Vive las verduras

Enrique Martínez (Restaurant Maher, Cintruénigo) and Carlos Javier González (R+D manager of CNTA)

“Water treatment and rusting in the world of vegetables and new varieties of peppers”

Frank Fol (Restaurant Groentekok, Belgium)

“The vegetable chef makes you think green”

Javier Díaz (Restaurant Alhambra, Pamplona)

“Asparagus from Navarra, tradition and gastronomy”

José Luis Navas (Restaurant La Espadaña), Juan Gutiérrez (Bodegas Campos) and Raimundo García del Moral

“New stabilization techniques for vegetable emulsion (foams, blended foods and gels) using mineral suspensions”

Cédric Béchade (Restaurant Auberge Basque, France)

“The textures of vegetables”

Massimiliano Alajmo (Restaurant Le Calandre, Italy)

“The vegetable in ice”

Construction and Gastronomy: Massimiliano Alajmo (Restaurant Le Calandre, Italy) and Emerenziana Pegoraro

Construction and Gastronomy

Itziar Astiasaran (Dean of the Pharmacy Faculty of the University of Navarra)

“Live better, eat vegetables”

Wouter Keersmaeckers (Restaurant De Schone Van Boskoop, Belgium)

“May cabbage”

Alfonso Laccarino (Restaurant Don Alfonso 1890, Italy)

“Vesuvius and its garden produce”

Jonnie Boer (Restaurant De Librije, Holland)

“Dutch vegetables are coming back”

Quique Dacosta (Restaurant El Poblet, Denia)

“Vegetables in an embryonic state and unusual treatment in vegetables”

Minimalism: Kengo Kuma and Quique Dacosta

Minimalism