3-Michelin star Azurmendi chef Eneko Atxa creates two recipes
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- Опубликовано: 18 окт 2024
- Eneko Atxa from three Michelin star Arzumendi, creates a tomato and eel dish and a coconut and passion fruit dish. Both are currently featured at the award winning three Michelin star restaurant located just outside the Spanish city of Bilbao in the heart of the Basque Country, often described as Spain's culinary capital.
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Now this is an experience!
brilliant
I like it! He is a very talented chef with an excellent business plan. you don't go to a restaurant like this to eat a sandwich! ?
+doug armstrong You probably don´t even want to eat a la carte in a three star place.
I've eaten in more than my fair share!
Yes, I thought it was not only very clever but charming to make the dining experience into a tour of the place. And as a cook myself, I thoroughly enjoy and admire food like that. It's not only tasty, but a visual wonder.
looks damn nice
some rich folk stuff.
actually "only" 180 euro, if I check their website. In amsterdam you are paying that for 2 stars..
and it's not like normal people don't go there, this is a usual birthday budget.
Fastest talker in the world?
:0 It might just be because he's speaking Spanish. I'm learning Spanish in school and this isn't very fast for Spanish speakers from what I've heard. I've done listening activities where the person is speaking even faster than him.
he speaks faster in basque
make the portions biggerrrrrr omgggg, that eel is one spoon full i mean, can i have 2 spoons?
These are probably part of a prix fixe menu where you get anywhere from 8-15 dishes in one meal. Making it bigger would mean that you would be overfed.
eel and tomato looked douchey and pretentious, but that desert sounds delicious.
Beautiful looking and I'm sure they taste great but... I think this kind of food is pretentious food.
+PT111111 What is it pretending to be?
Constantin Peters Pretending to be food?
Haha, alright. That´s an acceptable answer i suppose. Though if you eat like 20 to 30 portions of that size i think you will be full afterwards. Aren´t the biggest tasting menues like 40 to 50 courses even?
Constantin Peters Look, I'm just a simple guy. I think molecular gastronomy is about as pretentious as abstract art. 40-50 courses is simply ridiculous. I don't want one teaspoon of whatever they're making. I'd have to gargle it to get the taste. The most I've had for degustation is 9 course and even then I thought it's a bit too much.
PT111111
i haven´t been in one of those places yet. but i can´t say i would be against this multisensoral approach to dining in general. i´d like to try it but i simply think it´s a different thing in principle from either a trattoria or even "classic" french haute cuisine.