Source: Valencia Culinary Festival


From May 31 to June 12, the Valencian Community became the epicentre of gastronomy with the celebration of the Valencia Culinary Festival, an event that brought together nearly 600 participants, including chefs, waiters, producers and lovers of supreme flavour, in order to share knowledge, experiences and passion for good taste.

In this 5th edition, haute cuisine was made available to all audiences, and it did so through a program that turned out to be an authentic, accessible and succulent master class. And from the hand of some masters who have led a true 360º journey from the very origin of the product to the moment of sitting at the table.

During these days the participants also had the opportunity to make various visits. Among them, the visit to the oyster nursery in the Valencian port 'Les Perles de València'; the guided tour of the Mercat Central de València with chef Bernd Knöller; the visit to the garden of the Valencian chef Ricard Camarena; the appointment to the Tancat l'Estell of the D.O. Arròs de València, located in the Natural Park of l'Albufera, or the sailing trip from La Marina to contemplate the impressive sunset of Valencia together with a signature picnic prepared by Fran Espí.

The 4-hand menus could not be missing either, a classic of this festival that brings together unparalleled couples in the kitchen. Chefs from different corners of the planet have joined prestigious local chefs to offer extraordinary culinary experiences based on the fusion of the best products worked with international techniques.

A culinary tandem was formed by Luis Valls, from El Poblet, and Atsushi Tanaka, from the AT restaurant in Paris. Two renowned chefs with a different gastronomic culture, but with the same base acquired in the kitchen of Quique Dacosta. Enrique Medina, from Apicius, and Yoko Hasei could also be seen in action. Both chefs share a kitchen in which the seasons and seasonal products prevail. And finally, Bernd Knöller, from RIFF, put his kitchen, staff and clientele at the disposal of Harry Cummins, from La Mercerie, to prepare a surprising proposal with vegetables as the protagonists.

Nor they could miss the gastronomic gatherings and workshops. At Casa Montaña, for example, sustainability was discussed with producers and suppliers committed to the environment, the conservation of varieties and respect for the natural production cycle. Likewise, in the Veles e Vents building, Begoña Lluch, chef and director of Begoístas, gave a masterclass on the new allies that we should all have: adaptogens.