Basque Cuisine
Discover the most representative recipes of Basque cuisine and its world-famous culinary culture. Appreciate its evolution from the most traditional preparations to modern haute cuisine techniques.
Executive Chef, Oria Restaurant, 1 Michelin star (Barcelona, Spain)
Basque cuisine: tradition, modernity and exceptional raw materials
Basque cuisine is deeply rooted in tradition and has been maintained over time thanks to the great gastronomic culture of its people, both in homes, restaurants, and in the famous Basque societies.
This, along with the effort and culinary revolution carried out by great chefs, such as Martín Berasategui, is why Basque cuisine has evolved so much over the years.
This online course showcases several of the most traditional and representative Basque recipes. It consists of two parts. First we will see how the most traditional recipes will be prepared in a traditional way, and then how they can be executed in fine dining restaurants with more innovative and cutting-edge techniques.
At the end of this course you will be able to:
* Learn about the origin of Basque cuisine and farmhouse recipes
* Discover the philosophy behind the products and the cuisine of a Chef like Martín Berasategui
* Make eight of the most typical Basque recipes, using traditional and avant-garde techniques.
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Course Syllabus
Course Content
Chapter 2 - Theory of Basque cuisine
Edit: Chapter 3 - Beans from Gernika
Chapter 4 - Baby Squid in its ink; tomato and vodka foam with inked tapioca crisp
Chapter 5 - Cod Vizcaína
Chapter 6 - Crab Donostiarra
Chapter 7 - Cod cheeks Pil-Pil with Iberian pork stew and chives emulsion
Chapter 8 - Hake in green barnacles sauce
Chapter 9 - Seasonal vegetable stew
Chapter 10 - Marmitako
Before you go
Authentic traditional Basque cuisine and dishes reimagined using avant-garde techniques
What you'll learn
In this online course you will learn the essence and philosophy of authentic Basque cuisine from Xabier Goitkoetxea, a disciple of Martin Berasategui.
You will learn how to prepare Gernika beans from scratch, and an authentic marmitako – the quintessential seafood dish of the Basque Country. In addition you will encounter hake in green sauce, kokotxas al pil pil, and crab a la Donostiarra.
Xabier will also show you how he reinvents Basque cuisine by preparing baby squid in their ink with a tomato and vodka air. Through gastronomic dishes like these you will learn traditional and more avant-garde techniques.
Who is it for?
For lovers of traditional cuisine, of ‘platos de cuchara’ (food eaten with a spoon), and delicious flavors.
Those who want to learn the philosophy of Basque cuisine and its most typical recipes from Chef Xabier Goitkoetxea.
It is also for professionals who are curious about traditional Basque cuisine and would like to discover more.Instruments or materials recommended in any of the recipes (they are not essential for the course)
Recommended equipment
Instruments or materials recommended in any of the recipes (they are not essential for the course):
- Convection oven
- Thermomix
- Turmix
- Non stick pan
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Meet your Instructor
Executive Chef, Oria Restaurant, 1 Michelin star (Barcelona, Spain)
Xabier Goikoetxea leads one of the Martín Berasategui restaurants, therefore, through his talent, he will transmit to us the know-how of a multi-starred and renowned chef.
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Frequently Asked Questions
Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.
The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.
We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.
If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.
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