NAVARRA GOURMET

Vegetables and healthy cuisine by Martín Berasategui

Martín Berasategui

“I'd like to encourage people to buy at the market”

The Basque chef, Martín Bersategui, winner of last year's award at the Navarre Gourmet - Enjoy Vegetables congress, encouraged attendees to "buy at the market”.

Along the same lines as those other chefs who had already spoken at the congress, Berastegui recognised the work of all types of producers: fishermen, farmers and mushroom gatherers alike. He went on to declare that "everything we've done so far is important in order to reach this stage, whilst the most important thing is what we'll do tomorrow and, even if we've a full schedule, all of us "black label" chefs will be right here at this congress”.

This Basque chef started his talk by paying tribute to the Idiazábal cheese, for which he had a "great deal of affection". "It's a product which improves year after year and which marks a difference", he explained. And what better tribute than to show how to prepare a recipe dedicated to this cheese: "Cheese sweets with Artajo-produced oil, accompanied by endives, red onion juice and Iberian bacon cubes".

Berasategui also prepared a recent culinary creation that had only been on his menu for the last fortnight. "fennel pearls with fennel foam juice and mussels" prepared with organic fennel which he combines raw, emulsified and in a salad.

He also highlighted the peas used to prepare some "pea tears" placed on his "Cold essence of basil with lime sorbet, juniper berry slush and touches of raw almond, sprinkled with Cacao Barry micro shavings".

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