La verdad es que lo difรญcil es no escribir cada mes una referencia sobre un artรญculo aparecido en algรบn lugar del mundo sobre los Arzak. Pero este nos ha parecido especial. Howie Kahn ha publicado un extraordinario y extenso reportaje sobre los Arzak en la secciรณn de Life&Culture de The Wall Street Journal.
Se trata, por lo que nosotros recordamos, de uno de los artรญculos mรกs amplios que nos hemos encontrado en un medio de comunicaciรณn internacional sobre un tema vasco. La verdad es que el peso de la gastronomรญa vasca en el mundo no sรณlo es extraordinario, sino que estรก en alza. Yย los Arzak estรกn situado en el centro del Olimpo, del universo gastronรณmico internacional. Forman parte de la realidad de lo que son los vasco,ย y llevan esa marca Basque Country a todos los rincones del mundo
The Wall Street Journal – 28/6/2013ย -USA
Chef Juan Mari Arzak’s Heirlooms
“DON’T EAT,” Elena Arzak warns me. She’s about to leave me with her father, Juan Mari Arzak, the 70-year-old patron saint of Basque cuisine, at San Sebastiรกn’s central La Bretxa market while she heads back to their family’s 116-year-old restaurant, Arzak, to get lunch started. He’s been here for about an hourโevaluating the fish, hugging everybody. At the market’s entrance, it was Zamorita the Boxer, his hands as thick as Ibรฉrico hams; downstairs, near the monk fish livers, it was a woman with carrot-colored tendrils. “We got our driver’s licenses together over 50 years ago,” she says, exchanging smiles with Juan Mari. Elena stands by relatively unnoticed. “I have a double life,” she says, smirking. “In the streets very few people recognize me. But in the restaurant, it’s always like, ‘Ah, Elena!’ ”
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Last Updated on Abr 23, 2014 by About Basque Country