Photos from San Sebastian and Bocuse

As the title says…here they are -

Sorry for some of the photos - some were on iphone, some on a real camera…


Also, some great threads, information, and people who helped with this trip -

http://www.wineberserkers.com/forum/viewtopic.php?p=1737881#p1737881

http://www.wineberserkers.com/forum/viewtopic.php?p=148255#p148255

http://www.wineberserkers.com/forum/viewtopic.php?p=1737877#p1737877

Bocuse -
http://www.wineberserkers.com/forum/viewtopic.php?p=1569498#p1569498

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Amuse Bouche - A trio tomato w/ black olive, shrimp, avocado

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2009 Roumier Chambolle Musigny 1er Les Cras

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1st Course - Cassolette de Homard à l’armorcaine

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2nd Course - Roasted rack of lamb with thyme and potatoes Dauphinoise

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Cheese Course -

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Mignardes and dessert -

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Mugaritz -
1st course was "Comb and Coral biscuit -

2nd Course - Grilled Fennel and goat

3rd Course - Crunchy pork rib

4th Course - Tiger Nuts with Caviar

5th Course - Vegetal Bestiary

6th Course - Gelatinous chicken mille feuille, Roasted garlic paste and sour greens

7th Course - Lobster au gratin

8th Course - Salting of Ashes - Orchids and ferns

9th Course - Black truffle slices, fresh dressing of garlic and parsley

10th Course - Steaming Empanadilla

11th Course - Set peanut praline with crab and squash soup

12th Course - A thousand leaves (Swiss Chard)

13th Course - Sorry, no photo but it was a flower served in the kitchen and sprayed with sake?

14th Course - Oyster and young garlic omelette

15th Course - Glutinous hake

16th Course - Fried Red mullet

17th Course - Mackrel, beetroot and horseradish

18th Course - Ali glacé - Roasted garlic, bread, herbs

19th Course - Glazed melle feuille of Lamb

20th Course - Beef with hazelnut praline

21st Course - The Cheese

22nd Course - Whiskey Pie

23rd Course - Strawberries with cream

24th Course - Jasmine and Hay

25th Course - Cream of chocolate and cured ham

26th Course - 7 Deadly sins

Wines -
2012 Cal Raspallet Nun Vinya dels taus - Xarello

1975 CUNE Vina Real Gran Reserva

The Bill -

Not that many pictures of Pintxos but they were all tasty -

Lunch at Martin Berasategui -

Menu -

Foccacia and butter -

1st Course - 2014 Sea crunch tempura with Txakoli wine mayonnaise & citrus gel

2nd Course - 2014 Kumquat, potato firewater, olive and anchovy

3rd Course - 1995 Mille feuille of smoked eel, foie gras, spring onions and green apple

4th Course - 2014 Red Shrimp Royale and dill with «Venta del Barón» oil

5th Course - 2015 Lightly marinated warm oyster with and K5, and spicy apple - Note this dish originally comes with cucumber but since I’m not a cucumber fan they removed it for me

6th Course - 2015 Monkfish liver marinated in sea chlorophyll and served with anchovies and seaweed salad

7th Course - 2015 “The Truffle” with fermented wild mushrooms and collard greens with «Alma de Jerez» oil

8th Course - 2001 Vegetable hearts salad with seafood, cream of lettuce and iodized juice

9th Course - 2011 «Gorrotxategi» egg resting on a liquid herb salad and dewlap carpaccio

10th Course - 2015 Crispy golden Swiss chard stems with scallops in their own aniseed -flavoured sea juice

11th Course - 2015 Red mullet with its scale crystals in red wine, celeriac velouté and ale beer

12th Course - 2015 Suckling lamb chop with Parmesan whey fritter and asparagus with citrus dressing

13th Course - 2015 Saffron veil with melt in your mouth macaroons and tea flower ice cream

14th Course - 2014 Smoked sponge with cocoa crunch, frozen whisky cream, crushed ice, green beans and mint

Wines -

The sun came out on the morning I was leaving…

Sunday lunch at Asador Etxebarri

Menu -

1st Course - Chorizo sandwich

2nd Course - Fresh cheese of Buffalo, honey, and hazelnuts

3rd Course - Goats milk butter and Cracker

4th Course - Salted anchovy with toasted bread

5th Course - Oyster and spinach

6th Course - Palamos Prawns

7th Course - Baby Squid, caramelized onion, squid ink

8th Course - King Bolete (mushrooms) and eggplant

9th Course - Scrambled eggs with St. George’s mushrooms

10th Course - Green Peas

11th Course - Red Tuna Belly with vizcaina Sauce

12th Course - Beef Chop

13th Course - Reduced Milk ice cream with beetroot sauce

14th Course - Cheese Flan

Food porn at its best!

We are standing in applause Michael.

Cripes I’ve gained 20 pounds and the salivary glands are drained. Lovely, thanks.

yummmmmmmmmmmmmy

Bravo, though I must say Bocuse looks the meal I would enjoy most. I tire easily of a succession of canapés no matter how weird and wonderful! Though those do look wonderful.

Thanks for going to the effort of posting!

Russell,

Take a look at the Bocuse thread I mentioned in the first post…the food is good but nowhere near a 3* level…and service is a letdown also…for that $ there are plenty of other 3* (and 2*, etc…) in that general area that I would go to well before Bocuse.

Yeah, it’s not high on my list.

Holy crapola that looks so great. Cant wait to get back there. The dishware looked as good as the food at Bocuse.
SB is foodie heaven

thank you for posting the photos! Did you eat the whole garlic head???

asador extebarri was my personal fav of those, followed by mugaritz. great memories of some great meals.

The meal at Martin Berasategui looks very similar to what we had when we were there, though ours were more courses of molecular style, and we would have loved a course with meat it in, or something with texture. I love San Sebastian - can’t wait for the opportunity to go back.

Thank you. /foodgasm

Wow.

How did you like Mugaritz?

We will be going there in August, and managed to get a reservation here. But sadly, Etxebarri is closed (as are several other places in August, such as Ibai and Akelare).

You’re doing God’s work here. Excellent photos.