Round table

New Basque Cuisine: The spark that lit the fire

Speakers

Pierre Gagnaire

Chef at Restaurant Pierre Gagnaire*** (Paris, France)

Gastón Acurio

Chef at Astrid & Gastón (Lima, Peru)

Michel Troisgros

Chef at Le Bois sans feuilles*** (Ouches, France)

Pedro Subijana

Chef at Akelarre*** (San Sebastian)

Hilario Arbelaitz

Former chef at Zuberoa (Oiartzun, Gipuzkoa, Spain)

Ramón Roteta

Former chef at Zeria (Hondarribia, Gipuzkoa, Spain)

Tatus Fombellida

Former Head Chef at Panier Fleuri* (San Sebastián, Spain)

Martín Berasategui

Chef at Martín Berasategui*** (Lasarte-Oria, Gipuzkoa, Spain)

Andoni Luis Aduriz

Chef at Mugaritz** (Errenteria, Spain)

José Carlos Capel

Gastronomic critic and President of Madrid Fusión

Francisco López Canis

Founder and Honorary President of the Gourmets Group

Take a look back at 50 years of New Basque cuisine with some of its key figures. This event provides an opportunity to reflect on the origins of a transformative movement in Basque gastronomy and its profound influence on contemporary cuisine. It reviews the ideas and evolution of the movement, as well as its legacy for subsequent generations.