METROPOLITAN CUISINE - PressPagecloud.presspage.com/files/567/sansebastiangastronomika.pdfmartin berasategui Restaurant - Martin Berasategui (Lasarte) hilario rbelaitz Zuberoa (Oiartzun)

SAN SEBASTIANFROM 6 TO 9OCTOBER 2013KURSAAL PALACEwww.sansebastiangastronomika.com

CONGRESO INTERNACIONAL DE GASTRONOMÍA

INTERNATIONAL GASTRONOMY CONFERENCE

GASTRONOMIARI BURUZKO NAZIOARTEKO BILTZARRA

AltA Off POPulAr MArket

METROPOLITAN CUISINE premiu

m

registration

open until 31

august

www.sansebastiangastronomika.com

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This programme may be subjecT To changes

marKeTing anD Fair cm gipuzkoaportuetxe, 220018 Donostia - san sebastián Tel: +34 943 410 850Fax: +34 943 410 851 e-mail:[email protected] gsratt. sandra elboj [email protected] Tel.: 932 412 755 / 638 528 797

concepTuaLisaTion anD TechnicaL DirecTion grup gsrTuset 27, 7º 1ª 08006 barcelona Tel.: +34 932 412 755 Fax: +34 934 140 594 e-mail: [email protected] www.grupgsr.comwww.7canibales.com pressgrup gsrTuset 27, 7º 1ª 08006 barcelonae-mail: [email protected] Tel.: 932 412 755 / 659 609 599

congress regisTraTions anD booKings equinoccio Viajes(grupo unida) Larramendi, 2320006 san sebastián Tel.: 0034 943 216 580 Fax: 0034 943 473 341e-mail: [email protected] Web: www.equinoccioviajes.com

publisher: san sebastian gastronomika-euskadi basque country - el Diario VascoText and editing: Xavier agulló and grup gsr Design and layout: bloodprinting: Legazpi inprimategia - graphics Legazpi


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Flavours, aromas, colours, cultures... London is the metropolis par excellence: cosmopolitan, multicultural, talented, rebellious, glamorous, edgy... London is, in fact, the triumph of multiculturalism, the apotheosis of eclecticism, the exaltation of globalisation.

All of this has shaped not only a city that is a spectacle, but also the spectacle that is its cuisine.

In the great London gastronomy, British traditions live alongside, and are mixed and hybridized with, the most provocative modern developments, the most frantic formats and the most exotic Asian touches. The city is brimming with large and exclusive restaurants and the latest trends in street food. It is full of prestigious historic restaurants and ephemeral pop ups. All of this takes place simultaneously, creating a unique and infinite delight for the senses. London is a fast city which transforms itself constantly, creating its own trends which then colonise the world only to be changed again... It is the finest example of metropolitan cuisine.

It is not easy to capture such movement, such force, such ambition, such a frantic pace. However, this is the challenge that we set ourselves for the 2013 edition of san sebastian gastronomika-euskadi basque country.

And we have achieved this. San Sebastian will, for the first time in Spain, see, live and taste the great melting pot that is London during a huge uninterrupted three-day banquet. It will involve the great classic dishes (game, cakes, puddings…) from its historic restaurants; the latest versions of British traditions; the surprising pub food; the different modern trends and movements in the latest style; the rowdiest concepts; the most international offers; the most fashionable cocktails; the most influential and unexpected cuisines of India, Japan, China... The great chefs, young new chefs, chefs with innovative approaches,

successful business models ... London will be served up at the table of san sebastian gastronomika-euskadi basque country.

And along with this innovative offering there will be a programme full of the stars of the Basque Country, Spain, Europe and the World. This is enhanced by Off, the parallel congress, that includes the polychrome world of wine, the Grilling Contest, the world of gin & tonic and the mixer Fever-Tree, the Pau Albornà i Torras Award for Culinary Journalism, extensive wine and food tastings, presentations, dinners, popular Sunday open to everyone, parties and laughter. There is also the Market trade fair, much more interactive this year and with important new developments.

We also have our small and successful formats such as private kitchens and the select “cooking with”, unique opportunities to learn directly from the best, even offering the chance to get your hands dirty.

A whole world of possibilities, innovations, knowledge, surprises and networking. An immersion in the latest and best in world cuisine.

A feast for all the senses and from every direction. London, metropolitan cuisine and much more.

San Sebastian Gastronomika-Euskadi Basque Country 2013. The banquet is served.

Technical committee san sebastian gastronomika-euskadi basque country:

hilario arbelaitz, Karlos arguiñano, juan mari arzak, martin berasategui, andoni Luis aduriz, pedro subijana and roser Torras (alta).

cristina alcalá, Ferran centelles, josep roca and roser Torras (off)

LONDON: METROPOLITAN CUISINE

REGISTRATIONS

OFF POPULAR

TECHNICAL COMMITTEES

OFFI WINE & WIN

MARKET

TRIBUTE TO FRANCISCO LÓPEZ CANÍS

OFFWINE SESSIONS

OFFICIALRESTAURANTS

PAUALBORNÀ AWARD

OFFTHE WORLD OFGRILLING

HOTELALTAMonday 7

ALTA

OFFTASTINGS

LABURPENAALTATuesday 8

OFFTHE WORLDOF GIN AND TONIC

SUMMARyALTAWednesday 9

ALTATASTINGSFROMYOUR SEAT

ALTAGUERIDÓNDE ORO

OFFCOOKINGWITH…PRIVATEKITCHENS

OFFGASTRONOMYFOR ADOLESCENTS

CONTENTS


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THE GASTRONOMIKA UNIVERSES

At San Sebastian Gastronomika-Euskadi Basque Country we understand cuisine holistically. “The art of preparing a good meal.” Or, rather, the arts: from the producers of the raw material to the service, not forgetting research, innovation, creation, elaboration, presentation, wines, wine and food pairings, business formats, synergies, etc.

The different galaxies of gastronomy that come together to create, at the Congress, the great Gastronomika universe.

Worlds that come together, spaces that converge, universes that combine. Integration. Different ways to approach things, to learn, to understand. And to enjoy.

These are the Gastronomika universes. They can all be found at San Sebastian Gastronomika-Euskadi Basque Country 2013

London. Metropolitan cuisine.London, the Basque Country, Spain, the world.

Wines, tastingsgrilling, contests.

The British classicsinterpreted bythe Spanishin London. chefs

Trade fair, innovations, presentations,wine area,networking.


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eVenT Fee per person

ALTA CONGRESS € 375

OFF CONGRESS

Private kitchen (per Private kitchen) € 50

Cooking with (per Cooking with) € 80

IV National Grilling Competition € 25

Wine Sessions € 80

1st Wine & Win Contest (contest per pair) * € 75

REGISTRATION

note: Access to zone A of the Auditorium, with live tasting during the sessions, will be reserved in order of registration (limited places).

* €75 for the pair (with free entrance to the Wine Sessions).


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PREMIUM registration € 300

Closing date: 31 August 2013

This includes:

Guaranteed seating in zone A of the Auditorium (with live tastings in the sessions).The first 50 registrations received and paid will be entitled to attend the exclusive opening dinnerfor the congress on 6th October.

You can register through the congress’ website:www.sansebastiangastronomika.com/inscripcion

PREMIUM REGISTRATION (LIMITED PLACES)

See Information and Reservations for package options (registration, accommodation, activities ...) See the official accommodation on page 52


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andoni Luis aduriz

Restaurant -Mugaritz(Errenteria)

martin berasategui Restaurant - Martin Berasategui (Lasarte)

hilario arbelaitzRestaurant -Zuberoa (Oiartzun)

pedro subijana

Restaurant -Akelarre(San Sebastián)

juan mari arzakRestaurant - Arzak(San Sebastián)

Karlos arguiñanoRestaurant - Karlos Arguiñano (Zarautz)

THE TECHNICAL COMMITTEES

ALT

A


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roser Torras Director Grup Gsr

A highly professional and consensual system for creating the programmes for San Sebastian Gastronomika - Euskadi Basque Country.

An analysis and discussion platform established through two technical committees, Alta and Off, including the greats from Basque cuisine, famous names from the world of wine and food and the management of the congress.

Ferran centelles aiWs Sommelier at el Bulli2000-2011

cristina alcaláEditorial director at Opus Wine

josep rocaEl Celler de Can Roca(Girona)

OFF


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TRIBUTE TOFRANCISCO LÓPEZ CANÍS

When we talk about gastronomy in Spain we immediately think of Francisco López Canís. A born entrepreneur, in 1976 he launched the magazine Club de Gourmets, a very daring step at that time, but to this day it is still a leading publication in the sector. This was just the beginning in a life dedicated to gastronomy and that has involved many milestones that have helped our cuisine to reach its current strong position.

Indeed, we remember... The round tables, Bocuse, Oliver... From these came the “New Basque Cuisine”. More round tables: Guerard, Troisgros, Chapel, Senderens… Then there was the Gourmetour guide in 1979, which from the start featured a cover that would become a distinctive symbol of Spanish cooking… He created the Salón del Gourmet conference 26 years ago, the oldest in the country.

A Pioneer, a visionary, tenacious, eclectic and passionate about cooking, during San Sebastian Gastronomika-Euskadi Basque Country 2013 Francisco Lopez Canis will receive the great tribute he deserves for his long and successful career.


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1ST PAU ALBORNA I TORRASGASTRONOMIC JOURNALISM AWARD

San Sebastian Gastronomika-Euskadi Basque Country wants to remember the journalist and congress collaborator Pau Albornà, who passed away in 2012, through creating an annual award dedicated to national and international gastronomic journalism. This will be given to the best specialist journalist of the year.

We are therefore running this event for the first time, with a jury consisting of chefs, journalists and foodies who will decide who is deserving of the award.

This allows San Sebastian Gastronomika-Euskadi Basque Country to formally recognise one of the most vibrant and important areas of gastronomy when it comes to spreading the word about our cuisine and our chefs: journalism.

The tour starts in Rioja Alavesa, a region that was a historic step for hundreds of towns and with a strong foothold in the area: dolmens, vines, olives and architectural sites, necropolis, chapels, bridges, footpaths, cellars and vineyards.Around thirteen thousand hectares of vines are cultivated and these produce excellent wines (crianzas, reservas and young wines) that are very successful in international wine competitions. However, it is not all vines in this district which is now recovering its old olive orchards. In Moreda and Lanciego you can visit two attractive olive presses and in Barriobusto an oil museum. In addition, in Rioja Alavesa you can visit some interesting architectural sites such as Mazieres, Calatrava, Asplazo, Gehry and Marino, among others, which have interesting buildings and vineyards.A good way to discover this district, its cultural heritage and its food and wine is to take the “enobus” which follows the Rioja Alavesa Wine Route.

Wine tourismRIOJA ALAVESA

AND TXAKOLI

There are also other options if you want to eat well. One of the most appealing is to “go for pintxos”. This involves having a local snack, called a “pintxo”, with each glass of wine. What started with simple “pintxos” has today evolved into sophisticated recipes. Owing to its success, this culinary tradition has been adopted by other regions and the most glamorous establishments around the world.

FOR pintxos

When travelling around the Basque Country it is well worth stopping to visit a cider producer. The cus-tom of the “txotx” started with the tasting of several ciders prior to them being bought by a customer. The custom has been adapted to current times and between January and May the Basque cider producers open their doors to those who wish to have lunch or dinner there. The districts of San Sebastian, Tolosa, Legorreta, Aramaio and Gernika-Lumo have various cider producers.

el txotxCIDER

TOURISM

In addition to the wines of Rioja, in the Basque Country the warm and humid air of the Bay of Biscay leads to the cultivation of attractive vines used for Txakoli. With three different designations of origin, txakoli is popular in the sophisticated and innovative international wine markets. Its fl avour is unique and with its pleasant and dry taste it is said to go very well with fi sh.

TxakolíWINE CREATED

WITH THE AIR OF THE BAY OF BISCAY

If you are more interested in food, the Basque Country is undoubtedly one of the best places for you and here it is easy to fi nd an award-winning restaurant nearby. Indeed, San Sebastian is the city with the most Michelin stars per person in the world.

SIT DOWN at the table

If there is one thing that characterises Basque food and wine it is the raw material which is always of high quality. As a result, the Basques enjoy a visit to the markets and shops where, with a critical eye, they can examine what they are buying and choose the products that they will later cook and serve at their tables.The most interesting markets are those in San Sebastian, Ordizia, Tolosa, Bilbao, Gernika and Vitoria.

shopping,SHOPS AND

MARKETS

More information: www.euskaditurismo.net

As a sign of the importance of cooking to the Basque culture, the Basque Culinary Center has recently opened. This is the fi rst department of gastronomic science in Spain and here students from all over the world and their teachers become true experts in Basque cooking. There are also twelve magnifi cent catering colleges around the Basque region.

placesTO LEARN,

AMUSE ONESELF AND HAVE FUN

The tour starts in Rioja Alavesa, a region that was a historic step for hundreds of towns and with a strong foothold in the area: dolmens, vines, olives and architectural sites, necropolis, chapels, bridges, footpaths, cellars and vineyards.Around thirteen thousand hectares of vines are cultivated and these produce excellent wines (crianzas, reservas and young wines) that are very successful in international wine competitions. However, it is not all vines in this district which is now recovering its old olive orchards. In Moreda and Lanciego you can visit two attractive olive presses and in Barriobusto an oil museum. In addition, in Rioja Alavesa you can visit some interesting architectural sites such as Mazieres, Calatrava, Asplazo, Gehry and Marino, among others, which have interesting buildings and vineyards.A good way to discover this district, its cultural heritage and its food and wine is to take the “enobus” which follows the Rioja Alavesa Wine Route.

Wine tourismRIOJA ALAVESA

AND TXAKOLI

There are also other options if you want to eat well. One of the most appealing is to “go for pintxos”. This involves having a local snack, called a “pintxo”, with each glass of wine. What started with simple “pintxos” has today evolved into sophisticated recipes. Owing to its success, this culinary tradition has been adopted by other regions and the most glamorous establishments around the world.

FOR pintxos

When travelling around the Basque Country it is well worth stopping to visit a cider producer. The cus-tom of the “txotx” started with the tasting of several ciders prior to them being bought by a customer. The custom has been adapted to current times and between January and May the Basque cider producers open their doors to those who wish to have lunch or dinner there. The districts of San Sebastian, Tolosa, Legorreta, Aramaio and Gernika-Lumo have various cider producers.

el txotxCIDER

TOURISM

In addition to the wines of Rioja, in the Basque Country the warm and humid air of the Bay of Biscay leads to the cultivation of attractive vines used for Txakoli. With three different designations of origin, txakoli is popular in the sophisticated and innovative international wine markets. Its fl avour is unique and with its pleasant and dry taste it is said to go very well with fi sh.

TxakolíWINE CREATED

WITH THE AIR OF THE BAY OF BISCAY

If you are more interested in food, the Basque Country is undoubtedly one of the best places for you and here it is easy to fi nd an award-winning restaurant nearby. Indeed, San Sebastian is the city with the most Michelin stars per person in the world.

SIT DOWN at the table

If there is one thing that characterises Basque food and wine it is the raw material which is always of high quality. As a result, the Basques enjoy a visit to the markets and shops where, with a critical eye, they can examine what they are buying and choose the products that they will later cook and serve at their tables.The most interesting markets are those in San Sebastian, Ordizia, Tolosa, Bilbao, Gernika and Vitoria.

shopping,SHOPS AND

MARKETS

More information: www.euskaditurismo.net

As a sign of the importance of cooking to the Basque culture, the Basque Culinary Center has recently opened. This is the fi rst department of gastronomic science in Spain and here students from all over the world and their teachers become true experts in Basque cooking. There are also twelve magnifi cent catering colleges around the Basque region.

placesTO LEARN,

AMUSE ONESELF AND HAVE FUN

LONDON ANDMETROPOLITAN CUISINES

ALTA

The fantastic first extensive look at London’s cuisine. All the stars of the different metropolitan cuisines in the British capital, along with aselection of the finest chefs from the Basque Country, Spain and the world.A fine dining programme where you can discover and enjoy the latest concepts and the newest techniques, a live demonstration of the true status quo in contemporary and cutting edge cuisine.

FROM 6th TO 9th OCTOBER 2013

H. Matsuhisa

M. Jonsson J.M. Aizega

R. Becker

M. Berasategui

C. García

J. AthertonR. Camarena

C. Lee

Q. Dacosta

J. Alija

A. Palmer-Watts

M. Sandoval

C. Peng

R. Peña

G. Acurio

D. Stafford

H. Arbelaitz

C. Escribà

A. Luis Aduriz

T. Kerridge Arzak’s

E. Atxa

B. Weissgerber

P. González

H. Blumenthal

D. García

P. Subijana

A. Raurich

N. Mendes

R. Sanz

H. Brown

I. Lavado J. Lake

J. Pizarro

I. McHale & J. Lowe

J. Knapett

A. Kochhar

I. Ortiz & N. Cumplido

J. Olleros

A. Chicote

C. Smyth

J. Yamasaki

J. Roca

A. Hansen

G. Esposito

E. Carenzo E. Cubilla

F. Henderson

A. LeónA. Criado


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heston blumenthalRest. Dinner(London)

estanis carenzoRest. Sudestada(Madrid)

Quique DacostaRest. Quique Dacosta(Dènia)

rainer beckerRests. Roka y Zuma(London)

Fergus hendersonRest. St. John(London)

ricard camarenaRest. Ricard Camarena(Valencia)

martin berasateguiRest. Martín Berasategui(Lasarte)

hilario arbelaitzRest. Zuberoa(Oiartzun)

ever cubillaRest. Espai Kru(Barcelona)

pablo gonzálezRest. La Cabaña de la Finca(El Palmar)

anna hansenRest. The Modern Pantry(London)

jason athertonRest. Pollen Street Social (London)

josean alijaRest. Nerua(Bilbao)

juan mari y elena arzakRest. Arzak(San Sebastián)

cesar garcíaRest. Iberica(London)

gastón acurioRest. Astrid & Gastón(Lima, Perú)

joxe mari aizegaBasque Culinary Center(San Sebastián)

alberto chicote(Madrid)

alberto criadoRest. Cambio de Tercio(London)

gennaro espositoRest. Torre del SaracinoVico Equense (Italy)

Dani garcíaRest. Calima(Marbella)

christian escribà y patricia schmidtPast. Escribà(Barcelona)

hamish brownRest. Roka(London)

eneko atxaRest. Azurmendi(Larrabetzu)

THOSE CHOSEN IN 2013


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albert raurichRest. Dos Palillos(Barcelona)

javier ollerosRest. El Culler de Pau(O Grove)

iván ortiz & neftalí cumplidoRest. Hispania(London)

corey LeeRest. Benu(San Francisco, USA)

junya yamasakiRest. Koya(London)

clare smythGordon Ramsay(London)

andoni Luis adurizRest. Mugaritz(Renteria)

iñigo LavadoRest. Iñigo Lavado(Irun)

jonny LakeRest. The Fat Duck(Bray, UK)

mikael jonssonRest. Hedone(London)

joan rocaEl Celler de Can Roca(Girona)

rafa peñaRest. Gresca(Barcelona)

David staffordRest. Rules(London)

mario sandovalRest. Coque(Humanes de Madrid)

ricardo sanzRest. Kabuki(Madrid)

nuno mendesRest. Viajante(London)

Ángel LeónRest. Aponiente (El Puerto de Santa María)

isaac mchale & james LoweRest. Clove Club(London)

jose pizarroRest. Pizarro(London)

Tom KerridgeRest. Pub Hand & Flowers(Marlow, UK)

james KnapettRest. Bubble Dogs(London)

pedro subijanaRest. Akelarre(San Sebastián)

ALT

A

atul KochharRest. Benares(London)

hideki matsuhisaRest. Koy Shunka(Barcelona)

ashley palmer-WattsRest. Dinner(London)

chef pengRest. Hunan(London)

bjoern WeissgerberRest. Zuma(London)


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CREATIONS 2013Arzak’s, Juan Mari and ElenaRest. Arzak (San Sebastian)

cuTTing-eDge LonDonObsession with raw materialsMikael Jonsson Rest. Hedone (London)

cuTTing-eDge LonDonFrom pop up to pure essentialityIsaac McHale & James Lowe Rest. Clove Club (London)

Vegetables have soulJosean AlijaRest. Nerua (Bilbao)

Lunch in the ConferenceAttendees Area

Moderator: Mitxel Ezquiaga

11.10 pm - 12.30 pm

MO

RN

ING

AFT

ERN

OO

N

5.00 pm - 5.30 pm4.30 pm - 5.00 pm 5.30 pm - 6.00 pm

2.30 pm - 4.00 pm2.00 pm - 2.30 pm

Moderator: Tana Collados

OCTOBER 2013

cuTTing-eDge LonDonInterpreting Gordon RamsayClare SmythRest. Gordon Ramsay (London)

LonDon, guesT ciTyIntroduction by Heston Blumenthal

spaniarDs in LonDonFrom Prendes to the CityIván Ortiz & Neftalí CumplidoRest. Hispania (London)

Asturias in BritishCésar GarcíaRest. Ibérica (London)

Hispanic refinement Alberto CriadoRest. Cambio de Tercio (London)

Among the tapas and haute cuisineJosé PizarroRest. Pizarro (London)

10.30 am - 10.40 am 10.40 am - 11.10 pm

MONDAY 7th


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The cutting-edge vegetable gardenEneko AtxaRest. Azurmendi (Larrabetzu)

Exciting KoreaCorey LeeRest. Benu (San Francisco, USA)

Mediterranean Play foodPablo GonzálezRest. La Cabaña de la Finca (El Palmar)

Gueridón de OroJosep RocaRest. Celler de Can Roca (Girona

i Wine & Win conTesT Award ceremony

The perfection of complexityMartin BerasateguiRest. Martin Berasategui (San Sebastián)

12.30 pm - 1.00 pm 1.00 pm - 1.30 pm

6.00 pm - 6.30 pm 7.00 pm - 7.30 pm6.30 pm - 7.00 pm

1.30 pm - 2.00 pm

ALT

A

All the sessions will be simultaneously translated into English and Spanish

The WorLD in LonDon/inDiaSublime HindustanAtul Kochhar Rest. Benares (London)

AFT

ERN

OO

N

4.00 pm - 4.30 pm

AUDITORIUM7.00 PM

gueriDÓn De oro josep roca

This year the prestigious San Sebastian Gastronomika-Euskadi Basque Country award, dedicated to the world of dining and wines, has, by a unanimous decision by the Technical Committee, been awar-ded to Josep Roca, from El Celler de Can Roca. This is a real tribute to one of the most respected and influential sommeliers and wine gurus in the world.

opening ceremonyTribute to Francisco López Canís

Christian Escribà“Surprise” Welcome to London

AUDITORIUM

Opening ceremony and official welcome to San Sebastian Gastro-nomika-Euskadi Basque Country from the institu-tions and the management

involved in the congress who would like to welcome the conference attendees and the media. Tribute to Francisco López Canís, creator of Club de Gourmets, Gourmetour and the Gourmet Show. In this emotional event, San Sebastian Gastronomika-Euskadi Basque Country recognises one of the pioneers in spreading the word about contemporary Spanish cuisine


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cuTTing-eDge LonDon Pure fusionAnna Hansen Rest. The Modern Pantry (London)

cuTTing-eDge LonDonFrom the frankfurter to infinityJames Knapett Rest. Bubble Dogs (London)

The succulent MediterraneanRicard CamarenaRest. Ricard Camarena (Valencia)

The archaeology of flavoursMario Sandoval Rest. Coque (Madrid)

Oil, a link in the evolution of cookingDani García Rest. Calima (Marbella)

The WorLD in LonDon / japanBeyond fusionJunya yamasaki Rest. Koya (London)

Ceremony for the 1st Gastronomic Journalism Award Pau Albornà i Torras

Deconstructing a “Dream”Joan RocaRest. Celler de Can Roca (Girona)

Lunch in the Conference Attendees Area

Moderator: Xavier Agulló

10.30 am - 11.00 am 11.00 am - 11.30 am 11.30 am - 12.00 pm

4.00 pm - 4.30 pm 4.30 pm - 5.00 pm 5.00 pm - 5.30 pm

1.45 pm - 2.00 pm 2.00 pm - 2.30 pm 2.30 pm - 4.00 pm

Moderator: Toni Massanés

MO

RN

ING

AFT

ERN

OO

N

OCTOBER 2013 tuesDAY 8th


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Raw sophisticationEver CubillaRest. Espai Kru (Barcelona)

The WorLD in LonDon / china Exquisite subtletiesChef PengRest. Hunan (London)

LonDon business moDeLsMost fashionable JapanRainer Becker Founder and CEO of Roka and Zuma

Hamish BrownRest. Roka (London)

Bjoern WeissgerberRest. Zuma (London)

cuTTing-eDge LonDonTechnical splendourNuno MendesRest. Viajante (London)

cuTTing-eDge LonDonHaute cuisine with glamourJason AthertonRest. Pollen Street Social (London)

cuTTing-eDge LonDonThe future and history as provocationHeston Blumenthal Owner of The Fat Duck and Dinner

Jonny Lake Rest. The Fat Duck (Bray, UK)

Ashley Palmer - Watts Rest. Dinner (London)

5.30 pm - 6.00 pm 6.00 pm - 6.45 pm 6.45 pm - 7.15 pm

12.00 pm - 12.30 pm 12.30 pm - 1.00 pm 1.00 pm - 1.45 pm

ALT

A

All presentations will be simultaneously translated into English and Spanish

AUDITORIUMFor the first time, together on the stage will be the three icons of cutting-edge British cuisine. Along with the great creator, Heston Blumenthal, his two chefs, Jonny Lake (Fat Duck) and Ashley Palmer - Watts (Dinner by Heston Blumenthal) will recreate live the latest creations from the two restaurants. Cuisines of the future and that, starting from the distant past, are taken to infinity.

Playing with the territoryPedro Subijana Rest. Akelarre (San Sebastián)

7.15 pm - 7.45 pm


- 24 -

TraDiTionaL LonDonGame and piesDavid StaffordRest. Rules (London

TraDiTionaL LonDonThe many faces of porkFergus HendersonRest. St. John (London)

oFF LonDres Pub grub with two starsTom KerridgeRest. Pub Hand & Flowers (Marlow, UK)

iV naTionaL griLLing compeTiTionAward Ceremony

The asia - spain aXiAlbert RaurichRest. Dos Palillos (Barcelona)

Hideki MatsuhisaRest. Koy Shunka (Barcelona)

Ricardo SanzRest. Kabuki (Madrid)

Estanis CarenzoRest. Sudestada (Madrid)

21st century seaÁngel LeónRest. Aponiente (El Puerto de Santa María)

Puns and hyperboleQuique DacostaRest. Quique Dacosta (Dènia)

Moderator: Cristina Jolonch

10.30 am - 11.00 am 11.00 am - 11.30 am 11.30 am - 12.00 pm

4.00 pm - 4.45 pm 4.45 pm - 5.00 pm 5.00 pm - 6.20 pm

1.15 pm - 1.45 pm 1.45 pm - 2.15 pm

Moderator: Pau Arenós

MO

RNIN

GA

FTER

NO

ON

IRON CHEF

Run by: Alberto Chicote

Iñigo LavadoRest. Iñigo Lavado (Irun)

Rafa PeñaRest. Gresca (Barcelona)

Javier OllerosRest. El Culler de Pau (O Grove)

Lunch in the ConferenceAttendees Area

2.30 pm - 4.00 pm

OCTOBER 2013 WeDNesDAY 9th


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Basque Culinary Center: innovation, driving the cookingof the futureJoxe Mari AizegaBasque Culinary Center (San Sebastián)

The journey: from Liguria toEl Callao, 100 years of flavourGastón AcurioRest. Astrid & Gastón (Lima, Perú)

Ultra-sensorialityAndoni Luis AdurizRest. Mugaritz (Errenteria)

Evolving the Sorrentovegetable gardenGennaro EspositoRest. Torre del Saracino (Vico Equense, Italia)

Bountiful Basque Country Hilario ArbelaitzRest. Zuberoa (Oiartzun)

6.20 pm - 6.50 pm 6.50 pm - 7.20 pm

12.00 pm - 12.15 pm 12.15 pm- 12.45 pm 12.45 pm - 1.15 pm

ALT

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All presentations will be simultaneously translated into English and Spanish

AUDITORIO 12.15 heVoLucionanDo La huerTa De sorrenToDirectamente desde la costa sorrentina, uno de sus emblemas más contemporá-neos, el chef Gennaro Esposito, no sólo traerá el sol del sur de Italia al congreso, sino que presentará a Italia como país invi-tado al próximo San Sebastian Gastrono-mika-Euskadi Basque Country 2014.


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One of the great contributions by San Sebastian Gastronomika-Euskadi Basque Country to the contemporary format of culinary congresses is the real-time tasting, live and from the seats in the Auditorium at Kursaal Palace, of what the great chefs are creating on the stage. An innovation that sets us apart from the rest and makes us the first fully interactive cooking congress. Total gastronomy.

Global sensations. An innovative, fun and hedonistic way of understanding with all your senses the new creations of the most exciting chefs on the planet.

Exclusively at San Sebastian Gastronomika-Euskadi Basque Country

A GREAT THREE-DAy FEAST TASTINGS FROM yOUR SEAT


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This year the prestigious San Sebastian Gastronomika-Euskadi Basque Country award, dedicated to the world of dining and wine, has, by a unanimous decision of the Technical Committee, been awarded to Josep Roca, from El Celler de Can Roca.

The Gueridón de Oro 2013 is therefore a real tribute to one of the most respected and influential sommeliers and wine gurus in the world, who from the restaurant that he shares with his two siblings, Joan and Jordi, has created a new sensory universe beyond the pairing of food and wine

GUERIDÓN DE OROJOSEP ROCA

ALT

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WINE SESSIONS, COMPETITIONS,PRIVATE KITCHENS...

OFF

Presentations, tastings, challenges and much more, open to anybody working in areas such as wine, food, meat, cocktails and health. You can create your own programme, taking advantage of the format offering the chance to just sign up for the specific elements you want. Choose from lively International wine sessions; the 1st Wine & Win Competition; the IV National Grilling Competition; the universe of gin & tonic and mixology by Fever-Tree; the Pau Albornà i Torras Gastronomic Journalism Award; workshops in “petit comité” with the greatest chefs; interactive workshops (cooking with chefs in groups of five people) and exciting exclusive sessions. We are also offering a seminar for adolescents about how to eat in a healthy but fun way, in collaboration with various schools. All of that so that we can cater for every taste, for every need and for every desire.


A. L. Aduriz

D. Molina

J. Pizarro

A. Raurich

I. Ortiz

H. Matsuhisa

A. Romagosa

A. Palacios

J. Goode

O. Peña

J. Roca

R. Roteta

E. Arzak O. Castro A. CriadoM. Berasategui

E. Atxa X. Elías C. Escribà

S. J. EvansC. García

X. Rousset

M. Sandoval

R. Sanz

P. Subijana G. Txapartegui

R. Hemming J. Knapett

I. Ortiz & N. Cumplido


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eduard Xatruch, oriol castro and mateu casañasRest. Compartir(Cadaqués)

gorka TxaparteguiRest. Alameda(Hondarribia)

ramón rotetaRest. Ramón Roteta(Hondarribia)

Xanti elíasRest. Acanthum(Huelva)

alberto criadoRest. Cambio de Tercio(London)

David molinaOutlook Wine(Barcelona)

cesar garcíaRest. Iberica(London)

jamie goodeThe autentic wine(London)

james KnapettRest. Bubble Dogs(London)

richard hemmingjancisrobinson.com(London)

sarah jane evansDecanter WWA (London

alfred romagosaRest. Fermí Puig(Barcelona)

Xavier roussetRest. Texture(London)

antonio palaciosMáster en Viticultura y Enología(Madrid)

eneko atxaRest. Azurmendi(Larrabetzu)

elena arzakRest. Arzak(San Sebastián)

martin berasateguiRest. Martin Berasategui(Lasarte)

christian escribà and patricia schmidtPast. Escribà(Barcelona)

andoni Luis adurizRest. Mugaritz(Errenteria)

oliver peñaRest. 41º(Barcelona)

hideki matsuhisaRest. Koy Shunka(Barcelona)

iván ortiz & neftalí cumplidoRest. Hispania(London)

albert raurichRest. Dos Palillos(Barcelona)

mario sandovalRest. Coque(Humanes de Madrid)

jose pizarroRest. Pizarro(London)

josep rocaRest. El Celler de Can Roca(Girona)

ricardo sanzRest. Kabuki(Madrid)

pedro subijanaRest. Akelarre(San Sebastián)


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1ST WINE & WIN COMPETITION

San Sebastian Gastronomika-Euskadi Basque Country 2013 launches its wine competition Wine & Win. This great contest is designed in a television format, so it is fast-paced and lots of fun but also has a practical and theoretical element. It is very demanding, but in an entertaining, audiovisual and interactive way.

Designed for pairs to take part (from sommeliers to amateurs), it consists of a semi-final and final.

The pairs taking part must first pass a theoretical exam and tasting test to reach the final. In this, and with public participation in some of the questions, the finalists will sit on the stage and answer all kinds of questions, creating a very visual format, and offer the correct answers in different blind tastings. The public and the participants themselves may see the results in the end, but without knowing which scores belong to which pair.

The awards will be presented in the Auditorium.

1st Prize: € 2.0002nd Prize: Hamper of products3rd Prize: Hamper of products

OCTOBER 2013

ROOM 10 (Semi-final)

(Final)

Registration: e 75 per pair (with free admission to the Wine Sessions)

CHAMBER ROOM

MONDAY 7th


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WINE SESSIONS

This year we have set aside an entire day in the Off Gastronomika programme to look at the world of wine, with top international speakers addressing the latest issues.

The programme, which following the leitmotif of the conference is strongly linked to London, one of the world’s top locations for studying wine, brings together big names such as Richard Hemming (jancisrobinson.com), Xavier Rousset (Texture Restaurant, London), Sarah Jane Evans (Decanter, London) and Jamie Goode (author of The Authentic Wine, London).

But we also have a big scoop as this year we will be joined by Josep Roca, who will exclusively offer a wine tasting from the multimedia opera Somni, and by Dr. Antonio Palacios and David Molina.

The latest addition is the 1st Wine & Win, a competition open to everyone and, for the first time, with a contemporary television format.

i Wine & WinSemifinal

eLs Vins “somni” - TasTing Josep Roca

TasTing To be arrangeD

10.30 am - 11.30 am

1.00 pm - 2.00 pm

4.00 pm - 4.45 pm

SALA 10

SALA 10

MO

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AFT

ERN

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Moderators: Ferran Centelles Cristina Alcalà David Molina

OCTOBER 2013MONDAY 7th


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The percepTion oF spanish Wine beyonD our borDers1st Wine & Win ContestSarah Jane EvansDecanter WWA co chair Spain Sherry and Vice Chairman IMW (London)

Learning From a masTer sommeLierXavier Rousset MSRest. Texture (London)

Lunch in the Conference Attendees Area

conFessions oF an engLish Wine WriTerRichard Hemmingjancisrobinson.com (London)

WhaT is an auThenTic Wine?FacTors aFFecTing auThenTiciTyJamie GoodeCo-author of the book The autentic wine (London)

Dr. Antonio PalaciosPhD in Biology and Master in Viticulture and Enology.

Led by: David Molina - Outlook Wine

1sT Wine & Win

contest Final

1sT Wine & Win

award ceremony

12.30 pm - 1.00 pm11.30 am - 12.00 pm 12.00 pm - 12.30 pm

2.30 pm - 4.00 pm

4.45 pm - 5.30 pm 5.30 pm - 6.15 pm 7.00 pm

CHAMBER ROOM

CHAMBER ROOM

CHAMBER ROOM

CAMERA ROOM AUDITORIUM

CHAMBER ROOM

Those attending the Gastronomika Wine Session will have a 50% discount on the tastings held on the 8th and 9th.


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AUDITORIUM

ROOM 10

2.00 pm - 3.30 pm

4.45 pm

IV NATIONAL GRILLING COMPETITIONSAN SEBASTIAN GASTRONOMIKA-EUSKADI BASQUE COUNTRy

Moderator: Iñigo Galatas

Once again this year, the 4th San Sebastian Gastronomika-Euskadi Basque Country National Grilling Competition wants to be the leading event in the world of grilling.Organised in the style of a large tasting, the jury is made up of those attending the contest (who judge the cooking, texture and flavour), along with a professional jury.

The aim of the competition is to confirm, communicate and celebrate one of our most unique and exquisite forms of cooking, seeking out, across the length and breadth of Spain, the “greats” of cooking meat.

The stars of the grill.

IV National Grilling Competition

Award Ceremony

OCTOBER 2013WeDNesDAY 9th


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IV NATIONAL GRILLING COMPETITIONSAN SEBASTIAN GASTRONOMIKA-EUSKADI BASQUE COUNTRy

THE GASTRONOMIKATASTINGS

Discover, taste, enjoy… San Sebastian Gastronomika-Euskadi Basque Country always offers live gastronomy, seeking to stimulate interaction between those attending the Congress and the producers, products and innovation.

The diverse, first-class programme for the parallel San Sebastian Gastronomika-Euskadi Basque Country OFF conference is full of wine tastings, presentations and chances to try some great products, always looking for harmonies and contrasts to enrich the contemporary wine and food pairings. An easy and understandable way to keep abreast of areas as luxurious as champagne, wines, hams, cheeses, Rougie foie gras, shellfish, anchovies ...

Highlights:Piacere ModenaA group of organisations promoting the Modena region and its typical products: Lambruschi DOP Modenesi- Parmigiano Reggiano Dop - Prosciutto di Modena Dop- Aceto Balsamico Tradizionale di Modena Dop - Aceto Balsamico di Modena Igp - Amarene Brusche di Modena Igp - Cotechino Modena Igp - Zampone Modena Igp.

Embratur TastingBrazilian Products

Tasting the wines and cheeses of the Basque CountryGuided tasting of wines from Rioja Alavesa and txakolis with the designation of origin Getaria, Bizkaia and Araba accompanied by a tasting of Idiazabal cheese. This innovative tasting will take you on a tour of the sensory responses to these products.Given by: Mikel Garaizabal, winemaker and sommelier.

Galician TastingGalician products

Anchovy tasting Offered by Oriol Castro, Eduard Xatruch and MateuCasañas from Rest. Compartir (Cadaqués)

Presentation of the book Secuencias, by Ramon FreixaPresentation of the book Muina, by Josean AlijaPresentation of the book De la ginebra al gin, by Juan Muñoz

These activities, which are still to be scheduled, will be held on Tuesday, 8 and Wednesday 9.


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THE WORLD OF GIN AND TONIC

The universe of gin and tonic, mixology and Premium Fever-Tree mixers will once again be part of the congress.

The Fever-Tree truck will offer Gin & Tonics and other mixed drinks at the front entrance to Kursaal, from Sunday to Wednesday, and this service is open to both conference attendees and the general public.

On the Sunday it will be offering, as a special event, the “gin and tonic drunk by the English Queen Mother,” and this will be revealed by Alfred Romagosa who used to make it for her at the Ritz in London.

Finally, Fever-Tree and its cocktails will be present in the area for the conference attendees every day during the congress.

By Fever-Tree


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COOKING WITH ...

cassaVa semoLinaElena ArzakRest. Arzak (San Sebastián)KURSAAL KITCHEN

TeXTiLe caKesChristian EscribàPastelería Escribà (Barcelona)KURSAAL KITCHEN

consTrucTing a menu aTmugariTzAndoni Luis AdurizRest. Mugaritz (Errenteria)KURSAAL KITCHEN

The roLe oF VegeTabLesanD oiL in TransFormingFishMartin BerasateguiRest. Martin Berasategui (Lasarte)KURSAAL KITCHEN

Why noT in anoTher Way? Pedro SubijanaRestaurante Akelarre (San Sebastián)REST. AKELARRE

PRIVATE KITCHENS

moLLuscs anD hoW To cooK ThemOriol Castro, Eduard Xatruch & Mateu CasañasRest. Compartir (Cadaqués)ROOM 36

gameEneko AtxaRest. Azurmendi (Larrabetzu)KURSAAL KITCHEN

haiKu aT Dos paLiLLosAlbert RaurichRest. Dos Palillos (Barcelona)ROOM 36

hanDLing anD cuTTing sQuiDHideki MatsuhisaRest. Koy Shunka (Barcelona)ROOM 36

The eXciTemenT oF The senses in gasTronomyOliver PeñaRest. 41º (Barcelona)ROOM 36

cLeaning anD cuTTing Fish For sashimiRicardo SanzRest. Kabuki (Madrid)ROOM 36

MONDAY, 7th OctOber 3.00 pm MONDAY, 7th OctOber 3.30 pm tuesDAY, 8th OctOber 9.30 am

tuesDAY, 8th OctOber 3.30 pm

tuesDAY, 8th OctOber 9.30 am tuesDAY, 8th OctOber 3.30 pm WeDNesDAY, 9th OctOber 9.30 am

WeDNesDAY, 9th OctOber 9.30 am WeDNesDAY, 9th OctOber 3.30 pm

WeDNesDAY, 9th OctOber 9.30 am tuesDAY, 9th OctOber 3.30 pm


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CHAMBER ROOM

GASTRONOMIKA FOR ADOLESCENTS

Moderator: Oraitz García

A programme dedicated exclusively to adolescents. This extracurricular activity deals with health issues but not without its element of fun. This year, 2013, pupils from the schools attending will learn, in an informal and entertaining atmosphere, that cooking could be an interesting career option once they finish studying. They will also learn the secret to turning healthy fish into a dish full of colour and joy. Finally, they will learn about the food pyramid as a map for managing their health, wellness and body harmony

OCTOBER 2013tuesDAY 8th


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inTroDucTionCooking, an interesting career optionMario SandovalRest. Coque (Humanes de Madrid) and a memberof Eurotoques

What if fish were fun?Ramon Roteta Rest. Ramon Roteta (Hondarribia)

Gorka Txapartegi Rest. Alameda (Hondarribia)

The food pyramidXanty Elías Rest. Acanthum (Huelva)

10.00 - 10.15 am 10.15 - 11.15 am 11.15 - 11.30 am

MO

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CHAMBER ROOM

OFF


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POPULAR

A present from San Sebastian Gastronomika-Euskadi Basque Country to the city and its visitors. Kursaal will be Jam Session open to the general public on the Sunday of the Congress, offering London-Spain sessions, a ceremony to welcome the London chefs and there will also be a display of Street Food at the entrance to the congress until Wednesday



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Jam Session Londres-España

Street food SSG’13


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CHAMBER ROOM

11.30 am - 1.30 pm

GASTRONOMIKA POPULAR

Moderator: Tito Irazusta

In a change to previous years, the culinary and cultural importance of the city of London, the guest city at the congress, means that the Popular day, held on the Sunday and open to the general public, will involve an entertaining London-Spain “Jam session” starring the best known Spanish Chefs who have triumphed in the British capital.

With a “Jam session” format (all the chefs taking part at the same time, seeking interaction and synergies),

José Pizarro (Rest. Pizarro), Alberto Criado (Rest. Cambio de Tercio), Cesar García (Rest. Ibérica), and Iván Ortiz and Neftalí Cumplido (Rest. Hispania) will demonstrate live, in a super- session lasting two hours, the most famous dishes and specialities from English cooking, in a style aimed at the public. Those attending will be able to learn how to make cakes, puddings, fish & chips, roast beef…

To round off this macro-session, the acclaimed maître Alfred Romagosa will reveal on-stage the recipe for the gin and tonic drunk by the English Queen Mother, which he used to make her every day at the Ritz in London during his time working at that luxurious hotel.

After all of that ,there will be a welcome aurresku dance for all the London chefs.

Everyone attending these sessions will be able to enjoy a free “gin & tonic as drunk by the English Queen Mother” on their way out, which will be served at the bars in the main entrance to Kursaal.

Kursaal palace

London-Spain“Jam session”

OCTOBER 2013suNDAY 6th


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PULA

R

ENTRANCE

Kursaal palace ENTRANCE

Kursaal palace

STREET FOOD SSG’13

BUBBLE DOGS AT THE KURSAAL!

The famous chef James Knappet, from Bubble Dogs in London (the trendy hot-dog restaurant in the British capital), will for the four days of the congress park his van at the entrance to Kursaal, and from there will sell his acclaimed and “different” hot dogs served with “bubbles” of cava, just as he does in his London establishment.

A real treat coming directly from London to the people of San Sebastian and its visitors.

STREET GIN TONIC & MIXOLOGy By FEVER-TREE

In true London style, every day during the congress the Fever-Tree van parked at the entrance to Kursaal will be offering gin & tonics and other combinations to both those attending the congress and the general public in San Sebastian.

OCTOBER 2013frOM 6th tO 9th


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MARKET

With the event steadily growing in popularity (the 2012 figures exceeded those for 2011; 5,000 metres squared of stands across three floors, 140 exhibitors, more than 800 brands, 1,400 people accredited as exhibitors and a strong overseas presence), this year, 2013, the Market Place will continue being, like the great trade fair in the north of Spain, a leading national and international sales and networking event. It will involve three concepts that are our hallmark: professional visitors, increasing internationalization and strictly designed accreditation and identification to facilitate networking.

Each year the Market Place brings together among its many visitors the most important opinion leaders, such as hotel business people, entrepreneurs and purchasing mangers for the supermarkets. This year it will continue to focus on the success seen with area for Spanish wines and offer tasting areas and new initiatives, which not only facilitate trade relationships in an entertaining environment, but also turn Kursaal into a real showcase for innovation, new trends and a powerful business hub.



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Purchase managersStands

Market Place Presentations

Networking

Show cooking

Tastings

ACQuA PANNA - SAN PELLEGRINO

ALMA TEAS & HERBAL INFuSIONSARDANBERA

BASOA BANAKETAK

CAFéS AITONA

CANTABRIA INFINITA

CARRASCO GuIJuELO - EXCLuSIvAS MARDu

CuCHILLERíA NAvARRO

EMBRATuR

FEvER-TREE

GRuPO uRRAKI

WINTERHALTER

XuNTA DE GALICIA

GRuP BALFEGó

GEMINIANO

EMBuTIDOS ALEJANDRO

DIPuTACIóN DE JAéN

D.R.D.O. vALDEORRAS

CASTILLO DE MONJARDíN

CRDO RIBEIRO

BASQuE CuLINARy CENTER (COvAP, CAFéS

BAQué, CRuZCAMPO GRAN RESERvA)

GARCIA CASADEMONT

GOENAGA ESNEKIAK

GuZMáN GASTRONOMíA/CORNISH SALT

NAvARRA – REyNO GOuRMET

PATRONATO DE HuELvA

PIACERE MODENA

QuESERíA LA ANTIGuA DE FuENTESAuCO

ROuGIé

SOSA INGREDIENTS

TRADISSIMO

TRITICuM

uRANZuvERSTEGEN SPICES

vIñA POMAL

PATRONATO PROvINCIAL DE TuRISMO DIPuTACIóN DE BADAJOZ

JOSELITOJOSPER

KELER

KLIMER

KOPPERT CRESS

GOBIERNO vASCO - DEPARTAMENTO DE DESARROLLO ECONóMICO y COMPETITIvIDAD

MA

Rk

ET


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OFFICIAL RESTAURANTS FOR SAN SEBASTIAN GASTRONOMIKA-EUSKADI BASQUE COUNTRy 2013

AkELARRE

One of the Basque “greats”. With the sea stretching out to the horizon as its backdrop, the cooking of Pedro Subijana is an intelligent, expressive and authentic reflection of the region, while also being highly contemporary.

Address: Pº Padre Alcolaga, 56City: Donostia - San SebastiánTel: 943 311 209Menu price: € 155+ VATwww.akelarre.net

menu:“This year we want to offer those attending the congress the opportunity to choose from three tasting menus so they will not be limited to a set menu. This will make our work more complicated, but one of our goals is to make our guests happy and provide them with different options. These three menus (ARANORI, BEKARKI and THE AKELARRE CLASSICS) are a thorough reflection of our style and features everything from some of the dishes from earlier periods right up to our most recent creations.Ingredients: the best materials, the most pronounced flavours, with cutting edge techniques and a touch of humour.”

AqUARIUM BOkADO GRUPO Technically and conceptually Basque cuisineserved into a wonderful marine environment.

Address: Pl. Jaques Cousteau, 1City: Donostia - San SebastiánTel: 943 431 842Menu price: € 35+ VATwww.bokadogrupo.com

menu:• Creamy crab stew with shoots

• Squid in wheatcake with tempered egg and a white bean sauce

• Red glazed seasonal tuna

• Honeyed vanilla veal

• Roasted peach, blackberries and fresh cheese

ARBELAITzRefined creations with traditional flavours and a personal touch.

Address: Pº Mikeletequi, 53 City: Donostia - San SebastiánTel: 943 308 220Menu price: € 100+ VATwww.arbelaitz.com

menu:• Medley of two kinds of melon, foie gras, Port wine, and Iberian ham

• Marinated Tuna taco, emulsion of avocado and soy milk, cloud of essence of sea and flowers

• Grilled white Huelva prawns, cream of celeriac, garlic and chilli

• Royal lobster

• Baby squid and roast vegetable stew, baby squid tentacle gravy

• Caramelized cod steak, vegetable water and garlic sprouts

• Lacquered saddle of venison, cranberries and violet rosemary potato

• Emulsified peach compote with chamomile and yoghurt ice cream

• Assorted chocolates and tea, caramel and mint ice cream


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kARLOS ARGUIñANO An ode to the foundations of cooking with traditional flavours but a unique touch.

Address: c / Mendilauta, 13City: zarautzTel: 943 130 000 Menu Price: € 33,95 + VATwww.hotelka.com

menu:• 1/2 Tomato vinaigrette marinated albacore salad

• 1/2 vegetable ravioli with tradicional basque “porrusalda” leek soup and pesto

• 1/2 Baked hake with mushroom sauce and diced prawn cocktail

• 1/2 Iberico pork sirloin with apples and beetroot cream

• Red berries infusion with sponge cake and vanilla froth

ARzAkThe big daddy of new Spanish cooking and his daughter Elena, Best Chef in the World 2012. Wisdom, technique and avant-garde exploration.

Address: Av. del Alcalde José Elosegi, 273City: Donostia - San SebastiánTel: 943 278 465Menu price: € 175+ VATwww.arzak.es

menu:“To define Arzak’s current cuisine we would have to refer to five factors that are its hallmarks. This is a signature cuisine with avery distinct personality. This is spiritually Basque cuisine with roots and specially based on some tastes, or idiosyncratic tastes: the way of being, in this case, the way of eating of a community, the Basque community, which must be respected. Another defining feature of the cuisine is research, a crucial factor for development in all business areas and of course the most creative ones. Therefore, this is an evolutionary cuisine. Not one that fades as a result of success or that rests on its laurels, a series of perfect formulas, without the need to constantly progress but not becoming static. And this finally brings us to these definitions: it is an avant-garde cuisine, not copying other leading cuisines, not renouncing anything, lest of all the task of leading Basque and Spanish cooking, along with other magnificent chefs, keeping us at the forefront of permanent renovation”.

ELkANO An ode to the subtlety of the sea and the world famous grill.

Dirección: c/ Herrerieta kalea, 2City: GetariaTelephone number: 943 140 024 Menu Price: € 72,90 + VATwww.restauranteelkano.com

menu:• Starters using ingredients from the Bay of Biscay (Possibly bonito, tuna ...)

• Cheek of hake in its different textures (battered, grilled and in salsa

verde).

• Baby squid “Pelayo” style

• Grilled Turbot

• From russet apples


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MARTIN BERASATEGUI The subtle and perfectionist world of contemporary farmhouse cooking with the refinement of one of the best chefs in the world.

Address: c / Loidi kalea, 4City: LasarteTel: 943 366 4 71 Menu price: € 185 + VATwww.martinberasategui.com

menú:“My appetisers are different depending on the whim of the countryside, the sea and the seasons.I propose that you allow me to seduce you with small mouthfuls. Seductive, light and above all tasty, they will whet your appetite and be the introduction to a magnificent meal”.

1995 Mille-feuille of smoked eel, foie-gras, spring onions and green apple

2001 Squid soup, creamy squid ink ravioli served with squid crouton

They will be followed, in small portions, by…

2011 Oyster with cucumber, kafir and coconut

2013 Sauteed black garlic (fruit garlic) with beet ceviche, ice radish and raifort cream

2009 Little pearls of raw fennel, risotto and emulsion

2013 Roast foie gras with seaweed resting onhorseradish curd, fermented soy broth and hazelnut salt

2011 “Gorrotxategi” egg resting on a herb liquid salad and dewlap carpaccio

2001 Warm vegetable hearts salad with seafood, cream of lettuce and iodized juice

2013 Red mullet with edible scale crystals, soybean sprouts, wheat semolina and cuttlefish

2013 Roast pigeon and onion with Iberian pig’s snout, ginger juice and caper

The desserts to finish...

2013 Blood orange ice cream and slush,on liquefied tubers,muscovado sugar, yogurt and pepper

2013 Mist of coffee and cacao over banana with whisky sorbet and slush

MUGARITzThe search for the essential sensations through one of the most daring and suggestive creative approaches on the planet.

Address: c / Aldura Hamlet, 20 HamletCity: ErrenteriaTel: 943 522 455Menu price: From € 165 + VATwww.mugaritz.com

menu:“The temporary result that comes from the answers to these questions is a gastronomic proposal composed of dishes with very different characters. Everything is designed to make you feel, but if you have decided to come to Otzazulueta, we can’t let you in on what to expect to eat there. Although we select one by one each of the best products at the moment, the ingredients chosen are dictated by nature’s ways, the vagaries of the season, and the harvest of each producer. The result is a personalised menu of 15 dishes, the fruit of years of research and hundreds of tests until the techniques are perfect. If you’re a vegetarian, coeliac, or have any allergy or intolerance and you let us know in advance, we will adapt our proposal to suit your needs. Nothing is left to chance”.


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MIRADOR DE ULíA

Ruben Trincado offers innovative cuisine but rooted in tradition; flavours and aromas to which advanced techniques are applied to surprise the diner.

Address: Pº de Gracia, 193City: Donostia - San Sebastián Tel: 943 272 707Menu price: € 80 + VATwww.miradordeulia.es

menu:• ulía bean tea, candied jowl, cabbage gnocci and a happy touch of black pudding

• Fake egg – the white made of cod and the yolk of txistorra (spicy sausage), with potatoes and ham

• Stuffed “Gilda” with egg yolk emulsion, butterflied anchovies and wrinked olives in their Marianito aperitif

• Hake pickled in various ways with green garlic

• Fungi, stones and corn

• Bony Norway lobster resting on a bed of marrow and autumn vegetables

• Grilled carabinero prawns, their soup, their toast, their eggs

• Duck with apple and praline osmosis

• Frozen vegetables with their sand

• Carpaccio of cheese and cranberries, its ice cream, pine nuts and oil caviar

• Toasted milk skin with hazelnut ice cream

nd mascarpone

zUBEROACooking grounded in tradition,wisely developed and with sumptuous touches.

Address: Pl. Beheko zoro, 1City: OiartzunTel: 943 491 228 Menu Price: € 125 + VATwww.zuberoa.com

menu:• Spider crab with potato chips and trout caviar

• Roasted Norway lobster, ginger sauce and basil ravioli with its coral oil

• Fresh pork belly, smoked pumpkin, and soya

• Low temperature poached egg, sweet onion, celery and truffles

• Roasted squid and gelatinous broth “Pelayo” style

• Fillet of red mullet with its emulsified juice and cockles

• Roast pigeon, mashed potatoes, liver toast and beetroot ravioli

• Gazpacho of tomato and strawberry with its sorbet

and almond meringue

• Fondant chocolate cake and rose cava sorbet


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REGISTRATION AND BOOKING

Equinox Travel (United Group)Larramendi, 2320006 San Sebastián Tel.: 0034 943 216 580 Fax: 0034 943 473 341E-mail: [email protected] Web: www.equinoccioviajes.com

HOTEL

OFFICIAL HOTEL SILKEN AMARA PLAZA 4****

A hotel with its own style, character. But also welcoming. Like being in the home of some good friends. Warmth without monotony.

And there’s more: thanks to its location, it is very handy for with the centre.

It has been totally renovated.

Information and Reservations : check out the package option (registration, accommodation, activities ...)


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SILKEN AMARA PLAZA

(4 )

MARÍA CRISTINA

(5 )

ASTORIA 7

(4 )

BARCELÓ COSTA VASCA

(4 )

LONDRES (VISTAS MAR)

(4 )

LONDRES

(4 )

PALACIO DE AIETE

(4 )

SAN SEBASTIáN

(4 )

CODINA

(3 )

HUSA EUROPA

(3 )

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PRICES PER ROOM AND NIGHT. VAT INCLUDEDBB = Breakfast Buffet | RO= Room Only.

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DOUBLE SINGLE USE

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SAN SEBASTIAN GASTRONOMIKA-EUSKADI BASQUE COUNTRy NAZIOARTEKO 15. SUKALDARITZA BILTZARRA

2013ko urriaren 6tik 9raKursaal Jauregia. Donostia

LondresMetropoliko sukaldaritza

Zaporeak, usainak, koloreak, arrazak... Londres dugu metropolietan metropoliena: kosmopolita, arraza askotakoa, talentuz betea, errebeldea, glamour handikoa, abangoardista... Londres, izan ere, mestizajearen garaipena, eklektizismoaren gailurra, globalitatearen gorazarrea da.

Horrek guztiak ikuskizun bilakatu dute hiria, baina hiria ez ezik, bertako gastronomia ere ikuskizun bilakatu da.

Londres gastronomiko handi horretan elkarrekin bizi, nahastu eta uztartzen dira tradiziorik “british”enak, abangoardia probokatzaileenak, formaturik frenetikoenak eta Asiako kutsu exotikoenak. Hirian borborka ditugu jatetxerik handi eta esklusiboenak eta “street food”aren azken joerak Ekinean ari dira distira historiko handiko sukaldeak nahiz “pop up” bizialdi laburrekoak. Eta dena aldi berean, kontzertu organoleptiko bakar eta amaigabe bat sortuz. Londres ziztu bizian dabilen hiria da, minuturo aldatzen ari dena bere korronte bereziak sortuz, mundu osoa kolonizatu ondoren berriro aldatzen direnak... Metropoliko sukaldaritza da bere adierazpenik gorenean.

Ez da erraza halako dinamismoa, halako indarra, halako anbizio eta bertigoa topatzea. Eta halere, hauxe da San Sebastian Gastronomika-Euskadi Basque Country 2013. Edizioan geure gain hartu dugun ardura.

Eta lortu ere lortu dugu. Londresko “melting pot” handia Espainian lehen aldiz ikusi, bizi eta dastatuko du Donostiak,

etenik gabeko hiru eguneko oturuntza handi batean. Bertako jatetxe historikoetako plater klasiko handienak izango ditugu (ehizakiak, pastelak, puddingak...); tradizio britainiarrik eguneratuena; “pub”eko sukaldaritza harrigarria; azkenaldiko abangoardia desberdinak eta gaur egungo mugimenduak; kontzepturik zalapartarienak; proposamenik nazioartekoenak; koktelik fashionenak; Indiako, Japoniako, Txinako... metropoli-sukaldaritzarik eraginkorrenak eta harrigarrienak... Chef handiak, etorkizun handiko gazteak, proposamen berritzaileak dakartzaten sukaldariak, negozio-eredu arrakastatsuak... Londresko hiria bera San Sebastian Gastronomika-Euskadi Basque Countryren mahaian.

Eta hurbilpen berritzaile honekin batera, Euskadiko, Espainiako, Europako eta munduko izarrez betetako egitaraua. Eta are gehiago Off barruan, hots, ardoaren mundu koloreanitza (“Wine sessions”), Parrilla Lehiaketa, Fever-Tree unibertsoa, Pau Albornà i Torras Kazetaritza Gastronomikoaren Saria, ardo-dastatze bikainak, aurkezpenak, afariak, elikagai-dastatzeak, denontzat irekita dagoen igande herrikoia, “street food”, festa, barreak... bilduko dituen biltzar paraleloan. Eta Market azoka; aurten berritasun garrantzitsuekin eta askoz ere elkarreraginkortasun gehiagorekin.

Eta halaber, gure formatu txiki baina arrakasta handikoak, hala nola tailer pribatuak edo “gaur sukaldari” hautatuak, zuzenean ikasteko eta sukaldari handienekin eskuz esku aritzeko aukera paregabeak.

Aukera, berritasun, ezagupen, sorpresa eta “networking” ugariz beteriko mundu oso bat. Munduko gastronomiaren azken joerak eta gauzarik onenak ezagutzeko murgiltzea.

LABURPENA


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Zentzumen guztientzat eta zentzumen guztien bidez eskainitako festa. Londres, metropoliko sukaldaritza eta askoz gehiago. San Sebastian Gastronomika-Euskadi Basque Country 2013. Mahaia prest duzue.

aLTaEta Frantzia aurtengo herrialde gonbidatuaz gain, programa 2013 programak Londresko lehen sukaldaritza-erakusketa handia eta bertako metropoliko sukaldaritza mota guztiak bilduko ditu (britainiar tradiziozkotik hasi eta hiriko abangoardiaraino, baita India, Txina eta Japoniakoak ere, edo arrakasta handia lortzen ari diren espainiarrena: José Pizarro, César García, Alberto Criado, Atul Kochlar, Isaac McHale, James Lowe, Mikael Jonsson, Anna Hansen, James Knapett, Jason Atherton, Heston Blumenthal, Ashley Palmer-Watts, Jonny Lake, Junya yamasaki, Chef Peng, Hamish Brown, Bjoern Weissgerber, Nuno Mendes, David Stafford, Fergus Henderson, Tom Kerridge…

Eta urtero bezala, Euskadi, Espainia eta mundu osoko izarren 2013ko berritasunak ere bertan izango ditugu: Hilario Arbelaitz, Juan Mari eta Elena Arzak, Martin Berasategui, Andoni Luis Aduriz, Pedro Subijana, Eneko Atxa, Josean Alija, Iñigo Lavado, Joan Roca, Quique Dacosta, Pablo González, Ricard Camarena, Ever Cubilla, Mario Sandoval, ángel León, Dani García, Rafa Peña, Javier Olleros, Albert Raurich, Hideki Matsuhisa, Ricardo Sanz, Estanis Carenzo, Gennaro Esposito, Corey Lee…

oFFHitzaldiak eta dastatzeak, erronkak eta askoz gehiago, ardoaren, aretoaren, haragiaren, mixologiaren, osasunaren... profesional guztiei irekiak. Erosketa-formatu pertsonalizatu,

berezi eta arlo askotako bat izanik, norberak bere programa berezia sor dezan. Nazioarte mailan entzute handia duten ardo-ekitaldiak; I. Wine & Win Lehiaketa; urrezko Gueridon Saria; Iv. Parrilla Lehiaketa Nazionala; Fever-Tree gin tonikaren eta mixologiaren unibertsoa; Pau Albornà i Torras Kazetaritza Gastronomikoaren Saria; “petit comité” gisako tailerrak chef handienekin; tailer elkarreragileak (bost laguneko formatu batean chefekin batera sukaldean aritzeko) eta hitzaldi zirraragarri bereziak. Horrekin batera, nerabeei zuzendutako mintegi bat, modu dibertigarrian eta osasuntsuan nola jan daitekeen ikasteko, zenbait ikastetxerekin elkarlanean. Hori guztia, gustu bakoitzarentzat, premia bakoitzarentzat, desio bakoitzarentzat.

Wine sessionsSan Sebastian Gastronomika-Euskadi Basque Country 2013 Biltzarrak ardo-lehiaketa izango du estreinakoz. Wine & Win. Telebista-formatuan egingo den erronka ikusgarria, oso bizkorra eta oso dibertigarria, baina eduki praktiko eta teoriko handikoa. Punta-puntako exijentzia, baina formaz jolas kutsukoa, ikus-entzunezkoa eta elkarreragilea.

Bikoteka parte hartzeko diseinatua (hala sommelierrak nola zaletuak), finalaurreko eta final handi bat izanik.

Bikote lehiatzaileek, lehenik, azterketa teoriko eta dastatze bat gainditu beharko dute finalera iristeko. Finalean, publikoak ere galdera batzuetan parte hartuko baitu, eszenatokian kokatutako mahaietatik era guztietako galderei erantzun beharko diete, oso modu bisualean, baita itsukako dastatze batzuk asmatu ere. Publikoak eta parte-hartzaileek berek ere emaitzak ikusi ahal izango dituzte


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amaieran, baina ez dute jakingo zein puntuazio dagokion zein bikoteri.

Sariak Auditorioan banatuko dira.

Jardunaldi osoan, maila goreneko hitzaldiak izango dira Richard Hemming, Xavier Rousset, Josep Roca, Sarah Jane Evans, Jamie Goode, Antonio Palacios... eta abarren eskutik.

1. Saria: 2.000 e €2. Saria: produktu sorta3. Saria: produktu sorta

iV parriLLa LehiaKeTa nazionaLaSan Sebastian Gastronomika-Euskadi Basque Country Biltzarreko Iv. Parrilla Lehiaketa Nazionalak, aurten ere, parrillako sukaldaritzaren erreferentzia nagusia izan nahi du.

Dastatze-ekitaldi baten gisa antolatua, epaimahaia lehiaketako parte-hartzaileak berak izango dira (prestakuntza, testura eta zaporea epaituko dute), epaimahai profesional batekin batera.

Lehiaketaren helburua gure sukaldaritzaren modurik berezi eta berezkoenetako bat aldarrikatzea, ezagutaraztea eta gorestea da, Espainiako lurraldearen luze-zabal osoan errekiaren “maisu handienak” bilatuz.

Parrillaren izarrak.

gasTronomiKa aDoLescenTesBereziki nerabeei zuzendutako programazio bat da, osasunarekin loturiko eskolaz kanpoko elementu gisa, baina ez horregatik dibertsiorik gabea. 2013ko edizio honetan, parte hartuko duten ikastetxeetako ikasleek, giro informal eta ludiko batean, ikasiko dute sukaldaritza

irteera profesional interesgarria izan daitekeela ikasketak amaitu ostean eta, aldi berean, arrain osasungarria kolorez eta irribarrez beteriko plater bat ere izan dadin erdiesteko sekretuak ezagutuko dituzte. Azkenik, elikagaien piramidea ezagutuko dute, osasuna, ongizatea eta gorputz-harmonia kudeatzeko mapa gisa.

Susi Díaz, Ramon Roteta, Gorka Txapartegi eta Xanti Elías izango dira parte-hartzaileak.

gasTronomiKa popuLarAurreko erabakietan ez bezala, eta biltzarreko gonbidatu den Londresko hiriak sukaldaritza eta kultura alorrean duen garrantzia kontuan izanik, denontzat irekita egongo den igandeko jardunaldi herrikoirako Londres-Espainia “jam session” dibertigarri bat antolatu dugu, eta hiriburu britainiarrean arrakasta handiz lanean ari diren sukaldari espainiar ospetsuenek zuzenean parte hartuko dute.

“Jam session” formatuan (sukaldari guztiek aldi berean lan eginez, elkarreraginak eta sinergiak bilatuz) José Pizarrok (Pizarro Jatetxea), Alberto Criadok (Cambio de Tercio Jatetxea) eta Cesar Garcíak (Ibérica Jatetxea) bizi-bizian erakutsiko dituzte, bi orduko hitzaldi bikain batean, Ingalaterrako sukaldaritzako plater eta berezitasunik aipagarrienak, betiere azken publikoari zuzendutako estiloarekin. Bertaratzen direnek pastelak, puddingak, “fish & chips”, roast beef... eta abar prestatzen ikasiko dute.

Makrohitzaldi honi amaiera emateko, Alfred Romagosa maître ospetsuak Ingalaterrako erregina amaren gin tonikaren errezeta azalduko du eszenatokian, Londresko Ritz luxuzko hotelean lan egin zuen bitartean egunero zerbitzatzen zion huraxe.


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Hori guztia, Londresko chef horiei ongi etorria emateko “aurresku” ofiziala dantzatu ondoren.

Hitzaldi hauetara etortzen diren guztiek, doan, “Ingalaterrako erregina amaren gin tonika” dastatu ahal izango dute irteeran, Kursaaleko ate nagusiko barretan zerbitzatua.

sTreeT FooD ssg-eusKaDi basQue counTry ‘13bubbLe Dogs KursaaLen!Londresko Bubble Dogs-eko James Knappet chef famatuak (Britainiako hiriburuko “trendies” saltxitxa-ogitartekoen egileak), biltzarrak iraungo duen lau egunetan, Kursaaleko ataripean aparkatuko du bere furgoneta, eta bere saltxitxa-ogitarteko ospetsu eta “bereziak” salduko ditu cava “burbuilez” lagunduta, Londresko saltokian egiten duen bezalaxe.

Donostiako hiritar eta bisitari guztientzat Londrestik zuzenean etorritako benetako luxua.

TaiLerraK eTa “gaur suKaLDari”Bost lagunentzako tailerrak eta klase esklusiboak, formatu pribatuan sukaldean aritzeko aukerarekin. Batzorde Teknikoko chef guztiek eta Espainiako sukaldari onenetako batzuek zuzenduak, gai bereziak landuko dituzte, zuzenean eta sukaldean bertan teknikarik berrienak eta berritzaileenak ikasteko.

LehiaKeTaKI Wine & Win Lehiaketa bikoteentzat eta telebista-formatu ikusgarriaz; urrezko Gueridon Saria Josep Rocari; Iv Parrilla Lehiaketa Nazionala; Pau Albornà i Torras Kazetaritza Gastronomikoaren Saria...

marKeTGero eta gehiago hazten ari diren kopuruak izanik (2012ko edizioan, 2011koa gaindituz, 5.000 metro koadro standetan hiru solairutan, 140 erakusketari, 800 marka baino gehiago, 1.400 erakusketari gisa akreditatuak eta atzerriko presentzia nabarmena...), aurtengo 2013ko edizio honetan Market Eremua, berriro ere, Espainia iparraldeko azoka garrantzitsuena bilatuko da, erreferentzia komertziala eta nazio nahiz nazioarte mailako networking-erreferentzia gure nortasunaren bereizgarri diren hiru kontzeptutan oinarrituta: bisitarien erabateko profesionalizazioa, nazioartera gero eta gehiago zabaltzea, eta akreditazio eta identifikazioen diseinu zorrotza trukeak errazteko.

Market Eremuak urtero bere bisitari ugarien artean preskriptore ospetsuenak biltzen ditu –enpresari ostalariak, ekintzaileak, erostetxe handietako erosketa-buruak eta abar–, eta aurten ere Espainiako ardoen eremu arrakastatsuaren alde, dastatze-eremuen alde eta ekimen berrien alde egingo du, eta horri esker, merkataritza-harremanak ingurune ludiko batean erraztu ez ezik, Kursaala berrikuntzaren eta joera berrien erakusleiho bikain eta negozioen “hub” indartsu bilakatuko da.

san sebasTian gasTronomiKa-eusKaDi basQue counTry baTzorDe TeKniKoa:Hilario Arbelaitz, Karlos Arguiñano, Juan Mari Arzak, Martin Berasategui, Andoni Luis Aduriz, Pedro Subijana eta Roser Torras (Alta).

Ferran Centelles, Josep Roca eta Roser Torras (Off).


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15TH INTERNATIONAL COOKING CONFERENCE SAN SEBASTIAN GASTRONOMIKA-EUSKADI BASQUE COUNTRy

From 6th to 9th of October, 2013Palacio Kursaal. Donostia

London.Metropolitan Cuisine.

Flavours, aromas, colours, races…London is the metropolis ‘par excellence’: cosmopolitan, multiracial, talented, rebellious, glamorous, avant-garde…

London really is the triumph of racial mixture, the height of eclecticism, the celebration of globalism.

All of this has resulted in, not only a city that is spectacular, but also has a spectacular cuisine.

In the great gastronomic London, the most British traditions, the most provocative avant-garde, the most frenetic formats, and the most exotic Asian touches, co-exist side by side, they mix together and they hybridize. The city bustles with grand, exclusive restaurants and with the latest trend in “street food”. The kitchens overflow with historical panache and ephemeral “pop-ups”. And all at once, creating a unique and infinite delight for the senses. London is a fast city, that changes every minute to create its own trends that later colonize the world, and that are already changing again…It is metropolitan cuisine in its purest form.

It is not easy to grasp such drive, such force, such ambition, such vertigo. And yet, this is the challenge that we have set ourselves for the 2013 edition of the San Sebastian Gastronomika-Euskadi Basque Country.

And we have achieved it. San Sebastian will see, live and taste for the first time in Spain, London’s great “melting pot” at a grand three day long banquet. The great classics from historical restaurants will be present ( game, cakes, puddings...), also the most up to date British cuisine, the surprising pub food, the different contemporary avant-garde movements, the most outrageous concepts, the most international proposals, the most fashionable cocktails, the most influential and surprising metropolitan cuisine from India, Japan , China…Great chefs, up and coming young cooks with innovative ideas, successful business ideas…London on San Sebastian Gastronomika-Euskadi Basque Country’s table.

And together with this innovative arrival, a programme full of local Stars from the Basque Country, Spain, Europe and the world. And even more with the “Off”, a parallel conference that includes the polychromatic world of wine (“Wine sessions”), the Grill Competition, the Fever-Tree universe, The Gastronomic Journalism Award ‘Pau Albornà i Torras’, mind blowing tastings, presentations, dinners, tastings, open day Sunday, “street food”, parties and lots of laughs. At the Market Fair, this year the conference introduces important innovations and much more interactivity.

Also, our small yet very successful formats, such as private workshops or the exclusive “cooking with”, give unique opportunities to learn directly from the masters, and even join in with them.

A planet full of possibilities, innovations, knowledge, surprises and “networking”. Plunge into the best, latest worldwide

SUMMARy


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gastronomy. London - metropolitan cuisine, and much more.San Sebastian Gastronomika-Euskadi Basque Country 2013. The banquet is served.

hauTe cuisineThe 2013 programme includes the first great London culinary display and all its metropolitan cuisines (from the traditional British cuisine to the urban avant-garde cuisine, including India, China and Japan and the Spanish chefs that have succeeded there): José Pizarro, César García, Alberto Criado, Atul Kochlar, Isaac McHale, James Lowe, Mikael Jonsson, Anna Hansen, James Knapett, Jason Atherton, Heston Blumenthal, Ashley Palmer-Watts, Jonny Lake, Junya yamasaki, Chef Peng, Hamish Brown, Bjoern Weissgerber, Nuno Mendes, David Stafford, Fergus Henderson, Tom Kerridge…

And like every year, we also count on new dishes by the local stars from the Basque Country, Spain and the world: : Hilario Arbelaitz, Juan Mari y Elena Arzak, Martin Berasategui, Andoni Luis Aduriz, Pedro Subijana, Eneko Atxa, Josean Alija, Iñigo Lavado, Joan Roca, Quique Dacosta, Pablo González, Ricard Camarena, Ever Cubilla, Mario Sandoval, ángel León, Dani García, Rafa Peña, Javier Olleros, Albert Raurich, Hideki Matsuhisa, Ricardo Sanz, Estanis Carenzo, Gennaro Esposito, Corey Lee…

oFFTalks, tastings, challenges and much more are open to all wine, front of house, meat, mixing and health professionals…All with a personalized format, specific and diverse so that

each professional can create his own programme. High voltage international wine sessions; The first “Wine and Win” competition; The Golden Gueridon; The Iv National Grill Competition; The universe of Gin & Tonic and Fever Tree mixing; The Gastronomic Journalism Award ‘Pau Albornà i Torras’, workshops in small groups with the greatest chefs; interactive workshops(cooking with the chefs in groups of five) and exciting exclusive talks. And a seminar for teenagers on how to eat healthy enjoyable food, in collaboration with different schools, on how to eat healthy enjoyable food. Everything for all tastes, for every necessity, for every wish.

Wine sessionsSan Sebastian Gastronomika-Euskadi Basque Country 2013 presents a wine competition for the first time: Wine & Win. A spectacular challenge in T.v show format, breathtaking and good fun but with superior theoretical and practical contents. Top level requirements in a playful manner, audiovisuals and interactivity. Designed for couples to participate (from sommeliers to amateurs), it consists of a semi-final and a grand finale.The contestant couples, first of all, have to pass a theory test and a wine tasting test to become a finalist. In the final, with the participation of the audience in some of the questions, they will have to answer all kinds of visual questions from the tables on the stage, and correctly answer blind tastings. The audience and the contestants, at the end, will be able to see the results, without knowing which contestant’s score it is.


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The awards will be given in the Auditorium.High standard talks by Richard Hemming, Xavier Rousset, Josep Roca, Sarah Jane Evans, Jamie Goode, Antonio Palacios… will take place throughout the day.

1st Prize: 2.000 e €2nd Prize: Box of produce3rd Prize: Box of produce

iV parriLLa LehiaKeTa nazionaLaThe Sebastian Gastronomika-Euskadi Basque Country, Iv National Grill Competition, once again, wants to be the grand reference in grill cooking.Organized as a great tasting session, the jury will be made up of the actual contestants (who will judge the cooking, texture and flavour), together with the professional jury.The competition aims at justifying, communicating and enhancing one of our most unique and exquisite ways of cooking, among the masters of Spanish roasting: the stars of the grill.

Teenage ‘gasTronomiKa’A programme aimed exclusively at teenagers, as an extracurricular, to learn about health without forgetting enjoyment. In the 2013 edition, the school pupils attending will learn, in an informal and playful manner, that cooking could be an interesting path to take after they finish their studies, as well as teaching them that a healthy fish dish can also be a dish full of colour and enjoyment.Finally they will learn about the food pyramid as a guide to health, well-being and corporal harmony.Susi Díaz, Ramon Roteta, Gorka Txapartegi and Xanti Elías will take part.

popuLar gasTronomiKaunlike previous editions, considering the city of London’s culinary and cultural importance, we have designed a fun, London – Spain “jam session” for Sunday’s open day, with live participation of the most renowned Spanish chefs who have succeeded in the British capital.With the “jam session” format (performance of all chefs interacting at the same time, pursuing synergies), José Pizarro (Pizarro), Alberto Criado (Cambio de Tercio) y Cesar García (Ibérica), will demonstrate live, during a great 2 hour talk, the most renowned English cuisine and dishes, always with the public in mind. Those attending can learn to make cakes, puddings, fish & chips, roast beef…

To culminate this grand session, Alfred Romagosa, critically acclaimed maître, will reveal on stage, the secret of The Queen Mother’s gin & tonic that he used to serve her every day in the London Ritz Hotel, during the period he worked there.After all that, aurresku, the official welcome to the chefs from London will take place.

All those attending these talks will be able to try The Queen Mother’s gin & tonic for free as they leave, served at the Kursaal main door bars.

sTreeT FooD ssg-eusKaDi basQue counTry 2013bubbLe Dogs in The KursaaL!James Knappet, the famous London Bubble Dogs chef (the trendy London hot dogs), will park his van in the entrance of the Kursaal for the four days of the duration of the conference,


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where his acclaimed “different” hot dogs will be sold, together with cava “bubbles”, the same way as in his London restaurant.A real luxury brought directly from London for all the people of San Sebastian and visitors. Workshops and “cooking with”Exclusive workshops and classes for five people, with the possibility to cook in private. Run by all the chefs on the Technical Committee and some of the best Spanish cooks, with specific themes to learn live, the latest and most innovative techniques.

The compeTiTionsThe first Wine & Win competition for couples in a spectacular Tv show format, The Golden Gueridon by Josep Roca; Iv Nacional Grill Competition, The Gastronomic Journalism Award ‘Pau Albornà i Torras’…

marKeTWith figures in continuous growth ( in the 2012 edition, exceeding 2011, 5,000 square metres of stands over three floors, 140 exhibitors, over 800 brands, 1400 assistants as exhibitors and great foreign presence…), in this 2013 edition the Market Space will continue to be, as the great North of Spain show, a commercial reference for national and international networking, based on three concepts that are our sign of identity: total visitor professionalism, growing internationalisation, and accurate design of the passes to facilitate exchanges of information.The Market Space, that each year gathers together amongst its many visitors, prestigious attendees – hotel managers, entrepreneurs, purchasing managers of large chains, etc -, this year, will continue to count on the successful Wines of Spain area. There will be areas for tasting and for the latest

ideas, that will not only facilitate commercial relationships in leisurely surroundings, but also the Kursaal will be turned into an authentic showcase for innovation, new trends and a powerful business hub.

TechnicaL commiTTee san sebasTian gasTronomiKa-eusKaDi basQue counTry:Hilario Arbelaitz, Karlos Arguiñano, Juan Mari Arzak, Martin Berasategui, Andoni Luis Aduriz, Pedro Subijana y Roser Torras (Haute Cuisine).Ferran Centelles, Josep Roca y Roser Torras (Off).


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Organisers

Public bodies


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Sponsors

Collaborators

Official supplier

Documents

METROPOLITAN CUISINE - PressPagecloud.presspage.com/files/567/sansebastiangastronomika.pdfmartin berasategui Restaurant - Martin Berasategui (Lasarte) hilario rbelaitz Zuberoa (Oiartzun)