The Restaurant is an old Caserio in a cute country side village near San Sebastian in Spain. When driving up to the building your first thought is, how calm and soothing the neighborhood is. And you almost intuitively sense that this will be a great experience. An old school Maitre d' greats us at the door and we are seated almost instantly. Our lunch at Martin Berasategui's is ready to commence. Chef Berasategui is one of Spain's most renowned chefs. As of 2013, he holds more Michelin stars than any other Spanish chef. In addition to his three at Restaurante Martín Berasategui, he holds two at Restaraunte Lasarte in Barcelona and one in Tenerife. In addition to his three Michelin starred restaurants, he owns a further six around the world including two in the Dominican Republic, one in Mexico and is opening a further restaurant in Costa Rica in 2014. After looking at the menu, I quickly come to the realization that the "Great Tasting Menu" is definitely the way to go. In this menu Chef Berasategui has collected some of his most iconic dishes and everything sounds very appetizing. Before we start eating we have an opportunity to talk with Chef Berasategui and he explains his philosophy with great passion "It is all about precision." Confused over his answer, I looked at his website where he elaborates on this more in detail "For 35 years, I have devoted body and soul to what I like doing best in the world: cooking. We have always tried to be precise with our gestures, prudent with the oven, accurate with the blade, refined with our sense of smell, sharp at the marketplace, and strict at the stove." So, did Chef Berasategui live up to his focus on precision?? The Great Tasting Menu was an impressive display of flavors, technique, and composition. Every dish seemed perfect. But lets not get ahead of ourselves. Let us look into the first round of appetizers. We started with his signature course from 1995, a Mille-Feuille of smoked eel with foie gras, spring onions and green apple. And it was kick-in-your-gut good!! I think that any restaurant should wow the diners from the start, and this was exactly that. The smokiness of the eel, the smoothness of the foie gras and then finally the crispiness of the green apple. What a great combination. And Chef Berasategui was only warming up. After a great opening, course after course followed - all of them amazing composition, all with one thing in common. They were all clean, classy, crisp with no unnecessary extra ingredient added. It was an mind-blowing display of exactly what Chef Berasategui is striving for - Precision. Precision with Flavor. Precision with Style, Almost a perfectionist Precision. But never boring or pretentious. Just really, really good!! And Precise!! After all these amazing courses came two of the absolute highlights of the lunch, a warm vegetable heart salad with seafood and a red mullet with edible scale crystals. The scale crystals gave a wonderful crunch to an fantastic dish. Great composition and again, flavors blended with perfection. The main round finishes off with a Wild Rabbit Royale - also a great course. The Great Tasting Menu ended with two desserts, both wonderful on their own. A perfect ending to a lunch that spelled perfection. And of course, before we headed out into the warm Spanish afternoon, some final sweets and a double espresso. What more can you ask for? Perfect!!! And the espresso cups were the coolest ever!!
19 Comments
12/27/2014 12:55:22 am
Wow! I am basically impressed by the way you detailed out virtually every little thing. It is actually truly going to assist me a superb deal. Thanks for sharing your thoughts so clearly.
Reply
12/22/2016 08:39:15 am
Wow very nice and great cooking in the worlds. The best concept is the number one ideas.
Reply
1/13/2018 10:21:16 pm
i think this is very good site i think this is very good site Leave a Reply. |
Eating out
In this section you will find blogs about restaurants all over the world. Maybe you will find your new favorite?? Archives
October 2017
Categories
All
|
Eating out |
Web Hosting by FatCow