as the gang of 12. committing themselves to both modernizing and protecting the culinary traditions of their culture. juan marie arzak was at the forefront of that effort. his daughter elena continues to honor that commitment and that responsibility. >> anthony: the food is innovative, wildly creative forward thinking but always, always, basque. marinated prawns on lemongrass and mint with beetroot and crunchy krill. >> elena: for us, very good, it's the essence of the sea, you will see. >> anthony: mhmm oh man. >> anthony: roast pigeon with masstick and potato. >> elena: and this pigeon is really very tender you will see. >> anthony: i love it. >> arzak: there are two very important things in our kitchen. first the raw material, which are always local. and then the ingredients. >> anthony: grilled hake jowls with teff seeds and fresh