden appetizers. Venta Moncalvillo.\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eVegetable sobrasada of sun-dried and candied tomato\u003c\/div\u003e\n\n\u003cdiv\u003eFrozen slice of roasted onion\u003c\/div\u003e\n\n\u003cdiv\u003eFried leek and broth\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eDamask Rose Kombucha. Venta Moncalvillo.\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eMadrid Bars. Paco Roncero.\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eCod brandade lemon pie\u003c\/div\u003e\n\n\u003cdiv\u003eGarlic shrimp\u003c\/div\u003e\n\n\u003cdiv\u003eCalamari sandwich\u003c\/div\u003e\n\n\u003cdiv\u003eViolet soda. Venta Moncalvillo.\u003c\/div\u003e\n\n\u003cdiv\u003eShrimp cocktail. Paco Roncero.\u003c\/div\u003e\n\n\u003cdiv\u003eCarrot and shrimp. Venta Moncalvillo.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003ePere Ventura Gran Vintage. Pere Ventura. D.O. Cava.\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eTrout, beurre blanc and herbs. Venta Moncalvillo.\u003c\/div\u003e\n\n\u003cdiv\u003eTrout, beurre noir with salsify and pickled cucumber. Paco Roncero.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eEdetària Selecció Blanc. Bodegas Edetària. D.O. Terra Alta.\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eBeans and partridge. Venta Moncalvillo.\u003c\/div\u003e\n\n\u003cdiv\u003ePartridge with aniseed. Paco Roncero.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eMoncalvillo Meadery No6 Mead\u003c\/i\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eBlood sausage and beetroot. Venta Moncalvillo.\u003c\/div\u003e\n\n\u003cdiv\u003eBeetroot, black garlic and red fruit escabeche. Paco Roncero.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003ci\u003eAlta Pavina Pinot Noir Rosé. Bodegas Alta Pavina. D.O. Castilla y León.\u003c\/i\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ci\u003eAs with any unique event, tickets are non-refundable but are transferable to third parties. In case of inability to attend, please contact 933 182 082 and inform us of the names of the people who will attend in your place. Note: The price includes all activities between 9 AM and 12 AM.\u003c\/i\u003e\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56945558552908,"sku":null,"price":395.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/NOVIEMBRE_10.jpg?v=1785158832"}],"url":"https:\/\/montagud.com\/en\/collections\/eventos-pasados.oembed","provider":"Montagud","version":"1.0","type":"link"}