Grand Chef Relais & Châteaux,Martín Berasateguiis a Spanish phenomenon having collected seven Michelin stars, starting in 1986. He says that “My cooking is a reflection of my taste, my sensibility and many small dreams. First I think how I want to finish a dish and then I search how to get to it. A cook should assume that an important part of your job is to think. The creation of a plate starts in the head.”
His parents worked at the Bodegón Alexandro, in the heart of the old town in San Sebastian, promting Martin to start cooking at the tender age of 14 and laying down the foundations for one of the greatest chef in Europe. First, helearnt to make cakes and pastries with André Mandion in Anglet. Later, François Brouchican taught himabout meat and how to handle ducks and geese. Then Chef Brouchican sent Martinoff to Didier Oudil, who hadworked as a chef with for 16 years. Chef Berasateguiopened his restaurant in Lasarte in May 1993.
“My cooking is about trying to achieve perfection on a consistent basis, so that every customer who leaves the restaurant has had the unique experience they dreamed of.”
What was your most moving culinary experience?
Enjoying lunch or dinner without having to do anything at Zuberoa in Oyarzun, run by my friend Hilario Arbelaiz, is always a moving experience.
The most amusing kitchen incident you ever witnessed?
The day when Santiago Segura and the Grand Wyoming, two well-known comic actors in Spain, walked into my kitchen. Now that was really something!
Your best piece of advice for amateur chefs?
Don’t make life too complicated and follow the advice of chefs and cookbooks that teach you how to cook simply. And above all, enjoy being with your friends.
- 7 Michelin stars across all his restaurants
- #35,Martín Berasategui | The World’s 50 Best Restaurants
Loidi Kalea 4
+34 943 366 471
Pictures ©Savoir Faire