Second Edition 2018 (Finished)
Valencia Culinary Meeting / 25th February and 3th March
It was the moment of gastronomy based on memory and environment; the moment of looking at our territory and our past - because we are what precedes us. It's time for gastronomy to return to its essence, to a pure cooking style that looks more at the vegetable garden than the laboratory. It's time for gastronomy to know that the excitement on the table has much more to do with heart and pantry; with the soil, vegetables, herbs, flowers and greens; the sea and the mountains. It is the year of product return.