{"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","url":"https:\/\/montagud.com\/en\/products\/montagud-experience-malaga-13-05-24","provider":"Montagud","version":"1.0","type":"link"}