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Cuisine with spices

India at San Sebastian Gastronomika 2017 Introduction After completing the culinary map of the world in 2016, San Sebastian Gastronomika–Euskadi Basque Country presents a new edition. Gastronomika 2017, which will be held between October 8 and 11, will turn its gaze this time towards India, “a country which is a continent and a culture that is a whole world of cultures”. With the attendance in San Sebastian of its most important chefs (with restaurants in the Asian country and all over the world), its best-known products (tandoor, biryani, curries....) and its culinary diversity, India will come to Gastronomika to present cooking which is thousands of years old, a wealth of concepts and techniques.

In its 19th edition, Gastronomika has gone back to choosing a single guest country - “given its size” - and will continue to be an international conference of excellence. It will feature the possibility of live tasting in the auditorium, the presence of the best companies in the sector in the Market, presentations by the most successful national and international chefs and interaction with the city hosting it. These are the virtues of a conference that provides a snapshot of the culinary world by presenting novelties and discussing proposals, becoming a meeting point for the culinary world.

It is San Sebastian Gastronomika–Euskadi Basque Country 2017. Josean Alija, Hilario Arbelaitz, Karlos Arguiñano, Juan Mari Arzak, Eneko Atxa, Martín Berasategui, Andoni Luis Aduriz, Pedro Subijana and Roser Torras - the Technical Committee - have worked hard to present a programme that will once again provide surprises, this year with a bit more spice. Welcome to San Sebastian Gastronomika–Euskadi Basque Country 2017. Enjoy! The sections at Gastronomika The congress, with fun, interesting novelties, is divided into four categories, each with its own space within the Kursaal Conference Hall and Auditorium in San Sebastian, the epicentre of the event: ALTA, OFF, Popular and Market. The auditorium will host the Alta workshops. The best chefs in the world show off their latest creations on stage with live presentations and cooking. The possibility of being able to taste these creations from your own seat in the auditorium is one of the distinguishing features of San Sebastian Gastronomika-Euskadi Basque Country. OFF brings together the best wine, dining room, cocktail bar and restaurant professionals through presentations, workshops, classes, tastings and attractive activities. In this section, a specific section dedicated to the wine world continues to gain importance. Wine Sessions will again have an activity this year run by the Sommelier of El Celler de Can Roca, Josep Roca, as well as a champagne competition. The exciting wine competition for couples, Wine & Win will return to test the knowledge, smell and taste of the participants, both professionals and amateurs, who, through theoretical and taste tests, will fight for a prize of € 2,000. The Market, with stands, brand names and national and international exhibitors continues to grow, with new brands that will interact to promote the latest products, the ideal space for networking and business meetings. Sunday, October 8, the first day of the conference, is Popular day. The Kursaal will be open to the public so that everybody can take part in the presentations and activities, which this year will feature a number of Indian chefs.

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San Sebastian Gastronomika 2016 in figures The 18th edition of the conference concluded consolidating the growth sustained since its first edition both in terms of conference delegates and the number of visitors to the trade fair and increasing the number of nationalities represented (45).

The impact of San Sebastian Gastronomika 2016

1,526 conference delegates

Participating nationalities: 45

Exhibitors: 150

People working: 410

Visitors to the fair: 13,071

Accredited journalists: 420

Presence of schools and training: 700 students

Streaming views:

11,000 tweets.

7.6 million reach on Twitter

527,712 people in reach on Facebook

73.349 interactions India, cuisine with spices From north to south and east to west. The vast, still unknown Indian culinary culture and regional varieties that typify a country that is a continent will feature at Gastronomika'17. Colours, flavours, products and techniques to discover and taste through the representation of chefs and products in San Sebastian, making this the largest presentation to date of the gastronomy of the second most populous country in the world. Led by their most renowned ambassador, Gaggan Anand, chef of Gaggan (Bangkok), the best restaurant in Asia according to The 50 Best Restaurants for the third consecutive year, India will take over Gastronomika with twelve chefs, who have restaurants in India, England and the USA. This will be an opportunity to find out the truth about a cuisine which is thousands of years old from their best spokespersons. Accompanying this great icon, India will demonstrate its potential through the two Michelin-starred chef, Srijith Gopinathan, who has a restaurant in San Francisco (Campton Place) and the Michelin-starred London chefs Sriram Aylur (Quilon) and Vineet Bhatia (Vineet Bhatia). Culinary knowledge from the Asian country will be passed on by the President of the Indian Federation of Culinary Associations, Manjit S. Gill; Manish Mehrotra (Indian Accent, Delhi); Gulam Qureshi (Dum Pukht, Delhi); J. P. Singh (Bukhara, Delhi); Praveen Anand (Dakshin, Delhi); Varun Mohan (Royal Vega, Chennai); Saurabh Udinia (Masala Library, Delhi) and Thomas Zacharias (Bombay Canteen, Bombay). The chef of Indian origin from Barcelona, Ivan Surinder (Tandoor), will attend the procession and act as host.

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The San Sebastian Gastronomika 2017 programme ALTA All of the Indian participants will take to the stage of the Kursaal to demonstrate products and techniques and show off innovations, as will a group of the most renowned chefs from this country. These will include Joan Roca (El Celler de Can Roca***), Carme Ruscalleda (Sant Pau***), Jordi Cruz (ABaC**) and Dani García (Dani García**), as well as members of the Technical Committee Josean Alija (Nerua*), Hilario Arbelaitz (Zuberoa*), Elena and Juan Mari Arzak (Arzak***), Martín Berasategui (Martín Berasategui***), Andoni Luis Aduriz (Mugaritz**) and Pedro Subijana (Akelarre***). Also attending will be Jesús Sánchez (Cenador de Amós**), Toño Pérez (Atrio**), Fina Puigdevall (Les Cols**), Nacho Manzano (Casa Marcial**), Ricard Camarena (Ricard Camarena*), Nandu Jubany (Can Jubany*), Pepe Solla (Casa Solla*), Álvaro Garrido (Mina) and Eduard Xatruch, Oriol Castro and Mateu Casañas (Disfrutar*). Although focused on India, the international presence at the 19th edition of the San Sebastian Gastronomika-Euskadi Basque Country will have room for two presentations of excellence by two highly acclaimed chefs. The Portuguese chef, José Avillez (Belcanto**, Lisbon), is coming back to San Sebastian after his visit in 2015 and the Argentine, Mauro Colagreco, who is at the helm of Mirazur** (Mentón, Francia), is doing the same after a lapse of five years and will close the conference with a demonstration of his cooking, which has placed his restaurant in fourth place according to The World’s 50 Best Restaurants. The line-up for the spiciest Gastronomika is world-class. Group innovations In addition to the individual presentations, Gastronomika '17 will feature two group themed talks. In the kitchen, José Antonio Rivera (Chef Rivera, La Coruña), Fran López (Villa Retiro*, Tarragona), Diego Gallegos (Sollo*, Málaga) and Roberto Ruiz (El Frontón, Gipuzkoa) - four Spanish chefs who cook dishes from their region - compare products to defend their homeland and proximity in an interactive and educational chat entitled “Terroir chefs”. With no cooking utensils will be three gurus of wine and drink who will take over and talk about the importance of service in a joint chat. Bartender Javier de las Muelas (Dry Martini, the only Spanish bar in the best 100 bars in the world according to Drinks International Magazine) and sommeliers Josep Roca (El Celler de Can Roca) and Ferran Centelles (formerly at Bulli) will lead the colloquium “Serving. The supreme art”. The “Chef to follow” section will continue for the second consecutive year and will focus on the chef from Tenerife, Safe Cruz, and his restaurant Gofio by Cicero Canary in Madrid.

Although we like the exchanges and responses, individual presentations or in pairs will set the pace at the Kursaal, with particular interest this year in the offerings of the Basque Culinary Center. Joxe Mari Aizega and Diego Prado, director and lecturer respectively of the Center, will ruminate on wild herbs and their gastronomic value, one of their most important pillars of research, and present the “Manual de Plantas Silvestres con valor Gastronómico de España peninsular” (Manual of Wild Plants with a Gastronomic Value in the Spanish Peninsular), an academic book that will equip cooking professionals with great botanical knowledge. In addition, Pedro Mario and Oscar Perez (El Ermitaño, Benavente) will jointly discover the virtues of suckling lamb. Unique presentation by elBarri Albert Adrià is bringing the five chefs from the six premises that currently make up one of the largest restaurant holdings in the world to San Sebastian. ElBarri, in Barcelona, includes six restaurants with themed cuisine, six premises that will be rounded off with live cooking, where their representatives will talk about their construction and about a new form of internationally-oriented local business. Under the title “Cutting-edge Gastro-urbanism”, they will discuss individual culinary actions to create a common whole, a whole that has transformed a neighbourhood with no contemporary tradition of it into a media hub of global culinary influence. The presentation will include the participation of Ferran Soler from Bodega 1900, Fran Agudo from Tickets, Jorge Muñoz from Pakta, Oliver Peña from

Enigma and Paco Méndez from Niño Viejo and Hoja Santa and there will be a final surprise.

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Awards and accolades In the Kursaal auditorium, there will be time for honours and awards. The San Sebastian Gastronomika Tribute Award will travel this time from Peru (Gastón Acurio was honoured at the previous edition) to France, to spotlight Michel Bras (Bras***, Laguiole, France), a self-made chef who took generational change into the kitchen. “Bras has created an absolutely unique school which is alive today across the globe,” commented the organisers of the congress, “creative cuisine from a love of nature that has influenced many of the best current chefs.” The French chef will come to San Sebastian on Monday, October 9, to receive the tribute and share experiences from the stage of the Kursaal Conference Centre.

The winner of the 9th Gueridón de Oro Award will also have a French accent.. The distinction Gastronomika dedicates to the world of waiting and wine, which in 2016 went to Gerard Basset (sommelier of Hotel Terra Vina, United Kingdom), will go this time to head waiter Louis Villeneuve. In 1975, he joined the restaurant at the Hotel de Ville (Lausanne, Switzerland) as head waiter and, since then, he has worked for the four chefs who have run the establishment - Frédy Girardet, Philippe Rochat, Benoît Violier and Franck Giovannini - to strengthen service and the restaurant under the axiom “there is always something to improve”. More than an award, the congress wants to honour “someone who has been and is one of the great examples of head waiting at its best in contemporary culinary history”.

The third recognition by the congress, which highlights the best food journalist of the year, will go to Nick Lander, from the English newspaper The Financial Times. Lander has been writing on international cuisine at the prestigious British newspaper since 1988 and is also the author of two cookbooks and an adviser on matters related to the hotel and catering industry for several prestigious institutions (British Museum, The Royal Albert Hall ...), a curriculum vitae which is sufficient in the opinion of the jury, made up of chefs, cooks, journalists and gourmets to award him the 5th Pau Alborna i Torras International Gastronomic Journalism Prize.

Previous award-winners at San Sebastian Gastronomika-Euskadi Basque Country

Tribute Gueridón de Oro Award Gastronomic Journalism

2009 Josep Monje

2010 Karlos Arguiñano Giorgio Pinchiorri

2011 Luis Irizar Juli Soler

2012 Nouvelle Cuisine Eusebio Arbelaitz

2013 Francisco López Canis Josep Roca Óscar Caballero

2014 Pedro Arregui Didier Fertilati Pau Arenós

2015 Basque Culinary Center Abel Valverde Michel Ezquiaga

2016 Gastón Acurio Gérard Basset Xavier Agulló

2017 Michel Bras Louis Villeneuve Nick Lander

The great banquet One of the great contributions of San Sebastian Gastronomika-Euskadi Basque Country to the contemporary format of culinary conferences is tasting what the great chefs are preparing on the stage in real time, live from your own seat in the Kursaal Auditorium where the great chefs are preparing on the Alta stage. A great feast freshly prepared by all of the chefs invited to the conference, which begins on Monday at 10 am and ends at 7 pm, an innovative, playful, hedonistic way to understand the new creations of the most interesting chefs on the planet “in situ” using all of the senses.

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OFF GASTRONOMIKA Off at SSG continues to grow and innovate in formats and proposals. The Gastronomika section dedicated to everything to do with the kitchen has grown this year and involves a programme of wine and dining room, with gourmet products, pairings, and new activities - wine tastings with Josep Roca, pairings with Josean Alija, champagne contests and premières of food documentaries, the perfect complement to the presentations in the auditorium. Cooking side by side with the chefs Two of the most exclusive formats at the congress will allow a small select group to get into the kitchen and work side by side with some of the best chefs of the present day. On this occasion, Andreu Genestra (Andreu Genestra Restaurant, Capdepera, Mallorca), Fran López (Villa Retiro, Xerta, Tarragona) and Pedro Subijana (Akelarre, Gipuzkoa) will be available in the Cooking with section, which will allow close up practical classes for just ten people. Private Kitchens, the specialist workshops for 40 people that Gastronomika organises, with the participation of Nandu Jubany (Can Jubany, Calldetenes, Barcelona); Gulam Qureshi (Dum Pukht, Delhi) y J.P. Singh (Bukhara, Delhi); Saurabh Udinia (Masala Library, Delhi), and gourmet Miquel Brossa and Francis Paniego (Echaurren, Ezcaray, La Rioja), who will jointly put on a one-off workshop.

Wine&Win contest Fifth edition of this spectacular, successful wine tasting contest for couples. A challenge that tests the theoretical and practical knowledge of the participants. Knowledge allied to entertainment. Wine & Win is open to both amateurs and professionals, always in pairs. The grand final, with the participation of the public, consists of a number of questions and live tastings that the finalists will tackle from tables on the stage and through an audiovisual design in the manner of television contests.

Premiere of the documentaries “The txoko experience” and “El Origen” (The Origin) We swap the kitchen and microphones for the screen, to present the gastronomic documentary “The Txoko Experience. The Secret Culinary Space of the Basques” exclusively in Spain, which is the first documentary to focus on the unique nature of txokos and the gastronomic societies of the Basque Country, local (km 0) products and avant-garde Basque cuisine. The work, which was directed in New York by the Biscayan political scientist Yuri Morejón, includes the participation of some of the leading lights of Basque cuisine, such as Elena Arzak, Josean Alija, Aitor Arregi and Bittor Arginzoniz, many of whom will attend the premiere. The documentary “El Origen” (The Origin), created by Jorge Martínez, pays tribute to the sommelier by means of a journey through the wine region of Jumilla, featuring celebrities from the world of wine such as Josep Roca, Ferran Centelles, Guillermo Cruz, José Antonio Navarrete and Juan Luis García.

The best Wine Sessions Wine Sessions will include a workshop given by the Best Sommelier in the World 2008 and sommelier of The Fat Duck, Isa Bal, entitled “How do you become a master sommelier?” and a session run by Josep Roca (El Celler de Can Roca) on Ars Natura Líquida, which showcases the work of El Celler in rediscovering ancient wisdom and creating new liqueurs, spirits, essential oils and aromatic fruits.

It will also feature the participation of Bodegas Torres, who will hold a guided tasting session on revived ancestral varieties; Gramona, from some of its best vintages; Chivite, which will uncork 15 Collection Jewels of vintages from the Chivite Colección 125 range; Ribera del Duero, which will show its #espirituribera (Ribera spirit) with a tasting of ten of its best wines; and DO Cava, which will present an intriguing, surprising tasting of the first Paraje Calificado cavas, the new category of cava. DO Campo de Borja will explain the different Grenaches (Garnachas) in the world through the sommelier of Mugaritz, Guillermo Cruz.

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Selected trending food pairings The art of pairing and combining food and adding flavours. Gastronomika has programmed three food pairing sessions as part of its Off section in order to delve deeper into shared knowledge. S. Pellegrino is loyal to the event and returns with an Acqua Panna session guided and paired with the knowledge of Josean Alija (Nerua); San Miguel glorifies the cream of raw milk with a pairing of beer and five of the best cheeses on the international cheese scene, and Oysters Amélie will talk about new consumer experiences through a cooking show on new trends, “to bring a quality product to audiences who are seeking innovation beyond lemon, tabasco and mignonette”. Atlantic and Mediterranean Three activities cross the peninsula to show off regions and products. From the Atlantic, Aquanaria will demonstrate the taste and quality of the best sea bass and André Magalhães (Taberna da Rua das Flores, Lisbon) will review traditional Portuguese “petiscos” (tapas) seen from an innovative contemporary perspective, revealing the high diversity of traditional Portuguese flavours. From the other side of the peninsula, Balfegó will bring their famous carving up of Balfegó Mediterranean bluefin tuna, from which chef Marc Miró will prepare different creations. Champagne competition and tasting San Sebastián will become the world champagne capital when it holds the “La Flèche d´Or” competition. It will involve some of the most emblematic champagne houses, as well as small growers with limited production aimed at the most select consumers. In addition, Vigneron will exclusively offer a tasting workshop of five of its most exclusive champagnes in the world, all of which are difficult to access on the market. Gastronomika for Teenagers and National Grilling Competition It is San Sebastián Gastronomika - Euskadi Basque Country and there are popular activities that have to be held. For example, Gastronomika for Teenagers, a special presentation dedicated to the schoolchildren of Gipuzkoa with the collaboration of Euro-Toques. On this occasion, Ramon Roteta, Inaxio Muguruza and Indian chef Ivan Surinder will give an entertaining gastronomic class so that children know how to also eat Indian cuisine in a fun and healthy manner.

The National Grilling Competition will once again take place at Gastronomika. At its eighth edition, it will once again be the meeting point for all meat lovers, where both the best meat and the best grill chef will be recognised. Lastly, the D'Tapas COVAP Pasión ibérica returns to San Sebastian for the end of the second culinary competition, as a commitment to Iberian products linked to the modern culinary universe.

Other activities There is also a place at Gastronomika for free, complementary workshops, such as those for creations from Guijuelo Iberian pork, desserts and evolutionary cocktail making with Guzmán Gastronomía and Toni Romero (Racó d’en Cesc) on the aromas of India. Sammic and Fleischmann’s Cooking Group will share a presentation to introduce the latest technologies and advances on vacuum and slow cooking and Yurrita will show the best of its canned and bottled foods with a tasting. Mauro Barreiro, from the La Curiosidad de Mauro restaurant (Cádiz), will put the emphasis on the products and flavours of Cádiz with a masterclass and Pablo González (La Cabaña, El Palmar) will do the same with salted dishes. POPULAR Four free presentations will kick off the activities at the Kursaal on Sunday, October 8. Three Indian speakers (Varun Mohan, J.P. Singh and Ivan Surinder) will teach the public how to prepare some of the best known dishes from the Asian country in an easy and entertaining way from 11.30 am. In addition, Spanish chef Andreu Genestra (Restaurant Andreu Genestra, Capdepera) will complete the open programme on the first day of the congress with a talk that will provide a mental bridge on the influence of Mediterranean spices. When they have finished, at midday Street food will occupy the entry porch of the Kursaal and offer the potent flavours of Indian street food made directly by their interpreters up until 7 pm. This will be a chance to enjoy a spectacular, unprecedented display of powerful, remarkable street food from India exclusively at San Sebastian

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Gastronomika - Euskadi Basque Country, which will continue over the three days of the congress from 11 am to 8 pm (Street food will end at 6 pm on the last day of the congress). The traditional Keler Tent, which was installed for the San Sebastian Film Festival, will be on the terrace of the Kursaal. For the third consecutive year, San Sebastian Gastronomika-Euskadi Basque Country gains a day and will celebrate the arrival of haute cuisine to the city on Saturday, October 7 The Chef for a day event will be held in the kiosk on the Boulevard de Donostia, where two adults and two children, who won a draw made by El Diario Vasco, will share a kitchen with seven renowned chefs: three Indians or who cook Indian cuisine (Ivan Surinder, J.P. Singh and Saurabh Udinia) and Spaniards or residents in the country, such as Enrique Fleischmann, Iñigo Lavado, Rubén Trincado and Gorka Txapartegi. It will be an event that is open to the public, a communion with the city, with the collaboration of Súper Amara. And to celebrate Hotel and Catering and Own Business Day on Tuesday, October 10, on October 9 and 10, from 11.00 am to 12.30 pm, Makro will install a pop-up restaurant on the porch of the Kursaal. On October 9, the chefs Iñigo

Lavado and Iván Surinder, accompanied by Carlos Baute as an outstanding ambassador, will present a commemorative tapa for the day and interact with the audience. On October 10, the official presentation of Hotel and Catering and Own Business Day will take place, attended by Maider Echevarria Garcia, the Director of Hotels and Tourism of the Basque Government. MARKET San Sebastian Gastronomika-Euskadi Basque Country would not be the same without its Market, an ideal networking area with the best national and international products and exhibitors from around the globe to showcase the latest industry trends. 150 companies, many of them at the congress for the first time, will be represented in the Market, which aims to promote cultural exchange and trade as well as programme activities related to products on display with different chefs in rooms prepared for the occasion. ITC HOTELS commits to Gastronomika Up to six Indian chefs (Gaggan Anand, Gulam Qureshi, Praveen Anand, Manjit S. Gill, J.P. Singh and Varun Mohan) will be at Gastronomika ’17 courtesy of ITC Hotels. The culinary heritage of the world's greenest luxury hotel chain is reflected in its award-winning brands, which are still recognised by guides and the public around the world. A premise of “Responsible Luxury” ensures that guests at their hotels, and restaurants, enjoy the subtle flavours of cuisines that are authentic to the region and cooking style, while underlining good practices, the cornerstone of the culinary spirit of ITC Hotels. Among the recognition that ITC’s restaurants have received, Bukhara (Suwanee, USA) has consistently been recognised in the list of The World's Best 50 Restaurants; Dum Pukht (Delhi, India), whose chef Gulam Qureshi is in San Sebastian, is the first and only winner of the Golden Fork Award; Dakshin (Delhi, India) - Praveen Anand will also be presenting at Gastronomika - has always excelled in each of the Miele Top 20 Restaurants in Asia, and Royal Vega (Chennai, India) dominates as one of the “hottest destinations for vegans” according to CNN. Each of the Indian culinary brands of the chain reflects the interest of ITC Hotels in presenting the gastronomic traditions of ancient heritage of the Asian country. With Namaste as the enduring symbol of its brand experience, ITC Hotels is one of the largest luxury hotel chains in India, committed to showing the rich diversity of the country through its collection of luxury hotels. Every ITC luxury hotel assumes a different identity through its architecture, interiors, art and service. With “Responsible Luxury” as a guiding premise, ITC luxury hotels combine grandeur with intimacy to operate in accordance with the highest environmental principles. With the greatest number of hotels certified by LEED® Platinum, ITC Hotels is the world's greenest luxury hotel chain.

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Agenda of activities at San Sebastian Gastronomika–Euskadi Basque Country 2017. Sunday, October 8

11.30h. IVAN SURINDER, TANDOOR REST. (BARCELONA): ESSENTIAL DISHES OF TRADITIONAL INDIAN CUISINE 11.30 - 12.00 | CHAMBER HALL

12h. VARUN MOHAN, ROYAL VEGA REST. (CHENNAI, INDIA): SINCERE INDIAN

VEGETARIANISM 12.00 - 12.30 | CHAMBER HALL

12.30h J.P. SINGH, BUKHARA REST. (DELHI, INDIA): THE INFINITE FLAVOURS OF THE

“TANDOOR” 12.30 - 13.00 | CHAMBER HALL

13h. ANDREU GENESTRA, ANDREU GENESTRA REST. (CAPDEPERA): THE INFLUENCE OF SPICES ON MEDITERRANEAN CUISINE 13.00 - 13.30 | CHAMBER HALL

Monday, October 9

10h. MARKET

10.00 - 20.00 | KURSAAL 10.45h. JOSEAN ALIJA: THE JOURNEY OF OUR EVOLUTION

10.45 - 11.15 | AUDITORIUM 11.15h. ORIOL CASTRO, EDUARD XATRUCH Y MATEU CASAÑAS: DISFRUTAR 2017

11.15 - 11.45 | AUDITORIUM 11.30h. TASTING OF ANCESTRAL VARIETIES REVIVED BY BODEGAS TORRES

11.30 - 12.30 | ROOM 10 11.45h. CARME RUSCALLEDA: WHAT DOES THE COSMOS TASTE OF?

11.45 - 12.15 | AUDITORIUM 12h. D’TAPAS COVAP PASIÓN IBÉRICA 2017 COMPETITION FINAL

12.00 - 15.00 | NI NEU 12.15h. Ponencia extraordinaria: “Gastrourbanismo” de vanguardia. El Barri Adrià.

(Barcelona) 12.15 - 13.00 | Auditorio

12.30h. HOW TO BECOME A “MASTER SOMMELIER”?

12.30 - 13.30 | ROOM 35

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13h. ELENA AND JUAN MARI ARZAK: SYNTHESIS 2017

13.00 - 13.30 | AUDITORIUM 13.30h. OPENING CEREMONY – SAN SEBASTIAN GASTRONOMIKA-EUSKADI BASQUE

COUNTRY 2017 TRIBUTE: MICHEL BRAS 13.30 - 13.45 | AUDITORIUM

13.30h. ARS NATURA LÍQUIDA WITH JOSEP ROCA

13.30 - 14.30 | SALA 10 14h. GAGGAN ANAND: PROGRESSIVE INDIA

14.00 - 14.30 | AUDITORIUM 14.30h. BREAK FOR LUNCH

14.30 - 16.00 | AUDITORIUM 15h. PRIVATE KITCHENS: NANDU JUBANY

15.00 - 16.00 | ROOM 35 15h. COOKING WITH ANDREU GENESTRA

15.00 - 16.00 | KURSAAL KITCHEN 16h. MANJIT S. GIL: PRESENTATION OF INDIAN CUISINE, PHILOSOPHY AND DIVERSITY

16.00 - 16.20 | AUDITORIUM 16h. GRAMONA, ARTISANS OF TIME

16.00 - 17.30 | NI NEU 16h. CHIVITE: 15 COLLECTION JEWELS

16.00 - 17.30 | ROOM 10 16.20h. GULAM QURESHI: THE SECRETS OF THE NORTH: “DUM” COOKING

16.20 - 16.45 | AUDITORIUM 16.45h. J.P. SINGH: “TANDOOR” EXPLOSION

16.45 - 17.10 | AUDITORIUM 17h. FIVE WINE & WIN COMPETITION

17.00 - 17.45 | CHAMBER HALL 17h. DESSERTS AND EVOLUTIONARY COCKTAILS WITH GUZMÁN GASTRONOMÍA

17.00 - 18.00 | ROOM 35 17.10h. PRAVEEN ANAND: EXOTIC FLAVOURS OF THE SOUTH

17.10 - 17.35 | AUDITORIUM 17.35h. VARUN MOHAN: VEGETARIAN HAUTE CUISINE

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17.35 - 18.00 | AUDITORIUM 18h. BREAK

18.00 - 18.40 | AUDITORIUM 18.30h. “THE TXOKO EXPERIENCE. THE SECRET CULINARY SPACE OF THE BASQUES”

18.30 - 20.00 | CHAMBER HALL 18.30h. RIBERA DEL DUERO: WOMEN

18.30 - 19.30 | ROOM 10 18.40h. ANDONI LUIS ADURIZ: VERGING ON ENTROPY

18.40 - 19.10 | AUDITORIUM 19.10h. V PAU ALBORNÀ I TORRAS AWARD FOR FOOD JOURNALISM: NICK LANDER

19.10 - 19.20 | AUDITORIUM 19.20h. 5TH WINE & WIN CONTEST PRIZE AWARD

19.20 - 19.25 | AUDITORIUM 19.25h. D´TAPAS COVAP PASIÓN IBÉRICA 2017 PRIZE AWARD

19.25 - 19.30 | AUDITORIUM 19.30h. MARTÍN BERASATEGUI: THE ALCHEMY OF COMPLEXITY

19.30 - 20.00 | AUDITORIUM Tuesday, October 10

09h. PRIVATE KITCHEN: GULAM QURESHI WITH J.P. SINGH 09.00 - 10.00 | ROOM 35

09.30h. “LA FLÈCHE D´OR” CHAMPAGNE COMPETITION

09.30 - 13.00 | DV AREA (2ND FLOOR) 10h. MARKET

10.00 - 20.00 | KURSAAL 10h. FINA PUIGDEVALL: POST-MODERN TERROIR

10.00 - 10.30 | AUDITORIUM 10.30h. JOSÉ AVILLEZ:THE MEDITERRANEAN DIET IN PORTUGAL: TRADITION AND

INNOVATION 10.30 - 11.00 | AUDITORIUM

11h. IX GOLDEN GUERIDON PRIZE: LOUIS VILLENEUVE

11.00 - 11.10 | AUDITORIUM 11.15h. JOAN ROCA: THE ESSENCE OF OUR CUISINE

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11.15 - 11.45 | AUDITORIUM 11.30h. THE ATLANTIC SEA BASS IN CONTEMPORARY CUISINE

11.30 - 12.30 | ROOM 35 11.45h. BREAK

11.45 - 12.30 | AUDITORIUM 12h. SINGLE-ESTATE CAVA AUTHORISED IN HARMONY

12.00 - 13.30 | ROOM 10 12.30h. THOMAS ZACHARIAS: WILD INDIA

12.30 - 13.00 | AUDITORIUM 13h. SAWRABH UDINIA: EUROPEAN LANGUAGE, INDIAN FEELINGS

13.00 - 13.30 | AUDITORIUM 13.30h SRIJITH GOPINATHAN: INDIA DE LUXE 13.30 - 14.00 | AUDITORIUM 13.30h. GARNACHA IN THE WORLD

13.30 - 14.30 | ROOM 35 14h. BREAK FOR LUNCH

14.30 - 16.00 | AUDITORIUM 14.30h. S. PELLEGRINO AND ACQUA PANNA: PAIRINGS RECREATED BY JOSEAN ALIJA

14.30 - 16.30 | NI NEU 14.30h. BREAK FOR LUNCH

14.30 - 16.00 | AUDITORIUM 15h. PRIVATE COOKING SESSIONS: FRANCIS PANIEGO AND MIQUEL BROSSA

15.00 - 16.00 | ROOM 35 15h. COOKING WITH FRAN LÓPEZ

15.00 - 16.00 | KURSAAL KITCHEN 16h. NANDU JUBANY: THE CUISINE AND THE HOMELAND

16.00 - 16.30 | AUDITORIUM 16.30h. JORDI CRUZ: ORGANOLEPTIC GLAMOR

16.30 - 17.00 | AUDITORIUM 17h. SERVING: THE SUPREME ART WITH JAVIER DE LAS MUELAS, JOSEP ROCA Y

FERRAN CENTELLES 17.00 - 17.45 | AUDITORIUM

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17.30h. TERRE EXOTIQUE. FROM INDIA TO OUR STOVES 17.30 - 18.30 | ROOM 35

17.45h. BREAK

17.45 - 18.30 | AUDITORIUM 17.45h. D.O. JUMILLA PRESENTS: “EL ORIGEN” (THE ORIGIN). A TRIBUTE TO SOMMELIERS

THROUGHOUT THE REGION 17.45 - 19.00 | CHAMBER HALL

18h. COOKING IN PORTUGUESE TAVERNS. A SAMPLE OF “PETISCOS” AND PORTUGUESE

PRODUCTS 18.00 - 19.30 | NI NEU

18.30h. JESÚS SÁNCHEZ: THE CANTABRIAN IDENTITY

18.30 - 19.00 | AUDITORIUM 19h. TOÑO PÉREZ: SUMPTUOUS MODERNITY

19.00 - 19.30 | AUDITORIUM 19.30h. PEDRO SUBIJANA: THE COMPLEX PASSION FOR “TERROIR”

19.30 - 20.00 | AUDITORIUM

Wednesday, October 11

09h. PRIVATE KITCHEN: SAURABH UDINIA

09.00 - 10.00 | ROOM 35 10h. MARKET

10.00 - 18.00 | KURSAAL 10h. SAFE CRUZ: CHEF TO FOLLOW. NEW CANARIAN CUISINE: REVIEW, UPDATE AND

PROJECTION 10.00 - 10.20 | AUDITORIUM

10h. GASTRONOMIKA FOR TEENAGERS

10.00 - 11.30 | CHAMBER HALL 10h. COOKING WITH PEDRO SUBIJANA

10.00 - 11.00 | RESTAURANT AKELARRE 10.20h. TERROIR CHEFS: JOSÉ ANTONIO RIVERA, FRAN LÓPEZ, DIEGO GALLEGOS AND

ROBERTO RUÍZ 10.20 - 11.20 | AUDITORIUM

11h. TATTOOING FLAVOURS OF CADIZ

11.00 - 12.00 | ROOM 35

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11h. FIVE CHEESES, FIVE BEERS. SAN MIGUEL GLORIFIES THE CREAM OF RAW MILK

11.00 - 12.00 | ROOM 10 11.20h. BREAK

11.20 - 12.00 | AUDITORIUM 12h. OYSTERS AMÉLIE AND NEW CONSUMER EXPERIENCES

12:00 - 13.00 | NI NEU 12h. HILARIO ARBELAITZ: POST-CLASSICAL HARMONIES

12.00 - 12.30 | AUDITORIUM 12.30h. NACHO MANZANO: ENCAPSULATING ASTURIAN ROOTS

12.30 - 13.00 | AUDITORIUM 13h. LATEST TECHNOLOGIES AND ADVANCES IN SOUS-VIDE AND LOW-TEMPERATURE

COOKING 13.00 - 14.00 | ROOM 35

13h. JOXE MARI AIZEGA AND DIEGO PRADO: WILD HERBS AND CULINARY VALUE

13.00 - 13.30 | AUDITORIUM 13.30h. SRIRAM AYLUR: THE EXTREME SUBTLETY OF SOUTHERN SPICES

13.30 - 14.00 | AUDITORIUM 13.30h. VIII NATIONAL GRILL COMPETITION

3.30 - 15.00 | ROOM 10 14h. CUTTING UP BALFEGÓ MEDITERRANEAN BLUEFIN TUNA

14.00 - 15.30 | NI NEU 14h. VINEET BHATIA: HARMONY AND COMPLEXITY MEMORY

14.00 - 14.30 | AUDITORIUM 14.30h. BREAK FOR LUNCH

14.30 - 16.00 | AUDITORIUM 16h. PEDRO MARIO AND OSCAR PÉREZ: THE SUCKLING LAMB, MUCH MORE THAN A

ROAST 16.00 - 16.30 | AUDITORIUM

16.30h. ALVARO GARRIDO: BETWEEN THE EARTH AND THE INTELLECT

16.30 - 17.00 | AUDITORIUM 17h. RICARD CAMARENA: TO THE TASTE FOR PURITY

17.00 - 17.30 | AUDITORIUM

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17h. LEGENDARY CONSERVAS YURRITA YURRITA 17.00 - 18.00 | ROOM 35

17.30h. VIII NATIONAL GRILL COMPETITION PRIZE AWARD

17.30 - 17.45 | AUDITORIUM 17.30h. CHAMPAGNES DE VIGNERON TASTING

17.30 - 19.00 | NI NEU 17.45h. PEPE SOLLA: NEO-ATLANTICISM

17.45 - 18.15 | AUDITORIUM 18.15h. DANI GARCÍA: ENTRANCING ANDALUSIA

18.15 - 18.45 | AUDITORIUM 18.45h. MAURO COLAGRECO: CROSS-BORDER LANDSCAPES

18.45 - 19.15 | AUDITORIUM

Technical data sheet San Sebastian Gastronomika – Euskadi Basque Country Edition: 19 Dates: October 8-11, 2017 Place: Kursaal Conference Centre. San Sebastián www.sansebastiangastronomika.com Social Networks Twitter: @ssgastronomika Instagram: ssgastronomika Facebook: Facebook.com/SanSebastianGastronomika

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YouTube: SSGastronomika Official hashtag: #ssg17 Press contact Gemma Moliner / Lucía Vaquero Email: prensa@sansebastiangastronomika.com /prensa@grupgsr.com Mobile phone: +34 659 609 599