You know you’re at home in País Vasco when the owner shuts down for the night, but invites you inside anyway for jamón y txakolí… Continue reading
I’d been looking forward to SS Gastronómika for years…
and for good reason.
Ten months ago I was packing my bags with knives, chocolates and ambitions, eager to embark on the journey of a lifetime in northern Spain. Not knowing what to expect, I hoped for the best and prepared for the worst.
I’m sad RobinFood filming is on hiatus for the next month, but this left us all the more reason to celebrate. And celebrate we did. Martín hosted us in his sociedad gastronómica, Zubi-Gain, in Parte Vieja of San Sebastián with the camera crew, RobinFood office team, neighbors (yes, we invited our neighbor Migueltxo, also the supplier of our hen-to-table-eggs), MB kitchen crew and more amigos. . A festive frenzy it was:
As we enter spring at Restaurante Martín Berasategui, I see the guisantes de lágrima, the huge espárragos from Navarra as well as other produce coming into the restaurant as the menu changes a bit just as the trees on the walk to work, the smells wafting through the office window and the practicas working in the kitchen. Spring also carries with it more customers and more weddings.
As much as I love the ever-verdant País Vasco, it was a nice weekend getaway to spend 24 hours in the concerte jungle of Spain, formally known as Madrid. I had a few friends to send-off to China and Mexico, but not before enjoying a beautiful afternoon on the court:
Spain vs. China
I had the rare and wonderful opportunity to photograph the Congreso de Cocina de Autor in Vitoria, featuring world-renowned chefs like René Redzepi (Noma), Pedro Subijana (Akelarre), Patxi Eceiza (Zaldiaran), Quique Dacosta, Joan Roca (El Celler de Can Roca) and of course Martín Berasategui. I’ve always been infatuated with [g]astronomy (en serio, I like my constellations) but it didn’t occur to me until I was in the kitchen at Zaldiaran that I would be surrounded by these shining stars.
In the spirit of Basque country, I will do as the Basque do [with good pintxos] and feed you a few bites to keep you coming back for more:
Sergi y Luis
Señor Jamón y Miguel