Mugaritz

This is about chef Andoni Luis Aduriz and his restaurant, Mugaritz
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Broken walnuts with cool milk cream and Armagnac jelly. June 2010. Photo: N. Moropoulos

Broken walnuts with cool milk cream and Armagnac jelly. June Photo: N.

Tradition, ocean and land: braised IBERIAN PORK TAILS AND PAN FRIED LANGUSTINES. June 2010. Photo: N. Moropoulos

Tradition, ocean and land: braised IBERIAN PORK TAILS AND PAN FRIED LANGUSTINES. June 2010. Photo: N. Moropoulos

Braised pork shoulder with garlic.June 2010. Photo: N. Moropoulos

Braised pork shoulder with garlic.June Photo: N.

MEGRIM STUFFED WITH VEGETABLE PEARLS and pickled herbs. Small sautéed carrots.June 2010. Photo: N. Moropoulos

MEGRIM STUFFED WITH VEGETABLE PEARLS and pickled herbs. Small sautéed carrots.June 2010. Photo: N. Moropoulos

Salsifi cooked in the calcium oxide to produce a self pureeing vegetable. June 2010. Photo: N. Moropoulos

Salsifi cooked in the calcium oxide to produce a self pureeing vegetable. June Photo: N.

Artichokes sliced paper thin, dressed in Iberian ham fat. June 2010. Photo: N. Moropoulos

Artichokes sliced paper thin, dressed in Iberian ham fat. June Photo: N.

photo: Νίκος Μορόπουλος

photo: Νίκος Μορόπουλος

photo: Νίκος Μορόπουλος

photo: Νίκος Μορόπουλος

The Mugaritz Restaurant. Photo: N. Moropoulos

The Mugaritz Restaurant.

SELECTION OF EUSKAL HERRIA CHEESE. Artisanal ewe, cow or goats milk cheeses; abbey, monastery and farmhouse cheeses; mountain and meadow cheeses. June 2010. Photo: N. Moropoulos

SELECTION OF EUSKAL HERRIA CHEESE. Artisanal ewe, cow or goats milk cheeses; abbey, monastery and farmhouse cheeses; mountain and meadow cheeses. June 2010. Photo: N. Moropoulos

LOIN OF DUCK. Served with iodized compliments; crumblings and shavings of summer truffle.June 2010. Photo: N. Moropoulos

LOIN OF DUCK. Served with iodized compliments; crumblings and shavings of summer truffle.June Photo: N.

SKATE FILAMENTS bounded in toasted butter glace, Iberian mild sheen. June 2010. Photo: N. Moropoulos

SKATE FILAMENTS bounded in toasted butter glace, Iberian mild sheen. June 2010. Photo: N. Moropoulos

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