As much a chef as a creator, the Basque Andoni Luis Aduriz delivers a colorful and flavorful delicacies at Mugaritz, a two-starred restaurant on the border between France and Spain.&
A short distance from San Sebastian is a culinary laboratory like few others on the planet: since 1998, the Basque Andoni Luis Aduriz has been putting his genius to the check day-after-day by imagining dishes never seen elsewhere. Typically summed up in his spectacular trompe-l’oeil, as actual as life, his delicacies goes past the normal “restaurant”, a word he banishes from his repertoire. The Mugaritz is closed four months a yr in order that the teams can dedicate themselves completely to creativity! In all, 70 individuals of more than 20 nationalities, from Indonesia to Peru, Italy, Lebanon, and South Korea, are working behind the scenes, not only as cooks but in addition as historians, botanists, and chemists. At the coronary heart of the Mugaritz philosophy? Multidisciplinary analysis and improvement, to awaken the spirits of those who come to eat there… typically without cutlery! Gastronomic however not stuffy, this avant-garde table lets you see issues with a new eye, like tasting the now basic “rotten apple,” created from fermented apple, or the “stale bread,” created from brioche bread and Penicillium roqueforti. Not to spoil anything, the tasting takes place in the midst of nature, in a decor with out elaborations of raw wood and lengthy white tablecloths, as if to focus on the important: the plate.&
The Mugaritz
Aldura Gunea Aldea, 20
20100 Errenteria, Gipuzkoa, Spain
Delphine Le Feuvre
L’article At Mugaritz, a high-flying gastronomic experience est apparu en premier sur Galerie Joseph.
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