San Sebastian, Spain Inspiration Expedition: A Photo Album

Transcription

1 San Sebastian, Spain Inspiration Expedition: A Photo Album March 29 April 2 Chef Pedro Subijana at Akelare Restaurant

2 Chef Elena Arzak & her father Chef Juan Mari run this 3* Michellin restaurant which has been in the family for four generations. With the restaurant seating 60 people, there are 40 chefs in the kitchen, a large number of whom, work for free in order to learn from the best.

3 Egg Tremor Foie Gras in a filo pastry eaten like an ice cream cone Monkfish with pasta sea shells Wood Pigeon Lobster with a potato covering

4 Arzak s deserts include a pistachio based dish and a selection of chocolates and sweets evoking an industrial theme Arzak has a collection of over 1400 spices and flavours and a laboratory to invent new dishes and combinations Chef Juan Mari Arzak founded Arzak Instruction, a personalised advisory service to companies in the hotel and catering trade, and the food industry in general. Arzak Instruction covers everything from renovating menus to staff re-training, including advice on setting up new kitchens or launching avant-garde establishments

5 Jamón Ibérico, is made from the black Iberian pig and is a highly prized (and expensive) cured ham. Jamón Serrano is a less-expensive version made from a white pig. The pigs eat a diet of rich oily acorns. Chorizo is a sausage made from pork and pork fat, seasoned with paprika, and smoked, grilled or simmered in a sauce made with cider or wine. It can be spicy or sweet. A whole leg can be worth up to 500

6 The local San Sebastian fish market displays a wide variety of fresh fish which are presented artistically showing off their freshness and diversity... One of the favourite dishes in the Basque country uses hake and cod cheeks. The famous kokotxas! providing an unbelievable intensity of subtle flavour

7 Novel packaging formats were found in this olive oil store. Olive oil was being sold in a mechanical oil can format and also packaging mimicking a writing ink product.

8 Fresh, natural, local food: peppers, leeks, lettuce and black beans

9 Chef Alex Barcenilla demonstrates how to gut and prepare fresh hake Chef Alex gets his fresh fish from the local fish market each morning A recent lift on the anchovy fishing ban meant that fresh anchovies were available. These anchovies have to be cooked and eaten the same day because they are so fresh

10 The group enjoy a cooking class with Chef Alex Barcenilla learning how to prepare fresh fish A soy sauce anchovy salad serves as a simple Basque starter

11 Txakoli is a fruity sparkling white wine often served with pintxos ; poured from a height to give life to the drink Modern fast food style pintxo bars have become popular A modern take on pintxos can be found in some bars, for example pintxos which involve the customer in the preparation/cooking method

12 Mushrooms and artichokes on display at a local Pintxo bar in the old town of San Sebastian Pintxos and ingredient presentations and displays show off the fresh produce inviting people in from the street There are also pintxos that can be ordered from the bar, the menu is not limited to the display

13 Idiazabal, a Basque sheep s milk un-pasteurised cheese 90% of business is customers coming direct to the farm The milk coagulates at a temperature of C resulting in a compact curdle after 30 to 45 minutes. The curdle is cut and then reheated to C. The reheated and shrunken paste dehydrates and is placed in molds for pressing. The cheese is immersed in highly salted water for 24 hours. Finally, the cheeses are aged under cold and humid conditions avoiding mold for at least two months.

14 70 ciderhouses ( sagardotegias ) each producing their own cider ( sagardo ) Txotx! litres of cider per year, using at least fifty different varieties of apples. At least fifty percent of the apples are sharps or semi-sharps. Idiazabal, a Basque sheep s milk cheese & Walnuts

15 Cirsion has a deep, blackish purple colour, its aromas unravel in successive waves of very black fruit, damp earth, violets, chocolate and mint, eucalyptus, smoke Ageing is in 100% French Oak barrels The average yield per hectare is no more than 5,000 kg or 34 hectolitres

16 The unusual land is what gives its wine personality. It is poor, stony ground, with layers of clay which retain freshness and moisture. All of this allows the fruit to ripen with subtlety and balance. The dominant vine is the Tempranillo, a high quality indigenous plant. It produces wellbalanced wines with the correct acidity. The winery does not operate at full production capacity as it focuses on producing wines of a high quality instead.

17 The San Pedro Family have produced wine in Laguardia, Rioja Alavesa, for more than 500 years The cave is more than 600 years old, but for the last 250 years the cave has been used as a winery and is located inside the town walls, around 8 meters below street level The aging process for the wine takes place in barrels of French and American oak where the wine ages for between 20 and 28 months

18 Pasta Carpaccio, Piquillo and Iberic with Parmesan Shrooms It feels like eating cold meat even though it s vegetable Chef Pedro Akelare Tomato & Basil Gel Idiazabal Cheese Moisturiser Sea Bath Salts Mouthwash Cocktail Onion Sponge

19 Prawns & French Beans cooked in Orujo Fireplace Peeled the tail, cooked with wine spirit, we recommend to suck the head Molluscs in Fisherman s Net Open molluscs on charcoal fire, with a Cream of rice and borage, covered by a net in which there are some remains of the sea Whole-Grain Red Mullet with Sauce Fusili Red Mullet fillet, head and bone s praline, liver & onion. Fusillis stuffed with parsely, soy and ajo blanco sauce

20 A Different Apple Tart Puff pastry toasted-apple cream-puff pastry praline edibile apple paper Xaxu & Coconut Iced Mousse Tolosa Traditional little cake: egg & almond with a side of foaming coconut Ice Cream Digestif served on a bed of crushed ice

21 The Guggenheim restaurant ran the theme of returning to nature; wholesome, local food Lightly Baked Egg Iberian Pork Piece Roasted Prawns

22 Arzak Restaurant with Chef Helena Arzak Agur /Adiós!