It's not often you get to hear from Elena Arzak, who along with her father Juan Mari, runs one of the world's best restaurants. In this video from the New York Times the chef shares her thoughts on Basque cuisine and the importance of the staff meal served at her restaurant Arzak, which currently ranks eighth on the World's 50 Best Restaurants list.
A little known fact is that Elena Arzak trained at elBulli, an experience she talks about in the video.Regarding Basque cuisine, she describes it as a regional cuisine that relies on seasonal, local and artisanal ingredients. When it comes to the staff meal at her restaurant, the chef says it's shared by all: ''We feel that one doesn't work well if one doesn't eat well.''
The first day of the Grand Final of the Bocuse d'Or took place on Sunday, September 26th and streamed live on Fine Dining Lovers. Here's a round-up of the action. Stay with us as day two is streamed here too.
Now a three-Michelin-star restaurant, Noma has changed, but not necessarily on the plate. According to Kenneth Foong, it's all about the way the team works, which is closer to a tech company than a traditional restaurant. Read our exclusive interview with Noma's head chef.