One day at Mugaritz
Gastronomy – avant-garde – off the wall – the minimalist work of a genius
The world of gastronomy has never before seen a cuisine so avant-garde as that of Mugaritz in 2006 in Errentería on the outskirts of San Sebastián in the Basque Country.
Andoni Luis Aduriz is without doubt the most revolutionary chef on the current gastronomic firmament. A genius and a trendsetter – at only 34.
We have visited Mugaritz several times in the last 12 months and are convinced that Andoni is the new-dawn "chef of chefs".
Now you can look forward to a new book to succeed "One Day at el Bulli Restaurant", which was published in 2002. Its title is "One Day at Mugaritz Restaura nt".
Claes Bech-Poulsen has photographed Mugaritz from every angle, from morning through the day into the night, inside out, outside in from the kitchen to the restaurant and back.
Bent Christensen has followed Andoni interviewing him along the way. And it is through his pen that the reader gets an insight into Andoni’s unique personality and his thoughts and
attitudes to the raw materials he reinvents – giving them new flavour and substance – and his ideas on creations that not only cock a snook at tradition but present his guests with
new forms of sensual delight.
Bo Bech analyses and interprets Andoni’s new, virile, wondrous and unexpected compositions which provoke, tease, delight and amaze the palate.
The recipes (re-created by Bo Bech) emphasise the very special essense of minimalist Mugaritz.
"One Day at Mugaritz Restaurant" by Bent Christensen, Bo Bech & Claes Bech-Poulsen. 76 pages in Danish, Spanish and English
