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Basque cuisine has continued to have an influence on international cuisine, particularly in Spain and France where it is highly regarded. Catalan chef Ferran Adrià has taken the techniques pioneered by Arzak and other Basque chefs to new heights. Karlos Arguiñano has popularised Basque cuisine in Spain through TV and books. Basque cuisine has ...
Basque cuisine is at the heart of Basque culture, influenced by the neighboring communities and produce from the sea and the land. A 20th-century feature of Basque culture is the phenomenon of gastronomical societies (called txoko in Basque), food clubs where men gather to cook and enjoy their own food. Until recently, women were allowed entry ...
A Txoko (Basque pronunciation:) is a typically Basque type of closed gastronomical society where men come together to cook, experiment with new ways of cooking, eat and socialize. It is believed that over 1000 of these societies exist; the town of Gernika , Spain , for example, with around 15,000 inhabitants, has nine txokos with some 700 ...
Arzak is a restaurant in San Sebastián, Spain.It features New Basque Cuisine. [1] In 2008, Arzak's owner and chef, Juan Mari Arzak, was awarded the Universal Basque award for "adapting gastronomy, one of the most important traditions of the Basque Country, to the new times and making of it one of the most innovative of the world".
Martín Berasategui Olazábal is a Spanish chef expert in Basque cuisine and owner of an eponymous restaurant in Lasarte-Oria , Spain. Since 2001 it has been awarded three Michelin stars. He holds twelve stars in total, more than any other Spanish chef. [1]
Pages in category "Basque cuisine" The following 47 pages are in this category, out of 47 total. This list may not reflect recent changes. ...
When Venezuelan-born executive chef Carlos Garcia arrived at Leku in 2023, he entered a kitchen where meat was king. Though it was inspired by the cuisine of Spain’s Basque region, the ...
Kokotxas is a traditional Basque fish stew. The dish is made from stewed fish necks / dewlap (normally from a fatty fish like cod or hake) served with a sauce made from white wine, garlic, flour and olive oil. [1] In the Basque Country the dish is served with a green sauce (salsa verde / saltsa berde) made from olive oil, flour, garlic and ...
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