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For 15 years Madrid Fusion has been an established highlight of the Spanish culinary calendar. This is where budding chefs rub shoulders with  gastro stars, top wines are sipped and spat, truffles auctioned, jamon iberico sliced, estate olive oils swallowed, and new products are launched. I’ve just returned – replete – from the 2018 edition where it felt distinctly like the food world is on a cusp, saying goodbye to the exotic fusions, imported ingredients and elaborate techniques of yesterday, and instead returning to local produce and traditional techniques of preserving and fermenting. Finally – back to earth.