Name: Pintxos Crawl與米其林星級廚師。MUNCHIES巴斯克地區指南(第五集) (Pintxos Crawl with Michelin Star Chefs: MUNCHIES Guide to the Basque Country (Episode 5))
Uploaded: 2021-01-14T05:34:41.000Z
Duration: 15 min 19 s
Description: 【看影片學英語】數萬部 YouTube 影片，搭配英漢字典即點即查，輕鬆掌握單字發音與用法，長久累積看電影不必再看字幕。

This is San Sebastian, also know as the Basque.

one of the three regions and it is also home to

We had eaten a lot of truly delicious food on

And now we were on our way to meet the Godfather

Pretty excited to meet Martin Berasategui today.

He is the only seven star Michelin chef in Spain,

the mid '70s, there were no Michelin star

restaurants in the Basque country whatsoever.

Bas Novel cuisine he's put the regions cooking

I have focused my entire existence on the art of

I'm the chef with the most Michelin starts in

So what I do is run my thumb across here and,

The technique is to pour piping hot olive

oil over the scales so they turn into crystals.

These are wild mushrooms in a red wine jus made

with a reduction of red mullet bones and livers.

I bring it to the boil and then add small cubes

rocks made of beetroot, and this is an ale foam.

So that's our latest creation with the edible

This has collapsed, the foam has collapsed.

I'll do what you say but understand my pain.

And now you want to take this away from me?

It took some balls, but I wasn't going to leave

kitchen without trying that red mullet dish, and

whoever thought of it was incredibly innovative.

Everywhere we went in the Basque country.

People were talking about this weird little piece

phenomenon than Michelin Star Chef, Danny Lopes.

The first time I take kokotxas was at home,

the gelatinous texture but after that you start

loving it because it's a classic Basque taste.