Presentation
Mountains and the Sea: The Great Dialogue of the Product
The connections and stories that link high-altitude cuisine with coastal cuisine
“Mountain and Sea: The Great Dialogue of Ingredients” is a presentation that invites attendees to discover how landscapes and their natural bounty can intertwine to create a solid, contemporary culinary narrative. Miguel Barrera, chef at Cal Paradís, draws on a personal experience deeply rooted in the land to reflect on the value of ingredients, their origin, and tradition.
Raised in a rural setting that shaped his culinary sensibility, Barrera has successfully transformed that legacy into a gastronomic vision that honors its roots while incorporating modern techniques and perspectives. From his restaurant in La Vall d’Alba, he works with native varieties and locally sourced ingredients, crafting a cuisine that speaks to the region with honesty and precision.
In this presentation, the chef explores how inland cuisine can engage with coastal cuisine, creating connections that transcend geography to become culinary narratives with a distinct identity. A reflection on the evolution of traditional cuisine toward new forms of expression without losing its essence.
Related talks
Presentation
The Value of Marine Life
09:45 - 10:15 HRS
Carlos Duarte
Professor of Marine Sciences, King Abdullah University of Science and Technology (KAUST), Saudi Arabia
Presentation
What does the Adriatic Sea taste like?
13:00 - 13:30 HRS
Jacopo Ticchi
Rest. Da Lucio
(Rimini, Italia)
Presentation
The ‘platform’ where the future of the ocean is decided: fishing, aquaculture, energy, and nature
10:45 - 11:15 HRS
Lorella de la Cruz
Deputy Head of Unit- Blue Economy Sectors, Aquaculture and Maritime Spatial Planning European Commission, Belgium
Presentation
Ecosystems that provide sustenance: Portugal and Africa as examples of natural capital
10:00 - 10:30 HRS
Ester Serrão
Professor at the University of Algarve and coordinator of the BEE team (Biogeography, Ecology and Evolution) at CCMAR – Centre for Marine Sciences
Presentation
From the ocean to the economy
12:00 - 12:30 HRS
Sandra Damijan
Economist and Professor at the Faculty of Economics and Business, University of Ljubljana (Slovenia)
Presentation
The risk of ciguatera in the Canary Islands
10:30 - 11:00 HRS
Ana Gago-Martínez
Professor and Researcher in the Department of Analytical and Food Chemistry at the University of Vigo; President of the European Section of AOAC International
Presentation
How to Reconnect Consumers with Seafood
12:30 - 13:00 HRS
María Luisa Álvarez Blanco
General Director of the National Federation of Provincial Associations of Fish Retailers of Spain – (FEDEPESCA)
Presentation
The Great Blue Treasure of the Canary Islands
11:30 - 12:00 HRS
Santiago Hernández León
Institute of Oceanography and Global Change (IOCAG) at the University of Las Palmas de Gran Canaria (Las Palmas de Gran Canaria)
Presentation
Making gastronomy a voice for the fishing industry
12:00 - 12:30 HRS
Eduardo Guardiola
CEO of Grupo El Amarre, Sevilla (Spain)
Presentation
12:30 - 13:00 HRS
Presentation
13:00 - 13:30 HRS
Presentation
The Power of the Five Rings: Giving Back the Olympic Gold to the Sea
12:45 - 13:15 HRS
Theresa Zabell
Founder and President of Ecomar. Two-time Olympic champion
Presentation
13:30 - 14:00 HRS
Presentation
Who really feeds the world? A review of fish farming in the Mediterranean
10:30 - 11:00 HRS
Patti Schaefer
Executive Director Rauch Foundation (United States)
Ann Golob
Research Consultant Rauch Foundation (United States)
Presentation
Tribute
16:30 - 17:15 HRS
Presentation
Feeding the world: tradition and the future of a sea of infinite possibilities
10:00 - 10:30 HRS
Ana Fuentes
Researcher at the Universitat Politècnica de València
Presentation
Seagrass beds as natural capital
11:30 - 12:00 HRS
Núria Marbà
Research Professor at the Spanish National Research Council (CSIC)
Presentation
Sardine Preserves Tasting: Vintages & Seasonings
14:00 - 14:30 HRS
Rogelio Enríquez
President of the Madrid Academy of Gastronomy
Presentation
One dish, one story: Erika the Oyster
11:45 - 12:15 HRS
Alexandre Couillon
Chef at Marine & Végétale (Noirmoutier-en-l'Île, France)
Presentation
Guardians of the Sea: The Impact of Marine Reserves on Conservation and Fishing in Tenerife
12:30 - 13:00 HRS
Alberto Brito Hernández
Doctor of Biology and Professor of Marine Biology
Presentation
10:15 - 10:45 HRS
Seve Díaz
Chef at El taller de Seve (Puerto de la Cruz, Tenerife, Spain)
Presentation
The Portuguese soul of Nordic cuisine
10:15 - 10:45 HRS
Carlos de Medeiros
Chef at Bar Amour (Oslo, Norway)
