En3ko Atxa-Azurmendi (eBook), Eneko Atxa

His career, his journey in the kitchen, the history of Azurmendi, his thoughts, creative processes and the creations that have made Eneko's cuisine reach the highest level of excellence.

Living away from the limelight is perhaps one of his defining characteristics. Always in his kitchen. Always working. A character marked by genuine discretion. On the rare occasions he travels, he empirically captures the essence of each region's flavors. Atxa doesn't visit a country, he savors it. He doesn't taste dishes, he scans them. Capable of detecting every unfamiliar flavor, everything is recorded in his memory. Sooner or later, even years later, a memory from overseas can resurface at just the right moment to be the perfect complement to a distinctly Basque creation.

Because Eneko Atxa is, above all, a chef of a region. He wouldn't know how to cook anywhere else. His cuisine could be described as vibrant, interconnected with the land. Basque ingredients, cutting-edge techniques—a magic formula for a surprising result, both in taste and appearance.

SUMMARY

- Eneko Atxa. Him and his circumstances. Azurmendi

- Nature

- Friends

- Tradition and innovation

- Dreamer's wishes

- Family

- Successes and failures

- Amaia Ortiz Barredo

- Tastes and preferences

Eneko Atxa's kitchen

- To eat the countryside

Beetroot blossom, tomato, roses and refreshing water from our garden

- Garden snacks

- Zalla red onion infusion. Mushroom and ham bonbon. Mimetic peanut

- Truffled egg from our hens, cooked in reverse, and a potato and truffle cone

- Oyster with sea gel, salicornia and natural aromas extracted from the sea

- Confit lobster with essential herbs from our garden

- King crab in two servings

- Marinated oily fish and tomato plant infusion

- Foie gras ashes

- Teardrop peas

- The vegetable garden

- Haba-txiki de Zalla and papada

- The "land" tea service

- Cauliflower, garlic potatoes and gizzards

- Betizu beef ravioli, wrapped in bread and legume juice

- In the style of a salted fish stew: bacon, anchovies and vegetables with creamy Idiazabal cheese

- Homemade black pudding melt, Arraño bean broth, cabbage and slightly spicy flowers

- Kokotxas, pil-pil and tender and crispy artichokes

- Tuna belly

- Grilled baby squid, covered in its own juices, crispy toppings and onion

- Grilled red mullet "with garlic", ravioli made with its innards and bone broth

- Pigeon, "hazelnuts" and fallen leaves from the forest

- Partridges with chocolate

- Confit suckling pig, breadcrumbs, vegetable acorns and meadow aromas

- Boneless lamb

- Woodcock roasted with Armagnac

- Chestnuts cooked over vine shoots from our vineyards

- Moss

- Egg and pumpkin flan

- Honey

- Bacon with coffee, rum and farm milk

- Petit fours. Eskerrik asko. Thank you. Tank you.

- Txakoli Aziamendi