Project #10
Diálogos de cocina 2019

About Diálogos de cocina

Diálogos de cocina is a biannual international congress in which recognized experts meet to reflect and contribute to the gastronomic guild through debate and dialogue.

Since 2007, it has been dedicated to promoting interdisciplinary exchanges around cooking, with the aim of building creative synergies to enrich the sector from a perspective oriented to learning, culture and innovation.

Located in San Sebastián, among the main gastronomic destinations of the world, Diálogos de Cocina was created by Euro-Toques, under the guidance of chef Andoni Luis Aduriz, and is promoted with allies such as the Basque Culinary Center.

2019 Lecture by Pep Gatell

Pep Gatell, President of the Èpica Foundation and artistic director of La Fura dels Baus, was invited as a speaker at Diálogos de Cocina 2019 because of his relationship with Mugaritz. The Errentería restaurant, considered one of the best in the world, has collaborated on several occasions with La Fura dels Baus, from Degustación de Titus Andrónicus, a cannibal banquet taken to the stage in 2010, to their documentary Campo a través (2015).

In his presentation, Pep Gatell reviewed the history of La Fura dels Baus during its 40 years of existence until it reached its approach to the culinary world. He then went on to reflect on what he learned in his collaboration with Mugaritz and the elements of innovation gastronomy can benefit from. One of the key aspects dealt with is the necessary transformation in restaurant dining rooms; although kitchens have taken a leap towards multidisciplinarity in recent years with the help of science and technology in their procedures, this paradigm shift is still not reflected in the dining rooms. When it comes to the general public, the experience of going to a restaurant can remain the same as centuries ago if it is limited to sitting at a table and tasting the dishes presented to them, however innovative they may be. A complete avant-garde revolution might be necessary in order to jump from gastronomy to gastrology in all the aspects an experience like this is able to offer.



March 12th 2019


San Sebastián