One of the great events of Spanish gastronomy has been held recently from October 6th to 9th with the 21 edition de San Sebastian Gastronomika 2019, a meeting for the great chefs and their presentations. Since Angel León but also Fine Puigdevall, have passed through the congress Berasategui, Arzak, Elena Lucas, Dani García or Juan Sebastián Elkano. Following the route that the famous sailor ancestor of the latter completed 500 years ago, the four days began with dinner at Getaria in a clear tribute to him. The renowned Catalan chef also received another Carme ruscadella at another table full of spectacular dishes. Learn more about what the event offered here.
Proper names in San Sebastián Gastronomika
From the first participant to the last, the appointment San Sebastian Gastronomika This year's has had a bit of everything, including tributes that have sounded like goodbye, new innovative products and names. For example, that of Dani Garcia, who in his emotional presentation was revealing what the future after lowering the blind to his restaurant of three Michelin stars of Marbella.
«21 years ago I came here for the first time, I discovered a world and I fell in love with haute cuisine. Now, two decades later, I decide to leave it. I will dedicate myself to opening restaurants all over the world to export Andalusian and Spanish cuisine. I encourage all chefs to set up second brands outside of Spain because gastronomy is many more things »
And in this trajectory of the Andalusian chef, the figure of Martín Berasategui, role model of many culinary apprentices. The one of lasarte presented his latest creations: cuttlefish flower in liquid; quivering from seaweed to saffron; Endive and anchovy millefeuille, with crayfish and codium tarama. Also the razor clams on fennel puree and orange gel with caviar. Magnificent delicacies of the Basque master, which are at the same level as others exhibited by Different personalities:
- castro maca: radish with beetroot in beef broth.
- louis lera: bleeding partridge with figs and roasted thigh.
- Pedro Subijana: grilled oyster with Iberian pig tail terrine and oil emulsion.
- Juan Mari Arzak: fish of the day, verdel, with shio koji.
- Joan Roca: tartufo meringue with candied quail yolks.
- Jorge Cruz: tempered squid niguiri and cooked tuna skins.
The prominence of exclusive products
With prominence for different exclusive products of a specific geographical area, highlighted the curly oyster that is grown in San Fernando (Cadiz) or the black truffle from Soria. With the latter, from the restaurant The Lobby, in Navaleno, the chef Helena Lucas He prepared several recipes using methods beyond sautéing. Because mushrooms can also be freeze-dried, fermented or macerated. An entire exhibition like the one offered by Angel León with its sea sugar, an unprecedented discovery of The Chef of the Sea.
“We have found a halophilic plant in the marshes made up of largely sugar, a little green in color but totally neutral in taste. It is a revolution because it is suitable for everyone and very interesting on a nutritional level, better than other sweeteners »
In addition to having searched for and found this new element of the seabed, the Sevillian was also given to speak in San Sebastian Gastronomika of their plans against pests. For example, introducing the kitchen roe of the sea hare or the 'guppy ', some small "cheap and very tasty" fish. "This is how we enjoy and preserve our ecosystem," he explained. León. This surprised even more if possible with his sea bacon, made with the bellies of the fish.
On the other hand, from the restaurant Cabbages, in Olot (Girona), both Fine Puigdevall like your daughter Martina puigvert, several products linked to "rancidity" came onto the scene. "Rancidity transforms the product and we don't want it to get lost, we want to preserve that flavor." Thus, they offered an infusion of stale ham bone, a trout painted with lard or sausage stuffed with raw meat.
In this context, each kitchen focused the attention of an audience that also delighted in discovering more in San Sebastian Gastronomika. Because Joan Roca traveled through the delicatessen of Mexico, Japan, Thailand, Peru or Turkey, because there was a contest of grills and culinary representatives from a diversity of countries. Historic event of this 2019.
