arzak: there weren t any books written in basque or anything. everything was from mouth to ear. gabriella: right in here. anthony: nice. oh, okay. yeah i figured we re not walking by here. anthony: ganbara, my favorite place. i come here every time like a heatseeking missile. gabriella: this is where you ll find juan marie on every sunday. anthony: this is the first place anyone ever brought me in san sebastian. gabriella: really? anthony: yes. anthony: iberico ham with mushrooms are amazing. crab tartlets, extraordinary. anthony: mhmm, oh man. anthony: but this, the house specialty, what they re most famous for is the be all and end all for me. seared wild mushrooms and foie gras with a raw egg yolk gently draped over the top to sizzle and comingle with the hot fungi. elena: these plates, what can you do to make it better? anthony: no, it s impossible. elena: leave like that. anthony: it s perfect. there s no improving this dish. elena: no. now nobody
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
oh, okay. yeah i figured we re not walking by here. anthony: ganbara, my favorite place. i come here every time like a heatseeking missile. gabriella: this is where you ll find juan marie on every sunday. anthony: this is the first place anyone ever brought me in san sebastian. gabriella: really? anthony: yes. anthony: iberico ham with mushrooms are amazing. crab tartlets, extraordinary. anthony: mhmm, oh man. anthony: but this, the house specialty, what they re most famous for is the be all and end all for me. seared wild mushrooms and foie gras with a raw egg yolk gently draped over the top to sizzle and comingle with the hot fungi. (burke) that s what we call a huge drag. seriously, that s what we call it. officially. and we covered it. talk to farmers. we know a thing or two because we ve seen a thing or two. we are farmers. bum-pa-dum, bum-bum-bum-bum
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 ]