Presentation
Garrotxa / Lanzarote
The chef of Les Cols** (Olot) will review the current menu of her restaurant, irremediably marked by the volcanoes that surround it.
"Volcanic cuisine is green and sustainable". Fina Puigdevall, chef at Les Cols** restaurant, defends volcanic cuisine tooth and nail. That of her territory, the Catalan region of La Garrotxa, and that of any other, especially Lanzarote, marked by the Timanfaya. Puigdevall will go over the current menu of Les Cols, stopping at some of the products that mark its DNA, just as "others mark Lanzarote's". Volcanic gastronomic parallels.
Related talks
Presentation
Endemic ecosystems of the Americas. How nature survives the fire of volcanoes.
09:45 - 10:15 HRS
Sebastián Vásquez
Geologist and associate on the Volcano School programme
Presentation
 600.jpg)
Identifying the real luxury around you and appreciating the value of non-waste
12:30 - 13:00 HRS
Gísli Matt
Chef at Slippurinn (Vestmannaeyjar, Iceland)
Presentation
Natural threats to populations in the East Africa Rift
10:10 - 10:40 HRS
Charles Balagizi
Biologist and director of the Geosite et Supersita programme at the Virunga Park (Democratic Republic of the Congo)
Presentation
Musanze ecosystem
10:45 - 11:15 HRS
Dieuveil Malonga
Chef at Meza Malonga LAB (Kigali, Rwanda)
Presentation
Volcanic cuisine in Aotearoa, New Zealand
11:30 - 12:00 HRS
Karena y Kasey Bird
Chefs at Karena & Kasey Project (Maketu, New Zealand)
Presentation
Geophysical survey of groundwater discharges into the ocean and major hydrogeological barriers in Hawaii
10:55 - 11:25 HRS
Stephanie Barde
R+D engineer at Naga Geophysics (Savoie, France)
Presentation
Indonesia's northern cuisine
11:35 - 12:05 HRS
Ketut Sri Gayatri Tata
Chef at Pengalaman Rasa (Bali, Indonesia)
Presentation
Asia's volcanoes, the Earth's most active
11:00 - 11:30 HRS
Sylvain Chermette
Director of the 80 Jours Voyages agency and geologist
Presentation
11:55 - 12:25 HRS
Anne Fornier
Founder of Volcano Active Foundation
Presentation
Ingredient cookery with its own history
13:00 - 13:30 HRS
Victoriano Santana
Casa Torano Restaurant (El Golfo)
Presentation
Lanzarote cuisine and new paradigms
09:20 - 10:05 HRS
Lolo Román
Lecturer in culinary state-of-the-art at the Basque Culinary Center
Daniel Jiménez
Chef at Tacande Restaurante (Haría, Canary Islands)
Presentation
Quitu Project
10:20 - 10:50 HRS
Juan Sebastián Pérez
Chef at Quitu (Quito, Ecuador)
