world, i met bocuse, troisgros, chapel. >> anthony: so how many years in the restaurant business? >> gabriella: you're 74 now, right? >> arzak: seventy-four. since i was 20 or 22 i've been here with my mother. until i got married. i inherited the restaurant from my mother, because i was an only child. and she also left me some money. i've been very lucky. >> anthony: in 1976, 12 basque chef's under the influence of the recently emerged nouvelle cuisine movement in france 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, it's the essence of the sea, you will see. >> anthony: mhmm oh man.