US EditionNew Basque Cuisine, Celebrating a Milestone Birthday: "We Weren't Aware of It"
This story is only covered by news sources that have yet to be evaluated by the independent media monitoring agencies we use to assess the quality and reliability of news outlets on our platform. Learn more here.2 Articles
2 Articles
Fifty years ago, when a group of young people from Gipuzkoa embarked on the renewal of Basque cuisine, it wasn't all smooth sailing, although recognition soon followed. Their influence is so enduring that the revolutionaries of that time continue to be gurus in the 21st century.
Juan Mari Arzak and Pedro Subijana are the biggest exponents of that movement that was launched in 1976, in which Ramón Roteta, Karlos Arguiñano and the deceased Luis Irizar and José Juan Castillo also participated, among others, and in which a single woman, Tatus Fombellida, daughter of cooks, raised the work of the room to another category. A collective project Attracted by the new French cuisine of Paul Bocuse and other colleagues, Basque coo…
Coverage Details
Bias Distribution
- There is no tracked Bias information for the sources covering this story.
Factuality
To view factuality data please Upgrade to Premium
