Vive las verduras

Iñaki Rodaballo “Café Niza”, Pamplona

“Raw vegetable tapas and the use of metallic textures”

Isaac Salaberria “Fagollaga”, Hernani

“Little peas”

Stefanía Moroni, Fabio Pisani and Alessandro Negrini “Aimo & Nadia”, Milan (Italy)

“Courgette flowers, raw and cooked”

Enrique Martínez and Ramiro Sánchez “Maher”, Cintruénigo

“Analysis of water and borage”

Frank Fol and Arne Quinze “Vegetable Chef”, Meldert-Hoegaarden (Belgium)

“Fire used for treating vegetables”

Josean Martínez Alija “Guggenheim”, Bilbao

“Vegetables: essence and identity, natural cooking”

Stéphane Carrade “Chef Ruffet”, Jurançon (France)

“Market garden gastronomy”

Paco and Jacob Torreblanca “Totel”, Elda

“Fusion of soups and sponge cakes using vegetables and fruits”

Teresa Gil and Javier Losada “Don Pablo”, Pamplona

“Cod with vegetables from Navarre”

Edorta Lamo e Iñigo Cojo “A Fuego Negro”, San Sebastian

“Vegetable formats: shot-glasses, cups and toast-toppings”

Nicolas Magie “La Cape”, Cenon (France)

“Little morsels of peas and iodine”

Dan Barber “Blue Hill”, Stone Barns (USA)

“Experiments in the field and on the plate”

Joachim Wissler “Vendôme”, Bergish Gladbach

“A sublime vegetable -the asparagus- in some new guises”

Ferran Adrià “El Bulli”, Roses

“Vegetables at El Bulli 2008”