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Cooking Class in San Sebastian (Avant-garde Cuisine)


 

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ProductID: 1028

Type: Half Day Tour Private

Country: Spain

Theme: Culinary and Cooking Holidays

Region: Euskadi (Basque Country)

Group Size: 2 to 6+ People

Start City: San Sebastian

Duration: Half-Day (Duration: 02h30 - 03h00 approx.)


 
Introduction:

Avant garde Cooking Class
If you are interested in learning how to prepare Spanish Avant-garde dishes but you do not have too much time to dedicate to it, consider a morning in the kitchen, followed by a three course lunch.

With the assistance of a professional cooking teacher, prepare a complete menu based on regional recipes- two main dishes and dessert, during a 2 and a half hours hands-on cooking class in English, followed by lunch based on the prepared dishes, accompanied by wine.

The private program is available anytime, for two/four+ persons - depending on the venue, guaranteeing the quality of the venue, the teacher and the food and wine.

 
Day by Day Itinerary:
Half-Day (Duration: 02h30 - 03h00 approx.)


DAY 1:
SAN SEBASTIAN
- San Sebastian, former summer retreat of Spanish aristocracy during the 19th century is, in contrast, one of the centers of the Avant Garde cuisine of Spain. It is here were the New Basque Cuisine movement started twenty years ago and where some of the most influential Spanish chefs of the moment have their restaurants: Arzak, Martin Berasategui, Pedro Subijana´s Akelarre
- Close-by Akelarre restaurant is where our cooking classes take place: the road to Caserio Eguzkitza offers stunning views of the Cantabrico Sea and the rural landscape of green slopes and small orchards of the Monte Igueldo. In this bucolic and peaceful piece of land is where Natalia, our cooking teacher, has her home: a characteristic Basque country house restored by her husband-a well-known architect, where they breed wild Pottok horses native to the Basque Country.
- Natalia inherited her passion for cooking from her mother and, after years of cooking for friends and relatives, she undergone professional training at Le Cordon Blue of Paris, where she was granted Le Grand Diplôme. And, for the last twenty years, Natalia has been devoted to her vocation: to transmit her culinary knowledge in a simple, pleasant and professional way.
- She has worked in Spain for well-known cooking schools of Madrid, Bilbao and Valencia and in France she is regular instructor at the elegant cooking school of the Montesquieu, one of the oldest French families, in Armagnac. She has compiled the culinary secrets of the Clarisas nuns in a recipe book and is preparing a second book with her most famous recipes.
- Her liking for adapting traditional cooking to haute cuisine, for fusion and new techniques has make her gain a deep knowledge of influential Basque chefs such as Pedro Subijana, who is also a close friend of her.
- Natalia has prepared for us her personal selection of dishes of the star chefs of Basque modern cuisine for them to be prepared at her comfy kitchen. The recipes have been adapted by Natalia so they can easily be prepared at home.
- Lunch will follow the hands-on cooking class: enjoy your avant garde menu around the chimney in winter or in the sunny garden if weather is fine. Luis, Natalia´s husband and a great wine aficionado, selects the wine to accompany the meal.
- Natalia and Luis´s warm welcome will make you feel at home.
- Unveiled the creativity and modern techniques of the star chefs of the New Basque Cuisine!



END OF TOUR SERVICES

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