
Spanish: 
[SAN SEBASTIÁN, PAÍS VASCO, ESPAÑA]
Esto es San Sebastián,
[SAN SEBASTIÁN, PAÍS VASCO, ESPAÑA]
Conocido también como Donostia
[IRENE PERALTA, MUNCHIES]
en vasco.
[IRENE PERALTA, MUNCHIES]
Es la capital de Gipuzkoa, una de sus tres regiones
[IRENE PERALTA, MUNCHIES]
y es también el hogar de algunos de los mejores chefs de España.
[LA GUIA MUNCHIES DEL PAIS VASCO]
[TOP CHEF]
Hemos comido
muchos platos deliciosos en nuestro viaje alrededor del País Vasco.
[RESTAURANTE MARTÍN BERASATEGUI, LASARTE ORIA, SAN SEBASTIÁN]
Pero ahora,
[RESTAURANTE MARTÍN BERASATEGUI, LASARTE ORIA, SAN SEBASTIÁN]
estamos en camino a conocer al padrino
[RESTAURANTE MARTÍN BERASATEGUI, LASARTE ORIA, SAN SEBASTIÁN]
de la gastronomía vasca.
Estoy muy emocionada por conocer a Martín Berasategui.
Es el único chef en España con siete estrellas Michelin.
Y aparentemente es el mejor.
Cuando Berasategui empezó su carrera a mediado de los años 70,
no habían restaurantes con estrellas Michelin
ni nada parecido en el País Vasco.
Pero de la mano de los otros fundadores de la nouvelle cuisine vasca,
puso la comida de la región en el mapa,
y abrió restaurantes de primera categoría por todo el mundo.
.

English: 
This is San Sebastian,
also know as the Basque.
It's the capital
of Gipuzkoa,
one of the three regions
and it is also home to
some of the best
chefs in Spain.
We had eaten a lot of
truly delicious food on
our trip around
the Basque country.
And now we were on our
way to meet the Godfather
of Basque
Pretty excited to meet
Martin Berasategui today.
He is the only seven star
Michelin chef in Spain,
and apparently
he's the shit.
When Berasategui
began his career in
the mid '70s, there
were no Michelin star
restaurants in the Basque
country whatsoever.
But along with
the other founders of
Bas Novel cuisine he's
put the regions cooking
on the map and
has opened top
notch restaurants
all over the world.
I have focused my entire
existence on the art of
gastronomy.

English: 
I started out in my
family's restaurant.
And now it's 2014 and
I have seven Michelin
stars in Spain.
I'm the chef with the
most Michelin starts in
Spanish history.
I have a great team,
all of them
are Martin Berasategui.
They fight for Martin and
they would die
defending Martin.
Always wanting to
please me as I
teach them all I know.
In my creative test lab,
we tried out different
fish scales.
I found that red
mullet scales could
be crystallised.
So here you see
these scales all
facing this way, right?
So what I do is run my
thumb across here and,
as you see, gently
massage the scales.

English: 
We then place it here.
The technique is to
pour piping hot olive
oil over the scales so
they turn into crystals.
This is a natural
reaction.
Now we add a pinch
of salt and
the red mullet is done.
These are wild mushrooms
in a red wine jus made
with a reduction of red
mullet bones and livers.
I bring it to the boil
and then add small cubes
of bluefish but
only after it's boiled.
This is a celery and
turnip sauce, some
rocks made of beetroot,
and this is an ale foam.

Spanish: 
Estoy enamorada de este plato.
.
No me deja comerlo.

English: 
So that's our latest
creation with the edible
crystal scales technique.
I have a crush on
this dish right now.
Take this away,
it's collapsed.
This has collapsed,
the foam has collapsed.
You have to eat
it straight away.
Ok but, leave it there.
It may not look
good but...
I said no.
Then put it in
a Tupperware.
I said no.
But please, Martin.
No, we made it quickly
for the cameras.
But can I eat
that one now?
I said no.
You just do what I say.
Okay, it's
your kitchen so
I'll do what you say but
understand my pain.
If you come at two
I'll give it to you.
Ok.
He won't let me do this.
If I make the ale
foam for you now,
it'll be too bitter for
my customers.
Martin, for fuck's sake.
I've been eating
shitty home cooked

English: 
pasta for months.
And now you want to
take this away from me?
What cruelty is this?
Give her the red mullet.
OK, I'll give you
the red mullet.
It took some balls, but
I wasn't going to leave
kitchen without trying
that red mullet dish, and
it was well worth it.
My favourite dish
from Basque cuisine,
it's such a simple dish,
but
whoever thought of it was
incredibly innovative.
It's hake kokotxas
with pil pil sauce.
Everywhere we went in
the Basque country.
People were talking about
this weird little piece
of fish.
It wasn't just
Martin's favorite,
Kokotxa's are
an institution.
Who better to
explain this
phenomenon than Michelin
Star Chef, Danny Lopes.
The first time I take
kokotxas was at home,
like most people here.

Spanish: 
Necesité de agallas, pero no iba a dejar la cocina de Berasategui
sin probar el plato de salmonete.
Y realmente valió la pena.
A todos lados que íbamos en el País Vasco,
la gente nos hablaba de este extraño y diminuto pedazo de pescado.
[RESTAURANTE KOKOTXA, SAN SEBASTiÁN]
No era simplemente el favorito de Martín,
[RESTAURANTE KOKOTXA, SAN SEBASTiÁN]
las kokotxas son una institución.
Quién mejor para explicar este fenómeno
que el chef de estrellas Michelin,
Dani López.

Spanish: 
Estoy tocando el pescado, tocando el pescado, cómo me gusta tocar el pescado.

English: 
When you are a kid
you don't really like
the gelatinous texture
but after that you start
loving it because it's
a classic Basque taste.
So, what is this bit?
It's this part here,
of the underside
of the hake.
It used to be discarded.
They'd cut the head
off and chuck it.
Until some sailors
tried them and
found them delicious.
So we're going to
prepare them in
the most traditional way.
Pil-pil is a gelatinous
sauce produced by
the kokotxa itself and is
the most traditional one.
Let's start.
First, we put a bit of
garlic in here, okay?
Okay.
Now grab some salt and
toss it all
over while you
turn them with
your other hand.
Touching fish,
touching fish,
how I love to touch fish.
While you turn them
with your other hand.
When the garlic starts
to dance around it's
time to take it
off the stove.
What's the worst
thing you can
do to ruin the kokotxas?
Overcooking them,
as they'll just melt.

English: 
We're going to
use the kokotxa's
natural gelatine.
We're going to use
the kokotxa's
natural gelatine.
Now move the pan like
this, in circles.
We add a couple
drops of water.
When you add
the cold water,
the kokotxa reacts and
produces more gelatine.
The plan is that as
it's moved around,
the oil binds and
emulsifies.
That's the one.
Wahey!
This is harder
than it looks.
If we add any more
oil it will split so
we add a bit more water.
It's all chemistry.
This really is
something else.
Now we add the parsley.
Looking good already!
We heat it up again
on a low flame.
Keep an eye out for
them, OK?
When you see they're
starting to.
What do I need to
watch out for Dani?
Don't let it boil.
We're good.
I'll be with you
in a second.
Fried garlic,
red chili, and

Spanish: 
Esto es más difícil de los que parece.

Spanish: 
Estoy ansiosa.
Lo que no sabíamos es que los amigos de Danny
[GORKA TXAPARTEGI, ALAMEDA]
resultarían ser chefs con estrellas Michelin,
[GORKA TXAPARTEGI, ALAMEDA]
Gorka Txapartegi
[JOXE MARI ARBELAITZ, ZUBEROA]
Joxe Mari Arbelaitz.

English: 
we finish it off
with parsley.
Perfect.
Here we have
our kokotxas.
How was that?
Great, you did
a great job.
See how delicate
they are?
This is delicious.
You see how lightly
cooked, how gelatinous it
is, but not too
gelatinous, right?
There is just
enough gelatine not
to taste weird or
unpleasant.
It's just
complementing the oil,
it sort of lingers
in your mouth.
I love it.
I've arranged to meet
a few friends and
we've prepared
something for you.
We're taking you out for
pintxos in the old
town of San Sebastian.
We'll taste a bit
of everything and
we're going to
have a good time.
I'm in your hands!
Yes, don't you worry!
Looking forward.
Little did we know that
Dani's friends would turn
out to be Michelin star
chef's Gorka Txapartegi
and Joxe Mari Arbelaitz.

Spanish: 
Estos tres hombres han ganado todos los premios gastronómicos entre ellos.
Pero la idea de ir por pintxos y un vino local txakoli,
los convenció de salir de sus cocinas.
¿Qué es esta lluvia?

English: 
These three guys have won
every gastronomical war
between them.
But the prospect of and
local wine still
lured them out of
their kitchens.
This is delicious.
It has a powerful first
wave with the wildflower
honey and then the gin
leaves you nice and
warm inside,
just how we like it.
Especially on a rainy
day like today,
it's a really good drink.
At this rate we're gonna
crawl out of here.
What is this rain?
The weather is
always lovely here.
What would the green
Basque Country be
without the rain?
The change of seasons
means a change of
ingredients.
You feel again
the excitement with the
season's first produce:
our dear artichokes
arrive again, asparagus,
each product has its
time so for that we need
these seasonal shifts.
Going for
pintxos means to enjoy.
And it's a way of
understanding our

English: 
Basque gastronomy.
We're not just
going to one bar.
We go to one, two, three,
four or five bars.
Depending on what your
body tells you and
how much money you have.
We're in Gandarias,
another classic bar in
the old town, and as you
can see they have lots of
different kinds
of pintxos.
I recommend the grilled
sirloin steak pintxo with
a bit of green pepper and
Maldon salt.
That's nice.
And the mushrooms
with garlic oil which
are also delicious.
So we share a bit, right?
Yeah, let's share.
Sharing is part of
the pintxos spirit.
Coming through!
I like this one.
Eat it in one go.
No, no.
Oh my!
Thanks guys.
It stopped raining,
no more umbrellas.

English: 
Over here we have a lot
of bars to choose from.
The one we're going to
now has been open for
a really long time and
back in the day
it always won the 'best
pintxo' competitions and
it would always be down
to their anchovies.
OK, here we are,
Txepetxa.
Manu, how's it going?
Dani, what's up?
We've come to eat some
pintxos as I've told them
that we can't miss
trying your anchovies.
Which do you recommend?
You can choose something
sweet or savory...
Sea urchin, olive urchin,
olive pate, salmon,
blueberries, spider crab
crema, papaya, coconut...
All sorts!
All sorts!
I think I'm going
to try them all.
This is black olive
pate on top of
a couple of anchovies
with a bit of onion.
Tasty.
This is salmon.
These are anchovies with
trout caviar on toast.

Spanish: 
Este es de paté de aceitunas negras por encima de un par de anchoas
con un poco de cebolla.

English: 
So good.
Com on Jozemari,
leave some for me.
This is the one that
caught my attention.
It's a cut of tropical
fruit, papaya.
It works.
To achieve top
flavours with just two
ingredients is not easy.
Simplicity is the hardest
thing to achieve.
Masterfully executed and
I'm not going to share
any more with you.
This one is for me.
The anchovy is
a very fine fish.
It has a very
delicate taste.
She's drunk.
We're at one of
the most typical bars.
It's called La Cepa.
It has some of the best
you can find around here.
What have you ordered?
Want some Txakoli?
Of course,
a little Txakoli to
kick things off.
It's a very fresh wine,
usually less
than a year old.

Spanish: 
Éste es el que me llamó la atención.
Es un corte de fruta tropical-papaya.
Funciona.
Estamos en unos de los bares más típicos.
Se llama La Cepa.
Tiene algunos de los mejores pintxos que puedas encontrar por aquí.

English: 
And why is it poured
from high up, like cider?
To make it bubbly.
You enjoyed that, yeah?
Do that three times and
you'll be wasted!
Cheers!
These folks bring the ham
from the place in
Spain where the ham
is most famous, so
it's not like the pigs
we saw the other day.
A different kind of ham,
you can see, perhaps,
the difference, but it's
also very, very good, mm.
It's important that
it's cut very thin so
they have a good
sweat of grease.
The egg yolk with
the mushrooms and
the hame ten out of ten!
Let them talk.
The last bit,
who is that for?
This one has no shame!
Normally the most
shameless person will
eat it.

Spanish: 
Esta gente trae el jamón de un lugar en España que es
el más famoso por su jamón,
así que no es como los cerdos que vistes el otro día.
Un tipo diferente de jamón.
Pueden ver la diferencia.
Pero además es muy, muy bueno.
Deja que hablen.

English: 
But as we're all
too shy here,
the cameraman can
finish it off.
They always they, they
are always singing before
they, before a good meal
they are always singing.
What's she talking about.
I need to hear a song.
I'll buy you a round
of drinks, please!
He won't sing?
I was determined to
hear a song from
a gastronomic society.
Luckily my worldly
charm succeeded.
Antxon has itch bits.
Txintxurreta's got
itchy tits and
the station chief has
had his bike nicked.

Spanish: 
En las sociedades gastronómicas, siempre tienen un grupo
y siempre cantan
antes de una buena comida, siempre están cantando.
¿De que está hablando?
Entre tanto, hablan.
-Hablan.
Quiero escuchar una canción...
Estaba determinada a escuchar una canción de una sociedad gastronómica.
Por suerte, mi parloteo tuvo éxito.

English: 
We love performing
under pressure.
I feel for
your boyfriend.
Truly.
Please!
Please!
We're coming to the end
of our pintxos tour.
We hope you liked it.
Come visit us!
This is a great country,
and well worth a trip.
Our time here in
the Basque country
is done,
at least for now.
I'll miss this guys,
and that food, and
all the other good
food I've eaten while I
head back home to my
empty, empty fridge.
It's been a pleasure.
Thank you for watching.
See you next time.
Mm.

Spanish: 
Nuestro tiempo aquí en el País Vasco se ha terminado, al menos por ahora.
Y esta gente y esa comida,
y toda la otra buena comida que he comido,
mientras vuelvo a mi casa y mi refrigerador muy, muy vacío.
Ha sido un placer. Gracias por vernos.
Hasta la próxima.

English: 
Mm.
Are you serious.
What you laughing at?

Spanish: 
¿De qué te ríes?
