In this article we discuss the tribute to Alain Ducasse that took place during the edition of San Sebastian Gastronomika of this year. What do great chefs think of the person with the most Michelin star in the history? Read on if you like the world of haute cuisine. Find out why is so important mix of cultures in gastronomy.
How was the tribute to Alain Ducasse?
This edition of the event has just ended San Sebastián gastronomy. In this meeting some of the greatest exponents of the Spanish Cuisine y French. Thus, the XXIII edition It began with a tribute to Alain Ducasse, the great French chef. On the other hand, he took the opportunity to give all the details of the restaurant that opened on November 9 with Albert Adriá in Paris, ADMO. But this was not the only message he gave.
El tribute to Alain Ducasse included, on his part, a plea to the unit. "In the past they have wanted to confront us, but that is obsolete," he declared. Pedro Subijana y Juan Mari Arzak They awarded him the award highlighting that it is the person with more Michelin stars of the world. They also referred to the fact that it "represents the world gastronomic concert." They thanked him for his particular work and appreciated all the French cuisine "From which they have learned so much."
What does the mix contribute?
Benjamin Lana, CEO Vocento Gastronomy He also gave his recognition: He defined the chef's restaurant with Albert Adriá as “the most recent demonstration of how Spanish and French cuisines can shake hands and enrich each other”. In short, all the speakers highlighted the nexo which meant the meeting between Spanish and French haute cuisine. The conclusion was that both can be complemented to create the most creative mixes.
The fusion between both cuisines is what has given dynamism and enriched the gastronomy. Guillaume Gomez stated that "If politics divides men, good food brings them together." On the other hand, from the French chef but domiciled in Barcelona Romain fornell claimed the French root sauces and juices as a fundamental base also of the Spanish cookbook. tribute to Alain Ducasse? Do you consider the fusion of meals as a means not to stagnate?
