Page 18 - Yeah Anthony News Today

♪ ♪ >> elena: you know exactly where to go, no? >> anthony: if im lost im only lost for 2 minutes. i always find my way. >> elena: youll find it. >> anthony: oh, there he is. >> anthony: juan marie arzak has been, since i first met him, and his amazing and accomplished daughter elena, my mentor and friend steadfast and loyal in every way a person could be. father and daughter are two of the greatest chefs in the world. >> arzak: que tal? bien? you are happy? >> anthony: very, i love it here....

[ speaking spanish ] >> anthony: squid with walnut, ginger paste, psyllium sauce and black tomato. >> anthony: is he ever going to take off the chef jacket? what is his plan? [ speaking spanish ] >> anthony: i knew he was going to say this. >> gabriella: he wants to die at this table. >> arzak: i like. >> anthony: not tonight. >> gabriella: soon, no! >> arzak: no! >> gabriella: today no! [ speaking spanish ]

>> olatz: so the obsession and i think a male obsession with quality is also something which happens with sports just like with the food. ♪ ♪ >> anthony: basque language and culture exist on both sides of a border. unsurprising is they predate both countries. this maybe france but its still pais basque >> marielle: here in the french basque country, the basque country is divided by a frontier but were talking about the same country. the french basque country, and the spanish basque country. ...

Early times something we know is that the basque were the only ones drying the cod sea salt, we lack of it so we were to forced to dry it and dry cod, you could preserve it for years. ♪ >> anthony: but its this dish that brings passionate eaters to elkano from all across the world. the turbot, grilled. >> anthony: look at that. >> anthony: perfectly over coals and then portioned out expertly by owner aitor arregi so as to highlight each and every unique bit and its special characteristics. >> ...

>> anthony: so whats the best thing about this city for you, i mean youve lived here your whole lives. >> antonio: i mean so many things, so near. i have friends near i have all the coast near, i have the mountains near, i have very very good gastronomy. >> aitor: its the way of life. >> antonio: and its a way of life. >> aitor: its the way of life. you are able to keep the very same group of friends until you are old. >> antonio: and you can see it there. >> aitor: yes, yes that table. >> anton...

Where does our language ♪ ♪ have its origins? perhaps it was sent up from ♪ ♪ the bottom of the sea the basque country is like ♪ ♪ the sea its always old and its always new ♪ >> anthony: this place, deep in the etxeondo valley about a hour outside of san sebastian is etxebarri one of the greatest, most iconoclastic and most loved by chefs restaurants in the world. it is in every way extraordinary. >> anthony: sometimes with chefs we sit around and we play this game, if you had to d...

>> aitor: so the most we use is parsley. of course garlic and onion all the way. because people have the idea if you add many spices and herbs to something that you are cooking here, you might be suspicious that maybe theyre not so fresh. >> anthony: right. >> pablo: you want to take this food and put in another country maybe moscow, maybe new york, its impossible to cook in this way and people dont understand. ♪ >> anthony: someone i was talking to yesterday had a theory. she said, the men ta...

Gastronomical societies, though that gender rule has changed with the times. but it is still strictly basque, and strictly members only. >> anthony: so was everybody born here, are you from san sebastian? >> aitor: yes, san sebastian. >> anthony: most everybody. >> aitor: we are very lucky that we are just here surrounded by the sea, by the mountains, the green mountains, so in just one hour distance you have any kind of fresh product. >> antonio: we consider food as a part of our culture. i mea...

>> anthony: the bones, tiny scraps of the sweetest meats clinging to them. >> aitor: crunchy, gelatinous. >> anthony: one dish a mosaic of many distinct flavors and textures all of them epically delicious. >> anthony: this is like an anatomy lesson. >> xavier: yeah absolutely. ♪ ♪ ♪ (vo) treating others like wed like to be treated has always been our guiding principle.

Sink, if you fall overboard you die. >> xavier: you die. >> anthony: if the boat capsizes you die. >> xavier: everybody dies. you have to tow that whale to the land, rowing, a 60 ton whale. >> anthony: 60 tons? >> xavier: 60 tons metric, you know is like big. >> anthony: so what happens if everything goes well? >> xavier: well you become very rich. >> anthony:this place is the famous elkano in the seaside village of getaria, a place known and loved by chefs all over the world for what they call ...