"Sherry Vinegar in haute cuisine  sourness with tradition" was the title of the spectacular "show cooking" developed within the framework of the latest edition of Madrid Fusión by the prestigious Spanish chefs Pepe Rodríguez Rey, Carles Abellan and Kisko García, who elaborated in front of a large audience a selection of haute cuisine creations in which Sherry Vinegar played an essential role. The conclusion reached by the three cooks was unanimous: Sherry Vinegar is a unique condiment capable of enhancing with its personality the flavours of the most diverse dishes like no other product of its kind in the world.

Pepe Rodríguez Rey (of the El Bohío restaurant in Illescas) put his faith in semi-sweet Sherry Vinegars (from Moscatel and Pedro Ximénez) in order to show the versatility of this condiment and its potential even in desserts. In his demonstration this chef defined Sherry Vinegar as "an edible perfume" capable of enhancing with its unmistakeable aroma and texture the flavours of the most varied dishes to build a whole universe of new sensations.

For his part, Carles Abellán (Comerç 24, Barcelona) decided to use Gran Reserva Sherry Vinegar (which is certified by the Consejo Regulador as having been aged for over ten years) to elaborate a delicious "Dublin Bay prawn with Hanoi frogs' legs in vinegar" to show that our universal condiment also has a lot to say in Asian and oriental cuisine.

Finally, the Andalusian cook Kisko García (El Choco, Córdoba) dazzled with his "Andalusian mince of cherries and tomato with herbs à la Reserva Sherry Vinegar" and "Soused fish and aubergines with caviar à la Reserva Sherry Vinegar". (Reserva Sherry Vinegar has been aged for between two and ten years).

There is no doubt, however, that the really spectacular creation of the chef from Andalusia was his "Sea bass candied in seawater and smoked with wooden cask Sherry Vinegar". Kisko García did not hesitate to use during the exhibition a stave of an American oak cask in which vinegar had been matured and to include sawdust in the preparation of his dish, which was presented with a bell that retains the "smoked" flavour of the wood.