Bravoleum assistance to 50 Best Talks

On September 16 and 17, Bravoleum, together with the rest of Aoves Jaén Selección 2019, attended 50 Best Talks, held in Paris at the Musée du Quai Branly Jacques Chirac and which has had the presence and participation of some of the chefs and Most acclaimed restaurateurs in the world.

Papers, conferences and gastronomic experiences were held for two days to publicize the culinary treasures of the world.

Among the speakers, names such as:

Mauro Colagreco, awarded as 'Best Restaurant in the World in 2019' by The World's 50 Best Restaurants 2019 and in whose presentation he presented his Italian and Argentine heritage, as well as his places of inspiration for his culinary voice. He also informed us of his personal interpretation of combination and flavors of natural ingredients. This prestigious Chef has forged his own style in the French Riviera, crossing conceptual and physical boundaries.

The Chef and Owner of the Manu Restaurant in Curitiba (Brazil), Manu Buffara, named the Chef One To Watch of the Latin America's 50 Best Restaurants 2018. Manu focuses her culinary culture towards agriculture, harvesting and cooking, exemplifying the way in which We can return to our culinary roots.

Dan Barber, Chef and Owner of Blue Hill at Stone Barns, in Pocantico Hills (United States). This prestige, which has won the Chefs ’Choice Award 2018', presented its most intellectual and activist approach, describing how to welcome, respect and work with nature.

These papers were alternated with debates of the most acclaimed Chefs in France and whose restaurants are on the 50 Best Elite list, among which we find Yannick Alléno (Alléno Paris au Pavillon Ledoyen), Romain Meder (Alain Ducasse au Plaza Athénée ), Alain Passard (Arpège) and Bertrand Grébaut (Septime).

As culmination of 50 Best Talks a gastronomic experience took place, from Guillaume Sánchez de Ne/So, Adeline Grattard of the Yam´Tcha Restaurant, Moko Hirayama of Mokonuts, the pastry chefs Yann Couvreur of Pâtisserie Yann Couvreur and Chiho Kanzaki and Marcelo di Giacomo of Virtus, who made the attendees travel to other countries with their explosions of flavors and colors, using the Jaén Selection in the preparation of some of their recipes.

Como colofón de 50 Best Talks tuvo lugar una experiencia gastronómica, de manos de Guillaume Sánchez de Ne/So, Adeline Grattard del Restaurante Yam´Tcha, Moko Hirayama de Mokonuts, los pasteleros Yann Couvreur of Pâtisserie Yann Couvreur y Chiho Kanzaki y Marcelo di Giacomo de Virtus, que hicieron que los asistentes viajaran a otros países con sus explosiones de sabores y colores, utilizando los Jaén Selección en la elaboración de algunas de sus recetas.