My trip and blogs aren't quite complete yet but I feel like writing this part anyway
When I started planning this trip a year ago now I didn't have any Idea how much of an effect it would have on my thoughts on food, service and culture, I didn't know much about Spain and with such a vast history I still dont, but I have touched the surface and will continue to study the country and learn the language when I get back to NZ. I feel touched by the kindness and openness shown to me by the Chefs, front of house staff and people in general. And it is all appreciated.
I've experienced some of the best food on the planet, travelled more in 26 days than i have in a long time, been served by true professionals, learnt so much from watching these waiters/waitresses which will benefit me once I have my own place as the standard in my mind has risen so much higher than anything on offer in NZ, Its amazing what you can learn from observing, Ive had so much inspiration from the food in the kitchens, been amazed by some of the produce found even in the supermarkets, more so the markets, everyone must fall in love with la Boqueria when they visit it for the first time, I didnt want to leave that market.
For the first time I appreciated Jet Lag, waking me up at four in the morning on my first day in San Sabastian and heading out for a walk in the old town, smelling the baking that was going on was heaven, getting chased around by the guys washing the street was charming, and having these streets pretty much to myself was eerie, but cool.
The Architecture in Barcelona was stunning, I could spend a month there and still have stuff to do, visiting the pastry shops, being surprised to be served by a native of Ireland in Bubo, very interesting, visiting Paco Torreblanca's shops was a great highlight on my way back from staying at Hotel Ferrero and being made to feel so welcome by Rut and Paco was great, and being the only person in the building too. A big thank you to them for that, you dont know how much I appreciated it.(Review to come).
Im Going to go back to New Zealand, with a slightly different idea of what I want my food to be like, what my own style should be, what I want to achieve in the future, but I'm also going back quietly confident that I can hold my own with the skills i have developed over the years although there are things I really want to work on which i will make a priority over the next year
Looking at the work of Quique DaCosta and the Roca brothers at El Celler is what will inspire me most, but the pureness of flavour and technique at L'angle and Restaurant Ferrero will also stick in my mind.
Berasategui, Arzak and Mugaritz of course had a profound effect on my thinking too, especially the broths, consommes and juices, pure flavours and techniques that I have not practiced yet. Sergi Arola in Madrid also a highlight on the trip, Very cool restaurant , great host and sommelier and wonderful food, I discover a few new flavour pairings there.
The Pinxtos in San Sebastian were outstanding, from the modern Feugo Negro to the more classic, Bar Martinez was great, la Cepe all great. What a great history and culture this country has in food.
So its back to NZ for me soon, Still wanting that illusive dessert restaurant, it will come, and I cant wait, but between now and then Im sure I will be back to visit, maybe not as extreme a visit as this one, 9 dinners in less than three weeks was hardcore!! will need to hit the gym and get on the bike for sure. But its all been worth it, and every penny was well spent :)
Labels: Arzak, Barcelona, Denia, El Celler de can Roca, El Poblet, Gastronomy Mugaritz, Girona, Hotel Ferrero, Joan Roca, Jordi Roca, Madrid, Martin Berasategui, Paco Morales, San Sabastian, Srgi Arola
Comments