Tag Archives: gastronomika

San Sebastián Gastronomika: What 2012 Brings

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One of the world’s most recognized culinary conferences is just around the corner: San Sebastián Gastronomika. We’ll have coverage here on EITB, but until then, there are a few things you should know!

*This year, France is the focus of the conference. This means there will be French chefs imparting their classic (and not-so-classic) wisdom to the masses.

* This year, Gastronomika is celebrated in the good weather half of fall: October 7-10.

* At the last minute, some great sections have been added: “The method of London Nº 1”, a theater piece by Carlos Moreno, Juan Echanove, Loquillo and ChristianEscribà; “Cocinando con” and more.

*A tasting of cachaças by Rodrigo Oliveira (restaurante Mocotó, Sao Paulo, Brasil)

*A tasting of foie gras Rougié and Txakoli from Getaria

*an event that promises to be interesting: a pairing of two cheeses, Idiazabal y Ossau Iraty, tasting included.

*the ending of the conference will be celebrated by a cake-for-all surprise, an homage created by Christian Escribà  and Patricia Schmidt.

Would you miss this? We won’t!

San Sebastián Gastronomika Program announced

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San Sebastián Gastronomika, one of the world’s premiere culinary conferences, announced this week the programming for this year’s event, October 7-10.

This year’s conference will feature the greats from the father of modern cuisine: cuisine française. The most famous of its chefs will be in attendance: Alain Senderens, Jacques Maximin, Pierre Gagnaire, Michel Bras, Michel Troisgros and Anne-Sophie Pic.  And, perhaps most importantly, its famous wines, cheeses, and the products that make French cuisine what it is.

Attendees can also look forward to a tasting competition between Spanish and French cheeses. And, of course, the list of local chefs that is really, really impressive: Arbelaitz, Arzak, Berasategui, Aduriz y Subijana, Joan Roca, Quique Dacosta, Carme Ruscalleda, Dani García. You can visit San Sebastian Gastronomika for more information.

The other exciting change? Moving it to the beginning of October, for better weather. Love this place.