Page 17 - Yeah Anthony News Today

Ventre de thon or tuna belly with tomato carpaccio. pigeon, roasted and then flambéed served with a tureen or pate of the same bird. >> anthony: on this side of the border are the chefs as creative or more traditional? >> marielle: theyre more influenced by the french cuisine which is more complex. on the other side we simplify, here it is a little bit more complex. ♪ >> anthony: why is the food so good? >> marielle: because we like eating, thats the main point. why are we going to use things...

Formed what later became known as the gang of 12. committing themselves to both modernizing and protecting the culinary traditions of their culture. juan marie arzak was at the forefront of that effort. his daughter elena continues to honor that commitment and that responsibility. >> anthony: the food is innovative, wildly creative forward thinking but always, always, basque. marinated prawns on lemongrass and mint with beetroot and crunchy krill. >> elena: for us, very good, its the essence of ...

>> lourdes: i dont think its exclusively from here, i think this is something that comes from franco years. >> anthony: wheres franco buried by the way? >> aitor: in madrid. valle de los caidos. >> antonio: in valle de los caidos. >> anthony: big gravestone? or did they sort of just roll him into a ditch? >> aitor: its a huge place >> anthony: if you were -- im not suggesting you do this, but if you were to visit francos grave, unzip and take a piss on it would you be arrested? >> lourdes: yeah....

By the shell. >> anthony: thats delicious. very, very good, i love these. >> edorta: salud! >> anthony: salud! >> irati: and thank you for coming! >> anthony: how long do you think the basque people lived in this community? does anybody know? >> edorta: 25,000 years we are living here. >> anthony: so youre talking like cro-magnon. >> irati: yes. >> anthony: all the way back. >> irati: all the way back. >> anthony: and the language? from here? >> irati: we really dont know. it is the only languag...

No youre right that place." its so perfect. >> anthony: my lunch companion is my old friend virginia irizar, with her father she runs the "escuela de cocina de luis irizar." her father being luis irizar of the original group of 12 and the man who first showed me, well everything in san sebastian. >> anthony: your dads first job out here was at the maria christina, is that true he started there? >> virginia: sixteen years old. his first duty was to keep the white wine ice cold for the chef, other...

>> anthony: and the most delicious king hell, galician beef chop grilled perfectly rested and ready. >> anthony: look at that. why are the ingredients so good? i mean the basic ingredients are always super high quality everywhere where does this come from? >> virginia: i think its just that we wouldnt have it any other way. its as simple as that. ♪ ♪ >> arzak: so its been easy for me. and its all been beautiful, which is the most important thing.

Side was the dictator franco, and it was forbidden to speak in basque. on the french side its true that there was a little less pressure about talking basque, because a lot of people were coming from paris, from a big town for retirement, were losing the basque language. >> anthony: do we drink spanish wine do we drink french wine? we drink french wine. >> marielle: french wine. >> anthony: good. ♪ >> anthony: were in the town of ahetze at la ferme ostalapia. marielle gurtner was born and in s...

16th century basque whaling galleon. my hope is that through this project the basque people will know more about our maritime history. they will be proud of their ancestors, we decided to build this ship, nobody asked us. >> anthony: this used to be the center of the world for boat building. bad times for the spanish navy was good times for the basque. because if a lot ships are sinking that means more work here. >> xavier: absolutely, the basque were the first whalers, industrial whalers, in a ...

[ speaking spanish ] >> anthony: well how old is the restaurant? >> elena: since 1897 >> anthony: 1897, starting with great grandparents? >> anthony: i feel at home at this table. its not my first time here not by a long shot. i am among friends, friends who feel now, like family. [ speaking spanish ]

>> anthony: i first came here in i think 2001, 15 years ago. you know my father died very young but look, id like him to know that since the first time i came here i feel like hes looked after me like a father, hes been a loyal and good friend and supporter and i want him to know i appreciate him. [ speaking spanish ] >> anthony: i mean hes only 14 years older than me but. [ speaking spanish ] >> arzak: not too much, eh? >> anthony: no, you could be my older brother. >> arzak: yes, yes, this, it...