Young chefs and Peruvian products are exhibited in Madrid Fusion 2017

The Peruvian gastronomy showed all its exquisiteness in Madrid. In the framework of the XV edition of Madrid Fusión, held from 23 to 25 January, at the Palacio Municipal de Congresos de España, Peru presented its cuisine with millennial and innovative characteristics.

Young Peruvian gastronomy talent participated in the event, such as José Luján, a young cook and owner of the Chullpi, Taytafe and Ayasqa restaurants in Cusco, which belongs to the group of self-described cooks 'Generation with Cause'.

Peruvian chefs residing in Spain were also present at Madrid Fusión, they are: Nicky Ramos (The Market Perú, Barcelona); Luis Arévalo (Kena, Madrid); Jhosef Arias (Piscomar, Madrid); Roberto Sihuay (Ceviche 103, Barcelona) and Jorge Muñoz (Pakta, Barcelona), whose restaurant has a Michelin star.

At the fair were also made special Peruvian coffee salads and cocktails made with pisco that delighted attendees. Peruvian stand exhibited the main products it exports to Spain, such as quinoa, mango, avocado, grapes, lucuma, aguaymanto, asparagus and olluco.

Madrid Fusion is the most important event for gastronomy in European market, generating and marking trends for the sector, bringing together the most prestigious chefs in the world, who present their latest culinary tendencies to an audience of professionals in the gastronomy industry and restoration, editorials and specialized media.