Martin Berasategui in San Sebastien

Martin Berasategui in San Sebastien

Martin Berasategui in San Sebastien

Martin Berasategui

The best of Martin Berasategui – Cuisine. Certainly a highlight of my Spanish Foodie expedition was a visit to Martins restaurant just outside of San Sebastian. He is a Basque chef and the holder of 8 Michelin stars in total which is more than any other Spanish chef. Cooking from the age of 14  his focus in life has always been to create  amazing food experiences using local produce. The restaurant holds a maximum of 3 stars and is superbly run with incredible attention to detail and precision timing. For an exclusive once-in-a-lifetime experience, this is a wonderful choice of Michelin-starred restaurants to visit and I felt very privileged.

The great tasting menu:

The Menu

Martin Berasategui; Sa crunch tempura with Txakoli wine mayonnaise and citrus gel Kumquat, potato firewater, olive and anchovy Mille-feuille of smoked eel. Mille-feuille of smoked eel, foie-gras, spring onions and green apple.

Red Shrimp Royale and dill with « Venta del Barón » oil

2Red shrimp Royale

Oyster with cucumber, kafir and coconut

3Oyster with cucumber,kafir & coconut

Sauteed black garlic with “Alma de Jerez” oil, beet ceviche, ice radish and raifort cream

4Sauteed black garlic

Raw seaweed and seaweed cream on “SEA URCHIN CURD” with fennel salad

5Raw asparagus stalks

Raw asparagus stalks blended with “Idiazábal” whey and hints of aniseed

6“Gorrotxategi” egg resting on a herb liquid salad and dewlap carpaccio

“Gorrotxategi” egg resting on a herb liquid salad and mushroom carpaccio

7Vegetable hearts salad with seafood, cream of lettuce and iodized juice

Vegetable hearts salad with seafood, cream of lettuce and iodized juice

8sea bass

Sea bass fillets over barnacle “marinière” sauce, crispy egg yolk and extract of green asparagus and spinach

9Roasted pigeon

Roasted pigeon served with its juices mixed with dead olives, liquid tubers stuffed with truffles and cucumber pickled in white vinegar and curry

AND DESSERTS TO FINISH

10GinTonic with mint over cucumber

Gin tonic with mint over cucumber, lemon and apple popcorn

11.smoked sponge with cocoa crunch

Smoked sponge with cocoa crunch, frozen whisky cream, crushed ice, green beans and mint

Martin Berasategui

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Comment: What an exciting once-in-a-lifetime molecular gastronomic experience

Bucket-list adventure

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