Avant-garde

Following an invitation by the Hungarian Bocuse d’Or Academy, Adam Melonas, the chef of Casino de Madrid spent a few days in Budapest in February and held two demonstrations under the title “Spanish avant-garde cuisine”. He usually travels with Paco Roncero, but Mr. Roncero has recently suffered a car accident and was unable to join him on this trip. The title of the demonstration had been changed to “progressive cuisine” shortly before the event. He also spoke about the business model followed by Casino de Madrid and brought practical examples of what they mean by “being progressive”. – This style is based on molecular gastronomy – said Mr. Melonas who is also a regular visitor in the kitchen of El Bulli.