DOCSLIB.ORG

Cocinas Viajeras

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Cocinas Viajeras XIII EDICIÓN DEL 2 AL 4 FEBRERO 201 5 COCINAS VIAJERAS UNA AVENTURA POR EL CONOCIMIENTO TRAVELING CUISINES AN ADVENTURE THROUGH KNOWLEDGE 2 TO 4 FEBRUARY 2015 DOGMAS UN ESTADO MENTAL 2 MUNDO DIVERXO: CALIFORNIANO UN VIAJE POR LA CULTURA SABOR + COCINA DANIEL PATTERSON 4 +ALCOHOL= Cocina vegetal sin extremismos. Téc- nica, definida, personal. Sabores pu- GASTRONÓMICA DEL MUNDO 1 VINO Y COCTELERÍA ros que nos hablan de la temporada DIVERXO WORLD DOGMAS: y el entorno natural de la bahía de A JOURNEY THROUGH INTERNATIONAL FLAVOUR+COOKING+ALCOHOL = California, donde Patterson cultiva WINE AND COCKTAILS muchos de sus productos y seleccio- CULINARY CULTURE na obsesivamente los demás. A CALI- 3 1 DAVID MUÑOZ & FORNIA STATE OF MIND > Cuisine with JAVIER ARROYO 2 an emphasis on vegetables without Una cocina diferente, rompedora, going to extremes. Technical, defined, 1 insólita. Una actitud revolucionaria: personal. Pure flavours that speak of natural, espontánea, libre. Un para- the season and the natural environ- digma nuevo, unipersonal, en la van- ment of California’s Bay Area, where AUDACIA, TÉCNICA guardia. David Muñoz es DiverXO. Y Patterson grows many of his products E IMAGINACIÓN Javier Arroyo el talentoso sumiller and obsessively sources others. 2 capaz de dar sentido al vino su mun- COI, EEUU /USA AKRAME BENALLAL 1 3 do. Different, ground-breaking, un- Un ciclón novísimo de la última coci- precedented cuisine. A revolutionary na francesa. A los seis meses de abrir attitude: natural, spontaneous, free. A Akrame en París recibió su primera new paradigm, individual, at the fore- NUEVA COCINA URBANA estrella. Ya tiene dos y otro Akrame front. David Muñoz is DiverXO. And TOM SELLERS 5 en Hong Kong. Elaboraciones des- Javier Arroyo its talented sommelier Del Noma a Londres pasando por Per lumbrantes que evolucionan en cada who is able to make sense of the wine Se. El cocinero británico de moda in- pase. La cocina como arte en pro- in this world. tenta ofrecer a sus comensales la me- ceso. BOLDNESS, TECHNIQUE AND DIVERXO, ESPAÑA/ SPAIN jor comida de su vida cada vez que IMAGINATION > The newest tornado 4 visitan su restaurante: Story. Cada pla- in cutting-edge French cuisine. He to, una historia. A los cinco meses de was awarded his first Michelin star 3 abrir recibió su primera estrella. NEW six months after opening Akrame in VIAJE DE UN CARLOS MORENO URBAN CUISINE > From Noma to Lon- Paris. Now he has two and another MERCADER DE ESPECIAS El mixólogo de moda en la capital. don with a stop at Per Se. The popu- Akrame in Hong Kong. Stunning dis- Dejó huella en el Urban y el O’Clock lar British chef aims to offer his guests ANDREU GENESTRA 4 antes de decidirse a abrir Charly’s, su hes which evolve with each bite. Cui- Recorrió el ancho mundo aprendien- the best meal of their lives every time sineas art in progress. local. Allí, ha creado en homenaje a they visit his restaurant, Story, where do antes de retornar a su Mallorca na- David Muñoz y su cocina el cóctel Di- AKRAME, FRANCIA/ FRANCE tal. Ahora ha transformado toda esa every dish is a story. He was awarded verXo líquido. The most famous mixo- his first Michelin star just five months experiencia en la base sobre la que logist in the capital. He left his mark edificar su “cuina de la terra”. Más que after opening Story’s doors. LA SANGRE DEL MAR on Urban and O’Clock before opening RESTAURANTE STORY, 2 un eslogan: su despensa abarca 6.000 his cocktail bar, Charly’s Bar, where he ÁNGEL LEÓN m2 de tierra junto al mar. A SPICE has created the cocktail DiverXo Lí- REINO UNIDO/ UNITED KINGDOM La suya es una cocina necesaria, la- MERCHANT’S JOURNEY > He travelled quido in honour of David Muñoz and mentablemente insólita. Atrevida, di- the world over learning his craft be- ferente, muy avanzada, respetuosa his cuisine. fore returning to his native Mallorca. COCTELERO/BARMAN, ESPAÑA/SPAIN ENSENADA: con el producto y con el medio. León He has now turned all that experience investiga, aprende, bucea, pesca, en- VITALIDAD CULINARIA into the foundation on which to build 6 tiende el mar. Inventa a partir de él his “cuina de la terra” (cuisine from the ELSA JUDITH OLMOS un lenguaje gastronómico nuevo. earth). It is more than a slogan: he sou- 5 & DIEGO HERNÁNDEZ 7 THE BLOOD OF THE SEA > His cooking rces his ingredients from 6,000 m2 of 6 “Rábanos, epazote y gengibre”. El is needed type, though often too ra- land and the sea. nombre del postre ganador de Best rely found. Bold, different, highly ad- ANDREUGENESTRA, ESPAÑA/SPAIN Restaurant Dessert 2014, ideado y vanced, León respects the product ejecutado por Elsa Judith Olmos, and the environment. He researches, 5 repostera de Corazón de Tierra, en learns, snorkels, fishes, and unders- EXTRACCIÓN DE Ensenada, México, lo dice todo. La tands the sea, using it to invent a new 6 cocina dulce vive una nueva era. EN- THIS PROGRAM IS SUBJECT TO LAST-MINUTE CHANGES. LAST-MINUTE THIS PROGRAM IS SUBJECT TO AROMAS CON FLUIDOS culinary language. SUPERCRÍTICOS SENADA: CULINARY VITALITY > “Ra- APONIENTE, ESPAÑA/SPAIN MARIO SANDOVAL 5 dishes, epazote and ginger”. The 7 name of the winner of Best Restau- USING SUPERCRITICAL FLUIDS ARZAK, 7 rant Dessert 2014, designed and exe- COCCIONES TO EXTRACT AROMAS COCINA FRONDOSA cuted by Elsa Judith Olmos, pastry EMOCIONALES COQUE, ESPAÑA/ SPAIN ELENA ARZAK 5 chef at Corazón de Tierra in Ensena- JEAN-FRANÇOIS PIÈGE 3 >>> PÁGINA 13 Su restaurante es un engranaje per- da, Mexico Heart, says it all. This is a Clasicismo francés del siglo XXI. ¿Y fecto. La sabiduría de Juanmari ha 4 new age for desserts. eso cómo se come? Con delicia. Piege MARTA MIGUEL 6 encontrado en la intuición y pasión in- CORAZÓN DE TIERRA, reivindica una cocina del sabor y del Dirige un equipo del CSIC que nos vestigadoras de Elena el complemen- MÉXICO/ MEXICO producto de calidad sublime que nun- presenta una fabulosa técnica capaz to ideal. Son tal para cual la hija y el ca pasará de moda. Actualiza técnicas de extraer el aroma y las partículas padre: curiosidad, genio, innovación, y presentaciones. Vivifica el mito de la antioxidantes de alimentos complejos memoria. Arzak solo hay uno, pero en cocina francesa. EMOTIONAL COOKING en su estado más puro. La ciencia y la realidad son dos. ARZAK, LEAFY CUI- > Twenty-first-century French Classi- gastronomía definitivamente caminan SINE > Her restaurant runs like cloc- cism. And how does one eat it? Joyfu- de la mano. He leads a team from the kwork. Juanmari has found the perfect lly. Piege vindicates flavourful cuisine CSIC, which presents a fabulous tech- match in Arazk’s investigative intuition 3 DÍAS DE EXPERIENCIAS and sublime ingredients that will never nique able to extract the flavour and and passion. They are two of a kind: go out of style while upgrading techni- antioxidant particles of complex foods curiosity, genius, innovation, memory. ques and presentations. He brings new in their purest state. Science and cuisi- There is only one Arzak, but there are Y APRENDIZAJE life to the legend of French cuisine ne definitely go hand in hand. two people making it happen. ESTE PROGRAMA ESTÁ SUJETO A CAMBIOS DE ÚLTIMA HORA. DE ÚLTIMA A CAMBIOS SUJETO PROGRAMA ESTÁ ESTE PIÈGE, FRANCIA/ FRANCE CSIC-UAM, ESPAÑA/ SPAIN ARZAK, ESPAÑA/ SPAIN THREE DAYS OF EXPERIENCES AND LEARNING 2 3 PAÍS INVITADO, CHINA 1 COCINA INVITADA, COLOMBIA 2 GUEST COUNTRY, CHINA; GUEST CUISINE, COLOMBIAN 5 4 3 5 3 6 1 4 LA COCINA CHINA 2 CONTEMPORÁNEA COCINA CON RAÍCES: YIFAN ZHU 3 6 TUBÉRCULOS Y Maestro de cocineros en el departa- TRADICIONES VERDURAS FERMENTADAS LA HUELLA ANDALUSÍ mento de cocina del Instituto de Tu- COCINA AL LÍMITE FILIP LANGHOFF 1 RODRIGO DE LA CALLE 3 EN LA ALTA COCINA rismo de Shanghai, dirige The Kitchen EN HONG KONG Campeón del Bocuse d’Or en 2009, Rodrigo enaltece la cocina verde. Es la PACO MORALES 1 Young Food Trading, representa en la ALVIN LEUNG JR 5 encuentra sabores definidos e inten- cabeza más visible de esa nueva van- Morales ha encontrado el camino de ciudad estado al WACS (World As- Alvin Leung no se corta en agregar sos en las materias primas de pro- guardia vegetal que discurre como vuelta a casa. Su espacio para el fu- sociation of Chef Societies) y es uno ingredientes y técnicas rupturistas a ductores locales de toda Finlandia. La una poderosa corriente de savia joven turo se llama Noor, se encuentra en de los expertos más sobresalientes de recetas milenarias. Es un loco autodi- suya es una cocina de las raíces, de las por nuestra cocina contemporánea. Córdoba y buscará la luz del legado la industria culinaria china. CONTEM- dacta y genial... ¿Hemos mencionado Se dice que por las noches realiza la vegetales y las culturales. Tan nórdica andalusí desde la perspectiva de una PORARY CHINESE CUISINE > Visiting ya que tiene tres estrellas en su res- como la Aurora Boreal. fotosíntesis. FERMENTED VEGETABLES innegociable visión contemporánea. professor at the culinary department taurante de Hong Kong? ¡No os lo per- COOKING WHIT ROOTS: ROOTVEGE- > Rodrigo de la Calle takes green cuisi- Nos esperan grandes cosas. THE AN- dáis! HE PUSHES THE BOUNDARIES OF ne to another level. He is the most visi- of the Shanghai Tourism Institute, he TABLES AND TRADITIONS > Champion DALUSIAN INFLUENCE IN HAUTE CUISI- heads The Kitchen Young Food Tra- COOKING IN HONG KONG > Alvin Leu- of the Bocuse d’Or in 2009, Langhoff ble leader of this fresh movement run- NE > Morales has found his way back ng does not hold back from adding finds specific and intense flavours in ning like a powerful current of young home.
Load more

Recommended publications
  • Programa Madrid Fusión 2016
    #MF 16 EL LENGUAJE DE LA POSTVANGUARDIA THE POST AVANT-GARDE LANGUAGE 25.26.27 ENERO JANUARY XIV EDICIÓN EDITION 2016 TALKING WITH... NUEVOS CAMINOS DIALOGANDO ÚLTIMOS DE LA CREATIVIDAD CON... PARADIGMAS NEW CREATIVE PATHS LA VANGUARDIA AMERICANA DE LA ALTA COCINA THE AMERICAN NEW PARADIGMS OF HAUTE CUISINE AVANT-GARDE EL PALADAR DANIEL JOSEAN MENTAL HUMM & ALIJA WILL NERUA, ESPAÑA THE MENTAL PALATE SPAIN GUIDARA UN VIAJE A LA ESENCIA ELEVEN MADISON PARK Alija desactiva los automatismos que forman parte de nuestro ac- QUICO ervo culinario y lanza una mirada nueva al producto. Lo enmarca EEUU, USA en un horizonte de posibilidades inexploradas. Lo sintetiza para SOSA componer recetas en las que la casualidad no existe. Nos obliga a Persigue sin ocultarlo la cima de la cocina mundial. Y tomar prestado el lenguaje del arte para describir su cocina. SOSA INGREDIENTES ya está muy cerca. Cocina neoyorquina orgullosa de ESPAÑA, SPAIN serlo, que rastrea el producto de su entorno y lo eleva al A JOURNEY BACK TO THE BASICS extremo de la soisticación culinaria sin perder ese guiño Alija turns from the automatisms that form part of our culinary EL CAMBIO DE PARADIGMA de informalidad con el que solo consiguen aderezar la heritage to take a new look at the product as part of a scope of un- Un genio oculto en la trastienda de la alta cocina. Sosa experiencia culinaria los más grandes. explored possibilities. He synthesises the product to compose recipes encuentra soluciones técnicas y recursos culinarios He openly pursues the pinnacle of world cuisine. And he’s that do not exist by chance.
    [Show full text]
  • Northcote Obsession
    OBSESSION BOOKING HOTLINE: 0333 999 7762* OPENS 8am TUESDAY 17th OCTOBER 2017 *Bookings cannot be taken before the hotline opens Nurtured, harvested, exported, roasted by artisans... brewed by you. The difference is Gaggenau. You spend time searching out selectively-picked, organic Arabica, sun-dried in deepest Yirgacheffe. All this you stipulate. Because when it comes to actually brewing the bean, you have the means to turn all that potential into your cup of coffee. The new lighting concept of our fully automatic espresso machine puts the cup in the limelight. The intuitive TFT touch display makes it simple to create your ideal coffee and save your preferences; each cup will now be as perfect as the first. However you take your coffee, take it seriously. For more information, please visit www.gaggenau.com. Northcote_CoffeeCulture_210x297_SP_UK.indd 1 14.09.17 09:17 2001 TERRY LAYBOURNE 21 Queen Street, Newcastle PHILIP HOWARD The Square, London NICK NAIRN Nairn’s, Glasgow NIGEL HAWORTH & CHARLES METCALFE Northcote, Lancashire 2002 GERMAIN SCHWAB Winteringham Fields, Lincolnshire PHILIP HOWARD The Square, London ROBBIE MILLAR Shanks Restaurant, Bangor BRIAN TURNER Turners Restaurant, London DANIEL COUET Fredsgaten 12, Stockholm NIGEL HAWORTH & CHARLES METCALFE Northcote, Lancashire 2003 CHRIS & JEFF GALVIN Orrery & The Picasso Room, London CHRISTIAN OLSSON Vassa Eggen, Stockholm PHILIP HOWARD The Square, London HESTON BLUMENTHAL The Fat Duck, Berkshire JOHN TORODE Smiths of Smithfield, London NIGEL WIGGLESWORTH Twin Farms, USA NIGEL
    [Show full text]
  • From Familiar to Innovative
    basque food FROM FAMILIAR TO INNOVATIVE A plate of freshly-made paella (a rice, seafood and vegetable dish) is ready to serve at a Basque gastronomy society dinner in San Sebastian. Photo Asife/Shutterstock.com What do kids in Basque Q:country eat for lunch? Fish, and lots of it! 12 A: et’s back up and start our sampling of steak, and a dessert of sheep’s milk cheese, LBasque food more broadly. A major clue quince jelly, and walnuts, along with cider to understanding Basque food is a map of made from local apples. Basque country. With three provinces stretching Basques love competitions and festivals. basque food across the Bay of Bizkay, many types of fish Food figures into both. Cooking contests take and seafood are popular. Local fish include tiny to the streets during local celebrations. One anchovies and sea bream. In farmland nestled of the most famous contests takes place in FROM FAMILIAR TO INNOVATIVE into the valleys of the Pyrenees Mountains, October in the town of Balmaseda, Bizkay sheep are raised for meat, and their milk is province, and is named after a large bean made into delicious cheese. A variety of fresh pot, the putxera. Chefs use the pots to slowly seasonal vegetables and fruits are showcased at cook local red beans, mixed with whatever outdoor markets. Wild and cultivated herbs are they prefer for flavoring — onions, peppers, harvested to flavor dishes. tomatoes, garlic, ham, or sausage. The winning In addition to their native bounty, the bean team takes home a trophy txapela, an Basques have learned from the many cultures embroidered beret.
    [Show full text]
  • By Anthony Bourdain
    REGIONS FOOD & DRINKS POLITICS & CULTURE TRAVEL ABOUT STORE Search PRINT SHARE TWEET EMAIL THE HEROES OF THE NEW BASQUE KITCHEN BY ANTHONY BOURDAIN ’m thinking about pears…” is how I imagine their conversations beginning. Late at night, the phone rings in the home of Juan “I Mari Arzak or Ferran Adrià, and the two friends, two of the greatest and most influential chefs in the world, talk about food, about concepts, ideas they are working on. They call each other for inspiration, to bounce ideas off each other, to imagine how they might next push Spanish cuisine forward, and then forward again. Adrià, of course, was the chef of the world-famous El Bulli in Catalonia, which was said to be the world’s best and most innovative restaurant until it closed in 2011. But Arzak, who runs his family’s eponymous restaurant in San Sebastian, was, in many ways, an even more important pioneer. Arzak grew up on the second floor of the same restaurant he still runs today, the third generation of Arzaks to work in what was then a traditional Basque kitchen. But in the 1970s, heavily influenced by the “nouvelle cuisine” of next-door France, he returned to become a transformative figure of the culinary landscape, helping to create a “nueva cocina vasca” that in turn inspired and influenced future generations of Basque and Spanish chefs. Ferran and Albert Adrià, Martin Berasetgui, Andoni Aduriz: these are just a few of the chefs who looked to Arzak as an example of the new possibilities. His daughter, Elena Arzak, joined her father in the kitchen after training abroad with Alain Ducasse and Pierre Gagniare, and is now considered one of the great chefs in the world in her own right.
    [Show full text]
  • Basque Country, Spain City Guide the BASQUE COUNTRY (SPAIN & FRANCE)
    Basque Country, Spain City Guide THE BASQUE COUNTRY (SPAIN & FRANCE) ATXONDO | BASQUE HILLS BILBAO BILBAO FIND | HOTELS EAT | PINTXOS EAT | RESTAURANTS HOTEL MENDI GOIKOA LEKEITIO MARISQUERIA RIMBOMBIN Country inn next to Asador Etxebarri. "Named after the Basque fishing village. There are "One of Bilbao's best seafood restaurants. Top- - Recommended by wine importer Andre Tamers some nice raciones, including antxoas (anchovies)." class, locally caught produce and seafood." - Terry Zarikian (De Maison Selections) - Terry Zarikian (China Grill) Barrio San Juan, 33 Airport - Bio / Seafood País Vasco Calle Hurtado de Amezaga, 48 48292 Atxondo, Spain Calle Diputación, 1 T: +34/944.213.160 T: +34/946.82.08.33 T: +34.944.239.240 www.mendigoikoa.com www.restaurantelekeitio.com SUA "Traditional Basque cuisine along with innovative EAT | RESTAURANTS LEPANTO dishes." "This large bar has won the Best Pintxos in Bilbao - Terry Zarikian (China Grill) ASADOR ETXEBARRI award." Spanish Recommended by chef Andoni Luis Aduriz - Terry Zarikian (China Grill) Calle Marqués Del Puerto, 4 (Mugaritz) Plaza de Pedro Eguillor, 2 T: +34/944.232.292 Plaza San Juan, 1 T: +34/94.416.62.5 www.sua.es 48291 Atxondo- Bizkaia T: +34/946.583.042 XUKELA DRINK | WINE www.asadoretxebarri.com Recommended by chefs Kevin Patricio (La Madame) and Alex Raij (Txikito, NYC) EL MUSEO DEL VINO BILBAO Casco Viejo Recommended by chef Andoni Luis Aduriz Calle Perro / Txakur Kalea, 2 (Mugaritz) FIND | HOTELS T: +34/944.159.772 Abando / Wine Bar www.xukela.com Calle Ledesma, 10 MIRÓ HOTEL BILBAO T+34/ 944.247.216 Boutique contemporary hotel, close to EAT | RESTAURANTS Guggenheim Museum.
    [Show full text]
  • Press Release the MICHELIN Guide Spain & Portugal 2017 EN
    PRESS INFORMATION Boulogne-Billancourt, 23 November 2016 IN BARCELONA, LASARTE RECEIVES THREE STARS IN THE MICHELIN GUIDE SPAIN & PORTUGAL 2017 Michelin unveils today the new selection in the MICHELIN guide Spain & Portugal 2017. In the 2017 selection, the restaurant Lasarte , in Barcelona, has been awarded three stars by the MICHELIN guide. " Martin Berasategui, already awarded three stars for his restaurant Martin Berasategui in Lasarte-Oria, delivers his vision of haute cuisine for Barcelona in a place with a modern design and singular personality ," commented Michael Ellis, International Director of the MICHELIN guides. " Supported in the kitchen by chef Paolo Casagrande, the surprising and particularly imaginative culinary universe of Martin Berasategui conquered our inspectors. Some of his great creations make it possible to gauge the full extent of this chef’s creativity: unique creativity in the service of an almost exceptional taste experience, elevating this restaurant to the position of one of the meccas of world cuisine ". In total, Spain has nine three-star restaurants, with Akela ŕe, Arzak, Azurmendi, DiverXO, El Celler de Can Roca, Martín Berasategui, Quique Dacosta and Sant Pau maintaining their distinctions this year. Twenty-eight establishments have been awarded two stars this year, of which twenty-three in Spain and five in Portugal. Among them, seven receive the star for the first time in 2017: L'Escaleta , in Cocentaina (Alicante) where chef Jijo Moya offers regional cuisine with refined flavours and textures; DSTAgE in Madrid, where chef Diego Guerrero’s cuisine continues to surprise with the audacious marriage of the very diverse products he uses, and Annua in San Vicente de la Barquera, offering Cantabrian cuisine to which chef Óscar Calleja brings Mexican and oriental touches.
    [Show full text]
  • Catalan Restaurants with Michelin Stars– Guide 2014
    CATALAN RESTAURANTS WITH MICHELIN STARS– GUIDE 2014 Total Michelin stars in 2014: 53 restaurants, 63 stars El Celler De Can Roca (Girona-3 star), has been named Best Restaurant in the World by Restaurant magazine. Chef Carme Ruscalleda is the most awarded woman in the world with a total of seven Michelin stars: “Sant Pau” (Barcelona-3 star), “Moments” (Barcelona-2 star) and “Sant Pau” (Toquio-2 star) 3 MICHELIN STARS RESTAURANTS IN CATALONIA DISTANCE TOURIST RESTAURANT CHEF WEB, MAIL & PHONE ADDRESS FROM COMMENTS AREA BCN Celler de Can Roca Joan Roca www.cellercanroca.com C/Can Sunyer 48 63.2 miles GIRONA El Celler is a free-style restaurant, [email protected] 17007 Girona 1 hour committed to the avant-garde, but still +34 972 222 157 faithful to the memory of different generations of the family's ancestors dedicated to feeding people. Sant Pau Carme www.ruscalleda.com Carrer Nou, 10 32.1 miles COSTA DE Catalan cuisine Ruscalleda [email protected] Sant Pol de Mar 40 mins BARCELONA +34 937 600 662 08395 Barcelona 1 2 MICHELIN STARS RESTAURANTS IN CATALONIA DISTANCE TOURIST RESTAURANT CHEF WEB, MAIL & PHONE ADDRESS FROM COMMENTS AREA BCN Àbac Jordi Cruz www.abacbarcelona.com Av.Tibidabo 1 BARCELONA A creative cusine of superb technique, [email protected]; 08022-Barcelona based on the product and which meets [email protected] both creativity and tradition. +34 933 196 600 Enoteca Paco Pérez www.hotelartsbarcelona.com Marina 19-21 BARCELONA Inspired by the food and produce of [email protected] 08005 Barcelona the Mediterranean, an innovative +34 934 838 108 cooking brings out the essence of high quality local ingredients, with an emphasis on fish and seafood.
    [Show full text]
  • The Case of the “Big Seven” Basque Chefs
    Keys to success in an example of inter-competitor cooperation: The Case of the “Big Seven” Innobasque Case Studies Basque Chefs In collaboration with Authors María Soledad Aguirre: [email protected] Covadonga Aldamiz-Echevarría: [email protected] Gloria Aparicio: [email protected] Coordinators Idoia Bidaurrazaga: [email protected] Lola Elejalde: [email protected] Acknowledgements The authors would like to thank Juan Mari Arzak, Pedro Subijana, Karlos Arguiñano, Hilario Arbelaitz, Martín Berasategui, Andoni Luis Aduriz and Eneko Atxa for their help in preparing this case study and to Pedro J. Moreno and José Luis Galiana for providing photographic material. Published by: Innobasque - 2011 Basque Innovation Agency Parque Tecnológico de Bizkaia Laida Bidea, 203 48170 - Zamudio www.casosinnobasque.com ISBN: 978-84-96543-43-0 The contents of this book, in this edition, are published under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Spain licence (for more information, see http://creativecommons.org/licenses/by-nc-nd/3.0/deed.es_CO) The contents of this publication have been drawn up with the approval of Juan Mari Arzak, Pedro Subijana, Karlos Arguiñano, Hilario Arbelaitz, Martín Berasategui, Andoni Luis Aduriz and Eneko Atxa. Publication PMP Management Factory and layout: E-mail: [email protected] Website: www.pmp.es THE CASE OF T HE “BIG SEVEN ” BASQUE CHEFS 3 Contents Foreword 5 Introduction 7 1. The origins: the history of the formation of the Basque Chefs group 8 2. Current situation: from Basque “nouvelle cuisine” to Basque “haute cuisine” 12 3. Collaboration between Basque chefs and other agents: the extended value generation network 17 4.
    [Show full text]
  • The Modern Experience
    @EpochTaste D7 July 24–30, 2015 www.EpochTaste.com The Luscious Cuisine the modern of Northern Spain By Manos Angelakis When referring to Northern Spain, gastro- informal gastro-bar, we had a Catalan Bell- experiencethai nomes always reach for superlatives. I con- ini made with Cava accompanied by charcoal sider it to be the best place to travel, eat, and grilled octopus slices and roasted potato dipped drink in the world. And this comes from some- in garlicky mustard vinaigrette. THE BEST NORTHERN THAI IN THE CITY! one who has spent many years traveling in At practically every bar, wedges of tortilla search of culinary excellence. Española—the classic potato and egg frittata— In Northern Spain along the Pyrenees, the are always to be found. 4 STARS ON YELP! & GOOGLE strip between Barcelona in the east and San In Bilbao, fried shrimp coated with black ses- Sebastian on the coast of the Atlantic has a ame is another enjoyable specialty to accom- very high concentration of Michelin starred pany your glass of Fino. Cooked snails at a bar restaurants. The city of San Sebastian has more in Porrerà in Tarragona are as delectable as Michelin-star restaurants per capita than any they are in France, even though the cooking other city in the world (excepting Kyoto, Japan). method is a bit different. The names are world-famous, including such And let’s not forget the charcuterie platters— luminaries as Juan Mari and Elena Arzak at garlicky, spicy chorizo; creamy, fatty, and nutty Arzak Restaurant; Eneko Atxa at Azurmendi; “jamón Ibérico de bellota” from Iberico pigs Pedro Subijana at Akelarre; Carme Ruscalleda fed only acorns; “lomo de cerdo,” a cured and a Sant Pau; the eponymous Martín Berasategui air dried pork tenderloin; and, of course, the in Lasarte-Oria; Quique Dacosta at the Denia illustrious pâtés—a mixture of cooked ground beach resort; and the three Roca brothers at pork with additions like vegetables, truffles, El Celler de Can Roca.
    [Show full text]
  • My San Sebastián
    Juan Muga My San Sebastián SituatedonSpain’snortherncoast,it’sagastronomichotspotwith plentyofhigh-enddininganddrinking.Alocalresidentfromone of Rioja’s top wineries guides us to some of his favourite venues SAN SEBASTIAN HAS always been a central Born in San Sebastián, also has three restaurants with three stars partofmylife,asmuchattheprofessional Juan Muga is co- each: Arzak*, Martín Berasategui in Lasarte- levelastheemotional.Afterseveralyears manager at Rioja Oria (www.martinberasategui.com)andPedro livingoutsideSpain,Idecidedtocomebackto producer Bodegas Subijana’s Akelarre (www.akelarre.net). Added thecityofmybirth– and I have my wife María Muga, family-owned to that are other great restaurants such as that to thank for that. and run since 1932 ofourfamilyfriendTxominRekondo*,which Myfamilystartedaswine-growersin1590, hasagreatEuropeanwinelist;orPortuetxe* andmygrandparents,IsaacMugaandAurora and Txokolo (www.asadortxokolo.com), serving Caño,foundedBodegasMugaatHaroin1932. traditionaldishes;orLaVentadeCurro(+34 The traditionwascontinuedbymyfather 943456087)with its wonderful oxtail stew. Manuel, and my uncle and aunt, Isacín and Nowadays, San Sebastián is a showcase for Isabelita.Nowthethirdgenerationisatthe theimageofthenation’sproducts:it’sthe heart of the business, with my brother Manuel cradle of gastronomy in Spain. The Old Town andIinthecommercialsection,cousinsJorge areaaloneisfamedforitspintxobars,where and Isaac on the technical side, my brother you’ll find both a huge selection of the local Eduardo managing financial
    [Show full text]
  • 10 Restaurantes Con 3 Estrellas Michelín En 2018 El Club De Las ‘3’ La Historia De Las Estrellas Michelín Tiene Su Origen En La Carretera
    RESTAURANTES BUENO sin cretino_Maquetación 1 20/09/18 09:59 Página 2 nacional 10 restaurantes con 3 estrellas Michelín en 2018 El club de las ‘3’ La historia de las estrellas Michelín tiene su origen en la carretera. Los hermanos André y Edouard Michelín, fundadores de la empresa de neumáticos que lleva su nombre, confiando en aumentar su negocio con la previsión de la industria automovilística en Francia, que en 1889 tenía sólo 3.000 vehículos, crearon una pequeña guía para facilitar información práctica sobre cómo cambiar una rueda y mapas para no perderse así como hoteles donde parar a reponer fuerzas. 70 INFORTURSA RESTAURANTES BUENO sin cretino_Maquetación 1 20/09/18 10:01 Página 7 Direcciones AKELARRE Padre Orkolaga Ibilbidea, 56 20008 Donostia, Gipuzkoa Tel: 943 31 12 09 www.akelarre.net ARZAK Alcalde J. Elosegi Hiribidea, 273 20015 Donostia, Gipuzkoa Rodaja de Teléfono: 943 27 84 65 tomate seco. www.arzak.es Quique Dacosta MARTIN BERASATEGUI Loidi Kalea, 4 20160 Lasarte-Oria, Gipuzkoa Teléfono: 943 366 471 / 943 361 599 www.martinberasategui.com QUIQUE DACOSTA Jordi Cruz /MARCO PASTORI Urb. El Poblet, Calle Rascassa, 1 03700 Dénia, Alicante ABAC Teléfono: 965 78 41 79 www.quiquedacosta.es En la planta principal del bar- APONIENTE celonés hotel ABAC encontrarás C/ Francisco Cossi Ochoa, s/n otro de los triestrellados restauran- 11500 El Puerto de Sta María, Cádiz tes, también nominado como Mejor Teléfono: 956 85 18 70 Restaurante de Cataluña en 2011 www.aponiente.com Azurmendi por la Academia Catalana de Gas- LASARTE tronomía. Jordi Cruz, el chef, se C/ Mallorca, 259 caracteriza por la tenacidad, la pa- 08008 Barcelona Teléfono: 93 445 32 42 Nuestra Tradición www.restaurantlasarte.com (180 €) y Nuestra AZURMENDI Vanguardia (210 €) Legina Auzoa, s/n 48195 Larrabetzu, Bizkaia son los menús disponibles Teléfono: 944 55 83 59 en el restaurante ABAC www.azurmendi.restaurant EL CELLER DE CAN ROCA Carrer de Can Sunyer, 48 Ostras a la brasa.
    [Show full text]
  • Download the Obsession 17 Magazine
    One of the most successful innovations to come out of the Black Forest. And a cuckoo clock. The difference is Gaggenau. In the Black Forest, some things never change. Others have been evolving since 1683. Ever since our company was founded as a hammer and nail works, innovation has become a tradition for us. Such as the ovens 400 series, shown here with oven, Combi-steam oven and warming drawer – uniting cutting-edge technology with superior design. Finally, our appliances have been constantly evolving. What stays the same: they just keep looking better and better. For more information please call 0344 8928988 or visit www.gaggenau.com Northcote_BlackForest_210x297_SP_UK.indd 1 05.10.16 11:20 TRUEfoods-AD-SEPT16-PRINT.qxp_Layout 1 27/09/2016 12:44 Page 1 Nigel Haworth introduces Obsession 2017 Monday 20th January to Sunday 5th February From Europe we have Hans Neuner from his name as one of the Young Turks chef Ocean restaurant, two-star, Austrian by birth, co-operative in East London – my daughter his roots are firmly in Portuguese cuisine. Keeley was one of their biggest fans – and From Italy we have Gennaro Esposito from John Williams, Chairman of the Royal restaurant Torre del Saracino, with his amazing Academy of Culinary Arts, brings his team flavours of seafood and pasta. from The Ritz, again congratulations in We’re very fortunate to have Ana Roš from receiving a well-deserved Michelin star. Slovenia, she is also someone I’ve admired for This year we’re also celebrating Chinese a long time. Anna cooked with Lisa in India New Year with Zhao Guang You and Lu Yao, at a major charity event.
    [Show full text]