Sardón de Duero, Spain – 15th April 2014: Leading culinary media from around the world convened 28th – 30th March 2014 at Abadia Retuerta LeDomaine, the historic winery and hotel in Spain’s Duero wine region, for an unprecedented conclave to explore the evolution of gastronomy.
World-renowned Spanish chef Ferran Adrià presided over the seminal event, dubbed the Culinary Conclave, appropriately held within the walls of an award-winning, 900-year-old winery that is emerging as one of Spain’s top culinary destinations. Video of the Culinary Conclave.
“At this historic conclave, leading culinary minds discussed and reflected on the new ideas, approaches and concepts of the past 20 years that have reinvented dining, and explored how continuing innovation and creativity will impact the future,” said Andres Araya, managing director of Abadia Retuerta LeDomaine.
The conclave was presided over by chef Adrià, considered one of the best chefs in the world who is celebrated for his Three-Michelin-Stars elBulli restaurant on Spain’s Costa Brava. The event brought together 16 media participants from eight countries, including Austria, Brazil, Denmark, Germany, Italy, Spain, United Kingdom and United States.
“LeDomaine was the ideal venue for this momentous event,” noted Mr. Araya, “because we merge historic tradition and fine wines with revolutionary cuisine at our Refectorio restaurant.”
With leading international food media gathered at LeDomaine, chef Adrià also elaborated on the plans for his elBulli Foundation, which include: transforming and enlarging elBulli with the addition of a recreational centre, workshop, gastronomy laboratory and exhibition explaining his restaurant’s historical and culinary evolution, opening March 2016; the launching of Bullipedia, a curated online resource to inspire and teach about gastronomy; and elBulli 1846, a research laboratory with a creative team of 40 experts in gastronomy and other cultural fields, opening 15th May 2014 in Barcelona.
While no grand predictions about the future of food emerged from the conclave, various trends and developments were identified and discussed. The participants, for example, cited historical moments that were gastronomic watersheds in their particular countries that demonstrated how gastronomy affects society and vice-versa. There was general agreement that knowledge of good cooking – and of cuisines, ingredients and quality – is growing worldwide. And in large part this is due to the increasing quantity of information shared via the media, from TV food shows to the internet and social media. Gastronomy thus is now taken more seriously, with more resources and attention given to it and Ferran believes this trend could be accelerated if academia gets more involved in teaching gastronomy. In short, an important culinary evolution is underway that opens up many fields of potential study, topics to discuss and developments to analyse. Thus Ferran would like to hold the Culinary Conclave on an annual basis.
NB: This release reflects the personal views of Andres Araya and some of the participants of the recent Conclave and does not constitute the official findings from the Conclave or the personal views of Ferran Adrià.