The smell of the stove will soon return to fill the Kursaal auditorium. After two years of restrictions -in 2020 with online events and in 2021 still with masks- the pioneers of the culinary congress is back from October 2 to 5, faithful to one of its main advantages, presentation by tasting. In its twenty-fourth edition, San Sebastián Gastronomika Euskadi Basque Country also intends to strengthen ties to British cuisine, under its motto, ‘United Culinary’, which calls for breaking boundaries when sitting at the table.

With memories still fresh about the stars who had just crossed the Film Festival’s red carpet, the capital city of Gipuzkoa is preparing for a famous new international gathering, this time changing the evening gown to a white jacket. Chefs from around the world will meet at an event that is not only the first in 1999, but also continues to set the standard of the profession at the start of what is expected to be an intense course. The entire staff of Spanish cuisine will pass by San Sebastián -Eneko Atxa, Albert Adrià, Dani García, Elena Arzak, Pedro Subijana, Quique Dacosta, Andoni Luis Aduriz, Josean Alija, Aitor Arregi or Ricard Camarena, and others. to act as congress hosts paying homage to a priori culinary traditions that differ from British traditions, but with which we are united by strong historical ties.

Without limit

British chefs such as Simon Rogan, Roberta Hall, Merlin Labron Johnson, Matthew Brown or Isaac McHale will showcase their projects, their pantries and their traditions in Gastronomy, enriching a global culinary discourse that does not understand borders or political fluctuations. One of the most exciting moments of the programme, which will show how close the relationship between the Iberian Peninsula and the British Isles, is the debate on Spanish gastronomic culture in London, which will feature three of our best ambassadors. there. Quique Dacosta, José Pizarro and ngel Zapata, all three with businesses on the banks of the River Thames, will reflect our country’s projected image of one of the most gastronomic multicultural cities on the planet.

In a program of practically unexpected lectures, contests and activities, you can find many mouth-watering dishes. From listening to the legendary Gastón Acurio recount ceviche’s journey from an endemic recipe to a bite of global success, to reviewing with Elena Arzak the evolution of its mythical restaurant through a tour of its menu. Or find out what Josean Alija understood by ‘Basque umami’ and what Quique Dacosta meant in his talk entitled ‘allegory to the sea’.

Interventions with a historical perspective, others more reflective – namely what Aduriz had in hand when he announced he would speak “from raw to cooked” – and other hyper-technical ones, such as the session on meat that will close the congress led by Jon Ayala. , Matthew Brown or Pablo Rivero, the most prestigious barbecue grill in Argentina.

In addition, each year the congress awards a series of prizes to prestigious figures who stand out in various fields of gastronomy. The most notable is the Tribute Award that Frenchman Alain Ducasse received last year and this year will receive Thomas Keller of California, perhaps the most influential chef in the United States. The sommelier and owner of Atrio, José Polo, who has one of the most impressive wine collections in the world, will receive the Gueridón de Oro, and British journalist Sarah Jane Evans, a great supporter of Spanish wine in the UK, will also receive the Kingdom award, which will receive the award. gastronomic journalism Pau Alborná i Torras.