Chefs in the Basque Country are intimately linked to their surroundings. The simple way of cooking particular to Basque Country, in which spices are considered an unnecessary addition, demands that raw products be particularly pristine. So the relationship between cook and producer here is quite important. “I like to respect the intellience of nature. Nature is there and is the guiding thread of everything that happens to me as a cook,” says Chef Martín Berasategui.
Chef Martín, often seen strolling the streets of Donostia-San Sebastián, is known for his down to earth personality. In this video, he takes us on a tour of his San Sebastián: the markets, the beaches, the ocean vistas. It’s a beautiful tour of a beautiful town, from the point of view of an accomplished chef. He points out the “tiny details”-the scales of the fish, the sparkling oysters in the market.
“It is the sum of all these details that makes up that special and personal taste peculiar to the Basque Country.”
Watch the video in its entirety here.