290.01.2010: The chef Joan Roca praises Jerez vinegar at Madrid Fusion
Joan Roca, the chef of the restaurant El Celler de Can Roca that has been awarded three Michelin stars in the latest edition of the prestigious guide, has praised the great gastronomic potential of Jerez vinegar at the International Gastronomy Summit, MADRID FUSIÓN 2010. The sherries, vinegar, and brandy of Jerez have again taken pride of place at this event, which was held at the Parque Ferial Juan Carlos I in Madrid on 26th, 27th, and 28th January to consolidate itself as an indisputable point of reference on the international gastronomic scene that attracts some of the best cooks and most renowned gastronomists in the world.
The cook of El Celler de Can Roca has returned to Madrid Fusión with a masterly demonstration featuring Jerez vinegar. What is "doubtless one of the finest condiments of the Spanish gastronomic heritage" was the theme for the presentation of the latest innovations of one of the great names of cuisine as a result of his enquiring mind, creative sensitivity, and talent. Roca gave a lecture entitled "Acidity as a trend vinegars with tradition" to an enthusiastic audience. Together with that of Roca himself, the prestige of other speakers of this outstanding gastronomic event featuring sherry and Jerez vinegar speaks volumes of the level of Madrid Fusión: Ferrán Adriá, Sergi Arola, Martín Berasategui, Juan Mari Arzak, Quique Dacosta, Manuel de la Osa, Carme Ruscalleda, Yoshihiro Narisawa, etc., constitute a galaxy of Michelin stars acknowledged the world over. Moreover, the Consejo Regulador has had its own exclusive stand once more within the Madrid Fusión enclosure, next to the Consejo of Jerez brandy.
In the sherry space wine tasting sessions and pairings were staged accompanied by various products of other denominations of origin such as the prestigious Italian cheese "ParmigianoReggiano", and cocktails elaborated from Jerez brandy were also offered. In this way the Consejo Regulador begins the year by renewing its firm bid to link sherry and Manzanilla to gastronomy and promote them as ideal table wines and not just as an aperitif, as it has been doing through the International Competition for the Pairing of Food and Sherry, the "Copa Jerez Awards". It is here that the best chefs and sommeliers from eight countries in the world suggest their pairing proposals with wines of our Denomination of Origin.
