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
world, i met bocuse, troisgros, chapel. anthony: so how many years in the restaurant business? gabriella: you re 74 now, right? arzak: seventy-four. since i was 20 or 22 i ve been here with my mother. until i got married. i inherited the restaurant from my mother, because i was an only child. and she also left me some money. i ve been very lucky. anthony: in 1976, 12 basque chef s under the influence of the recently emerged nouvelle cuisine movement in france formed what later became known 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. anth
formed what later became known 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. [ speaking spanish ]
cuisine movement in france formed what later became known 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 almonds, served in a bamboo leaf.