Vive las verduras

Teresa Gil and Javier Losada (Restaurant Don Pablo, Pamplona)

“Diversity of flavours and textures of vegetables in tapas”

David Yárnoz (Restaurant El Molino de Urdaniz) and Luis Miguel Sanz (La Carte des Vins Wine Merchants)

“The marriage of vegetables“

Koldo Rodero (Restaurant Rodero, Pamplona) and Floren Domenzain (Floren)

“Tomatoes of discord”

Vítor Sobral (Restaurant Terreiro do Paço, Portugal)

“Vegetables from the other side of the Iberian Peninsula”

Paloma Vírseda (Director of the Foodstuff Technology Dept. of the State University of Navarra)

“4th and 5th range products, making the life of the consumer easier”

Ferran Adrià (Restaurant El Bulli, Rosas)

"New techniques and concepts applied to vegetables"

Deconstructionism: Peter Eisenman and Ferran Adrià (Restaurant El Bulli, Rosas)

"Deconstructionism"

Pilar Idoate (Restaurant Europa, Pamplona) and Idoya Merino (Legumbres Merino)

“The yesterday and today of the haricot bean in our kitchen; its varieties and cycles”

Tooru Okuda (Restaurant Ginza Koyu, Japan)

“Vegetables and dashi”

Bittor Arginzoniz (Restaurant Etxebarri, Atxondo)

“Grilled vegetables”

Hilario Arbelaitz (Zuberoa) and Joseba Martikorena (Martiko)

“Vegetables and foie gras, lightness and marriages”

Grant Achatz (Restaurant Alinea, USA)

“Corn”