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The personality of Bittor Arginzoniz and the place where he lives make his cuisine unique. The possibilities of cooking with charcoal have not been exhausted, and a return to its roots may be admirable if executed with respect and vocation. Self-taught, Bittor has made his restaurant Etxebarri the third best in the world, and minimalism his trademark. The nature that saw his birth is its landscape; the grill and the finest products, the materials he works with. And the silence. Silence in its walks, in nature, in the coals, in the choice of adequate product and the exact point of its preparation. |
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Vatel, Carême, Escoffier : à la table des rois !
La France aux fourneaux
Hunger
Boiling Point
Taste 2
Chef's
12-12-12
Devil in the Room
The Road of Health
A Place Called Robertson
Directing Hell
Putin's Games
Live Tape
Weekend at Mafeteng
Koko: The Gorilla Who Talks to People
Ronnie
Notes on an American Film Director at Work
Wonders of the Arctic
Olympic Pride, American Prejudice
The Hammer
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