elena: you know exactly where to go, no? anthony: if i m lost i m only lost for 2 minutes. i always find my way. elena: you ll find it. anthony: oh, there he is. anthony: juan marie arzak has been, since i first met him, and his amazing and accomplished daughter elena, my mentor and friend steadfast and loyal in every way a person could be. father and daughter are two of the greatest chefs in the world. arzak: que tal? bien? you are happy? anthony: very, i love it here. osasuna? arzak: osasuna. anthony: these are what you call pinxos around here not tapas. these incredible batteries of delicious, delicious things generally located near one another so you can easily and very pleasurably go out for
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
where i feel best. the restaurant. anthony: i first came here in i think 2001, 15 years ago. you know my father died very young but look, i d like him to know that since the first time i came here i feel like he s looked after me like a father, he s been a loyal and good friend and supporter and i want him to know i appreciate him. [ speaking spanish ] arzak: as if i were his father. anthony: i mean he s only 14 years older than me but. [ speaking spanish ] arzak: not too much, eh? anthony: no, you could be my older brother. arzak: yes, yes, this, it s better i am the big brother. gabriella: yes, big brother. arzak: not the father. [ laughter ] anthony: but thank you. arzak: thank you. anthony: for everything.
flavor. then, you have to consider, now, when we create new dishes, we create about 50 every year, we always take into account that palate. anthony: squid with walnut, ginger paste, psyllium sauce and black tomato. anthony: is he ever going to take off the chef jacket? what is his plan? gabriella: what is your plan for later? arzak: for me nothing, i remain in san sebastian. anthony: i knew he was going to say this. arzak: i would like to die at this table. gabriella: he wants to die at this table. arzak: i like. anthony: not tonight. gabriella: soon, no! arzak: no! gabriella: today no! arzak: this is the place