Madrid Fusion mesmerizes with the latest culinary innovation from Tenerife: Edible perfumes infused with the essence of the island. This breakthrough was unveiled by Diego Schattenhofer, a recently Michelin-starred chef, at the world’s largest gastronomic event. Renowned for his innovative concepts like levitating tapas served on magnetic plates, Schattenhofer introduced his groundbreaking creation at Madrid Fusión.
At the main auditorium of Madrid Fusion, the audience at Schattenhofer’s presentation – the 50-year-old chef of Taste restaurant at the Villa Cortés Hotel in Playa de the Americas– was left astounded by the state-of-the-art technology he introduced, capable of producing “emotional edible perfumes”.
Titled Unveiling edible perfumes, provoking emotions, the presentation included an interactive segment that captivated the audience. Additionally, the chef distributed special aroma-infused cards to the attendees.
Born in Argentina but having resided on the island for over two decades, the chef was joined by Marichu Fresno from the Canarian Institute of Agricultural Research (ICIA) and Alfonso Álvarez, CEO of a perfumery company partnering with Schattenhofer on this innovative venture.
The technology named Emotions revolves around two fragrances resembling the scents of pine forests and the meadows of the island, which Schattenhofer utilized in two forms: the pine-scented edition, sprayed on the diner’s hand upon arrival, inducing the feelings of joy and serenity required to commence the menu; and the meadows-infused essence evoking the world of shepherds and goats, enhancing the emotional well-being and enthusiasm, particularly when paired with a candied goat shoulder.
The technology used is called ‘Emotions’ and is based on two fragrances that smell like the pine forests and the midlands of the Island.
Emotions is designed to evoke excitement through natural and biodegradable fragrances, deriving from an extensive scientific study and functional magnetic resonance imaging, a cutting-edge medical tool measuring subtle changes in blood flow associated with brain activity.
This wasn’t the only surprise from Schattenhofer. His presentation showcased six appetizers metaphorically representing Tenerife’s “puddles”, featuring flavors of cuttlefish, sea urchins, mosses, aged jareadas, and tuna.
Furthermore, he unveiled another trailblazing initiative: a collaborative research endeavor between the ICIA and the Tenerife Councilon goat meat, deemed the most comprehensive study globally, detailing the proteins, aging, aromatic profiles, and other parameters, to comprehend the treatment and preparation of this highly esteemed animal in the Canary Islands. The presentation encompassed sashimi, tartare, offal, stews, and matured sirloin, among other delicacies.
The Argentine chef, a resident of Tenerife for more than 20 years, also unveiled another pioneering initiative: the world’s most comprehensive study on goat meat.
In addition to the Michelin-starred presentation, Tenerife’s booth was a meeting hub for journalists, chefs, and entrepreneurs. The day commenced with two breakfast events– Breakfast with soul at Baobab Suites hotel and the Delicious and gluten-free breakfast, followed by kombucha workshops, discussions on volcanic agriculture, artisanal fishing in Tenerife, Tenerife wine tastings, and Tenerife vermouth time.
Subsequently, lunch was served.featuring Sea snacks from the Barceló Tenerife hotel and the designations of origin from Abona and Tacoronte Acentejo, alongside The sun shines with ingredients of identity, presented by El secreto de Chimiche, AIE, Habatonka pastry shop, Bodegas Insulares de Tenerife, El mocanero winery, Altos de Trevejos winery, and San Miguel Lacasmi winery. The menu included exquisite snacks made with almonds and figs, as well as Tenerife’s signature sweet potato.
At the Taste Spain section, tastings of goat meat and tapas from Santiago del Teide were offered, along with products from San Miguel de Abona.
Throughout the day, the Tenerife Wine Tunnelat the forefront of the Wine Edition area, with sommeliers and winemakers representing the six designation of origin vineyards on the island, garnered significant attention by hosting tailored tastings for leading professionals in the Spanish and global wine sector.
