Last Friday the DO cava had the privilege of accompanying and pairing the recipes of the chef who revolutionized Basque cuisine: Juan Mari Arzak. Framed within the program 'Star kitchen', In addition to tasting the best cava, the attendees were able to discover the universe of the Bilbao chef. All thanks to the master class of the teachers of the Basque Culinary Center.
Through the course, the participants got to know and recreated a dynamic and innovative cuisine. The most emblematic recipes of one of the most awarded chefs in the world were elaborated such as the 'egg flower with txistorra and date 'or the' changing squid broth '.
In addition, Cava became the perfect companion for this selection of recipes from Juan Mari Arzak. Cava's pairing qualities and its versatility were highlighted. This makes it the perfect complement to enhance any flavor, including desserts.
Other participating chefs, in addition to Juan Mari Arzak
The revolutionary kitchen of Ferran Adriá and lhe gastronomy rooted in the Basque culture of Eneko Atxa. Respect for rice and the Valencian tradition of Quique Dacosta. These prestigious chefs have already had their place in this course of the BCC.
The next appointments of 'Star kitchen' will be on March 23, where the recipes of Pedro Subijana. On May 27 it will be dedicated to the creations of martin berasategui.
This activity falls within the collaboration agreement signed between the Cava Regulatory Council and Basque Culinary Center. This is to give more prominence to culinary training also with this great gourmet product. Much more than a wine, its possibilities of use allow exceptional elaborations. In addition, this is one of the strategic development axes for the wine sector, with initiatives that improve the pedagogy and knowledge of cava.
