Andoni Luis Aduriz digresses at the table

At the presentation that was the least like a presentation at San Sebastian Gastronomika, Andoni Luis Aduriz once again surprised us by sitting at one of the tables in Mugaritz and discussing creativity and surprises with two Basque artists. “The pleasure of good food”, the maître, Joserra Calvo, stressed.

Almost all the presentations this Tuesday took place in the kitchens at the Mugaritz restaurant that Andoni Luis Aduriz handed over as a good host. The Basque was on the ball and spoke in the afternoon, in this case seated at one of his tables to make us think about things. In a performance sponsored by Makro and guided by the maître of the premises, Joserra Calvo, Aduriz was accompanied by two artists and friends (the writer Harkaitz Cano and the painter and sculptor Manu Muniategiandikoetxea) to talk about creation and genius, about being unique, about breaking off when you manage to master a subject, about how to search for originality in knowledge.

This has been a different kind of presentation, that conformed with the logic of Mugaritz, a restaurant that grows through multi-disciplinary interaction, through dialogue among professionals. Gastronomically speaking, they talked about eating with your hands, about the importance of textures (“our banner”, the chef said) and in life, and about the importance of temperatures, that they discussed while eating among other things a spider crab with alioli that appeared on ice-water tableware, that they ate without using their hands.

It wasn’t a presentation, it was a conversation among friends, “that shows how important words are”, and that shows “that food is sharing and discussing things; giving out smiles and hugs, that are so vital now”, Calvo concluded.

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