ACYRE Euskadi is born, the association of Basque chefs and confectioners
It was created with the main objectives of promoting and disseminating the gastronomy of the Basque Country, disseminating and promoting local food and products and being a tool for the continuous improvement of its professionals and the Basque gastronomic offer.
The overall objective of ACYRE EUSKADI is to promote and develop all activities related to gastronomy. To this end, they try to combine the efforts of professionals and entrepreneurs in the sector, as well as those of public institutions.
This first meeting of Basque chefs will address the different areas of work, as well as the strategy of action to achieve the associative objectives set with the participation in the different professional and promotional forums in the context of gastronomy.
ACYRE EUSKADI is part of FACYRE, the Federation of Associations of Chefs and Pastry Chefs of Spain chaired by Mario Sandoval, and has a provisional Board of Directors, which will have to be ratified this Wednesday, made up of: Iñigo Elorriaga Ungo, as President; David Rodríguez Rodríguez, Vice-President; Rubén González Estévez, Secretary; Igor Ruiz Gil, Treasurer; and the members Iñigo Kortabitarte Bilbao, José Antonio Merino Cañamero, Iban Mate Garayalde; Leire Eguilondo Berrizbeitia; Miguel Joaquín Suárez Suso and Rebeca Barainca Fernández.
Euskadi 2021 National Contest
Jon Gil, in cooking, and Armintz Gorrotxategi, in confectionery, will form the team that will represent the Basque Country in the 7th Facyre National Gastronomy Competition, to be held in Vitoria-Gasteiz in November.
Both obtained the qualification after the competition was held at the Escuela Superior de Cocina de Mendizorroza in Vitoria-Gasteiz, organised by Acyre Euskadi, the Basque Association of Chefs and Pastry Chefs.
Cooking team
Jon Gil, who will be taking part in the competition with his assistant Dani Puente, prepared "Bouef Bourginon" as a meat dish, a traditional recipe that reinterprets this French dish that he knew from his early days in the kitchen, cooked for this occasion with angus rump steak, an obligatory ingredient.
For the fish dish, they presented "Parpatana, skins and bones", using this piece of bluefin tuna in its entirety. The ventresca (tuna belly) was used for the fat content with a jalapeño and chilli aguachile, with a takoyaki of tuna skins with marinara sauce and coriander emulsion, and with a broth of the bones with apple, ginger and soya.
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Chillida Leku, a unique museum
Chillida Leku is a unique museum, made in itself as a great work of art. In it the fusion between art and nature occurs in a natural way. The sculptures are integrated into the landscape as if they had always been part of it.
Confectionery team
For his part, Armintz Gorrotxategi, who is taking part in the competition with his assistant Miriam Dendaluce, presents "Ken dairy products in textures with Burlat cherry and spices". A seasonal recipe that reflects the diversity of textures and preparations that can be obtained from the best dairy raw materials, to which he has added Burlat cherry from Vitoria-Gasteiz, which adds acidity and freshness, enhancing and strengthening the flavour and texture of the dairy fats. It is flavoured with a subtle touch of the best spices.
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