The Asturian chef Pedro Martino opens LABgastronomía this Friday

The performance by the restaurateur takes place at 7.30 pm at plat0 at the Centro de Arte y Creación Industrial, with entrance free of charge

Published: Jul 10, 2012
The Asturian chef Pedro Martino opens LABgastronomía this Friday

Pedro Martino will speak about 'Sensory Gastronomy'

The Asturian chef Pedro Martino (Oviedo, 1971) who picked up a Michelin star for his restaurant L’Alezna in Las Caldas, and promoter of new concepts in the hotel and catering sectors, such as those developed at  Naguar -the lastest place he opened in Oviedo- will give an artistic gastronomy performance event at LABoral this Friday 13 July. This activity is part of LABgastronomía [LABgastronomy], a new programme with which the Centro de Arte y Creación Industrial wishes to offer visitors a new meeting point and an added attraction to its usual programme activities. The event will take place at 7.30 pm at the art centre’s plat0 with entrance free of charge until full seating capacity is reached.

With the title “Gastronomía sensorial” [Sensory Gastronomy], Martino, whose Michelin star gave its seal of approval to his philosophy of a new cuisine made in Asturias with Asturian roots, will focus his performance on the emotional perspectives and relationships between culinary enjoyment and art. In his opinion, “gastronomy presents the guest with an experience rich in emotions. Touch, smell, hearing and vision, far beyond the sense of taste, play an essential role in the enjoyment of food”.

As a cook, Martino approaches his creations from standpoints that value these aspects and gives them a whole sense, playing with textures, colours, geometries, arrangements and other matters with a sensory meaning which can only be understood from an artistic creative perspective.

Pedro Martino offers LABoral a practical experience, that he described himself as “enjoyable, instructive, spectacular and with surprises”, which delves into these relations, revealing a richness hidden from view, allowing us to understand the reasons behind these intense emotions that are generated by the simple act of eating and enjoying food.

During this activity, which is open to the public, the Asturian chef will give a talk, together with visual images and artistic-gastronomy commentaries, looking to interact with the spectator through emotions in a scenographic context, and with a surprise final tasting session.

DATE: 13.07.2012
TIME: 19.30
PLACE: plat0 de LABoral
INTENDED FOR: All publics
Free entrance until full seating capacity reached

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