{"id":172818,"date":"2023-01-25T11:12:46","date_gmt":"2023-01-25T10:12:46","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/resumen-madrid-fusion-segunda-jornada\/"},"modified":"2023-01-25T11:19:13","modified_gmt":"2023-01-25T10:19:13","slug":"summary-madrid-fusion-second-day","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/summary-madrid-fusion-second-day\/","title":{"rendered":"This is the summary of the second day of Madrid Fusi\u00f3n 2023"},"content":{"rendered":"\n

Click here<\/a> to read the Spanish version.<\/strong><\/p>\n\n\n\n

The 21st Madrid Fusi\u00f3n is proving to be a great success. After an opening in style, the second day once again stood out for the variety of topics addressed. One of the main attractions on Tuesday was chef Dabiz Mu\u00f1oz<\/strong> and his boundless imagination. Almost 10 years later, the DiverXO chef returned to cook on stage at Madrid Fusi\u00f3n, where he gave a tour de force, preparing more than 100 dishes concentrated in four courses. “After many years of travelling and seeing how everyone embraces the ingredients of their environment, I wanted to make an apology for our own pantry”, specified the Madrid-born chef.<\/p>\n\n\n\n

Among Mu\u00f1oz’s creative creations was a spinach dish with buffalo stracciatella, Tahitian lime, jalape\u00f1o emulsion, kale leaves, honey and vanilla oil. One of the most talked about themes of yesterday’s event was “cuisine de aprovechamiento”. Dabiz Mu\u00f1oz also showed it off, as did Ricard Camarena<\/strong>.<\/p>\n\n\n\n

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A post shared by Madrid Fusi\u00f3n (@madridfusion)<\/a><\/p><\/div><\/blockquote>