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Broj 30 Travanj 2012.
Za vas smo pripremili veliku reportažu o San Sebastiánu, središtu svjetske gastronomije (uz najveći broj Michelinovih zvjezdica per capita!) te intervju s Andonijem Luisom Adurizom – kuharom i vlasnikom jednog od vodećih svjetskih restorana – Mugaritzom. Ono što se svakodnevno nalazi u tanjurima građana San Sebastiána uvijek je posebno. U gradu je naprosto nemoguće naći lokal u kojem ćete jesti prosječno, a kamoli loše, od jednostavnih pintxos-barova do gastrohramova s trima zvjezdicama. Razlog je jednostavan – sve je majstorski spravljeno od najsvježijih i najkvalitetnijih namirnica jer ponosni lokalci i ne prihvaćaju ništa drugo.
Andoni je jedan od ključnih svjetskih chefova suvremene kreativne kuhinje, čija su jela i koncepti ispred svoga vremena te, usprkos hvalospjevima stručnjaka, još k pomalo nerazumljivi široj publici. Prvo pravilo koje Aduriz poštuje jest jednostavnost. Svoja jela odlučio je ograničiti na jednu namirnicu, a najviše na dvije ili tri. Njegov Mugaritz nije samo restoran, već i emocionalni doživljaj.
Bili smo i na dodjeli ovogodišnjih Gourmand World Cookbook Awards u Parizu te sajmu Ambienta u Frankfurtu. Dan uoči otvaranja sajma Festival du Livre Culinaire u Parizu održana je svečana dodjela XII. Gourmand World Cookbook Awards najboljima u protekloj godini. Žiri je među tisućama naslova pristiglih iz 180 zemalja svijeta izabrao najbolje naslove. Kao što već znate, naš je časopis zauzeo 3. mjesto na svijetu u svojoj kategoriji. Donosimo vam vrlo ilustrativne prikaze nekih od laureata…
Pročitajte i druge teme poput portreta vinarije Saints Hills, samoborskih kuružnjaka, marshmallowa, jaja, faširanaca, riže, škole kuhanja s Marinom Sanguinetti, dijete, vinske sorte silvanac zeleni, nove slovenske kuharske zvijezde Bineta Volčiča s Bleda (restoran Promenada), ekskluzivnoga hotela Iadera, restorana Baltazar, konobe Astarea te još mnogo toga uz 43 recepta. Dobar tek!