AVIANZA bets on KM.0 in the second edition of its Ephemeral Restaurant at the Gourmets Hall

  • The interprofessional once again organized an event in this gastronomic hall to highlight poultry meat in the space of the Ministry of Agriculture, Fisheries and Food and Food of Spain, with the renowned chef Fabián León as master of ceremonies 
  • This year Avianza wanted to give prominence to consumption and local, sustainable products that boost the local economy. 
  • Journalists, influencers, Avianza associates and professionals in the sector in general were able to taste some innovative poultry recipes in a fun “blind tasting”

Madrid, April 19, 2023.-  The 36th edition of the Gourmets Hall once again featured an ephemeral restaurant dedicated exclusively to Spanish poultry within its walls. Avianza, the Spanish Interprofessional Poultry Meat Association, and after the success of the 2022 edition, wanted to once again highlight the poultry sector by opening the Avianza Ephemeral Restaurant, at the Ministry stand. On this occasion, the interprofessional has focused on local products.  

with the message Ephemeral Restaurant KM.0Avianza wanted to promote the consumption of products produced by local farmers in local companies and thus highlight the quality of Spanish products, also helping to protect its economy.  

"We have more than 5,000 poultry farms in Spain, so there is practically one 20 kilometers from your house and meeting the highest standards and quality controls required by Spanish and European legislation, therefore, do not hesitate to consume poultry meat. Spanish bird, benefits us all. “This is the message we want to send to society,” he assured. Jordi Montfort, general secretary of Avianza and added that "in these critical moments for the sector we have to get consumers to bet on our meat, which is synonymous with excellence and sustainability." Poultry meat is the most consumed in our country - more than 750 million birds of Spanish origin are consumed each year. In addition, we are one of the main producers of poultry meat in Europe. 

To achieve this objective, the interprofessional opened its restaurant to journalists, influencers, associations and professionals in the sector, so that all of them could enjoy an avant-garde menu without leaving IFEMA and under the command of the television chef Fabián León. 

Blind tasting of Birds of Spain

Those attending the event were able to experience a “blind tasting” where the chef prepared three original recipes with chicken, turkey and quail but without revealing what type of meat was used in each one. After the tastings, guests could vote for the meat used in each recipe, a doubt that was revealed at the end of the event. 

The recipes that attendees were able to try were: 

  • Chicken bread with artisan butter and tangerine salt (we use the skin of the tangerines and oranges).
  • Cream of pea pods with smoked turkey and dill
  • Coca of pickled quail and Aranjuez sage.

These preparations were made by Fabián León, a finalist chef in the first edition of Masterchef and who promotes easy, fast and healthy cooking at home, as well as useful cooking. 

This event has had the collaboration of the Ministry of Agriculture, Fisheries and Food of Spain, and was attended by more than 60 people. 

The 36th edition of the Gourmets Fair, the No. 1 quality Food and Beverage Fair in Europe, opened its doors last Monday, April 17 and will continue to host more than 1,500 gastronomic firms and 37,000 premium products until next Thursday, April 20. level.  

A moment from the Efímero Avianza Restaurant.
Chef Fabián León during the Avianza presentation.

Josep Solé, president of Avianza, chef Fabián León and Jordi Montfort, general secretary of Avianza.

Josep Solé and Jordi Montfort with the guest gastronomic influencers.