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Life

Homage

NY's Bar Basque honors top chef Adrià

Olwen Mears

eitb.com

On Wednesday evening, the hotel Eventi's restaurant Bar Basque hosted a special dinner with a distinct Biscay flavor, as a tribute to Catalan chef Ferran Adrià.

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Black olive cake with egg yolk and tuna asparagus salt, liquid champagne croquettes and crispy oysters were just three of the dishes served up in Wednesday''s Biscay-tasting honorary dinner for Ferran Adrià.

New York''s Bar Basque, known for serving a mix of groundbreaking as well as traditional dishes, is able to keep up its dynamic menu thanks to an agreement between the restaurant and the Provincial Council of Biscay which means that every two months as many as fourteen Biscay chefs pass through its kitchen doors to offer training to their home-grown American chefs.

Wednesday''s homage to Adrià was organised by the Spanish Tourist Office. Celebrated Biscay chefs Daniel García, Aitor Elizegi and Aitor Basabe, were in charge of the menu for a staggering 150-person guest list which included US food critics, European tour operators, travel journalists and the like.

As well as being a coup for Bar Basque, Wednesday''s carte du jour, which also included Strawberry gazpacho with warm lobster, was nothing less than a shop window for Biscay cuisine, which has recently begun to make waves in the US press.

World-class Catalan chef Ferran Adrià, who was voted best international chef several years in a row by Restaurant magazine, is known for his innovative culinary techniques, known as ''deconstruction''.

He surprised and dismayed many in January this year when he announced that his 3-Michelin star restaurant El Bulli would be closed for the duration of 2012 and 2013.

To the consolation of many, however, he later revealed that the ovens at El Bulli would be put to good use for the further advancement of his culinary creativity.

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