Pack Dúo ENEKO ATXA + CHEF DEL MAR
What are the elements that make the dishes of certain chefs great? Well, we all know how the ingredients must be the finest and freshest available but if that is all it took, why aren’t the restaurants next to fish and vegetable markets always the best in the land? I suppose we should add to this the traditions and techniques of the region we are talking about but even then, I am not certain we will have found a winning formula. No, it requires a unique approach to ingredients, techniques and traditions for a highly competent chef to be considered a great one. Fortunately for the Basque Country, in Eneko Atxa, they have a chef worthy to be considered in the same breath as his famous colleagues in Guipúzcoa and Catalonia.
SUMARY
- Eneko Atxa. The man and his circumstances. Azurmendi.
- Nature.
- Friends.
- Tradition and avant-garde.
- A dreamer’s dream.
- Family.
- Succes and failure.
- Amaia Ortiz Barredo.
- Likes and preferences.
Eneko Atxa’s cuisine
- Eating the countryside.
- Beetroot flower, tomato, roses and refreshing water from our garden Garden appetisers, a picnic: Infusion of Zalla purple onion. Mushroom and ham sweet. Mimetic peanut.
- Inverse-cooked truffle-infused eggs freshly laid by our hens with a potato and truffle cornet.
- Oyster with sea jelly, samphire and natural aromas from the sea.
- Lobster with essential herbs from our garden.
- Spider crab in 2 servings.
- Marinated oily fish and tomato vine infusion.
- Foie gras ashes.
- Teardrop peas.
- The vegetable garden.
- Zalla haba txiki (broad bean) with pork jowl.
- ‘Soil’ tea ceremony.
- Cauliflower, garlic-potato and lamb sweetbreads.
- Betizu oxtail in bread ravioli and vegetable jus.
- Stew of salted preparations: bacon, anchovies and vegetables with Idiazabal cheese cream Homemade melting black pudding.
- Arraño bean broth, cabbage and slightly spicy flowers.
- Kokotxas (hake throat), pil-pil sauce and tender and crispy artichokes.
- Bonito belly.
- Char-grilled baby squid in a mantle of ink sauce, croquants and onion.
- Char-grilled red mullet with garlic, raviolo of innards and fishbone broth.
- Squab, ‘hazelnut’ and fallen forest leaves.
- Partridge with chocolate.
- Suckling pig confit, breadcrumbs, vegetable acorns and meadow aroma.
- Bomed lamb.
- Roasted woocock with Armagnac.
- Chestnuts flavoured with ‘vine shoots’ from our vineyards.
- Moss.
- Egg and pumpkin crème caramel.
- Honey.
- Coffee caramel pudding, rum and farm-fresh milk.
- Petit fours. Eskerrik asko. Gracias. Tank you.
- Passion fruit chocolate, rice biscuit, apple tart and nougatine.
- Txacoli
Aziamendi