Sale Date Ended
Instituto Cervantes presents New Basque Cuisine Workshop.
This cuisine is based on making lighter the sauces, presenting the dishes in harmony, maximize the aromas and flavors of the raw material and recover those ancient traditions as Purrusalda or Zurrucutuna or those others which, being domestic had lost interest in the professional restoration. This is a cuisine of aromas, highlighting the main ingredients, promoting the consommé of fish, meat and vegetables that replaced the cream, and increasing the use of herbs, often simple, but rich in aromas and flavours.
Teacher : Guillermo Torino. Spanish Chef has a degree at Autonomous University of Barcelona and Ferrán Adrià and his executive team of Restaurant El Bulli. He has over twelve years experience.