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Cooking Class in San Sebastian (Avant-garde Cuisine)
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Price From
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ProductID:
1028 |
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Type:
Half Day Tour Private
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Country:
Spain |
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Theme:
Culinary and Cooking Holidays
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Region: Euskadi (Basque Country) |
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Group Size:
2 to 6+ People
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Start City:
San Sebastian |
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Duration:
Half-Day (Duration: 02h30 - 03h00 approx.)
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Season:
Jan - Dec | |
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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.
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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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Intro & Itinerary
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Prices & Dates
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Included
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