{"id":264223,"date":"2024-09-30T18:12:14","date_gmt":"2024-09-30T16:12:14","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/el-festival-chefs-on-fire-prendera-madrid-con-su-gastronomia-estelar\/"},"modified":"2024-09-30T18:18:13","modified_gmt":"2024-09-30T16:18:13","slug":"el-festival-chefs-on-fire-prendera-madrid-con-su-gastronomia-estelar","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/el-festival-chefs-on-fire-prendera-madrid-con-su-gastronomia-estelar\/","title":{"rendered":"El festival \u00a0\u2018Chefs On Fire\u2019 prender\u00e1 Madrid con su m\u00fasica y gastronom\u00eda estelar"},"content":{"rendered":"\n

Seis ediciones en Portugal corroboran el \u00e9xito de este evento que el a\u00f1o pasado congreg\u00f3 a m\u00e1s de 20.000 visitantes y 80 cocineros en Cascais. Ahora, el festival CHEFS ON FIRE<\/strong> llega a Madrid<\/strong> para generar el mismo impacto en la capital.<\/p>\n\n\n

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\"\"<\/figure>\n<\/div>\n\n\n

Desde Jana\u00edna Torres<\/strong>, considerada la mejor cocinera del mundo seg\u00fan The World\u2019s 50 Best Restaurants<\/strong>, hasta Massimiliano Delle Vedove<\/strong>, de Smoked Room en Madrid, Tekuna Gachechiladze<\/strong>, Pablo Rivero <\/strong>o Guido Tassi <\/strong>se unir\u00e1n a un elenco de chefs nacionales<\/strong> como Luc\u00eda Freitas <\/strong>(A Tafona), Javi Est\u00e9vez<\/strong> (La Tasquer\u00eda) o Carlos Casillas<\/strong> (Barro) para encender los fogones y crear platos de alta cocina <\/strong>en medio del Real Jard\u00edn Bot\u00e1nico de Alfonso XIII, en la Universidad Complutense.<\/p>\n\n\n\n

A toda esa constelaci\u00f3n de estrellas gastron\u00f3micas, se sumar\u00e1n algunos de los mejores restaurantes de Madrid<\/strong> que servir\u00e1n sus creaciones a los asistentes; entre ellos Arz\u00e1bal, Le\u00f1a de Dani Garc\u00eda, Hermanos Pollo, Quinqu\u00e9, La \u00danica, Ceferino y Madreamiga.<\/strong><\/p>\n\n\n\n

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\"\"<\/figure>\n<\/figure>\n\n\n\n

Durante los d\u00edas 5 y 6 de octubre<\/strong>, la experiencia culinaria estar\u00e1 ambientada con un line up musical <\/strong>copado por artistas como Coni Lechner D\u00fao, Pedro Ricardo Tr\u00edo, P\u00e1jaro Sunrise, Nola Brass Band, DJ Guacamayo Tropical o La Perra Blanco.<\/p>\n\n\n\n

Las entradas<\/a><\/strong> para el festival ya est\u00e1n a la venta desde 95\u20ac, que incluyen acceso, as\u00ed como varios platos y bebidas para disfrutar de todo lo que suceda en el festival entre las 12 del mediod\u00eda y las 12 de la noche.<\/p>\n\n\n\n

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\"\"<\/figure>\n<\/figure>\n\n\n\n

PROGRAMACI\u00d3N<\/h2>\n\n\n\n

S\u00c1BADO 5 DE OCTUBRE<\/strong><\/h4>\n\n\n\n
    \n
  • Janaina Torres de A Casa do Porco, una Estrella Verde Michelin: <\/strong>barbacoa brasile\u00f1a con farofa y vinagreta.<\/li>\n\n\n\n
  • Tekuna Gachechiladze de Caf\u00e9 Littera y Culinarium Khasheria:<\/strong> chuletas de cordero a la parrilla con salsa de ciruelas verdes fermentadas y yogur a la menta.<\/li>\n\n\n\n
  • Jo\u00e3o Rodrigues de Mat\u00e9ria: <\/strong>puerros a la parrilla, romesco, miel y pi\u00f1ones.<\/li>\n\n\n\n
  • Luc\u00eda Freitas de A Tafona, una estrella Michelin y dos Soles Repsol: <\/strong>mejillones con hinojo y pilpil con agua de mar.<\/li>\n\n\n\n
  • Rafa Panatieri y Jorge Sastre de Brabo y Sartoria Panatieri: <\/strong>molladillo de tartar de cerdo Gascon ahumado, mejillones en escabeche y ficoide glaciar.<\/li>\n\n\n\n
  • Henrique S\u00e1 Pessoa de Alma, dos estrellas Michelin: <\/strong>bifana de cerdo ib\u00e9rico y coleslaw.<\/li>\n\n\n\n
  • Thomas Troisgros de Toto: <\/strong>hamburguesa de vaca, compota de chorizo y queso idiazabal.<\/li>\n\n\n\n
  • David Gil de I+Desserts:<\/strong> brioche a la brasa con helado de coco y pi\u00f1a asada.<\/li>\n\n\n\n
  • Rodolfo Guzm\u00e1n de Borag\u00f3: <\/strong>cordero asado con aligot de higo.<\/li>\n\n\n\n
  • Alejandro Serrano de Alejandro Serrano, una estrella Michelin y un Sol Repsol: <\/strong>langostinos al lim\u00f3n.<\/li>\n<\/ul>\n\n\n\n
    \"\"
    Pera especiada de Carlos Fernande.<\/figcaption><\/figure>\n\n\n\n

    DOMINGO 6 DE OCTUBRE<\/strong><\/h4>\n\n\n\n
      \n
    • Juan D\u2019Onofrio de Chispa Bistr\u00f3, un Sol Repsol: <\/strong>molleja a la brasa con anchoa de santo\u00f1a ba\u00f1ada en oloroso y beurre blanc de jerez.<\/li>\n\n\n\n
    • Carlos Fernandes, chef y profesor en Le Cordon Bleu Madrid: <\/strong>pera especiada, granola de cacao, salsa de yogur y menta.<\/li>\n\n\n\n
    • Miguel Carretero de Santerra,<\/strong> una estrella Michelin y un Sol Repsol:<\/strong> choripan de ciervo, queso cheddar y mahonesa de piparras.<\/li>\n\n\n\n
    • Massimiliano Delle Vedove de Smoked Room, dos estrellas Michelin: <\/strong>fregola ahumada, dashi de cerdo ib\u00e9rico y T-bone de at\u00fan de almadraba a la brasa.<\/li>\n\n\n\n
    • Javier Est\u00e9vez de La Tasquer\u00eda, una estrella Michelin y un Sol Repsol:<\/strong> taco de ternera a la brasa con mahonesa de chipotle y brotes.<\/li>\n\n\n\n
    • Roberto Foronda de Tripea y Triperito y un Sol Repsol: <\/strong>codorniz a la brasa estilo Peruano y boniato asado especiado.<\/li>\n\n\n\n
    • I\u00f1igo Urrechu de Urrechu Vel\u00e1zquez y El Cielo de Urrechu: <\/strong>aguacate a la parrilla con remolacha, asada y cremosa.<\/li>\n\n\n\n
    • Vasco Coelho Santos de Euskalduna Studio y una estrella Michelin:<\/strong> at\u00fan en argilla & dashi.<\/li>\n\n\n\n
    • Carlos Casillas de Barro, una estrella Michelin y una Estrella Verde Michelin: <\/strong>calamar de potera con fresitas y pan \u00e1cimo.<\/li>\n\n\n\n
    • Pablo Rivero y Guido Tassi de Don Julio, una estrella Michelin y una Estrella Verde Michelin: <\/strong>vac\u00edo ancho al asador con salsas tradicionales con pan de masa madre Madreamiga.<\/li>\n<\/ul>\n\n\n\n

      Tanto el s\u00e1bado<\/strong> como el domingo<\/strong> podr\u00e1n disfrutarse asimismo de los \u201cbites<\/strong>\u201d creados por algunos de los mejores restaurantes de Madrid.<\/p>\n\n\n\n

        \n
      • Arz\u00e1bal: <\/strong>patata asada y ahumada acompa\u00f1ada de oreja a la plancha y salsa brava.<\/li>\n\n\n\n
      • Le\u00f1a de Dani Garc\u00eda: <\/strong>la burger que dio sentido a todo.<\/li>\n\n\n\n
      • La \u00danica: <\/strong>taco gobernador de camarones.<\/li>\n\n\n\n
      • Quinqu\u00e9: <\/strong>arroz con leche requemado.<\/li>\n\n\n\n
      • Hermanos Pollo: <\/strong>brocheta de pollo acompa\u00f1ada con tortilla y chimichurri.<\/li>\n\n\n\n
      • Ceferino: <\/strong>empanadas de matambre a la pizza, y de cebolla y queso a la parrilla.<\/li>\n\n\n\n
      • Madreamiga:<\/strong> tartaleta de lim\u00f3n, Cakes, Brownie y hogazas de masa madre.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

        Seis ediciones en Portugal corroboran el \u00e9xito de este evento que el a\u00f1o pasado congreg\u00f3 a m\u00e1s de 20.000 visitantes y 80 cocineros en Cascais. Ahora, el festival CHEFS ON FIRE llega a Madrid para generar el mismo impacto en la capital. Desde Jana\u00edna Torres, considerada la mejor cocinera del mundo seg\u00fan The World\u2019s 50 […]<\/p>\n","protected":false},"author":285,"featured_media":264214,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15802],"tags":[18521,15824,17430],"class_list":["post-264223","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-festival-en","tag-gastronomia-en","tag-musica-en","cat-15802-id"],"acf":[],"yoast_head":"\nEl festival \u00a0\u2018Chefs On Fire\u2019 prender\u00e1 Madrid con su m\u00fasica y gastronom\u00eda estelar - Tapas<\/title>\n<meta name=\"description\" content=\"Seis ediciones en Portugal corroboran el \u00e9xito de este evento que el a\u00f1o pasado congreg\u00f3 a m\u00e1s de 20.000 visitantes y 80 cocineros en Cascais. 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