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This article was translated by John R. Bopp
The Iconist section of Die Welt has just published an article by Alexander Rabl explaining, in full detail, how the Basques have managed to take the “old cow” txuleta to the Olympus of gastronomy, one of the most well-renowned in the world.
It’s clear that there’s still a long road to go for visiting journalists to understand that talking about us Basques, in cuisine and in many other essential areas needing a “national” belonging, does not imply talking about “Spaniards”, because, as we’ve explained many times, and this is not political, one needs to remember that there are a ton of Basques who aren’t Spanish.
Welt – 2/8/2018 – Germany
Das Geheimnis der Profi-Griller aus dem Baskenland
Im Juni beging das berühmte Restaurant „Mugaritz“ bei San Sebastián seinen 20. Geburtstag mit einer Party für etwa 1000 Gäste. Wer dabei eine Fingerfood-Abfolge der beliebtesten Gerichte des Restaurantserwartete, wurde enttäuscht. Das wäre Küchenchef Andoni Luis Aduriz ein zu großes Risiko gewesen. Er weiß, dass das Niveau seines Hauses für so viele Gäste unmöglich zu reproduzieren ist.
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Last Updated on Dec 20, 2020 by About Basque Country