We challenge Eneko: what is your perfect menu?
We inaugurated the Traveler Challenge with Begoña Rodrigo, then it was Paco Morales' turn. Today we bring the most gastronomic challenge of Condé Nast to Eneko, our beloved Eneko Atxa. Chef at ** Azurmendi ** (what a space, for God's sake) in Larrabetzu, three Michelin Stars, recognized with the award for the World's Most Sustainable Restaurant awarded by World's 50 Best magazine (where it also occupies the number 19) and more than all that , the kindest and most affectionate guy on the gastronomic planet. We want it very strong.
FRANCE 2009 - PARIS
On a visit to France, a country with a great gastronomic culture, I visited a great restaurant, L'Astrance by chef Pascal Barbot. Pascal gave us a great dinner that I still remember perfectly. I would highlight the Eggplant and misho dish . It is extraordinary how he gets the most out of a "humble" product like eggplant, as well as the nuances he achieves with the misho are incredible.
Hall of L'Abstrance
MEXICO 2012 - MEXICO CITY
Mexico is a very interesting country where I have great friends. During a trip to this country, we dined at the cook's **Pujol** restaurant Enrique Olvera . A sensational dinner that I enjoyed very much and I still keep in my memory the black mole dish . A dish that would define it as flavor, texture, tradition and modernity, that is, the definition of dish/country.
black mole dish
THAILAND 2013 - BANGKOK, PHUKET
I loved discovering Thai street culture, especially in Bangkok where people usually eat on the street . A different way to enjoy food, its smells and flavors, as well as textures. It makes me happy to see that there are societies that live around food. I don't have to forget the pork soup , which is not found in restaurants, it is found in any street stall, and it is to put Thailand in your mouth.
SINGAPORE 2014
I like Singapore very much, because of its order, the diversity of cultures that I can find in this city, the magnificent quality of the products, the restaurants and hotels, as well as the calm and relaxed atmosphere. On my last visit, I dined at the restaurant Andre by Andre Chiang . I really enjoyed this dining experience. I loved it the corn dish in different textures . A very interesting concept for how it gets so much out of a single product.
André, a gastronomic experience
HONG KONG 2014
During the visit to Hong Kong I had the opportunity to dine at the ** Amber ** restaurant, run by chef Richard Ekkebus. A very interesting kitchen deep flavors, personality marked by Richard in which I would highlight the hedgehog and caviar dish , for being an icon of the house. It is elegant, technically perfect and very very tasty.
Hedgehog and caviar dish
JAPAN 2015 -TOKYO
On my last visit to Tokyo I had the opportunity and the great luck of being able to try **the delicacies of the great Jiro Ono**. A unique and spectacular experience. I especially remember, smoked bonito sushi . It is the most elegant smoked dish/snack I have ever tasted.
UNITED STATES 2015 - NEW YORK
This year, taking advantage of a business visit, I had the opportunity to have dinner at the Eleven Madison Park by chef Daniel Humm. A very interesting restaurant where we had a sensational dining experience. An elegant, fun restaurant, with extraordinary cuisine at a technical level and flavors , and that makes you feel at home. I liked all the dishes very much but I especially remember the duck dish with honey and lavender . A dish, simply perfect, elegant and tasty.
Follow @nothingimporta
*** You may also be interested in...** - Begoña Rodrigo's Traveler challenge
- Paco Morales Traveler challenge
- All Tablecloth and Knife items
Duck with honey and lavender