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Arzak
Arzak is a restaurant in San Sebastián, Spain. It features New Basque Cuisine. 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". Description Arzak serves modernized Basque cuisine, inspired by cooking techniques and presentation found in ''nouvelle cuisine''. The restaurant is inside an old multiple-storied brick building, with the restaurant on the main floor. Above the restaurant is a wine cellar with over 100,000 bottles of wine, as well as a test kitchen. The test kitchen, established in 2000, is where the Arzaks come up with new recipes and methods. It houses over 1500 ingredients that can potentially serve as inspiration for a dish. Assisted by chefs Igor Zalacain and Xabi Gutiérrez, the Arzak test kitchen comes up with 40 new dishes a year, stemming from recipes tha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Juan Mari Arzak
Juan Mari Arzak Arratibel (born July 31, 1942) is a Spanish chef, the owner and chef for Arzak restaurant. He is considered to be one of the great masters of New Basque cuisine. He describes his cooking as "signature cuisine, Basque cuisine that's evolutionary, investigatory, and avant-garde."Ruta del Vino de Rioja Alavesa. (2009, Winter) En los fogones con... Juan Mari Arzak. ''Rioja Alavesa Magazine'', 0(2), 16-23. Personal life Arzak was an only child born to Juan Ramon Arzak and Francisca Arratibel in San Sebastián, Spain. He spent much of his childhood in his grandparents' restaurant. Later, Juan Mari Arzak's parents took over control of the restaurant. Juan Mari Arzak's father died in 1951, after which time his mother continued to run the restaurant until he took over control of the restaurant. Juan Mari Arzak has two daughters, Marta and Elena, with Maite Espina. Professional life Arzak said that his interest in cooking began at birth, and that in his childhood h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Basque Country (autonomous Community)
The Basque Country (; eu, Euskadi ; es, País Vasco ), also called Basque Autonomous Community ( eu, Euskal Autonomia Erkidegoa, links=no, EAE; es, Comunidad Autónoma del País Vasco, links=no, CAPV), is an Autonomous communities of Spain, autonomous community of Spain. It includes the Provinces of Spain, provinces (and historical territories) of Álava, Biscay, and Gipuzkoa, located in the north of the Iberian Peninsula, bordering on the autonomous communities of Cantabria, Castile and León, La Rioja (Spain), La Rioja, and Navarre, and the Regions of France, French region of Nouvelle-Aquitaine. The Basque Country or Basque Autonomous Community is enshrined as a 'Nationalities and regions of Spain, nationality' within the Spanish State in Statute of Autonomy of the Basque Country, its 1979 statute of autonomy, pursuant to the administrative acquis laid out in the Spanish Constitution of 1978, 1978 Spanish Constitution. The statute provides the legal framework for the develop ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
New Basque Cuisine
Basque cuisine refers to the cuisine of the Basque Country and includes meats and fish grilled over hot coals, ''marmitako'' and lamb stews, cod, Tolosa bean dishes, paprikas from Lekeitio, ''pintxos'' (Basque ''tapas)'', Idiazabal sheep's cheese, ''txakoli'' ( sparkling white-wine), and Basque cider. A ''basquaise'' is a type of dish prepared in the style of Basque cuisine that often includes tomatoes and sweet or hot red peppers. Overview Basques have also been quick to absorb new ingredients and techniques from new settlers and from their own trade and exploration links. Jews expelled from Spain and Portugal created a chocolate and confectionery industry in Bayonne still well-known today, and part of a wider confectionery and pastry tradition across the Basque Country. Basques embraced the potato and the capsicum, used in hams, sausages and recipes, with pepper festivals around the area, notably Ezpeleta and Puente la Reina. Olive oil is more commonly used than vegetable ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Basque Cuisine
Basque cuisine refers to the cuisine of the Basque Country and includes meats and fish grilled over hot coals, ''marmitako'' and lamb stews, cod, Tolosa bean dishes, paprikas from Lekeitio, '' pintxos'' (Basque ''tapas)'', Idiazabal sheep's cheese, ''txakoli'' ( sparkling white-wine), and Basque cider. A ''basquaise'' is a type of dish prepared in the style of Basque cuisine that often includes tomatoes and sweet or hot red peppers. Overview Basques have also been quick to absorb new ingredients and techniques from new settlers and from their own trade and exploration links. Jews expelled from Spain and Portugal created a chocolate and confectionery industry in Bayonne still well-known today, and part of a wider confectionery and pastry tradition across the Basque Country. Basques embraced the potato and the capsicum, used in hams, sausages and recipes, with pepper festivals around the area, notably Ezpeleta and Puente la Reina. Olive oil is more commonly used than vegetab ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
San Sebastián
San Sebastian, officially known as Donostia–San Sebastián (names in both local languages: ''Donostia'' () and ''San Sebastián'' ()) is a city and Municipalities of Spain, municipality located in the Basque Country (autonomous community), Basque Autonomous Community, Spain. It lies on the coast of the Bay of Biscay, from the France–Spain border. The capital city of the province of Gipuzkoa, the municipality's population is 188,102 as of 2021, with its metropolitan area reaching 436,500 in 2010. Locals call themselves ''donostiarra'' (singular), both in Spanish and Basque language, Basque. It is also a part of Basque Eurocity Bayonne-San Sebastián. The main economic activities are almost entirely service sector, service-based, with an emphasis on commerce and tourism, as it has long been one of the most famous tourist attraction, tourist destinations in Spain. Despite the city's small size, events such as the San Sebastián International Film Festival and the San Sebastia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tavern
A tavern is a place of business where people gather to drink alcoholic beverages and be served food such as different types of roast meats and cheese, and (mostly historically) where travelers would receive lodging. An inn is a tavern that has a license to put up guests as lodgers. The word derives from the Latin ''taberna'' whose original meaning was a shed, workshop, stall, or pub. Over time, the words "tavern" and "inn" became interchangeable and synonymous. In England, inns started to be referred to as public houses or pubs and the term became standard for all drinking houses. Europe France From at least the 14th century, taverns, along with inns and later cabarets, were the main places to dine out. Typically, a tavern offered various roast meats, as well as simple foods like bread, cheese, herring and bacon. Some offered a richer variety of foods, though it would be cabarets and later ''traiteurs'' which offered the finest meals before the restaurant appeared in the 1 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Molecular Gastronomy
Molecular gastronomy is the scientific approach of nutrition from primarily the perspective of chemistry. The composition (molecular structure), properties (mass, viscosity, etc) and transformations (chemical reactions, reactant products) of an ingredient are addressed and utilized in the preparation and appreciation of the ingested products. It is a branch of food science that approaches the preparation and enjoyment of nutrition from the perspective of a scientist at the scale of atoms, molecules, and mixtures. Nicholas Kurti, Hungarian physicist, and Hervé This, at the INRA in France, coined "Molecular and Physical Gastronomy" in 1988. While there are those who label others' work as gastronomy, there is a population of chefs who identify as autonomous individuals in their field as chefs. Examples Eponymous recipes New dishes named after famous scientists include: *Gibbs – infusing vanilla pods in egg white with sugar, adding olive oil and then microwave cooking. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Michelin Guide Starred Restaurants In Spain
Michelin (; ; full name: ) is a French multinational tyre manufacturing company based in Clermont-Ferrand in the Auvergne-Rhône-Alpes ''région'' of France. It is the second largest tyre manufacturer in the world behind Bridgestone and larger than both Goodyear and Continental. In addition to the Michelin brand, it also owns the Kléber tyres company, Uniroyal-Goodrich Tire Company, SASCAR, Bookatable and Camso brands. Michelin is also notable for its Red and Green travel guides, its roadmaps, the Michelin stars that the Red Guide awards to restaurants for their cooking, and for its company mascot ''Bibendum'', colloquially known as the Michelin Man. Michelin's numerous inventions include the removable tyre, the pneurail (a tyre for rubber-tyred metros) and the radial tyre. Michelin manufactures tyres for Space Shuttles, aircraft, automobiles, heavy equipment, motorcycles, and bicycles. In 2012, the group produced 166 million tyres at 69 facilities located in 18 co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Best Restaurant In The World
The World's Best 50 Restaurants is a list produced by UK media company William Reed, which originally appeared in the British magazine ''Restaurant'' in 2002. The list and awards however are no longer directly related to ''Restaurant'' magazine, though they are owned by the same media company. In addition to the main 1–50 ranking, the organisation awards a series of special prizes for individuals and restaurants, including the One To Watch Award, the Icon Award, the Best Female Chef Award and the Chefs' Choice Award, the latter based on votes from the fifty head chefs from the restaurants on the previous year's list. In specific regions the organisation also pre-announces a 51–100 list, showcasing more venues in the area. Often working as a barometer of global gastronomic trends, the list showcases a variety of cuisines from all over the world. The World's 50 Best Restaurants has earned its legitimacy as providing guidance to aspiring gourmets, inspiring diners to travel an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Restaurant (magazine)
''Restaurant'' magazine is a British magazine aimed at chefs, restaurant proprietors and other catering professionals that concentrates on the fine dining end of the restaurant industry. History and profile ''Restaurant'' was founded in 2001. The magazine is published monthly by William Reed Business Media and had a circulation of 16,642 in December 2011. It produces an annual list of what it considers to be the best 50 restaurants in the world, based on the votes of 837 "chefs, restaurateurs, critics and fun-loving gourmands". See also * List of food and drink magazines This is a list of food and drink magazines. This list also includes food studies journals. Food and drink magazines * '' The Arbuturian'' * ''L'Art culinaire'' * ''Bon Appétit'' * '' Buffé'' * '' Cherry Bombe'' * '' Cocina'' * ''Cooking Light ... References External linksOfficial site 2001 establishments in the United Kingdom Business magazines published in the United Kingdom Monthly magazines ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nouvelle Cuisine
''Nouvelle cuisine'' (; ) is an approach to cooking and food presentation in French cuisine. In contrast to cuisine classique, an older form of haute cuisine, nouvelle cuisine is characterized by lighter, more delicate dishes and an increased emphasis on presentation. It was popularized in the 1960s by the food critic Henri Gault, who invented the phrase, and his colleagues André Gayot and Christian Millau in a new restaurant guide, the Gault-Millau, or ''Le Nouveau Guide''. History The term "nouvelle cuisine" has been used several times in the history of French cuisine, to mark a clean break with the past. In the 1730s and 1740s, several French writers emphasized their break with tradition, calling their cooking "modern" or "new". Vincent La Chapelle published his ''Cuisinier moderne'' in 1733–1735. The first volumes of Menon's ''Nouveau traité de la cuisine'' was published in 1739. And it was in 1742 that Menon introduced the term ''nouvelle cuisine'' as the title of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Test Kitchen
A test kitchen is a kitchen used for the process of developing new kinds of food. On the largest scale, they are run by the research and development departments of large companies in the food industry. Other test kitchens are owned by individuals who enjoy the craft of developing new recipes. Popular culture The name has been given to a popular American television show called America's Test Kitchen ''America's Test Kitchen'' (originally ''America's Test Kitchen from Cook's Illustrated Magazine'') is a half-hour long cooking show broadcast by PBS and Create. Originally hosted by Christopher Kimball, the program currently is co-hosted by Jul .... See also * Betty Crocker Kitchens References Food industry Kitchen {{cooking-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
