The third edition of the Haute Cuisine Conference celebrating parallel to the Andalusia Flavour Fair organized by the Ministry of Agriculture and Fisheries was brought to a close Thursday after three days of presentations with the enhancement of the exquisiteness of the Iberian livestock from the autonomous community Andalusia and the recognition of its role in the Mediterranean diet. In a meeting that took place in the Sevilla Expositions and Conventions Palace (Fibes) grand figures of the national and international world of gastronomy gathered, with a total of 27 Michelin Stars among them.

The two most distinguished speakers from the third day were Dani García (Calima, Marbella), the most international Andalusian chef and Joan Roca (El Celler de Can Roca, Gerona), the second best cook in the world according to the English review Restaurant Magazine. The first made his particular blend of the new Andalusia flavour, which, in his opinion “must direct itself to simplification”. Where he affirmed “we are conceptualising things too much, if we philosophise, we distance ourselves from the public”.  While the words of the Catalan chef were a praise that “the Mediterranean is the essence that really unites us and gives meaning to this convention”, at the time he presented one of his celebrated appetisers, the bonsai of olives.

Andalusian gastronomy has also been represented by other masters of the stove like Juan Valdés (Castillería, Cádiz) and Celia Jiménez Caballero (Bodegas Campos, Cordoba), the first woman of the region to achieve a Michelin Star. Both dedicated their presentations to livestock with Denomination of Origin. Valdés spoke about the rediscovery of the dark-brown cow race ad its enormous possibilities on the stove, while Jiménez concentrates on the jewel of the Andalusian livestock, the Iberian pig.

With this speech he gave in conclusion the third edition of Andalusia Flavour that, another year, the grand stars of the national and international kitchen have congregated and have strengthened themselves, which was already affirmed by the Minister of Agriculture and Fisheries, Clara Aguilera during the first of the three days saying “ it’s one of the best culinary displays in the south of Europe”.