Vive las verduras

Alex Múgica (Restaurant Basakabi, Leitza)

“Mountain vegetables and their application in current cuisine”

Gert Jan Hageman and Ronald Kunis (Restaurant De Kas, Holland)

“Freshness, native soil and society”

Nicolás Ramírez and Atxen Jiménez (Restaurant Túbal, Tafalla)

“A tasting menu with the vegetable as the protagonist”

Michel Hoffmann (Restaurant Margaux, Germany)

"Vegetables in culinary structure"

Manolo de la Osa (Restaurant Las Rejas, Las Pedroñeras)

“Vegetables in La Mancha”

Alex Atala (Restaurant D.O.M., Brazil)

"Combinations from the vegetable world with 'rotten' products"

Paloma Torre (Director of the Dept. of Sciences of the Natural Milieu of the Public University of Navarra)

“Sensorial analysis of vegetables from Navarra: Experience a Tasting”

Ricardo Gil (Restaurant Treintaitrés, Tudela) and Enrique Castelruiz (Alcachofas Castellruiz)

“Features of the Navarra artichoke and an unusual way of cooking”

David Kinch (Restaurant Manresa, USA)

“Viability and total integration between the restaurant vegetable garden and the kitchen”

Alain Passard (Restaurant Arpege, France)

“The vegetable singing scale”

Martín Berasategui (Restaurant Martín Berasategui, Lasarte)

“Colour, health and truth about the vegetables in my kitchen”

Integration with the surroundings: Martín Berasategui, Eduardo Souto de Moura and Patxi Mangado

"Integration with the surroundings"