Tag: Gastronomia vasca
New York Times: Ode to the Gâteau Basque
Chef, journalist, and author Dorie Greenspan has published an article in 'The New York Times' about the gâteau Basque that really makes you want some
The first “50 NEXT” event: honoring the youth shaping the future...
The young people chosen for the first 50 Next event, an annual list of those people shaping the future of cuisine, has just been announced
“The Next 50” awards are about to be handed out for...
A pre-event article on the "The Next 50" awards, being held in Bilbao, and the gifts Basque gastronomy has given the world
Creating a Basque-Philippine culinary connection
Basqvium and Filipina chef Reggie Aspiras are giving webinars in which they're bringing Basque cuisine to the Philippines
Video recipes from the Centro Basko Villegas, which is turning 20
The Centro Basko Villegas in Argentina, celebrating its 20th anniversary this month, has a Facebook page full of activities and videos of Basque recipes adapted to South America
Basque wines and Eric Asimov, the ‘NYT’ wine critic
The wine critic at the 'New York Times' gives us an amazing overview of Basque wines in his column
The Basque Country: building the “Culinary Nation”
The 'Fine Dining Lovers' website has just published an article analyzing the efforts that have gone into making the Basque Country the "Culinary Nation"
“The Next 50” seeks to honor the youth shaping the future...
We've brought you many articles on The World’s 50 Best Restaurants, which brings us that list every year, and where we can find Basque cuisine...
The 2020 Basque Culinary World Prize has a winner: José Andrés
We've had the pleasure of speaking, quite a bit, about the Basque Culinary World Prize. And we've done so because it is one of...
“Basque salt” has been created in Japan, based on the Ezpeleta...
This article was translated by John R. Bopp
The Japanese daily Asahi Shimbun is the second largest newspaper in that country, and a journalistic leader. They've just...