San Sebastian Gastronomika - WG 2017 issue

SAN SEBASTIĂ N GASTRONOMIKA 2017

www.sansebastiangastronomika.com

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Avani and Bala #VisitSpain #Andalusia #Sevilla #Giralda #Architecture #BeautifulView

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SAN SEBASTIÁN GASTRONOMIKA 2017

“IN OUR CITIES, WHEN YOU LEAVE ONE EMBLEMATIC SPOT, YOU ENTER ANOTHER. YOU WILL SOON DISCOVER THAT ALL OF THEM ARE PART OF YOU”.

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Bon Vivant Communications

A global gastro embassy specialising in culinary diplomacy, exclusive dinner parties, star chef world tours, cultural marketing, filmmaking and entrepreneurism.

The core expertise is in brand management and PR of gourmet restaurants and star chefs, but also of resorts, châteaux and food festivals.

Creator of Dining Impossible and the San Sebastián Dinner Series, as well as the 2016 Diego Muñoz Exploration and 2017 Kamilla Seidler Expedition.

Culinary Producer of “Michelin Stars - Tales from the kitchen”.

Daily serving partnerships in Copenhagen, Paris, Vienna, Madrid, San Sebastián, Moscow, Macau, New York City, Mexico City, Lima and La Paz.

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DISCOVER INDIA AN AT THE HAND OF T

THE CHECK ME AND AM PROGRN THE WEBSITE CHEFSTOHE CONGRESS OF /SanSebastianGastronomika

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A SELECTION OF TOP HINDU CH AND INTERNATIONAL CHE AT THIS YEAR’S EDITION OF SAN

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SAN SEBASTIÁN GASTRONOMIKA 2017

29th EDITION SAN SEBASTIAN, TH TH FROM 8 TO 11 OCTOBER 2017 KURSAAL CONGRESS CENTRE

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AWARNESS IS FINE BUT ADVOCACY TAKES YOUR BRAND TO THE NEXT LEVEL info@wgkonnect.com

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SAN SEBASTIÁN GASTRONOMIKA 2017 OCTOBER 2017

GEETA BANSAL CONVERSATIONS

WITH CHEFS

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rom the Tourism Office of Spain, we would like to introduce Food in Spain which is synonymous to way of life. One of Spain´s greatest attractions is undoubtedly its cuisine. The quality and variety of our products make Spanish cuisine one of the finest in the world, and it has been declared an intangible heritage by UNESCO. Visitors and locals alike can enjoy a variety of typical tapas, Valencian paella, traditional stews, chorizo sausages and hams, and delicious desserts. Spain is characterised by a diverse regional cuisine that suits everyone´s palate.

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Thanks to social media, in recent times, food has increasingly gained popularity, not only for its taste but also for its presentation. We have observed a keen liking for Spanish food amongst Indians and experiencing Spanish tapas and other famous Spanish dishes are on the top of their list.

A predominant use of olive oil and the Mediterranean diet is the basis of Spanish cuisine.

Each Spanish region prepares local ingredients in its own way, and the results are always delicious. Real gourmets will surely love this idea to explore Spain in search of its most typical dishes. Wherever you go, in Spain you will enjoy plenty of taste.

Spain understands cuisine as an art that pleases the senses - A five-star culinary overture,

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a veritable symphony of flavours, textures, colours and presentation. Spain’s top chefs such as Adrià, Arzak, Berasategui, Ruscalleda, Santamaria, Subijana and Roca have catapulted to the forefront of the international gastronomic scene. There are more than 180 restaurants with one or more Michelin stars in Spain.

Tapas are a diverse and exquisite selection of local cuisine and are small bites of delicious serving that could be enjoyed with or without a drink (in the Basque country and La Rioja, these are pinchos or pintxos). We commemorate the World Tapas Day every year in India. This event has been liked; admired and supported by many Indian food lovers and restaurateurs alike. All these actions have enormously strengthened the connections between India and Spain. Indians are now exploring haute cuisine as a protagonist in their Spanish itinerary.

Spain also witnesses some cutting-edge gastronomical events every year. San Sebastian Gastronomika is one of the most important gastronomical congresses held every year where one can enjoy some grand masters of international gastronomy.

This special issue of WG will talk about the 2017 edition of San Sebastian Gastronomika, its offerings, workshops, chefs and especially about India as the guest country this year.

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Editor

Fabian deCastro

Culinary Editor

Geeta Bansal

Lifestyle Editor

Doug Singer

Contributors

Michael Hepworth Claudia Ferreres

Photography

Majella O’Connell Victoria Shashirin

FJMdesign WGkonnect Photography Consultant Creative Design Studio Publisher IZZY Publishing Pvt. Ltd.

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This publication is a collaboration with San Sebastian Gastronomika – Euskadi Basque Country and WG™ Magazine.

‘ Identifying underprivileged children with culinary ambitions...

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COVER IMAGE CREDIT: SAN SEBASTIAN GASTRONOMIKA – EUSKADI BASQUE COUNTRY

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How do you make a curry? What is the secret of chicken tikka? What is the best way to use spices? How do you prepare those surprising kinds of bread that are very easy to make? All of Indian exotic cuisine live, with its star chefs and best-known recipes, in a comprehensive format at the 2017 San Sebastian Gastronomika – Euskadi Basque Country.

2017 is India at the San Sebastian Gastronomika, with its rich “street food”, the tandooris and biryanis, the spices, the explosion of vegetables, the infinitude of breads, the complexity of pulses, the endless curries, dairy products, coconut, fish and seafood, lamb and meat…

It is an honour for WG Magazine to be part of the San Sebastian Gastronomika – Euskadi Basque Country 2017 with an exclusive publication for this event. WG’s Publisher would like to take this opportunity to thank the organizer Grup Gsr and Tourism of Spain for this collaboration with WG Magazine and a special thanks to Gemma Moliner of Grup Gsr, Mónica Asenjo Casares, Ignacio Ducasse Gutierrez, Apeksha Dhingra and all the staff of Tourism Office of Spain in Mumbai.

A passion for the finer things in life - a desire to live within the greatest expression of pleasure - food and wine! This is truly a recipe for a spectacular time.

FdeCastro

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Spanish cities and towns are characterised by their diversity and contrast. World-famous cities, small medieval villages and old town centres with a long history – all delightful destinations to be found both inland and along the coast, where visitors can enjoy the sea.

Places with charm, unique traditions, folk festivals and delicious cuisine.

MADRID Madrid is Spain’s cosmopolitan, open-minded and accommodating capital city. As one of the largest European cities, it boasts a modern business centre as well as a rich cultural and historical heritage. This area, which had been inhabited since the Lower Palaeolithic era, was converted into the capital of the empire in 1561 by King Philip II. The historic city centre, known as the Madrid of the Habsburgs, the Plaza Mayor and the Royal Palace are all historical reminders from the 16th and 17th centuries.

The noble business district and the Golden Mile of Madrid Museums dotted with important art museums, palaces and gardens are worth a visit. Over 60 museums cover every area of human knowledge. The most well-known are the Prado Museum and the Reina Sofía Museum, with works by Picasso, Miró and Dalí. Sprawling parks and gardens such as the Retiro, the Casa de Campo and Juan Carlos I Park invite you to take a stroll, row a boat and feed the squirrels in one of the greenest cities in Europe.

The most characteristic feature of Madrid is the infectious lust for life, reflected in the various folk festivals of the city and of the region. Concerts, exhibits, ballet, theatre, cinema and a wide range of culinary facilities round out the recreational and entertainment possibilities. The lively Madrid nightlife is fuelled by an endless number of bars, pubs, nightclubs and flamenco venues, and is another attraction of the Spanish capital. www.esmadrid.com

PHOTO © INSTITUTO DE TURISMO DE ESPAÑA

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BARCELONA Barcelona is located right on the Mediterranean, and is the capital of the region of Catalonia. In this elegant business metropolis you will find remains from the Roman era, the districts of the medieval city, and stunning Modernist and Art Nouveau buildings from the avant-garde movements of the 20th century. It is of no surprise that the architecture of Catalonians Antoni Gaudí and Lluís Doménech i Montaner are UNESCO World Cultural Heritage sites.

Barcelona’s seaport and its lively trade have boosted the city’s prosperity over the centuries, which is particularly apparent in its rich art history and the fostering of new artistic trends. The Mediterranean nature of the city is present in the magnificent beaches of the Barcelona coast, as well as in the numerous sporting marinas and golf courses with fantastic views of the sea. Nature lovers are not far from the mountains of the Catalan Pyrenees.

Folk culture and long-standing traditions also play a major role, such as the La Mercè celebrations and festivals in the districts of Gràcia, Sants and Poblenou. Tradition and modernity also combine to create an innovative cuisine, based on local vegetables, fresh fish, sausages and cold meats and olive oil, as well as traditional pastry and Cava (sparkling wines). www.barcelonaturisme.com

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Cities of UNESCO World Cultural Heritage Spain ranks third among countries with the highest number of World Heritage Sites. Cities such as Córdoba, Toledo and Salamanca are a reflection of the urban history of Spain and an illustration of its various transformations and different cultural influences. All of these heritage sites have maintained the natural beauty of their surroundings.

Rivers, mountains and canyons are part of the personality of places like Segovia and Toledo.

Every city that has been declared a UNESCO World Cultural Heritage Site is characterised by a unique structure or feature. Most have a special charm that is characterised by the vitality, vigour and zest for life of its residents. Many historic buildings have been restored and today are fully operational. They are used as marketplaces, exhibition centres, art galleries, shopping centres for handicrafts, or have been converted into first-class accommodations such as the Parador hotels.

ALCALÁ DE HENARES The cradle of Cervantes, the worldfamous author of Don Quixote. His birth home is an example of a 16th century Castilian dwelling. Both the university and the city centre are UNESCO World Cultural Heritage Sites. ÁVILA An archetypical medieval town. The wall surrounding the city is the most well-preserved in Europe. The old city centre and several churches outside the city walls are on the UNESCO list of World Cultural Heritage Sites.

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CÁCERES Fortifications, Renaissance palaces and medieval squares - the city is full of wonderful buildings.

The old city centre was named a World Cultural Heritage Site. Excellent lighting makes a nighttime visit particularly memorable.

CÓRDOBA The historical centre was declared a World Cultural Heritage Site. Córdoba is home to a masterpiece of the art of the Caliphs: the Mosque-Cathedral, or the Great Mosque of Córdoba, built under Arabic rule.

CUENCA A town that seems to float in the air. Its extraordinary hanging houses are an excellent example of the transformation of the environment in harmony with nature. The fortified old town centre has been recognised by UNESCO. IBIZA This island is a treasure coveted by all peoples of the Mediterranean, an extraordinary layout with valuable archaeological sites. Its biodiversity and culture have been recognised by UNESCO MÉRIDA This city is still shining with the glory of the Roman Empire. Its emblematic buildings, such as the Roman theatre and amphitheatre, led to the inclusion of the city’s archaeological site in UNESCO’s list of World Cultural Heritage Sites.

SALAMANCA The university, one of the oldest in the world, was founded in 1254. Since then it has established the life of this city along with another splendid gem, the Plaza Mayor. The historical centre of the city has allowed Salamanca to be included on the UNESCO list.

SAN CRISTÓBAL DE LA LAGUNA This city in the Canary Islands is the cradle of

typical urban development in Latin America. The austere beauty of the buildings tells of its past as an interface of cultures.

SANTIAGO DE COMPOSTELA The destination of thousands of pilgrims who follow the Way of St. James each year. According to legend, the remains of the Apostle James are preserved in the cathedral, an outstanding example of the artistic interplay of Gothic, Renaissance and Baroque styles and Classicism. The old city was named a World Cultural Heritage Site.

SEGOVIA Both the old city centre and the aqueduct have given this city a place on the UNESCO World Heritage list. The Roman aqueduct is a true masterpiece of technology, as it was built entirely of stone blocks that are held together merely through a sophisticated balance of forces, with no mortar.

TARRAGONA The ancient Roman settlement of Tarraco is today an impressive archaeological site which has been declared a World Cultural Heritage Site by UNESCO. Its circus and amphitheatre are worth a visit.

TOLEDO Muslims, Jews and Christians lived together for centuries here and left their mark on the streets, buildings and constructions of the town. The old city centre has been recognised by UNESCO. ÚBEDA AND BAEZA These two sister cities in Andalusia form an important Renaissance complex with palaces and churches from the 16th and 17th centuries.

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Coastal cities Spain’s coastal cities are elegant and magical. Santander, nestled in a bay with long beaches, is located in the heart of one of the country’s most spectacular landscapes. Donostia-San Sebastián, seductive and aristocratic, leans from between sheltering mountains out over the sea. Its historical city centre preserves a festive and sociable atmosphere, making it a unique town. A Coruña, speckled with flowers and orchards along the Atlantic, boasts typical white bay windows, elegant city districts and urban hustle and bustle.

The prominent industrial city of Bilbao is growth-oriented and artistically inclined. Here we will find the Guggenheim Museum designed by Frank O. Gehry. Valencia is the archetype of a large Mediterranean city: fertile, bright and efficient. The City of Arts and Sciences, a cultural building and park complex, is its modern landmark. In addition to the sights, there is a great deal of interest to be found in the local Fiesta. Alicante, the capital of the socalled Costa Blanca (White Coast), is one of the most important hubs of tourism in Spain; a beautiful city with a beach and plenty of sun that has preserved the charm of a quiet and orderly life.

Palma de Mallorca, the capital of the Balearic Islands, harmoniously combines an interesting city centre, rich in Arab heritage and Gothic art, with its sports marina and its enormous attraction for tourism. To the south lies Málaga, which along with the Costa del Sol (Coast of the Sun) is a coveted travel and recreational destination. Known for its serene, light-flooded city, it has constant commercial activity. Melilla and Ceuta, on the other side of the Strait of Gibraltar, hold within their walls a unique blend of cultures and religions. Cádiz, cheerful, windy and colonial, leans from its bay out towards the Atlantic, characterised by a special mixture of architectural styles and ways of life.

Other Atlantic destinations are Santa Cruz de Tenerife, Las Palmas de Gran Canaria and San Sebastián de la Gomera, which combine traditional and modern elements in the Canary Islands.

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Inland Cities Zaragoza is the capital of Aragón and has, in addition to the Basilica El Pilar, many magnificent buildings in a Mudéjar style. Seville, the capital of Andalusia, colourful and elegant, is world famous for the Giralda bell tower, as well as for its religious celebrations at Easter (Semana Santa) and secular festivals in April (Feria de Abril).

Pamplona, the capital of Navarre, combines the magic of its medieval districts with its well-known running of the bulls on the occasion of the festivals of San Fermín. Oviedo, the favourite city of Woody Allen, is the capital of Asturias; its old town centre has been stylishly restored. Logroño, the capital of the La Rioja region, is renowned for its quality wines and culinary specialties. Léon, once the capital of the Kingdom of Léon, boasts a vast Gothic cathedral and several Romanesque and Renaissance style churches. Valladolid, learned and dynamic, is located on the banks of the Pisuerga river.

Burgos is as beautiful as it is rich in Castilian history with its cathedral and monasteries. Murcia, a city on the Mediterranean with its orchards and vegetable gardens, attracts tourists with its Mediterranean prosperity and its 18th century Baroque style.

Granada, at the foot of the Sierra Nevada mountain range in the midst of an extremely fertile plain (vega), offers masterpieces of Islamic culture in the splendid palace of the Alhambra and the beautiful gardens of the Generalife.

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EXPERIENCE MENU - VBL - BEET MOMO; BEET MACAROON PHOTO © EARL SMITH / VINEET BHATIA LONDON

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08 20 17 IVAN SURINDER TANDOOR RESTAURANT(BARCELONA) ESSENTIAL DISHES OF TRADITIONAL INDIAN CUISINE VARUN MOHAN ROYAL VEGARESTAURANT (CHENNAI, INDIA) SINCERE INDIAN VEGETARIANISM J.P. SINGH BUKHARA RESTAURANT (NEW DELHI, INDIA) THE INFINITE FLAVOURS OF THE “TANDOOR” ANDREU GENESTRA ANDREU GENESTRA RESTAURANT (CAPDEPERA) THE INFLUENCE OF SPICES ON MEDITERRANEAN CUISINE

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D’TAPAS COVAP PASIÓN IBÉRICA 2017 COMPETITION FINAL

STEWED SPINACH, ALMOND MILK AND OLIVE OIL PHOTO © JOSEAN ALIJA / NERUA

SPECIAL PRESENTATION CUTTING-EDGE “GASTRO-URBANISM” EL BARRI ADRIÀ (BARCELONA) HOW TO BECOME A “MASTER SOMMELIER”?

MARKET JOSEAN ALIJA THE JOURNEY OF OUR EVOLUTION ORIOL CASTRO, EDUARD XATRUCH AND MATEU CASAÑAS DISFRUTAR 2017

ELENA AND JUAN MARI ARZAK SYNTHESIS 2017 OPENING CEREMONY – SAN SEBASTIAN GASTRONOMIKA-EUSKADI BASQUE COUNTRY 2017 TRIBUTE MICHEL BRAS ARS NATURA LÍQUIDA WITH JOSEP ROCA

TASTING OF ANCESTRAL VARIETIES REVIVED BY BODEGAS TORRES CARME RUSCALLEDA WHAT DOES THE COSMOS TASTE OF?

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GAGGAN ANAND PROGRESSIVE INDIA BREAK FOR LUNCH

PRIVATE KITCHENS NANDU JUBANY

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COOKING WITH ANDREU GENESTRA MANJIT S. GIL PRESENTATION OF INDIAN CUISINE, PHILOSOPHY AND DIVERSITY GRAMONA, ARTISANS OF TIME CHIVITE: 15 COLLECTION JEWELS GULAM QURESHI THE SECRETS OF THE NORTH “DUM” COOKING J.P. SINGH “TANDOOR” EXPLOSION FIVE WINE & WIN COMPETITION

“THE TXOKO EXPERIENCE. THE SECRET CULINARY SPACE OF THE BASQUES” RIBERA DEL DUERO WOMEN COOKING SHOW “OTHER FORMS OF COOKING” BY THE PROVINCIAL COUNCIL OF SORIA ANDONI LUIS ADURIZ VERGING ON ENTROPY V PAU ALBORNÀ I TORRAS AWARD FOR FOOD JOURNALISM NICK LANDER

DESSERTS AND EVOLUTIONARY COCKTAILS WITH GUZMÁN GASTRONOMÍA

5TH WINE & WIN CONTEST PRIZE AWARD

PRAVEEN ANAND EXOTIC FLAVOURS OF THE SOUTH

D´TAPAS COVAP PASIÓN IBÉRICA 2017 PRIZE AWARD

VARUN MOHAN VEGETARIAN HAUTE CUISINE

MARTÍN BERASATEGUI THE ALCHEMY OF COMPLEXITY

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JOSÉ AVILLEZ THE MEDITERRANEAN DIET IN PORTUGAL TRADITION AND INNOVATION

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IX GOLDEN GUERIDON PRIZE LOUIS VILLENEUVE JOAN ROCA THE ESSENCE OF OUR CUISINE THE ATLANTIC SEA BASS IN CONTEMPORARY CUISINE BREAK SINGLE-ESTATE CAVA AUTHORISED IN HARMONY

FRIED ANCHOVIES, OATS CREAM AND SAGE PHOTO © JOSEAN ALIJA / NERUA

PRIVATE KITCHEN: GULAM QURESHI WITH J.P. SINGH “LA FLÈCHE D´OR” CHAMPAGNE COMPETITION MARKET FINA PUIGDEVALL POST-MODERN TERROIR

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THOMAS ZACHARIAS WILD INDIA SAWRABH UDINIA EUROPEAN LANGUAGE, INDIAN FEELINGS SRIJITH GOPINATHAN INDIA DE LUXE

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JORDI CRUZ ORGANOLEPTIC GLAMOR SERVING THE SUPREME ART WITH JAVIER DE LAS MUELAS, JOSEP ROCA AND FERRAN CENTELLES GARNACHA IN THE WORLD MANISH MEHROTRA INDIAN EMOTIONAL AVANT-GARDE S. PELLEGRINO AND ACQUA PANNA PAIRINGS RECREATED BY JOSEAN ALIJA BREAK FOR LUNCH PRIVATE COOKING SESSIONS FRANCIS PANIEGO AND MIQUEL BROSSA COOKING WITH FRAN LÓPEZ NANDU JUBANY THE CUISINE AND THE HOMELAND

TERRE EXOTIQUE FROM INDIA TO OUR STOVES BREAK D.O. JUMILLA PRESENTS: “EL ORIGEN” (THE ORIGIN). A TRIBUTE TO SOMMELIERS THROUGHOUT THE REGION COOKING IN PORTUGUESE TAVERNS A SAMPLE OF “PETISCOS” AND PORTUGUESE PRODUCTS JESÚS SÁNCHEZ THE CANTABRIAN IDENTITY TOÑO PÉREZ SUMPTUOUS MODERNITY PEDRO SUBIJANA THE COMPLEX PASSION FOR “TERROIR”

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SPROUTED CHIA HEART AND CREAM PHOTO © JOSÉ LUIS LÓPEZ DE ZUBIRÍA / MUGARITZ

PRIVATE KITCHEN SAURABH UDINIA MARKET SAFE CRUZ CHEF TO FOLLOW NEW CANARIAN CUISINE REVIEW, UPDATE AND PROJECTION GASTRONOMIKA FOR TEENAGERS

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COOKING WITH PEDRO SUBIJANA TERROIR CHEFS JOSÉ ANTONIO RIVERA, FRAN LÓPEZ, DIEGO GALLEGOS AND ROBERTO RUÍZ TATTOOING FLAVOURS OF CADIZ FIVE CHEESES, FIVE BEERS. SAN MIGUEL GLORIFIES THE CREAM OF RAW MILK

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VINEET BHATIA HARMONY AND COMPLEXITY MEMORY BREAK FOR LUNCH

BREAK OYSTERS AMÉLIE AND NEW CONSUMER EXPERIENCES HILARIO ARBELAITZ POST-CLASSICAL HARMONIES NACHO MANZANO ENCAPSULATING ASTURIAN ROOTS LATEST TECHNOLOGIES AND ADVANCES IN SOUS-VIDE AND LOW-TEMPERATURE COOKING JOXE MARI AIZEGA AND DIEGO PRADO WILD HERBS AND CULINARY VALUE SRIRAM AYLUR THE EXTREME SUBTLETY OF SOUTHERN SPICES VIII NATIONAL GRILL COMPETITION CUTTING UP BALFEGÓ MEDITERRANEAN BLUEFIN TUNA

PEDRO MARIO AND OSCAR PÉREZ THE SUCKLING LAMB, MUCH MORE THAN A ROAST ALVARO GARRIDO BETWEEN THE EARTH AND THE INTELLECT RICARD CAMARENA TO THE TASTE FOR PURITY LEGENDARY CONSERVAS YURRITA YURRITA VIII NATIONAL GRILL COMPETITION PRIZE AWARD CHAMPAGNES DE VIGNERON TASTING PEPE SOLLA NEO-ATLANTICISM DANI GARCÍA ENTRANCING ANDALUSIA MAURO COLAGRECO CROSS-BORDER LANDSCAPES

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CUISINE WITH SPICES The international culinary congress San Sebastian Gastronomika turns its gaze to India as a guest country ysterious, fascinating, magical, unknown, exotic... Infinite. India.

A country that is a continent and a culture that is a whole world of cultures. From North to South and from East to West. Mountains, seas, jungles, deserts... Ethnic contrasts and landscapes of amazing diversity.

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a dizzying journey with surprising stops in the popular kitchens, the rich “street food”, tandoor and biryani, the spices and their treatments, the explosion of their vegetables, infinity of their breads, the complication of their legumes, the endless curries, the dairy, the coconut, the fish and seafood, the lamb and the meats...

And cuisines. Many cuisines. As many as the A global and at the same time particular panorama cardinal points and the different civilizations that that will bring us exclusively to the secrets of the have transited it. ignored regional and religious cuisines, the great An unlimited gastronomy that emerges from the dishes of the royal palaces, the monumental most remote in time and shoots to the contemporary historical recipes, the culinary hybridization with in the 21st century. India is today the feverish the West and, of course, the new Indian cuisine, melting pot where a new culinary revolution fruit of the encounter between an ancient tradition is brewing, a rich and polychrome mixture of and the latest avant-garde movements. ancestral techniques and avant-garde gestures, complex spices and cosmopolitan looks, unusual In a historic moment of planetary cuisine in which we look to the roots to take impulse towards the cooking and innovative concepts. future, India presents itself in San Sebastian as the The new great challenge of San Sebastian new great global phenomenon, with thousands of Gastronomika - Euskadi Basque Country 2017 is years of unusual gastronomy ready to teach to the India. Capture its aromas, its history and its future. rest of the world its immense flow of concepts and Unveil India from its traditional and prospective unknown techniques. flavors, from its mythical chefs to the most audacious ones. An India that has a cuisine vibe Spain will have the opportunity to discover India, in the own country, in Asia, at London’s and USA… and learn its hidden culinary culture that enriches its contemporary cuisine. great restaurants.

The congress will address India with a generous And so it will be, for the first time, in San Sebastian look. An intense work of scouting will take us on Gastronomika - Euskadi Basque Country 2017.

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Gastronomika Popular

The endless types of Indian cuisine open to the general public.

On Sunday morning, with free admission for the general family public, the top traditional and modern Indian chefs will be showing for the first time in Spain the distant aromas and flavours of a country that is a still a little-known culinary legend in the West.

How do you make a curry? What is the secret of chicken tikka? What is the best way to use spices?

How do you prepare those surprising kinds of bread that are very easy to make? All of Indian exotic cuisine live, with its star chefs and best-known recipes, in a comprehensive format so they can be prepared at home.

An amazing journey to one of the least-known ageold cuisines in our country and in Europe.

On Sunday, Indian recipes explained in person from the Himalayas to the Bay of Bengal, from Goa to Sri Lanka‌ The programme will consist of three shows with live cooking with Indian chefs on stage.

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EXPERIENCE MENU - VBL - RAAN UTTAPAM PHOTO © EARL SMITH / VINEET BHATIA LONDON

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Street food SSG’17

Exotic India from Tandoori to the most highly-regarded spices...

From Sunday the 8th October to Wednesday 11th of October. Kursaal entrance porch.

The legendary paradise of the most exotic kinds of Street food, for the very first time its Indian exponents will be bringing it directly to Spain to provide a spectacular and unprecedented sample of its powerfully unique street food, from Delhi to Bombay, from Kashmir to Goa. All the flavours of the huge markets and crowded streets of India exclusively for San Sebastian Gastronomika - Euskadi Basque Country during the four days of the Congress.

A genuine immersion right into the depths of the Silk Road where we will be able to sense the aromas and flavours of the renowned “tandoor” ovens, and experience unheard-of scents of unknown spices, surprising atavistic techniques, and culinary sensations that have never been seen here before…

Mysterious, profound, authentic and dreamlike India, right on the porch of the Kursaal.

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EXPERIENCE MENU - VBL - SMOKED SALMON PHOTO © EARL SMITH / VINEET BHATIA LONDON

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Choose your helper 2017 with Makro The culinary world in reverse; or how to see the greatest chefs helping up-and-coming cooks.

A genuine exercise in cooking and humility, and a real culinary spectacle in which four rigorously pre-selected cookery students present their original recipes with the “stars” as their helpers for a day.

The mechanics of “Choose your helper” are totally transparent. This consists of a national competition in which all the cookery schools in the area take part.

Each contestant from each school must send Makro an original recipe, which is then validated by a professional jury.

The prize, which is what we are going to see at San Sebastian Gastronomika – Euskadi Basque Country, is no trivial matter for those taking part: to be able to cook and perfect their recipes live on the congress stage, with the aid of some exceptional helpers.

A jury, after the live competition, will choose the winning student and “helper”.

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Gastronomika for teenagers The congress is committed to healthy food for children and youngsters. With this philosophy for the present and the future, San Sebastian Gastronomika - Euskadi Basque Country in collaboration with Euro-Toques is scheduling a special presentation for school children from Gipuzkoa. In a format that is highly entertaining but educational, spectacular and participative at the same time, they will be showing live, that it is possible for food to be enjoyable and healthy.

Ramon Roteta and Ander GonzĂĄlez will be taking part in this extracurricular activity in 2017, accompanied by the Indian chef Ivan Surinder, who will be encouraging the children to learn a bit about this fascinating gastronomic culture.

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VIII National Grill Competition

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The great celebration of Spanish grilling. The VIII San Sebastian Gastronomika – Euskadi Basque Country National Grill Competition will once again not only be mapping out the best meat and the best grill chefs in the country, but will also be the vibrant meeting point for all meat lovers, and one of the most dynamic culinary events on the current gastronomic scene.

The competition take place in a huge tasting session, with a professional jury and a popular jury, made up of all the people attending the event, along with a professional jury, who will be judging the meat, cooking technique, texture and flavours.

The competition is awarding two prizes in one: for the best grill chef and the best meat.

SMOKE DPIGEON DAVID PYNT – BURNTENDS

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FIVE WINE & WIN

The only gastronomic congress in the world that offers every halfhour, in each of its presentations, live tasting sessions in real time of what chefs are cooking on stage in their presentation, without having to leave your seat in the Auditorium.

The chefs reveal, show and… treat their latest creations for congress visitors.

From Monday 9 October 2017 at 10 in the morning to Wednesday at 7 in the evening. A unique exclusive logistical effort that can be enjoyed in Zone A in the Auditorium.

As well as watching and learning, would you also like to taste the latest creations prepared by the very best Spanish and international chefs? Only at San Sebastian Gastronomika – Euskadi Basque Country.

The fifth year of this spectacularly wine tasting competition for couples that tests participants’ theoretical and practical knowledge. Knowledge combined with entertainment, Wine & Win is open to both amateurs and professionals, always in couples.

In the semi-final, the couples must take a theoretical exam and a tasting test. At the grand finale, with the active participation of the audience, consist of a series of questions and live tasting. The official prize-giving ceremony will be held in the Auditorium.

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PHOTO © THE ARTISAN BY ENOTECA PINCHIORRI, DUBAI

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Gramona, artisans of time Xavier Gramona Ambassador)

(Owner)

and

Linda

Díaz

(Brand

Gramona has perfected the ability to transform its wines into great sparkling wines while continuing to use 100% traditional processes: ageing with cork stoppers and manual sur latte processes, riddling in desks, and disgorging. Vertical tasting with some if its best vintages.

Tasting of ancestral varieties revived

by Bodegas Torres Sergi Castro (Prestige Customer Manager)

More than 30 years ago, the Torres family launched a really exciting project: to revive ancestral grape varieties that were thought to have died out due to the ravages caused by the phylloxera epidemic in the late 19th century. This is an arduous project, using an innovative methodology that helps to revive the heritage of wine-making in Catalonia, and which, thanks to the boost provided by the fifth generation of the family, is currently in full swing, with nearly 50 varieties having been discovered of which 6 have great winemaking potential. An unlikely tasting.

Single-estate cava authorised in harmony

Guillermo Cruz and Silvia García (Mugaritz sommeliers) D.O. Cava is presenting an enigmatic surprising tasting session for us of the very first Cavas de Paraje Calificado (Authorised Singleestate Cava), the new category of Cava. This is undoubtedly a unique opportunity to discover the exceptional quality of each vineyard and the personality of its Cavas provided by these two magnificent sommeliers.

Garnacha in the world

Guillermo Cruz (Mugaritz sommelier) Eduardo Ibañez (President of CRDO Campo de Borja) and Jose Ignacio Gracia (Director of CRDO Campo de Borja) Master class on Garnacha in the world; description of the main characteristics of its terroirs, vineyards, production and wines. Tasting of Campo de Borja Garnachas from Aragon (known as the Empire of Garnacha) and from other parts of the world.

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Champagnes de Vigneron tasting A historic opportunity to taste 5 of the most exclusive Champagnes in the world. Champagnes for collectors, very difficult to find on the market, produced by small wine growers on the very best plots. There will be tasting sessions for the following “treasures”: Val Frison “Cuvée Goustan” Blanc de Noirs Brut Nature, Laherte Frères “Les 7” Extra Brut, Ulysse Collin “Les Maillons” Extra Brut, Marguet Ambonnay Grand Cru Brut Nature 2010, and Vouette & Sorbée “Cuvée Fidèle” Extra Brut.

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The Technical Committees A top-level advisory board that works together to create the San Sebastian Gastronomika - Euskadi Basque Country programme. It includes two teams: Alta & Off. The former is made up of the great figures in Basque cuisine; the latter is formed by top professionals from the world of wine and catering.

The congress manager, Roser Torras, chairs both of them.

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Michel Bras was born in Gabriac, in the Aveyron, in 1946. The Aubrac countryside and cooking soon captivated him: guided by his mother, he learnt local regional cuisine, and his complicity with this still lives on today.

Michel Bras’s cooking evolved in isolation, in step with his intuition and reading (St Augustine, Lamartine, Saint Exupéry, Ernest Renan, Francis Ponge…)

His project was on a huge scale: to sum up in a meal a genuine, complete and sincere moment of meditation on nature, and to interpret the surrounding natural world in this. The mythical “gargouillou”; the pearl-white monkfish poached in black olive oil, the chocolate biscuit coulant…

2017 TRIBUTE

MICHEL BRAS

Michel (together with his inseparable Ginette) not only encourages us to savor a creative kind of cuisine: he also offers to share a vision, an understanding and a love of nature: an unshakeable faith in what it is to be human, and an experience of oneself in collusion with heaven and earth.

All this, which is not just personal but universal, because Bras has created a unique school that is utterly alive and well at the present time all over the world, is sufficient reason for San Sebastian Gastronomika - Euskadi Basque Country to pay him a major tribute at the 2017 congress.

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Louis Villeneuve and the Hôtel de Ville restaurant in Lausanne are linked by forty-three years of shared history. In 1975, at the age of 27, the later-to be famous chef Frédy Girardet hired him as a Maître D’.

Since then Villeneuve has worked for the four chefs -Frédy Girardet, Philippe Rochat, Benoît Violier & Franck Giovannini-, who have followed each other in the old Crissier Town Hall, next to Lausanne, transformed into a mythical restaurant.

IX Golden Gueridon Prize Louis Villeneuve

For this legendary maître D’, the history he shares with the restaurant is “a constant, endless treasure, summed up in this axiom: “there’s always something that needs improving”. And this is the basis of his current endeavor: Louis Villeneuve is passing on his wisdom to the younger generation.

This unique curriculum, which is the very history of contemporary cooking and of some of its most preeminent chefs, makes Louis Villeneuve a maestro of the dining room in all his greatness. His style and “savoir faire”, backed up by the chefs that he has worked with and whose dishes he has always known how to interpret perfectly when serving them, make him a worthy winner of the ninth San Sebastian Gastronomika - Euskadi Basque Country Golden Gueridon Prize.

More than awarding a prize, the congress also wants to pay tribute to someone who has been and is one of the great examples of how to run a dining room in its maximum splendour.

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Each year San Sebastian Gastronomika - Euskadi Basque Country remembers the journalist and collaborator at the congress, Pau Albornà, who passed away in 2012, by awarding an annual prize for international food journalism to the best specialized journalist of the year In 2017, the jury consisting of chefs, journalists and gourmets has decided to present the V Pau Albornà i Torras Award for Food Journalism to:

V Pau Albornà i Torras Award for Food Journalism

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NICK LANDER

restaurant critic for the Financial Times (UK), writer and food service consultant Since 1988 Nick Lander has been writing about international gastronomy in the prestigious British newspaper, and is the author of two books “The art of the Restaurateur” (2012) and “On the menu” (2016). Since 1992 he has also been a food service consultant at the British Museum, The Royal Albert Hall, The Opera House Covent Garden, and St. Pancras International, among many others.

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Manjit Gill is a highly acclaimed chef who has worked for more than four decades in the culinary profession, inspired by a mantra of continuous discovery and constant innovation. He currently heads the ITC hotel group culinary team. His colleagues and contemporaries admire him not only for his passion but also for his implacable research to keep cooking traditions alive.

MANJIT S. GIL PRESIDENT OF INDIAN FEDERATION OF CULINARY ASSOCIATIONS

Presentation of Indian cuisine, philosophy and diversity

After graduating from the Hotel School in New Delhi, in 1978 chef Gill joined the ITC hotel group, when the latter opened the ITC Maurya.

Since then, he has formed part of the culinary teams responsible for creating the emblematic ITC group restaurants: Bukhara, Dum Pukht, Dakshin, Royal Vega and more recently, Avartana.

Gill is passionate about researching and applying the teachings of ancient Indian cooking. He firmly believes in the sustainable philosophy of Indian Vedic wisdom, which he uses to experiment and create new dishes. His menus are based on the philosophy, foundations and characteristic features of traditional Indian cookery, which enables the hotel group to provide a vision of authentic Indian cuisine.

Gill, a champion of Ayurvedic traditions, is a vegetarian by choice. He comes from a family of farmers, which explains his predilection for Slow Food. He is an active member of the Slow Food movement and supports “Good, Clean and Fair” practices to favour local farmers.

He has recently been named Chairman of the Culinary Heritage Committee of the World Association of Chefs Societies (WACS). He is also President of the Indian Federation of Culinary Associations.

He was presented with the Lifetime Achievement Award of the Ministry of Tourism of India, in January 2006.

“My kitchen is a mystical place, my temple. It is where the learning of the past transfers into the future”.

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Carme Ruscalleda What does the cosmos taste of...

Carme Ruscalleda was born into a farming family and delicatessen business in the Catalan region of Spain and began cooking there as a young girl, where she was able to master the art of farm-raised charcuterie.

She and her husband, Tony Balam, manage the highly successful “San Pau” restaurants in the seaside town of Sant Pol del Mar, near Barcelona, Spain which opened in 1988. In 1991 it acquired its first Michelin Guide star and in 2006, obtained its third. She got two Michelin stars at their “Sant Pau” restaurant in Tokyo, Japan. She’s also the head chef at her well known, two-Michelin stared “Moments” restaurant in Barcelona located in the renowned Mandarin Oriental Hotel. These three restaurants currently boast a total of seven Michelin stars for Madame Chef Carme Ruscalleda!

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Carme Ruscalleda’s cuisine is strongly based on Catalan tradition, though she is open to world influences, and focuses on quality and seasonal products, she developed her innovative gourmet style alongside the local environment, creating dishes with refined balance of the natural flavors that come together with different contrasts and textures. Ruscalleda says, “The regional nature and the variety of food products we can create at each location, plus the enormous amount of gastronomic discourse among my colleagues are my biggest inspirations in the kitchen. Especially after 11 years in Japan with our Asian cuisine influences. This is where originality is perceived.”

Being the most highly valued female chef in the world with seven Michelin stars Carme adds, “I think I feel the same pride, strength and professional commitment that male chefs feel.

They and I work with a team of well trained and highly motivated chefs who can carry forth the culinary philosophies of our brand.”

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MARTÍN BERASATEGUI RESTAURANT MARTÍN BERASATEGUI LASARTE

The alchemy of complexity Martin’s parents worked at the Bodegón Alexandro, in the heart of the old town in San Sebastian and he started cooking with his mother and his aunt Maria Gabriela when he was about 14. With eight Michelin stars, international fame and a real culinary empire, Martin’s love for cooking was in his blood since a child. He learnt to make cakes and pastries with André Mandion in Anglet. Later, François Brouchican taught him about meat and how to handle ducks and geese. Then he sent him off to Didier Oudil, who worked as a chef with Michel Guérard for 16 years.

Martin opened his restaurant in Lasarte in May 1993. It was his apprenticeship as a pastry chef that taught him the rigor one needed to get good results in the kitchen. Being disciplined is actually far more important than a particular technique or how talented you are.

Martin’s cooking is about trying to achieve perfection on a consistent basis, so that every customer who leaves the restaurant has had the unique experience they dreamed of.

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Gulam M. Qureshi has played a decisive role in the early years of the Dum Pukht restaurant at the ITC Maurya hotel in New Delhi. He forms part of a lineage of royal chefs, has worked at the Dum Pukht since it opened, and has been a pioneer in initiating lovers of good food in the most subtle nuances of Awadhi cooking. He learnt the secrets of Dum Pukht cooking from his father, and has adapted the recipes of Indian royalty to meet modern times. To perfect his knowledge in this traditional art of slow cooking, he also studied old Urdu manuscripts.

GULAM QURESHI DUM PUKHT RESTAURANT NEW DELHI

The secrets of the North “Dum” cooking

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Gulam M. Qureshi provides his personal vision of Dum Pukht, which is still Indian cuisine but in a modernized form. As it uses very little oil and the food isn’t greasy. In Dum Pukht cooking, they also use fewer spices than in traditional Indian cuisine. He was recently complemented on his recipes by the King of Saudi Arabia, who stayed at the hotel.

Chef Qureshi’s specialties include numerous traditional dishes, such as Murgh Khushk Purdah, Sabz Khushk Purdah, Hara Kebab, Kakori Kebab, Haleem, Habibia chops, Baghare Baingan, Dum Machli trout, Mahi Sarson, Dum Pukht Biryani and Mahi Dariya.

Among his awards: 1989 – “Golden Fork” Award for best Indian restaurant; 2009 – IFFCA “Best Curry” Award; 2010- IFFCA Best Master Chef; 2010- The Times of India Group Best Indian Restaurant; 2012- Delhi Gourmet Club “Best Biryani” Award; 2015 – Top Chef “Best Chef in India” Award; and 2016- Easy Dinner “Best Indian Restaurant” Award.

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PHOTO © ALEX ITURRALDE

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ANDONI LUIS ADURIZ MUGARITZ RESTAURANT ERRENTERIA

Verging on entropy Andoni Luis Aduriz is undoubtedly one of the most influential chefs of our time. Throughout his career, he has remained highly committed to culinary evolution, making him somewhat of a rebel in the kitchen. The launchpad for his famed restaurant in part seems to be the time he spent working under legendary chef Ferran Adrià, between 1993 and 1994, as it was not long after this that he decided to go off on his own adventure, opening Mugaritz in 1998.

Named after a border oak tree that grows in the hills around San Sebastian - Mugaritz takes attention to detail to new heights. From the specially created barbecue smell that emanates from the restaurant, designed to remind approaching diners of their childhood, to the way the table is set or not - is done for a very specific reason - to transcend the dining experience to new and unexpected heights.

Aduriz intends a meal at Mugaritz to shock and surprise as well as delight with ‘trompes l’oeils’culinary tricks of the eye. There is no menu in play during your experience at Mugaritz. What is delivered is a personalized array of signature dishes - some creations play with aroma, texture and flavour while others are designed to tell a story or evoke an emotion. Aduriz’s aim is clearly to seduce us with an experience that encompasses all five senses.

This chef’s passion has beginnings that trace back to his birthplace. Born in San Sebastian in 1971, a city at the very heart of Basque gastronomy, Chef Andoni Luis Aduriz went on to a traditional culinary education at the Catering School of San Sebastian. After a not entirely successful venture into the academic side of the equation, he began to express himself and display his inherent gifts through tastes and textures.

After learning vital skills and techniques from many pioneers of Basque cuisine, and his stint at El Bulli, he certainly had the techniques and passion to launch Mugaritz and after just two years, Aduriz earned his first Michelin star, as well as a wide array of platitudes from an impressive list of organizations and periodicals. In 2006 Mugaritz was awarded a second Michelin star and rapidly ascended into the top ten of “The worlds 50 best restaurants.” Even more impressive, in 2012 he received the Chef’s Choice Award presented by the chefs that are part of the “The worlds 50 best restaurants” list.

“At Mugaritz, eating is a path to experience, a path scattered with histories, aromas, textures, flavours, passion, cravings and numerous other pleasurable stimuli. That is why we create and suggest forms of service that prompt situations in which our diners can give free rein to their senses and interact with only the barest of rules for engaging on a culinary voyage. We aim to break the barriers imposed by customs.”

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Praveen Anand studied at the Institute of Hotel Management and Catering Technology in Chennai, where he graduated in 1984. Shortly after finishing his studies, he joined the old Sheraton Park Hotel & Towers.

PRAVEEN ANAND DAKSHIN RESTAURANT NEW DELHI

Exotic flavours of the South

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During his stay at this hotel, he formed part of the research and development team of the ITC hotel group, which conceptualized the wellknown international brand Dakshin, which exalts the flavours of South Indian cuisine.

Inspired by his great passion for the subject, Anand continued to research into the sociocultural aspects of the five regions of South India (Pondicherry, Andhra Pradesh, Tamil Nadu, Kerala and Karnataka).

His research has followed a long path with the aim of reviving and showing the forgotten cuisines of the communities of South India, such as the Chettiars, Mudaliars, Gouda Saraswaths, Tulus, Moplas, Rajus, Thanjavur Marathas and the Konkan Christians. He has also studied the ancient cuisines of regions in the period of the Cheras and Pandyas (who in other times governed the South of the Indian subcontinent).

In 2016, the Times Food Awards named Anand “Chef of the year�.

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Oriol Castro, Eduard Xatruch & Mateu Casañas DISFRUTAR RESTAURANT BARCELONA Oriol, Mateu and Eduard are 3 chefs that met, trained professionally and worked together for more than 16 years at the elBulli restaurant. This restaurant received broad international recognition, especially due to its creative side, run by Ferran Adrià and Juli Soler.

For several years they held the posts with the highest level of responsibility in the restaurant kitchen. From 1998 onwards together with Albert and Ferran Adrià they formed the creative team at elBulli until it closed in 2011.

In July 2011, when the elBulli restaurant closed down to begin its transformation into the elBulli Foundation, the 3 were still linked to the elBulli Foundation, and began to work together with Ferran Adrià on very actively conceptualising the Bullipedia until November 2014.

In 2012 they decided to join together and make an idea come true that had been on their minds for a long time: having a restaurant of their own.

So, in April 2012 the Compartir Cadaqués restaurant opened. This restaurant, located in a really delightful and magical village like Cadaqués, offers some modern culinary dishes sprinkled with traditional suggestions to share in the middle of the table in an idyllic Mediterranean setting.

As a result of Compartir having become established, in December 2014 they decided to open their second restaurant with a culinary approach that clearly opted for cuttingedge tasting menu formats. This is how Disfrutar Barcelona came about.

Disfrutar is a restaurant designed to ensure that customers enjoy highly creative cooking to the full. In the tasting menus that it offers, one with 18 dishes and the other with 25, what it aims for, through cutting-edge cuisine with strong traditional roots, is for customers to feel relaxed, happy, and to enjoy some surprisingly edgy cuisine.

In just one year they have received the National Award for Culinary Arts and have been declared “Best new European Restaurant by the Opinionated About Dining guide.

They now have their first Michelin star. In 2017 they have been “Breakthrough Restaurant” in the 50 Best Restaurants list and at the same time they have shot into the same list in 55th place.

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J.P. SINGH BUKHARA RESTAURANT NEW DELHI

“Tandoor” explosion

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A graduate from the Institute of Hotel Management in Bombay, since 1991 JP Singh has worked at the world-famous Bukhara restaurant, which belongs to the ITC Maurya group, where he has made an enormous contribution, as the Bukhara has become a “must see” on the itinerary of anyone visiting New Delhi.

Although Singh has had the privilege of delighting dignitaries from all over the world with his cooking skills, at the present time he is still a simple, down-to-earth person.

He has travelled widely and has displayed his cooking skills at various international forums, where he has been very well received. So, it is not surprising that in the 1st edition of the IWWC (International Who’s Who of Chefs), JP has been rated among the best chefs in the world.

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JOSEAN ALIJA RESTAURANTE NERUA BILBAO

The journey of our evolution...

From a young age Josean Alija knew that he wanted to be a chef. The opportunities he had during his infancy to visit a few restaurants and the culture that he was shown at home - at the table and during meals, this set the course for his future. As a chef he saw a professional with power, who seduces the palate and the heart, and what is most evident, makes people happy.

At the age of 14, he started studying at the Leioa School of Hotel and Restaurant Management and was one of the youngest pupils of that year.

Three years later he started my professional culinary career.

Josean learned Basque cuisine at traditional restaurants and worked in several avant-garde kitchens, with the aim of forming some criteria that could help him create a personal style, a long path. His cuisine represents all those things that excites him and he shows it through the products from his environment and through the flavors of memory. He shares his experience by developing a personal language to create pleasure and happiness.

Paths are full of coincidences and one of them was he crossed paths with Bixente Arrieta. Bixente gave him the opportunity to take on a beautiful project, and over the years, he has given Josean the confidence to develop it. Without Bixente’s support the personal and professional development that Josean has through would not have been possible. It is essential to have a voice that helps you to think, to keep your feet on the ground…

Josean started working in the kitchens of the Guggenheim Museum Bilbao in late 1998, but in 2000, when his cuisine started to take shape, a motorcycle accident left Josean in a coma for 21 days, on the brink of death. He woke up but without the sense of taste nor smell, the essential tools of any chef, he had to learn how to taste things again, to recognize flavors and aromas.

While still recovering from the consequences of the accident, he decided to take part in the Best Young Chef competition, a motivation to restore his passion. His success took him back to his profession, he felt he was a chef again, a feeling that he had lost along with my sense of taste and smell.

In 2003, he found the key: research. It was essential to analyze the products in depth, to learn about their origins, their uses, their properties and their potential. The creative process, the fundamental part of his cuisine, was born - analyzing, reflecting, and adopting different approaches. With a strong commitment, Josean has been gradually perfecting, season by season, his style of cuisine: pure, essential, without disguises.

In 2011, he was able to fulfil his dream of having his own space. Juan Ignacio Vidarte, the director of the Guggenheim Museum Bilbao, offering a taste of Bilbao’s gastronomic culture, made the opening of Nerua a reality.

Nerua takes its name from the Nervión River, the backbone of Bilbao, which in ancient Latin was called Nerva.

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Saurabh Udinia spent his adolescence years savoring the innumerable flavours that Delhi street food offers. He discovered the exuberance of Indian food when he tried the regional cuisines in his classmates’ lunchboxes. The boy grew up to be one of the youngest award-winning chefs in India. With the mind of an artist and the heart of a revolutionary, he is changing the structure of Indian cuisine and the way that the world sees it.

SAWRABH UDINIA MASALA LIBRARY RESTAURANT NEW DELHI

European language Indian feelings

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Fortune granted chef Saurabh the first present he received by making him realize what his passion was at a very early age. He completed his formal studies in catering at the very best catering schools –Institute of Hotel Management, Catering Technology and Nutrition, PUSA, New Delhi. He later joined the Le Meridien group, in New Delhi, to carry out his practical training and since then he has been unstoppable. After working with some of the best internationally renowned restaurants and chefs, he started at Massive Restaurants Pvt. Ltd. as head chef at the age of 26. Massive restaurants belong to the hotel management group run by Zorawar Kalra, Jiggs Kalra’s son, also known as the Tsar of Indian cuisine. At the Massive group he has found the right place to develop his cooking, which is right in its prime. He runs the modern cuisine section at the Massive group and is in charge of establishments such as Masala Library, Farzi Café & Masala Bar. Thanks to the broad experience and knowledge he has acquired in the field of contemporary cookery, which he combines with ultra-modern presentation styles, chef Saurabh offers contemporary diners his profound understanding of traditional Indian cuisine and creates a genuinely state-of-the art culinary experience.

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JOSÉ AVILLEZ The Mediterranean diet in Portugal: tradition and innovation Considered one of the references in Portuguese cuisine, José Avillez stands out due to his enterprising spirit and his willingness to always go one step further. His restaurants express his enormous passion for cuisine, with one in Oporto and several restaurants in Chiado, Lisbon.

Belcanto is the only Portuguese restaurant in Lisbon distinguished with two Michelin stars and the only Portuguese restaurant included in the prestigious 100 Best Restaurants List. It offers a revisited Portuguese cuisine in a sophisticated atmosphere that evokes the old romance of Chiado.

Beco is José Avillez’s most surprising venue. This is a special place where haute-cuisine meets show business in an immersive and memorable experience. In this bohemian and sophisticated restaurant and bar inspired by the 1920’s and 1950’s clubs.

Mini Bar is José Avillez’s first gourmet bar. Located inside Teatro São Luís, it has livened up Chiado’s evenings and nights, offering a small, varied and flavorful gastronomic experiences.

Bairro do Avillez is an ample and bright place with different, yet complementary gastronomic concepts inspired by the best Portuguese flavours.

Here there’s a Mercearia (gourmet deli), a wonderful Taberna, a Páteo where seafood and fish are kings, and Cantina Peruana, offering Peruvian contemporary cuisine by the chef Diego Muñoz.

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Cantinho do Avillez is a relaxed meeting point in both Lisbon and Oporto where you can sample a new style of Portuguese cuisine, clearly influenced by the chef’s travels.

Café Lisboa was designed to bring new life to Largo de São Carlos. Café Lisboa is part of Teatro Nacional de São Carlos and has a beautiful terrace.

Pizzaria Lisboa is an old dream come true. José Avillez dreamt of opening a pizzeria ever since he was a little boy. Maybe because he was fascinated by the way pizza has travelled the world, maybe because he loves the fun, family-friendly atmosphere of pizzerias.

Together with José Bento dos Santos and the Quinta do Monte D’Oiro vineyard, he produced the JA wines with his signature: JA Red, JA White and JA Rosé.

Cooking has always been José Avillez’s passion.

However he didn’t decide to become a chef until his final year of his Business Communication degree.

In the same year he took part in individual study sessions with Maria de Lourdes Modesto and took an internship in Antoine Westerman’s kitchen, at Fortaleza do Guincho. He worked with José Bento dos Santos, trained at Alain Ducasse’s school… But the decisive turning point in his career was when he worked at El Bulli, with Ferran Adrià. In 2008, they offered him the post of head chef at their Tavares restaurant, where in little more than a year, he was awarded a Michelin star. At the beginning of 2011, he left Tavares to open his own restaurants.

Photo © Luis Mileu

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Thomas Zacharias brings to The Bombay Canteen a wide variety of experience he has acquired working in different kitchens all over the world.

Passionate about cooking right from the start, his culinary journey began at a very early age, inspired by his grandmother’s cooking. Keen to take his passion further, Thomas enrolled as a chef at the Welcome Group Graduate School of Hotel Administration in Manipal, where he learned the basics of cooking and the various techniques used in Indian cuisine.

THOMAS ZACHARIAS BOMBAY CANTEEN RESTAURANT MUMBAI

Wild India

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He worked at the Taj, Oberoi and ITC Hotel groups, so that he could understand the nuances of cooking better, in 2007 Thomas moved to the United States to study at the prestigious Culinary Institute of America (CIA). While he was studying there, he had the opportunity to meet some of the most famous names in the world of cooking, such as Ferran Adrià, the owner and chef at El Bulli. Working under Eric Ripert at the famous Le Bernardin restaurant in New York, with three Michelin stars, he gained invaluable experience.

When he went back to India, he ran the kitchen at the Olive Bar and Kitchen in Bandra, Mumbai, under another former CIA student, Manu Chandra.

When he joined The Bombay Canteen as executive chef, he travelled all over the country to reinforce his knowledge of the different aspects of home cooking in various regions of India. The inspiration provided by the variety of flavours in India, the huge number of markets in Bombay and his grandmother’s cooking, which is where his passion came from, are all reflected in the ever-changing menu at The Bombay Canteen.

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The cuisine and the homeland

NANDU JUBANY CAN JUBANY RESTAURANT CALLDETENES

At the age of 18, Nandu joined the family restaurant, el Urbisol, as head chef. He spent some time in the Basque Country, in Juan Mari Arzak’s kitchen, and at Martin Berasategui’s Bodegón Alejandro. In 1995, together with his wife, Anna Orte, he opened Can Jubany. Three years later it received a Michelin star.

In 2001 he opened Mas d’Osor in Viladrau. In 2005 he opened El Serrat del Figaró in Taradell, where R+D Gastronomy, a company offering culinary solutions, is also located. In 2006 he opened the Mas Albereda Hotel in Sant Julià de Vilatorta. In 2010 he renovated Can Jubany and created his own vegetable gardens. In 2011 he began to manage the restaurants Orígens, Arrels and Sol i Neu at the Sport Hotel Hermitage & Spa de Andorra.

In 2014, he took charge of running the restaurant at the hotel Majestic hotel in Barcelona and the Petit Comité restaurant in Barcelona. In the same year he was awarded three Repsol Suns. He also opened the FOC restaurant in Singapore, the Can Carlitos, in Formentera, and the spinoffs, Foc Sentosa & Pim Pam Foc, in Singapore.

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MANISH MEHROTRA

INDIAN ACCENT RESTAURANT NEW DELHI

Indian emotional avant-garde India is growing curious. Today, the markets of New Delhi no longer hold only the vibrant treasures of the local cuisine: foreign foods that beguile local palates can been found more and more frequently.

Whether or not products such as the Australian yeast extract ‘Vegemite’ enrich Indian cuisine is for each individual to decide. What is certain is that Chef Manish Mehrotra at Indian Accent welcomes these international influences and transforms them into dishes that transport you across entire continents with just your fork.

And this does not go unnoticed: Indian Accent was the only Indian restaurant to be listed among the World’s 50 Best Restaurants 2015 and 2016 and was also the best restaurant in India among San Pellegrino Asia’s 50 Best Restaurants in those two years. The New York City Guide 2017 awarded Mehrotra’s newly-opened restaurant in New York with the distinction No.1 Restaurant in Indian Cuisine.

You will find Manish Mehrotra in his restaurant Indian Accent, far away from the colorful marketplaces.

And the contrast could not be greater – an Edenlike garden, serene and resplendent with the scent of tropical flowers. Inside the restaurant, which has won just about every award going, there is an almost colonial style: pomp and pageantry is nowhere to be found and yet you get the impression that every last detail has been carefully selected and coordinated.

It is here that Mehrotra’ s guests learn how the chef crowned the ‘Best Chef in India’ by American Express infuses Indian haute cuisine with international flair.

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He describes his cooking style as “inventive Indian cuisine” and Indian food with an international touch – or vice versa. Naan bread stuffed with blue cheese, his take on ravioli filled with West Indian chickpeas – the food stylishly arranged on the plates here may look international, but the taste is classically Indian. This is vitally important because diners at Indian Accent know just how good Indian food can taste. And that is why, despite his love of experimentation, Mehrotra has never even considered mixing the aromas of two different Indian regions on one plate. Yet the combination of global ingredients and techniques with an Indian soul and flavor enraptures guests all the more.

But everything could have turned out quite differently: in Mehrotra’s family home a strict “no garlic, no onions” diet was enforced. His mother even had to relocate to the terrace and use separate utensils for cooking eggs due to the wishes of his vegetarian father. Fortunately for the international gourmet scene, however, as a young man Mehrotra spent his summers with relatives in New Delhi and Mumbai, where he was free to taste whatever he wanted. And it is exactly this freedom that he offers diners at Indian Accent. No ingredient is frowned upon and everything is possible, as long as it meets the chef’s exacting standards. TripAdvisor also awarded Indian Accent with the distinction No.1 Restaurant in India from 2014 to 2016.

And these standards have not emerged from thin air: Mehrotra learned his craft under celebrated chef Ananda Solomon at Vivanta by Taj. From there, his career took him to Delhi, where he helped to bring Old World Hospitality’s Oriental Octopus the success it enjoys today. Many restaurant openings and world travels later, the now highly decorated chef was back in New Delhi at The Manor Hotel, and it was in this hotel’s restaurant that he presented his vision of a modern, cosmopolitan Indian cuisine.

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Photo © Helge Kirchberger / Red Bull Hangar-7

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JOAN ROCA THE ESSENCE OF OUR CUISINE PHOTO Š EL CELLER DE CAN ROCA

He was just 9 years old when he decided to put on his first chefs jacket and help his mother in the family traditional restaurant and house. Today Joan Roca runs with his own project along with his two brothers, Josep the sommelier and Jordi the pastry chef.

El Celler de Can Roca is the authentic creative triangle formed by the three Roca brothers, with continuous research committed to innovation and creativity, enhancing traditional flavors with cutting edge techniques with an original balance.

Through a transversal vision of the creative process, his restaurant project dialogues and engages both with science and peasants, technology and sensitivity, product and sensorial anthropology.

El Somni, the first multisensory gastro opera even performed, which involved Chef Joan Roca with more than 50 artists and sensory experts along a two year creative work and experimentation. Nowadays, the restaurant is leading a botanical research that has catalogued more than 3000 wild species for its recovery and reintroduction in gastronomy, with the objective to educate society on nearby natural environment knowledge and awake ecologic sensitiveness by realizing its richness.

By the Cooking Tour Experience, Joan Roca has led, not just the first World Tour experience of a restaurant, but also a powerful culinary talent development program that has just started in Latin America and will have international continuity in next annual editions.

His deeply rooted educational vocation has led him to be a lecturer for more than 20 years, with an Honorary Doctor by UDG, and collaborations with several national and international university programs and Science & Cooking lectures at Harvard. In 2015, the World Economic Forum invited Joan Roca to join the annual discussions as a Cultural Leader.

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Srijith Gopinathan grew up surrounded by the exotic spices of South India that filled the air of his childhood home. Ginger and turmeric bloomed in the courtyard of that house. His grandmother often asked him to pick these culinary treasures and take them to the family kitchen, where Srijith learnt how to use all the parts of an ingredient or spice.

SRIJITH GOPINATHAN CAMPTON PLACE RESTAURANT SAN FRANCISCO

India de luxe

If his grandmother were still alive, she would feel proud to know that he has won two Michelin stars as executive chef at the Campton Place in San Francisco and that he is the only Indian chef who has received this distinction.

After graduating from the Culinary Institute of America, Srijith worked in the renowned kitchen run by Raymond Blanc and Gary Jones at the Belmond Le Manoir aux Quat’Saisons, in England, with two Michelin stars, where he perfected his extensive repertoire of classic European techniques.

Srijith also worked at some of the luxury hotels in India before taking the helm at the Taj Exotica, in the Maldives.

For the last nine years, Srijith has used his extraordinary gifts to create a really refined version of contemporary California-India fusion cuisine at the Campton Place.

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FINA PUIGDEVALL LES COLS RESTAURANT OLOT

Post-modern terroir Radical in form, avant-garde in her forward-looking vision, sustainable in her creativity; The two Michelin-Starred chef Fina Puigdevall not only has a space that is highly provocative and unique on the planet (restaurant, banquet halls) designed in a search for total transparency and a complex integration into its environment, but she was also one of the first to follow the path of 0-km cuisine and progressive in creating a creative menu where there is nothing that does not form part of her surroundings. This means that the concept at Les Cols achieves perfect synergy between contemporary subversion and respect for the environment.

Her idea of cookery is based on an opulent kind of minimalism, in which the formal aspects are based on very few items and the conceptual side forces us to take an entertaining journey along winding paths that head towards its final essence.

Highly sensitive direct sensations that always lead us to the surrounding horizons and explain stories, flavours and impressions…

Fina has won numerous awards for the design of her spaces and for her cooking. These include: Diploma for Merit in Tourism in Catalonia; FAD; Contract World Award… She has given a course at Harvard University. She’s a consultant at the Mas de Torrent hotel (Girona).

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SRIRAM AYLUR QUILON RESTAURANT LONDON

The extreme subtlety of Southern spices

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Sriram Aylur started out in the restaurant business with his father, who inspired him with a passion for food that led him to study at the Indian Institute of Hotel Management, Catering Technology and Applied Nutrition. In 1989 he joined the Taj hotel group, where he rapidly rose through the ranks to become executive chef at the Hotel Gateway in Bangalore. He later founded what was to be the award-winning Karavali restaurant, which earned him a series of honors, such as being chosen one of the five best restaurants in India by the British magazine, New Statesman, and one of the five best chefs in India by the Telegraph. Since he became executive chef at the Quilon, he has received awards and praise for his knowledge, his passion for food and the way he combines creative techniques and fresh ingredients to reach the very highest level in modern Indian cuisine.

He is passionate about the philosophy that lies behind the Quilon – contemporary cooking from the south coast of India, a predilection for the freshest ingredients and a playful desire to combine traditional home cooking with modern dishes to achieve a unique and exciting experience. Sriram imports more fresh Indian spices than any other Indian restaurant in Great Britain and meticulously grinds and mixes them to create special recipes for the Quilon. His aim is to create contemporary South Indian cuisine, while always respecting its essence.

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Photo ©JOAN VALERA

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The complex passion for “terroir” Born in San Sebastián and studied in Madrid and under Luis Irizar at Zarauz, before setting up his own restaurant in 1975. The young Pedro Subijana began his career in Vitoria, Tolosa, Hernani, Madrid, and Estella, and then moved to Akelare to work as head chef.

Throughout his storied career of more than 40 years at the restaurant, Subijana was instrumental in creating one of the most important gastronomic movements of our time - New Basque Cuisine. The influence and dynamism of the movement owes much to the approach (fiercely local yet innovative) and ethos (collaborative and open) that Subijana and his contemporaries purposefully conceived in the late 1970’s.

PEDRO SUBIJANA AKELAŔE SAN SEBASTIÁN

A strongly believer in academic training, and Pedro teaches in the European and American institutions as well as Spanish Hotel Management Schools. This love of teaching has allowed him to disseminate his “secrets” through television programs and dozens of books. A founder member of Euro-Toques in 1986, and was appointed president in 2003. Pedro continues to work extremely hard so that he can bring to fruition all the projects he feels bubbling up inside. Time will channel them, and others will follow in their wake.

The three Michelin starred restaurant Akelare rests on the beautiful slopes of Monte Igueldo. Subijana, much awarded elder statesman of New Basque Cuisine, a great contributor to world gastronomy, and Pedro continues to cook here for delighted and adventurous diners with his triumvirate of experience, boldness, and passion.

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Vineet Bhatia moved to London in 1993, where he hoped to find the freedom to express and evolve his modern approach to Indian gastronomy.

Perhaps ahead of his time, the London of that era offered a limited outreach for Indian cooking, with many establishments serving a cuisine of ambiguous authenticity. Unperturbed he began his career with his trademark determination.

VINEET BHATIA

VINEET BHATIA LONDON

Harmony and complexity memory

The result was huge respect from his peers, a successful restaurant and global acclaim. It wasn’t until 2001 however when Vineet became the first Indian chef to receive a Michelin star, for restaurant Zaika in Kensington, that things really began to change for Indian gastronomy globally.

His personal venture RASOI also received a Michelin Star in 2006 and he went down in the history books again when in 2009, ‘Rasoi by Vineet-Geneva’ was awarded its first Michelin Star, thereby making him the only Indian to have a star each for both his restaurants!

Vineet Bhatia is one of the world’s most exciting, creative and accomplished Indian chefs.

Throughout his career Vineet has created history with his progressive approach to Indian food, transforming perceptions of the cuisine globally through his portfolio of restaurants in Europe, Asia and Africa.

However October 2016 heralded a new beginning for the award-winning chef and restaurateur.

Rasoi was re-launched as Vineet Bhatia London (VBL) and is the first Indian restaurant to eschew the traditional A La Carte offering, serving only their signature 11 course Experience Menu. VBL was also awarded the Michelin Star in October 2017.

Born in Mumbai, Vineet Bhatia’s influences have been based on the traditions of Indian Life and family. His almost military style training at the Oberoi School of Hotel Management in New Delhi stood him in good stead but at the same time the rigid traditional kitchens did not allow him freedom to experiment and develop his own Indian cuisine.

Apart from the honours and inventions what Vineet Bhatia will always be respected for more so in his homeland is the Indian cuisine revolution that he stirred. A culinary battle of sorts that took him as he recalls “ thirteen long years” strengthened in his resolve constantly by his wife Rashima whom he calls “ my biggest anchor.’’

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PHOTO © COCONUT

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Elena and Juan Mari Arzak ARZAK RESTAURANT - SAN SEBASTIÁN

Synthesis 2017 Born in 1942, Juan Mari Arzak is the father of Spanish contemporary cuisine. As the creator and alma mater of the movement known as New Basque Cuisine in the 1970s, his culinary and social influence has been decisive. He has worked with Bocusse, Troisgros, Senderens…

Just to mention a few of his many prizes: National Gastronomy Award for Best Chef (1974), three Michelin stars, Club de Gourmets Best Chef and Best Restaurant, Grand Prix for Culinary Arts for Best European Chef from the European Academy of Culinary Arts (1992), National Gastronomy Award for Best Restaurant, Gold and Silver medal for Merit in Tourism, Knight of the Order of Arts and Letters awarded by the French Ministry of Culture (1993), Gold Medal of the city of Donostia, awarded by the Town Hall as an expression of the people of San Sebastian’s recognition and gratitude for the professionalism shown in his extraordinary services he has performed for the city (1994), Gold Medal of Guipúzcoa…

His restaurant, located in the old house where the family business was run, which dates back to the late 19th century, it is a Mecca for all lovers of contemporary cuisine thanks to how its cooking has evolved. It is now in its fourth generation and the three Michelin Starred restaurant is run by Juan Mari’s daughter, Elena.

Elena Arzak studied at the Hospitality Management School in Lucerne, Switzerland from 1988 to1991 and did internships in different companies. Her knowledge of the hospitality industry is broad and covers all areas. Not in vain was her internship in the dining room at the Hotel National in Lucerne nor in reception at Hotel International in Zurich at the beginning of the nineties. She also passed through the “engine room” at the famous Le Gavroche in London and the Hotel Château Güstsch in Lucerne. But her preparation in the kitchen has been of greater significance. Troisgros in Roanne, the Parisians: Carré Des Feuillants, Le Vivarois o the innovator: Pierre Gagnaire, in addition to short stays the Luis XV de Montecarlo, Antica Osteria di Ponte in Cassinetta Di Lugagno (Italy) and El Bulli.

The International Academy Of Gastronomy honored the young cook from Guipuzcoa with the prestigious best future chef prize (in the year 2000 – awarded in May of the following year.

Elena Arzak was recognized among the most promising chefs worldwide. At that time only 6 chefs had received the prize, among them the Spaniards Martín Berasategui and Sergi Arola.

Her last name is her letter of introduction.

Arzak is probably the most prestigious reference in the history of Spanish cuisine.

But to that she brings her own sense of responsibility and her enormous curiosity.

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Inspired by his memories of the amazing food from street stalls and the different culinary traditions in the regions of India, chef Gaggan Anand has used modern science and technology to create current, avant-garde reinterpretations of ancestral recipes that have made Gaggan, his restaurant, one of the best culinary destinations in Bangkok. In 2013, in the inaugural edition of the of “The 50 Best Restaurants in Asia” list

by Restaurant Magazine, Gaggan was ranked number 10. Later, also in 2013, it was ranked number 66 in “The 100 Best Restaurants in the World” list. That year, he was voted the number 3 chef in Asia. In 2014, after rising 49 places in the “Top 100” ranking, it entered at number 17 in the “Top 50” list, also winning the “Best New Entry” award. It was number 1 in Asia in 2015, 2016 and 2017 and number 7 in the world in 2017.

GAGGAN ANAND GAGGAN BANGKOK

Molecular India

“I came to Bangkok in 2007 for a brief stint of consultancy and, like a good Indian, I didn’t leave. Gaggan restaurant was the result of a drunken evening with some friends, when, frustrated by my earlier work, I made a proposal to my current partners. They agreed and here we are. My dream was to put India on the world map of restaurants. And the only way to do that was to take a bold risk to do the impossible: to serve avant-garde Indian cuisine.

While the restaurant was being refurbished and decorated, I packed my bags and flew to Spain, straight to the doors of the culinary temple of Ferran Adrià. There, in the laboratories of my guru and mentor, I reached nirvana immediately.

And I came back with my head full of ideas about how I wanted to transform Indian cuisine.

The rest, as they say, is history. I’m still chasing my dream and every step forward in my kitchen encourages me to be bolder and more expressive about what I want to cook”.

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PHOTO © MARCO PASTORI

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JORDI CRUZ ABaC RESTAURANT BARCELONA

Organoleptic glamor Born in Manresa, Jordi studied cooking at the Joviat Advanced Catering School in the same town. At the age of 14 he started working in the Estany Clar restaurant in Cercs, Barcelona, where he received his first Michelin star in November 2002. This made him, at the age of 24, the youngest chef in Spain and the second-youngest in the world to receive this award.

From this moment on he became a leading upand-coming figure on the Spanish culinary scene.

Before this he had already won several awards, including the Spanish Championship for Young Chefs that he won in San Sebastián in 2002; the “Jaén, an Inland Paradise” International Prize for Cooking with Olive Oil in 2003 in the Best of Gastronomy section, also in San Sebastián; or the Spanish Championship Award for Rising Stars in Marbella, that he also won in 2003.

In 2006 he became the champion in the First Chef of the Year Competition (CCA), an event where he is currently vice-president on the jury (the chef Martín Berasategui is the president).

In 2007 Cruz left the Estany Clar and became manager and head chef at the Angle restaurant, in Mon Sant Benet (Barcelona). In November 2008 this establishment also won its first Michelin star. In 2013 he moved to the Hotel Cram in Barcelona, and kept a Michelin star in the 2014 guide.

In 2010 he joined the management team at ABaC Restaurant & Hotel, a real culinary showcase and one of the most exclusive spots in the city, which won the award for Best Restaurant in Catalonia 2011 presented by the Catalan Culinary Academy and was where he has won 2 Michelin Guide stars from 2012 up to the present time, as well as 3 Repsol suns in 2013 and 2014.

In parallel with his work in the kitchen, it is also worth pointing out that he is the author of the book, Cooking with logic: technique and concepts in cooking at the Estany Clar, and at the moment he is writing his second book.

In 2012 he opened Ten’s Tapas Restaurant in the El Born district of Barcelona, that offers snacks and side dishes that remain true to the philosophy followed at ABaC, and in 2013 he won the award for Chef of the Future presented by the International Gastronomy Academy. He is currently a jury member on the Master Chef programme on TVE1 where he has been a judge since its first season.

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MAURO COLAGRECO MIRAZUR RESTAURANT MENTON

Cross-border landscapes Argentinian of Italian origin, who arrived in France in 2001 without mastering the language of Molière, Mauro Colagreco has become one of the most promising chef barely a few months after moving to Menton in 2006 ... two steps of the former border that separates France from Italy.

The restaurant between land and sea... The majestic building is 30 years. Encamped at the foot of one of the oldest avocado trees in France, extended by a garden in which grow mint, chives, sage, wormwood, oregano and other savory in the shade of orange trees, it overlooks the Mediterranean.

Behind his back, the Alps come to die at the feet of the big blue bay.

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After four years working with the best chefs of France - Colagreco headed to France and took an internship with Bernard Loiseau, where he remained as demi-chef de partie until Loiseau’s death in 2003. He then worked in Paris and held the positions of sous-chef de cuisine to Alain Passard at l’Arpège, demi-chef de partie at Alain Ducasse at the Hotel Plaza Athénée, finally spending a year at Le Grand Véfour.

In 2006, Mauro decided to open a restaurant around the Mediterranean basin. Spain draws him particular for the language that he knows and Italy because of his origins. Finally, by chance, he chooses Menton and acquired the old address closed for several years.

The restaurant offers a magical view of the Mediterranean and Menton. No one can remain unaffected, even if very fast, the gaze no further carries to the horizon but to the fascinating plates cooked by Mauro. Built on a mountain, the Restaurant building opens onto the terraces.

With light décor in which include some works signed by designer Stephanie Marin. Tables spaced arise between fireplace and bay window.

At the lower level, the bar also extended by a terrace. To have a look at the sea from the kitchen, Mauro took advantage of the winter months to break down the wall that separated the bar, allowing its customers to look away from the sea to the kitchen window where the active brigade works. Italians, Argentines, Venezuelans, Japanese… a kitchen brigade without borders.

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DANI GARCÍA DANI GARCÍA RESTAURANT MARBELLA

Entrancing Andalusia Situated amongst some of the greatest Spanish chefs, Dani García is in reality the two Michelin starred Andalusian chef with the best international prospects and outreach. His personality and character as a creative and inquisitive chef are the results of close to twenty years of experience in the kitchen.

Born in Marbella, García is both cosmopolitan and a keen traveller.

His dishes clearly reflect the influence of vivid experiences from many different cultures during his travels and menus are a result of a melting pot of different travels and gastronomic cultures.

Dani Garcia’s influences is defined by his passion for the kitchen…

Figures such as Ferran Adriá and Manuel de la Osa are some of Garcia’s inspirations, to whom he equates Japanese cuisine or business models such as Nobu Restaurant and that of Joël Robuchon, a chef whom he particularly admires.

García began his training at one of the best training establishments in Andalusia - the Malaga School of Hospitality La Cónsula, where he became part of haute cuisine. In 1996, he started to work with Martin Berasategui with whom he shares the same dedication, the skills and drive as a chef. It is during this time that García reconfirmed his vocation and passion for the kitchen, and defined the type of cuisine that would become the subject of development in his career. Centred on the concept that everything falls beneath the critical common denominator of “the flavor.”

The Artisan of Flavor. Excitement on the palate… The evolution of Dani García as a chef permits one to consider him as one of the most creative chefs, an authentic artisan of flavor who is able to combine, in the same plate, both the distinct produce of his country with techniques and ingredients of more international cuisines.

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A disciple of Juan Mari Arzak and Alfonso Dávila at Jockey, and a passionate admirer of Frédy Girardet, he is considered to be an artistic and creative chef, although he always bears in mind that he is based in Extremadura, a region where a sturdy simple kind of cooking always met with success.

TOÑO PÉREZ ATRIO RESTAURANT CÁCERES

Sumptuous modernity Juan Antonio Pérez (Casar de Cáceres, 1961), head chef at the Atrio restaurant, is the chef that has revitalized cookery in Extremadura through his “signature cuisine, that is always based on intuition”, in his own words. At the age of 18 while he was studying Fine Arts, Toño, who had discovered working in the kitchen at his father’s cake shop, definitively decided to go into cooking. Together with José Antonio Polo, who is in charge of the dining room and the wine cellar (one of the best in Spain, endorsed by the international awards it has received for its spectacular wine menu), he has performed a real miracle in the city in Estremadura that is a World Heritage Site.

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All the great products from Extremadura, such as ham, Torta del Casar cheese, lamb, wild products, Triguero asparagus, testicles, mushrooms, paprika, oil or game form part of his recipes, along with local fish, such as tench or carp. However, above all, what really stands out is Toño’s creativity, hedonism and love for things done properly. When he won the Spanish Young Chefs Championship, he represented his country at the Bocuse d´Or 1993. He won the National Culinary Award for Best Chef in 1995. In 1998 he won another National Culinary Award for Best Restaurant Menu Graphic Design. Years later he won the National Culinary Award for Best Publication, for the book, “Gusto y Gustos de Extremadura”.

Since 2003 he has had the famous “Grand Award” for the best wine menus in the world, presented by the prestigious American magazine Wine Spectator that no other Spanish restaurant has ever received. Atrio has obtained three Suns in the 2006 Campsa guide, two Michelin stars and a score of 9.5 in Gourmetour. Altair & Adebarán, his subsidiaries in Mérida, the capital of Extremadura and Badajoz, each obtained a sun and a Michelin star.

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The suckling lamb, much more than a roast

Pedro Mario and Oscar Pérez The first person to take over from his parents was Pedro Mario, the eldest. It is not easy when you are just 22 years old with no previous culinary knowledge to devote yourself to the world of catering.

But it was not an obstacle for someone who was eager to learn. He simply had to drink in what the “greats” said and soak up their knowledge. From that point on he began to discover the work of those who had taken Spanish cuisine to international renown, such as Joan Roca, Pedro Subijana, Juan Mari Arzak, Ferrán Adrià, Martín Berasategui, Andoni Luis Aduriz and Manolo de la Osa. They served as a guide to him and their culinary works became his bedtime reading.

The time would pay off and he came to share workdays with these people whom he respected deeply. He would also be influenced by other international masters such as Antoine Carême, Michael Bras and Frédéric Bau, among others.

Thanks to him, the cuisine at El Ermitaño has crossed borders, and cities such as New York, London, Paris, Rio de Janeiro and Lisbon have been able to see it at first hand.

Oscar began his career in the kitchen at an early age, at fifteen, “Jose Luis” took him into his Madrid catering school, where he learned the basics of good cuisine, which served to start him off in the El Ermitaño kitchen. Like any self-taught person, reading was his best choice. Important chefs like Andoni Luis Aduriz, Joan Roca and Quique Dacosta, among a long list, served as his inspiration. Learning their techniques helped him convert Castilian cuisine into a more evolved cuisine without losing that touch of tradition.

His youth has not been at odds with his experience, and this has served him well as he has done a lot of presentations and taught many courses. Another activity that has already become a tradition is collaborating every year with a school to teach children good eating habits.

Like his brother Pedro, who enjoys absorbing knowledge from those he admires, Oscar also likes to show his work.

Their cooking is respect and passion for showing the fantastic products from their land, a fusion of traditional flavours with the progress of our times.

The Michelin Red Guide recognized their work by providing them with a star in 2001 up to 2010, which they regained in 2016. In 2015, they received the best restaurant award for the year and in 2016, the Zamora Chamber of Commerce honored them with the Mercury Award for their business work.

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Ricard Camarena studied at the Catering and Tourism School in Valencia. After opening a restaurant at the swimming pool in his village, Barx, he set up the Arrop restaurant together with his wife, Mari Carmen Bañuls, in Gandía (2004).

In 2006 it was named Breakthrough Restaurant at the Madrid Fusión Culinary Summit. In the same year the El Levante newspaper awarded him the special gastronomy prize.

RICARD CAMARENA RICARD CAMARENA RESTAURANT VALENCIA

Taste of purity

Success continued in 2007 with the Valencia Academy Award for the Culinary Arts for chef of the year. Shortly afterwards he won his first Michelin star.

In 2008, he moved Arrop to a palace in Valencia.

Within a year he maintained his Michelin star and two suns in the Campsa guide.

In 2011, he opened the Ricard Camarena Restaurant in Valencia. In the same year he opened The Central Bar at Valencia Central market, and in 2012 the Canalla Bistró. He also owns the Habitual in Colón Market, the Canalla Bistró Mexico and the same brand at la Platea in Madrid.

Camarena also has two premises in the Colón Market in Valencia: Ricard Camarena Colón, exclusively devoted to staging events and private celebrations; and Ricard Camarena LAB, his R+D lab.

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SAFE CRUZ GOFIO RESTAURANT MADRID

Chef to follow New Canarian Cuisine review, update and projection

Run by the Canarian chef Safe Cruz, in 2015, Gofio opened in Madrid and is a surprisingly unprecedented version of New Canarian Cuisine.

Safe, works each day with a strong commitment to offering consumers a different kind of product, that is utterly unconventional, and 100% Canarian with unique flavours, but isn’t a copy of anything and has no obvious models, except for its roots in traditional Canarian cooking.

At Gofio, the aromas, flavours and tradition of Canarian cooking combine perfectly with the innovative and daring approach of a team determined to take Canarian cuisine as far as it can go.

Safe, a self-taught chef, first opened a bar with his wife, Cícero Canary, in 2013 in Madrid, he later studied cookery in the capital, took a Master’s degree at the BCC and various courses (Hoffmann, Camerena…) until he opened Gofio, which has been a great success.

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A graduate in business studies and a self-taught chef in the family restaurant, el Solla, Pepe started off working in the Solla restaurant, run by the family, and combined finishing his academic studies with training in the restaurant. He began working in the dining room, which led him to start out in the world of tasting and working as a sommelier. He was the Galician Champion Sommelier and finished in 6th place in the National competition.

PEPE SOLLA CASA SOLLA RESTAURANT SAN SALVADOR DE POIO

Neo-Atlanticism

In 1995 he began his cookery training by combining the duties of a Maître D’ with those of a kitchen assistant in the restaurant. In 2001, he founded the Nove Group and later in 2003, he took over the family restaurant, Casa Solla.

Since 2004, he has constantly taken part as a speaker in various national and international culinary competitions. In 2010, he represented Galicia at the Shanghai Expo and in 2007 he won the Dagda HG&T prize for Best Cookery Professional in Galicia. In 2008: Caldereta prize 08, El Comercio newspaper, Gijón, Asturias and Dionisio Duque Foundation Prize, Segovia.

He currently continues to have top ratings in the culinary community in the national guides, and holds one Michelin star since 1980.

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This emblematic restaurant is run by Hilario Arbelaitz, a chef with elegant and refined manners in the way that he exalts the most important Basque products, which he treats with respect but has added some powerfully evolutionary sparks to it.

HILARIO ARBELAITZ ZUBEROA RESTAURANT OIARTZUN

Post-classical harmonies

Zuberoa is located in a 600 year old house in the village of Oiartzun, 10 kilometers way from San Sebastiรกn. It was here that he began working at the age of 20 with his mother in the kitchen and he learnt Basque traditional cuisine with her. After 10 years with his mother, he spent a brief time with Maurice Isabal at Ithurria Restaurant in Ainhoa (French Basque Country), which opened up his eyes and he began to prepare a modernized versions of traditional Basque dishes but without forgetting his roots.

In his long career as a chef he received numerous awards, the National Gastronomy Award in 1991, the Best Chef in the Basque Country in 1993, a Michelin star, 3 CAMPSA Pumps and 9.5 points in the Gourmetour Guide.

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The Cantabrian identity

JESÚS SÁNCHEZ

CENADOR DE AMÓS RESTAURANT VILLAVERDE DE PONTONES

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Jesús Sánchez studied at the Casa de Campo catering school in Madrid and took to pastrymaking & confectionery courses at the Bakers’ and Confectioners’ Association in Madrid.

In 1993, together with his wife Marián Martínez, he opened the Cenador de Amós. In 1995 he was awarded a star by the Michelin Guide.

Currently with two stars as well as three Repsol Suns. He won the Arco Atlántico Award for Best Cantabrian Chef 2013 and Best Contemporary Classic Restaurant at Madrid Fusión 2015. He published “La cocina del Cantábrico” and in 2012, the Botín Foundation chose him to run the new Botín Centre in Santander.

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NACHO MANZANO CASA MARCIAL RESTAURANT ARRIONDAS

Encapsulating Asturian roots

Nacho’s cuisine’s revolves around traditionally made high quality products. This philosophy is at the center of everything he does at Ibérica.

Renowned for his modern interpretations of traditional recipes, he focuses on Asturian specialties where he comes from. Nacho grew up around stoves in his mother’s house, now Casa Marcial, a 2 Michelin stars restaurant tucked in the mountains of Asturias. Despite his education as a chef, he states that all his culinary skills were passed down from his mother and grandmother.

In a family with such skills, it makes sense that he works alongside his sisters Esther and Sandra on his restaurants La Salgar was a awarded a Michelin star. In 2014 he opened Gloria Casa de Comidas in Oviedo, a relaxed, modern urban restaurant. In May 2016 he opened Gloria Gijón, named after his grandmother.

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JOSÉ ANTONIO RIVERA CHEF RIVERA RESTAURANT PADRÓN

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The great lamprey maestro, which he is able to prepare in an endless number of ways; all of them are exquisite and try to find the essence of this rare age-old fish.

After an impressive classical training in London at the Wellington Club, Bellfree Club, Chez Noelle, Coq au vin, Petit Savoyard and Pied a cochon, and in Paris at Petit Savoyard, José opened Chef Rivera in 1976 to become the leading culinary reference point for the aforementioned lamprey.

He has received the Galicia Medal, Best Entrepreneur of the Year from the Galician Businessmen’s Association, and been made an honorary knight of the Port Wine Brotherhood in Oporto, among several other awards.

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This young chef has hospitality tradition printed on his DNA, as he is the fourth generation of hoteliers.

Raised inside the kitchen, Fran’s cooking interest was increasing steadily, until at the age of 16 he went to join the prestigious Hofmann Culinary School. Three years after, and already prepared to be a great professional, he decided to carry on his education and moved to Paris.

FRÁN LÓPEZ VILLA RETIRO - RESTAURANT XERTA BARCELONA

In short time, the kitchen of Fran López is disclosed in southern Tarragona and throughout Spain. So much so that in November 2009, the prestigious Michelin Guide honors him with a Star, which preserves until today. It thus becomes the fourth youngest cook in the world to have a Michelin Star (with only 25 years old) In 2013 and consolidated in the wine world, it is enfrascan in its latest joint project, is none other than the management and direction of Celler Cooperative Pinell de Brai, known to all as the “Catedral del Vi”. Its constant renovation in the kitchen, and the guarantee of success in the gastronomic restaurant and catering events, Fran Lopez make reference in Terres de l’Ebre at the forefront of the kitchen.

In 2016, Fran López was awarded with the second Michelin star for Xerta Restaurant.

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Diego’s cuisine reinvents flavours from traditional Andalusian cooking, adding river fish in place of pork and caviar as the star product following his intensive work on the recovery of Andalusian sturgeon.

Studied at the Jacaranda catering school in Churriana and then at La Cónsula Catering School in Malaga, Diego, opened his first restaurant Sollo in 2013 which features a highly minimalist concept, and in a short period of time achieved recognition.

DIEGO GALLEGOS SOLLO RESTAURANT FUENGIROLA

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In 2015 he opened his restaurant at La Reserva del Higuerón, and set up his Flavor Laboratory and Sollo Workshop, where he offers his future creations and runs gastronomic workshops as tasting sessions of his star product, caviar.

Diego Gallegos is the culinary consultant and researcher on Riofrío Caviar; however, at the moment he is heavily focused on developing and recovering river algae, and on the sustainable eel and tilapia production, working with the only fish farm that produces the latter in Spain. His goal is to obtain tilapia caviar.

With a Michelin star, a Repsol Sun, and in 2015, Diego was the Breakthrough Chef in Madrid and was awarded First prize in the Cookery Competition for Young Chefs from the Spanish Catering Federation.

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Roberto Ruiz’s culinary career is basically linked to the Frontón restaurant in Tolosa, which he joined in 1993. Right from the start he linked the restaurant to a local product – Tolosa beans, by taking part in selecting beans together with Martin Mantxo and the newly created Association of Tolosa Bean Producers. Roberto Ruiz is a great connoisseur and promoter of local produce, and he works with local farmers, shepherds and cattle breeders and regularly visits the markets in Beasain, Ordizia and Tolosa, which is where he mainly gets his vegetables from.

ROBERTO RUIZ FRONTÓN RESTAURANT TOLOSA

A supporter of healthy natural cooking, faced with the changing fashions in cookery, he gives priority to the flavor and simple dishes, and understands that cuisine begins in the vegetable garden, with the shepherd and the fisherman, and that is why he deeply respects the idiosyncrasies of produce.

Being in contact with shepherds means that there is always a select Idiazabal cheese or seasonal milk curd on his menu, and also led him to develop a unique recipe with Latxa mutton, which won first prize in the “Cooking flavours” competition organized by the Basque Culinary Center.

Roberto has written two books, and through his perseverance and values, he has established a unique place of its own for the Frontón restaurant on the national gastronomy scene which has enabled him to add value to local produce.

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Javier de las Muelas

DRY MARTINI - BARCELONA

A businessman and a trend-setter, Javier is considered to be one of the best-known maestros in the world of international cocktails. the founder of the well-known cocktail bar, Gimlet in Barcelona, the owner of Dry Martini, his benchmark brand, which has now spent 7 years in a row on the list of the World´s Best Bars, an honor that only 5 bars in the world have achieved. This result makes it the 4th best international bar in history and the 1st in Europe on the comprehensive list published by this organization. On the same premises you can find Speakeasy, the first speakeasy restaurant that pays homage to the bars in the period of Prohibition and The Academy, a space adapted for various formats where exclusive master classes and workshops are run with an innovative culinary approach.

Based on the same spirit combining tradition, class and elegance, he has expanded his “Dry Martini” concept to other cities, and collaborated with luxury hotel chains such as Meliá: Madrid (Gran Meliá Fénix), Palma de Mallorca (Gran Meliá Victoria); Four Seasons Resorts: Jimbaran Bay & Sayan in Bali, and Chiang Rai, Burma Bar & Ratree Chiang Mai in Thailand; Paradores de España in Aiguablava with the Restaurant & Beach Club Mar i Vent, and Dry Snow in Arties near Baqueira Beret ski resort.

DROPLETS® by Javier de las Muelas is his contribution to the category of “Cocktail & Food Flavoring”. In 2015, he joined together with the Eurostars Hotels group to open THE CORNER by Javier de las Muelas in Cordoba, Granada and Toledo in Spain and in Munich, Berlin, Prague, Lisbon and Brussels in Europe; with the Starwood Hotels & Resorts Worldwide hotel group in San Sebastián the Hotel Maria Cristina and has also opened Dry Martini by Javier de las Muelas at the Sheraton Rio Hotel & Resort. In 2015 he opened Dry Martini by Javier de las Muelas at the Meliá White House London.

Not forgetting to mention the Hall space at the Monument hotel and the Casa Fernández and Montesquiu restaurants in Barcelona.

In 2017 he has created “Cocteleo by Javier de las Muelas Dry Martini” for Frit Ravich and he will open Dry Martini in San Luis Potosí, Mexico with Hilton.

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Josep is the “wine waiter”, as he likes to be called, at El Celler de Can Roca. According to the specialized press and critics he has achieved “an almost endless ideal link between dishes and wines, just as the nuances in each dish are also endless”. A maestro of wine-pairing, and an MC, thanks to his talent, wine transcends the dining room and also takes on a role in the creation of the dishes as a starting point in the three Roca brothers’ creative process.

JOSEP ROCA EL CELLER DE CAN ROCA GIRONA

He defines the dining room as a “universe of emotional connections enriched by customer feedback” and on the basis of this he aims to emotionally connect with the kitchen in order to achieve a perfect approach to diners. “To serve customers with a calm deliberate look in your eyes.

We have to feel good, comfortable, and clean; they say that people who use perfume –as we do subtly– have a better opinion of themselves. Know how to ask questions. Think about the tone of your voice. Have a natural, honest smile. Forcing it can become ridiculous; a servile attitude frightens and overwhelms people. Simplicity, please, simplicity and normality as a rule. Interpret the rhythms and pauses at the tables correctly. We must become storytellers about the dishes and wines and more things; this is important, but not vital. Waiters’ values in the future go beyond specific knowledge and training; they are based on generosity and knowing how to handle emotional intelligence.

Each contact with someone is an opportunity to improve their lives”.

He trained at Girona Catering School. He won the National Gastronomy Prize for best Maître D’ (2004) and best Sommelier (2010), the International Academy for Culinary Arts Award for Best Sommelier (2005 y 2011) and the Medal for Merit in Tourism from the Ministry of Industry, Tourism and Commerce.

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Ferran Centelles

SOMMELIER ELBULLI FOUNDATION Born in Barcelona, Ferran studied at the Joviat Catering School, and later at CETT. He further went on to study viticulture and oenology at the Mercè Rossell School in Espiells, and from 2004 to 2006 he studied wine courses at the Wine & Spirits Education Trust in London.

In 2006, he won the Ruinart prize for best sommelier in Spain and went on to win the National Gastronomy prize in 2011. His career at elBulli began in 1999 as a waiter and from 2001 onwards he has worked as a sommelier. Ferran is currently a sommelier for the elBulli Foundation and delegate in Spain for the wine guru, Jancis Robinson. He contributes to various national and international publications about the world of wine.

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OCTOBER WG MAGAZINE 2017

WG MAGAZINE JANUARY 2017

2016

GEETA BANSAL CONVERSATIONS

A COLLECTIVE OF CHEFS

www.gelinaz.com

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2016 GELINAZ! WWW.WGMAGAZINES.COM

WITH CHEFS

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WG MAGAZINE OCTOBER 2016

a feast for the palate...

GÉRALD PASSEDAT

LE PETIT NICE

REIF OTHMAN

MEDITTERASIAN CUISINE

PACO TORREBLANCA

MAESTRO PASTELERO www.wgmagazines.com

WG MAGAZINE JULY 2017

ARNAUD DONCKELE

A TRUE ARTISAN

ALBERT ADRIÀ ENIGMA

MASSIMO BOTTURA

FOOD FOR SOUL

JONATHAN BERNTSENS CLOU CUISINE

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PASSION FOR NATURE www.wgmagazines.com

PEPE MONCAYO

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