Wrapped fresh in Nature - michelin star restaurants dishes

You can get to know him from Netflix's original series last table or Michelin guide.
Located outside San Sebastian, Spain, his restaurant Mugaritz has been among the top 10 of the world's 50 Best Restaurants for 12 consecutive years.
He has kept two Michelin stars for Mugaritz since 2006, although the restaurant was closed for four months in a year.
If there is a culinary icon of the current era, it is chef Andrea Luis aduliz.
Andoni's attitude towards food marks the fusion of unusual ideas.
For example, his tasting menu at Mugaritz covers more than 20 classes: items are changing every day, 70-
80 new dishes are offered every season.
The food was not served in a fixed order to challenge dinner.
It looks like beer can be soup.
Crabs may look like potatoes.
Something that looks like a grape may be a melon.
During a short trip to Delhi, the chef presented his first culinary product in India, hosting a culinary experience planned for the ITC Global Taste program. The 10-
The course explanation for his menu at Mugaritz was created in consultation with the chef of the ITC hotel, involving many Indian ingredients --
Onion, Lady Finger, pumpkin, coconut, Spice. . .
Excerpt from the editor's interview: how to cook for Indian taste?
I only have two days. to cook);
It would be better if I had the third day and the fourth day would be better.
Every time I cook, I like to add something new --
Something creative.
I used onions in one of the classes the first night, but it turned out to be completely different from what we were used.
So the next night I had to change its treatment to get used to the taste.
You see, we all look at the world from a very personal perspective.
Do you have Indian ingredients in your kitchen?
I know less about India than eight. year-old child.
You live not in a country, but in a continent.
It's so rich and diverse and has so many ingredients that it takes me two lives to get to know it.
Having said that, at Mugaritz, we studied the theory of a dish and then discussed its practical aspects;
I'm thinking of something as simple as hummus.
When I came to India, I saw fresh chickpeas in the market.
We 've been thinking about fresh chickpeas, and that's what it is.
So this is one of the Indian ingredients I want to explore more.
You said you were cooking for excitement.
What kind of stimulation are you talking about?
We want to stimulate the whole senses of diners.
We want to connect their emotions with what they think and let them wonder what exactly the food is.
Many years ago, a group of neuroscientists came to Mugaritz, including the famous Antonio Damasio.
When he tasted the food, he said, "you have created a sense of creativity and curiosity for me.
This is not only a matter of taste,
We also stimulate other senses.
That's what we want to do.
Because Mugaritz is doing experiments, are young chefs allowed to do experiments in your kitchen?
We have creative spaces in our kitchen for people to experiment with, but this is not done at will without thinking.
There is a process and a theory.
While we 've all done a lot of creative things during the four months when the restaurant is closed, for the rest of the year we also have a team working on it.
We recently added two people to the creative team.
One of them was an intern who just joined last year, but we saw her promise that she could take us to a new level, so she has now joined the creative team.
When you let people work on their own, you don't know what kind of surprises you can get.
What makes Basque a delicate center?
Restaurant-
Climate, air, water?
I can only speculate.
I will respond in part to this.
The restaurant should be in a place where it is allowed to be colonised by the environment --
At the cultural level, it was colonised by the people and the surrounding environment.
For example, Mugaritz is surrounded by trees, and all elements of the forest affect the style of the restaurant.
Secondly, paisvasco has a long summer --
For four months.
However, tourists will only come here for two months.
As a result, businessmen here bring innovative ways to keep visitors longer: festivals and music festivals.
I think there are also some reasons for the restaurant.
In addition, every problem in our area is solved by sitting around a table.
We like to eat and eat, we sit around a table and eat together to solve all our problems.
But like I said, I'm just guessing.
Movies, books, music: you do a lot of things besides cooking, how does this fit into your work as a chef, or isn't it at all?
Yes, it does reflect in my work.
Even if I make a dish, I give it about 80-100 ideas.
For ideas, you need to learn new things, meet new people, people with different ideas and different creative views.
While we were studying, I was sitting at a table with a reporter, a choreographer, and I and a filmmaker put my thoughts on the table, they put their ideas on the table and that's why we came up with something new.
I can't keep giving.
I also need to learn.
This process only happens when I interact with people.
That is why it is necessary to work with people in other areas.