{"id":16192,"date":"2021-11-16T09:54:22","date_gmt":"2021-11-16T08:54:22","guid":{"rendered":"https:\/\/basquemagazine.com\/gastronomy\/julie-andrieu-la-cocina-popular-es-una-buena-manera-de-comprender-un-pais\/"},"modified":"2022-09-10T09:47:42","modified_gmt":"2022-09-10T07:47:42","slug":"julie-andrieu-popular-cuisine-is-a-good-way-to-understand-a-country","status":"publish","type":"page","link":"https:\/\/basquemagazine.com\/en\/gastronomy\/julie-andrieu-popular-cuisine-is-a-good-way-to-understand-a-country\/","title":{"rendered":"Julie Andrieu: &#8220;Popular cuisine is a good way to understand a country&#8221;"},"content":{"rendered":"\n<h3>\n\t\tPLANES\n\t<\/h3>\n\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/plugins\/bb-plugin\/img\/pixel.png\" alt=\"\" itemprop=\"image\" onerror=\"this.style.display='none'\"  \/>\n<h4>\n\t\tM\u00e1s sobre:\n\t<\/h4>\n\n\t<p>The French <strong>Julie Andrieu<\/strong> will attend this year&#8217;s San Sebastian Gastronomika as a <strong>Gastronomic Journalism Award<\/strong> winner and she will do so with a smile on her lips. The same smile that has accompanied her during the <strong>20 years<\/strong> that she has been communicating her love of gastronomy, mainly on French television. Information from <a href=\"https:\/\/www.sansebastiangastronomika.com\/en\">www.sansebastiangastronomika.com<\/a><\/p>\n\t<style type=\"text\/css\" data-key=\"share-buttons-sizes-s-\">.essb_links.essb_size_s .essb_link_svg_icon svg{height:16px;width:auto}.essb_links.essb_size_s .essb_icon{width:30px !important;height:30px !important}.essb_links.essb_size_s .essb_icon:before{font-size:16px !important;top:7px !important;left:7px !important}.essb_links.essb_size_s li a .essb_network_name{font-size:12px !important;font-weight:400 !important;line-height:12px !important}.essb_links.essb_size_s .essb_totalcount_item .essb_t_l_big,.essb_links.essb_size_s .essb_totalcount_item .essb_t_r_big{font-size:16px !important;line-height:16px !important}.essb_links.essb_size_s .essb_totalcount_item .essb_t_l_big .essb_t_nb_after,.essb_links.essb_size_s .essb_totalcount_item .essb_t_r_big .essb_t_nb_after{font-size:9px !important;line-height:9px !important;margin-top:1px !important}.essb_links.essb_size_s .essb_totalcount_item .essb_t_l_big.essb_total_icon:before,.essb_links.essb_size_s .essb_totalcount_item .essb_t_r_big.essb_total_icon:before{font-size:16px !important;line-height:26px !important}<\/style><div class=\"essb_links essb_counters essb_displayed_1616052906 essb_share essb_template_clear-retina essb_1296905387 essb_size_s print-no\" id=\"essb_displayed_1616052906_1296905387\" data-essb-postid=\"16192\" data-essb-position=\"1616052906\" data-essb-button-style=\"icon\" data-essb-template=\"clear-retina\" data-essb-counter-pos=\"hidden\" data-essb-url=\"https:\/\/basquemagazine.com\/en\/gastronomy\/julie-andrieu-popular-cuisine-is-a-good-way-to-understand-a-country\/\" data-essb-fullurl=\"https:\/\/basquemagazine.com\/en\/gastronomy\/julie-andrieu-popular-cuisine-is-a-good-way-to-understand-a-country\/\" data-essb-instance=\"1296905387\"><ul class=\"essb_links_list essb_force_hide_name essb_force_hide\"><li class=\"essb_item essb_totalcount_item essb_totalcount essb_tc_pos_leftbig\" data-counter-pos=\"leftbig\" data-counter-value=\"1\"><div class=\"essb-tc-block essb-tc-style-text-big\"><span class=\"essb-tc-block-number\">1<\/span><span class=\"essb-tc-block-text\">Veces compartido<\/span><\/div><\/li><li class=\"essb_item essb_link_whatsapp nolightbox essb_link_svg_icon\"> <a href=\"whatsapp:\/\/send?text=Julie%20Andrieu%3A%20%27Popular%20cuisine%20is%20a%20good%20way%20to%20understand%20a%20country%27%20https%3A%2F%2Fbasquemagazine.com%2Fen%2Fgastronomy%2Fjulie-andrieu-popular-cuisine-is-a-good-way-to-understand-a-country%2F\" title=\"Share on WhatsApp\" onclick=\"essb.whatsapp('Julie%20Andrieu%3A%20%27Popular%20cuisine%20is%20a%20good%20way%20to%20understand%20a%20country%27%20https%3A%2F%2Fbasquemagazine.com%2Fen%2Fgastronomy%2Fjulie-andrieu-popular-cuisine-is-a-good-way-to-understand-a-country%2F', '1296905387'); 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return false;\" target=\"_blank\" rel=\"noreferrer noopener nofollow\" class=\"nolightbox\" ><span class=\"essb_icon essb_icon_mail essb-s-bg-mail essb-s-c-light essb-s-ch-light essb-s-bgh-dark essb-s-bg-network\"><svg class=\"essb-svg-icon essb-svg-icon-mail\" aria-hidden=\"true\" role=\"img\" focusable=\"false\" width=\"32\" height=\"32\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 60 60\"><polygon points=\"60,50.234 60,9.944 39.482,30.536 \" \/><polygon points=\"0,9.941 0,50.234 20.519,30.535 \" \/><path d=\"M1.387,8.5l21.002,21.08c0.121,0.051,0.471,0.415,0.517,0.519l5.941,5.963c0.635,0.591,1.672,0.59,2.333-0.025l5.911-5.933c0.046-0.105,0.4-0.473,0.522-0.524L58.615,8.5H1.387z\" \/><path d=\"M38.07,31.954l-5.5,5.52c-0.73,0.68-1.657,1.019-2.58,1.019c-0.914,0-1.823-0.332-2.533-0.993l-5.526-5.546L1.569,51.5h56.862L38.07,31.954z\" \/><\/svg><\/span><span class=\"essb_network_name essb_noname\"><\/span><\/a><span class=\"essb_counter_hidden\" data-cnt=\"\" data-cnt-short=\"\"><\/span><\/li><li class=\"essb_item essb_link_less nolightbox essb_after_more essb_link_svg_icon\"> <a href=\"#\" title=\"\" onclick=\"essb.toggle_less(&#39;1296905387&#39;); return false;\" target=\"_blank\" rel=\"nofollow\" class=\"\"><span class=\"essb_icon essb_icon_less essb-s-bg-mail essb-s-c-light essb-s-ch-light essb-s-bgh-dark essb-s-bg-network essb-s-bg-mail essb-s-c-light essb-s-ch-light essb-s-bgh-dark essb-s-bg-network\"><svg class=\"essb-svg-icon essb-svg-icon-minus\" aria-hidden=\"true\" role=\"img\" focusable=\"false\" width=\"32\" height=\"32\" viewBox=\"0 0 32 32\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M32,13.8v4.4c0,0.6-0.2,1.1-0.6,1.6c-0.4,0.4-1,0.6-1.5,0.6H2.1c-0.6,0-1.1-0.2-1.5-0.6c-0.4-0.5-0.6-1-0.6-1.6v-4.4c0-0.6,0.2-1.1,0.6-1.5c0.4-0.4,1-0.6,1.5-0.6h27.7c0.6,0,1.1,0.2,1.5,0.6C31.8,12.7,32,13.2,32,13.8z\" \/><\/svg><\/span><span class=\"essb_network_name\"><\/span><\/a><\/li><\/ul><\/div>\n\t<p>The daughter of a famous actress, Andrieu does not consider herself to be either a <strong>journalist<\/strong> or a chef, although she has a good command of both. She does consider herself a communicator, a position that allows her to speak with authority about the evolution and current state of the profession (journalism) and the sector (gastronomy). <strong>A defender of peasant and local cuisine<\/strong> (&#8220;The one that invented everything&#8221;) and of the &#8220;magical irregularity of cooking&#8221;, the Frenchwoman sees and relates points of <strong>union<\/strong> between the cuisine of her country and that of Spain, although she chooses pasta if she has to choose a dish.<\/p>\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/ssl-host:8890\/magazine\/wp-content\/uploads\/2021\/11\/135491.jpg\" alt=\"Julie with her famous red convertible in which she tours the gastronomy of France for television\" itemprop=\"image\" title=\"Julie with her famous red convertible in which she tours the gastronomy of France for television\" onerror=\"this.style.display='none'\"  \/>\n\t\tJulie with her famous red convertible in which she tours the gastronomy of France for television\n\t<p><strong>Tenth winner of the &#8220;Pau Alborn\u00e0 i Torras&#8221; Gastronomic Journalism Award, Gastronomika&#8217;s recognition for the best journalistic facet in the field of gastronomy. Congratulations!<\/strong><\/p>\n<p>Thank you. It has been a great surprise, a great pride and, above all, an immense pleasure. Apart from the French, the Spanish have always been the most assiduous followers of &#8220;Las Recetas de Julie&#8221; (your latest TV programme), which surprises and delights me, they even recognise me in the street more than in France! I had never been to Gastronomika before, even though it is what it is, one of the main barometers of world gastronomy. I&#8217;m not a chef so I didn&#8217;t necessarily feel in my place. I would never have imagined that I would be recognised as a journalist at this congress, but I am delighted.<\/p>\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/ssl-host:8890\/magazine\/wp-content\/uploads\/2021\/11\/e4d374b93cdf8719239b0f400ba.jpg\" alt=\"Les carnets de Julie\" itemprop=\"image\" title=\"e4d374b93cdf8719239b0f400ba\" onerror=\"this.style.display='none'\"  \/>\n\t\tLes carnets de Julie\n\t<p><strong>With the TV series &#8220;Les <\/strong><\/p>\n<p><strong>carnets <\/strong><strong>de Julie&#8221; she <\/strong><strong>travels <\/strong><\/p>\n<p><strong>through the <\/strong><\/p>\n<p><strong>gastronomy of France<\/strong><\/p>\n\t<p><strong>Well, you are dedicated, above all, as the organisation says, for helping to transmit the values of gastronomy.<\/strong><\/p>\n<p>It is an award that I like, that corresponds to my personality. I have always wanted to be a transmitter, to popularise the knowledge of the &#8220;greats&#8221; and to generate in others the desire to discover and understand difference, otherness. Giving it value but at the same time relativising my own culture has always been a driving force for me. I am convinced that popular cuisine is one of the most faithful ways of understanding a country and a culture. Tell me what you eat and I&#8217;ll tell you who you are&#8230;<\/p>\n<p><strong>This year at Gastronomika there will be a dialogue between France and Spain, gastronomically complementary countries?\u00a0<\/strong><\/p>\n<p>Of course they are! France is surrounded, like Spain, by the Mediterranean. Both are mountainous countries in which gastronomy is paramount. Many dishes have common roots: cocido is very similar to our pot-au-feu. We also share the cult of ham and charcuterie products. Catalan cr\u00e8me br\u00fbl\u00e9e is undoubtedly the origin of our cr\u00e8me br\u00fbl\u00e9e ennobled by Jo\u00ebl Robuchon. Asturian fabada is surprisingly similar to our cassoulet. And Galician octopus is practically identical to the cooked octopus of Marseille. I had the opportunity to attend the meeting between Ferran Adri\u00e0 and Michel Gu\u00e9rard. Ferran was very moved and told Michel that he was a master for him and that his books had awakened his passion for cooking. Moments like that mark you for life.<\/p>\n\t<p><strong>With your programmes, you have travelled all over France and part of the world. Can you choose a region or a recipe? Which one has surprised you the most?<\/strong><\/p>\n<p>There are so many&#8230; Ten years of the programme and almost 300 destinations! I remember a granny in the Landes, near Spain. She cooked a river fish, abundant, very cheap, tasty but little known because it was full of bones: shad. To melt the bones, perfume the fish and cook it without having to constantly check it, she covered it with sweet white wine from the region, added some plums from her orchard and left it to cook in a corner of her oven for 48 hours. The result was sublime. He practised low-temperature cooking before the great chefs and without knowing it. His fish, confit, honeyed, lacquered by the sugars of the wine and the fruit, looked like a Japanese-style eel. Peasant cooking has invented everything!<\/p>\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/ssl-host:8890\/magazine\/wp-content\/uploads\/2021\/11\/Julie-Andrieu-chef.jpg\" alt=\"Julie Andrieu chef\" itemprop=\"image\" title=\"Julie Andrieu chef\" onerror=\"this.style.display='none'\"  \/>\n\t<p><strong>You started working early&#8230;<\/strong><\/p>\n<p>I started working when I was 17, after high school. I wanted to start as soon as possible. I took photos to finance my travels. I travelled around India, Cuba, Nepal and Sri Lanka on my own, with my backpack. I became a photographer. I wanted to be a reporter, to cover international news, major conflicts, to be on the ground, but I realised that this would be to the detriment of my private life. I was in love and probably not motivated enough. However, the will to tell the story stayed with me and I focused on cooking, something much less risky&#8230; (laughs). But I never thought about being a chef. I wasn&#8217;t sedentary enough and I was too solitary. I didn&#8217;t see myself working within the four walls of a kitchen. I did have the good fortune to be able to stage in the kitchens of Alain Ducasse or Alain Passard.<\/p>\n<p>Touching the crazy demands of haute cuisine with my fingertips, the immense talent of its creators, confirmed for me that this profession could be carried out as an art. But it also allowed me to situate myself: what I had done with photography (travel, discover, explore&#8230;) I was going to do with cooking. Transmit techniques, know-how but, above all, create links between people and culture. When I was offered my first opportunity in cooking, I proposed a programme that combined cooking and travel. I didn&#8217;t have the means to do it at the time but I persevered and, four years later, I sold the programme to Cuisine TV and then to France 5. I travelled around the world for twelve years, in a whirlwind of flavours and incredibly enriching encounters.<\/p>\n\t<p>Read the full interview on the website of San Sebastian Gastronomika<\/p>\n\n<p><a href=\"https:\/\/www.sansebastiangastronomika.com\/es\/Magazine\/Post\/julie-andrieu\">https:\/\/www.sansebastiangastronomika.com\/es\/Magazine\/Post\/julie-andrieu<\/a><\/p>\n\t<p>You can&#8217;t lose:<\/p>\n\t<meta itemscope itemprop=\"mainEntityOfPage\" itemtype=\"https:\/\/schema.org\/WebPage\" itemid=\"https:\/\/basquemagazine.com\/en\/gastronomy\/the-flavours-of-the-pays-basque\/\" content=\"The flavours of the Pays Basque\" \/><meta itemprop=\"datePublished\" content=\"2021-07-23\" \/><meta itemprop=\"dateModified\" content=\"2022-05-31\" \/><meta itemprop=\"name\" content=\"BasqueMagazine\"\/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/en\/author\/tourmagazine\/\" \/><meta itemprop=\"name\" content=\"Tour Magazine\" \/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/mostaza-a-la-antigua-al-pim.png\" \/><meta itemprop=\"width\" content=\"970\" \/><meta itemprop=\"height\" content=\"646\" \/><meta itemprop=\"interactionType\" content=\"https:\/\/schema.org\/CommentAction\" \/><meta itemprop=\"userInteractionCount\" content=\"0\" \/>\n\t<a href='https:\/\/basquemagazine.com\/en\/gastronomy\/the-flavours-of-the-pays-basque\/' title='The flavours of the Pays Basque'><img decoding=\"async\" width=\"970\" height=\"646\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/mostaza-a-la-antigua-al-pim.png\" alt=\"Espelette pepper mustard\" loading=\"lazy\" itemprop=\"image\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/mostaza-a-la-antigua-al-pim.png 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/mostaza-a-la-antigua-al-pim-300x200.png 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/mostaza-a-la-antigua-al-pim-768x511.png 768w\" sizes=\"auto, (max-width: 970px) 100vw, 970px\" \/><\/a>\n\t\t<ul><li class='taxonomy-163'><a href='https:\/\/basquemagazine.com\/en\/category\/gastronomy\/'>Gastronomy<\/a><\/li><\/ul>\n    <h2><a href='https:\/\/basquemagazine.com\/en\/gastronomy\/the-flavours-of-the-pays-basque\/' title='The flavours of the Pays Basque'>The flavours of the Pays Basque<\/a><\/h2>\n    \t<p>The Pays Basque has many charms to discover, among which is its exquisite gastronomy, which makes a visit to this area of the Atlantic Pyrenees always worthwhile. Keep an eye out for the G\u00e2teau Basque, you won&#8217;t forget it.<\/p>\n    \t<a href=\"https:\/\/basquemagazine.com\/en\/gastronomy\/the-flavours-of-the-pays-basque\/\">Seguir leyendo <img decoding=\"async\" src=\"\/magazine\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\"\/><\/a>\n\t\t<!-- .pp-content-posts -->\n<h2>\n\t\tSubscribe to our Newsletter\n\t<\/h2>\n\t<p>We have the best quality tourism content and we deliver it to your inbox every fortnight.<\/p>\n\t\n\t\t\t<form id=\"sib_signup_form_4\" method=\"post\" class=\"sib_signup_form\">\n\t\t\t\t<div class=\"sib_loader\" style=\"display:none;\"><img\n\t\t\t\t\t\t\tsrc=\"https:\/\/basquemagazine.com\/wp-includes\/images\/spinner.gif\" alt=\"loader\"><\/div>\n\t\t\t\t<input type=\"hidden\" name=\"sib_form_action\" value=\"subscribe_form_submit\">\n\t\t\t\t<input type=\"hidden\" name=\"sib_form_id\" value=\"4\">\n                <input type=\"hidden\" name=\"sib_form_alert_notice\" value=\"Please fill out this field\">\n                <input type=\"hidden\" name=\"sib_form_invalid_email_notice\" value=\"Your email address is invalid\">\n                <input type=\"hidden\" name=\"sib_security\" value=\"fd083ef615\">\n\t\t\t\t<div class=\"sib_signup_box_inside_4\">\n\t\t\t\t\t<div style=\"\/*display:none*\/\" class=\"sib_msg_disp\">\n\t\t\t\t\t<\/div>\n                    \t\t\t\t\t<div class=\"formulario-inscripcion\">\r\n  <div class=\"correo\">\r\n    <p class=\"sib-email-area\">\r\n     <input type=\"email\" class=\"sib-email-area\" name=\"email\" required=\"required\" placeholder=\"Enter your email\">\r\n    <\/p>\r\n  <\/div>\r\n  <div class=\"boton\">\r\n    <p>\r\n      <input type=\"submit\" class=\"sib-default-btn\" value=\"I want to subscribe\">\r\n    <\/p>\r\n  <\/div>\r\n<\/div>\t\t\t\t<\/div>\n\t\t\t<\/form>\n\t\t\t<style>\n\t\t\t\tform#sib_signup_form_4 p.sib-alert-message {\n    padding: 6px 12px;\n    margin-bottom: 20px;\n    border: 1px solid transparent;\n    border-radius: 4px;\n    -webkit-box-sizing: border-box;\n    -moz-box-sizing: border-box;\n    box-sizing: border-box;\n}\nform#sib_signup_form_4 p.sib-alert-message-error {\n    background-color: #f2dede;\n    border-color: #ebccd1;\n    color: #a94442;\n}\nform#sib_signup_form_4 p.sib-alert-message-success {\n    background-color: #dff0d8;\n    border-color: #d6e9c6;\n    color: #3c763d;\n}\nform#sib_signup_form_4 p.sib-alert-message-warning {\n    background-color: #fcf8e3;\n    border-color: #faebcc;\n    color: #8a6d3b;\n}\n\t\t\t<\/style>\n\t\t\t\n<h2>\n\t\tTe van a encantar\n\t<\/h2>\n\t<meta itemscope itemprop=\"mainEntityOfPage\" itemtype=\"https:\/\/schema.org\/WebPage\" itemid=\"https:\/\/basquemagazine.com\/en\/plans\/ignatian-land-2022-jubilee-year-of-the-way\/\" content=\"Ignatian Land, 2022 Jubilee Year of the Way\" \/><meta itemprop=\"datePublished\" content=\"2022-01-05\" \/><meta itemprop=\"dateModified\" content=\"2022-09-09\" \/><meta itemprop=\"name\" content=\"BasqueMagazine\"\/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/en\/author\/tourmagazine\/\" \/><meta itemprop=\"name\" content=\"Tour Magazine\" \/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/01\/Santuario-de-Arantazu.jpg\" \/><meta itemprop=\"width\" content=\"970\" \/><meta itemprop=\"height\" content=\"583\" \/><meta itemprop=\"interactionType\" content=\"https:\/\/schema.org\/CommentAction\" \/><meta itemprop=\"userInteractionCount\" content=\"0\" \/>\n\t<a href='https:\/\/basquemagazine.com\/en\/plans\/ignatian-land-2022-jubilee-year-of-the-way\/' title='Ignatian Land, 2022 Jubilee Year of the Way'><img decoding=\"async\" width=\"970\" height=\"583\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/01\/Santuario-de-Arantazu.jpg\" alt=\"Sanctuary of Arantzazu\" loading=\"lazy\" itemprop=\"image\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/01\/Santuario-de-Arantazu.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/01\/Santuario-de-Arantazu-300x180.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/01\/Santuario-de-Arantazu-768x462.jpg 768w\" sizes=\"auto, (max-width: 970px) 100vw, 970px\" \/><\/a>\n\t\t<ul><li class='taxonomy-167'><a href='https:\/\/basquemagazine.com\/en\/category\/plans\/'>Plans<\/a><\/li><\/ul>\n    <h2><a href='https:\/\/basquemagazine.com\/en\/plans\/ignatian-land-2022-jubilee-year-of-the-way\/' title='Ignatian Land, 2022 Jubilee Year of the Way'>Ignatian Land, 2022 Jubilee Year of the Way<\/a><\/h2>\n    \t<p>This year marks the 500th anniversary of the pilgrimage that took Ignatius of Loyola from his birthplace to Manresa on his way to Jerusalem. Pope Francis reminds us of this event by proclaiming it a Jubilee Year of the Ignatian Way.<\/p>\n    \t<a href=\"https:\/\/basquemagazine.com\/en\/plans\/ignatian-land-2022-jubilee-year-of-the-way\/\">Seguir leyendo <img decoding=\"async\" src=\"\/magazine\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\"\/><\/a>\n\t<meta itemscope itemprop=\"mainEntityOfPage\" itemtype=\"https:\/\/schema.org\/WebPage\" itemid=\"https:\/\/basquemagazine.com\/en\/the-good-life\/bilbao-bizkaia-starts-recruiting-ambassadors-in-europe\/\" content=\"Bilbao-Bizkaia starts recruiting ambassadors in Europe\" \/><meta itemprop=\"datePublished\" content=\"2022-05-24\" \/><meta itemprop=\"dateModified\" content=\"2022-09-07\" \/><meta itemprop=\"name\" content=\"BasqueMagazine\"\/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/en\/author\/tourmagazine\/\" \/><meta itemprop=\"name\" content=\"Tour Magazine\" \/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/05\/403126235_202www20523120636.jpg\" \/><meta itemprop=\"width\" content=\"970\" \/><meta itemprop=\"height\" content=\"546\" \/><meta itemprop=\"interactionType\" content=\"https:\/\/schema.org\/CommentAction\" \/><meta itemprop=\"userInteractionCount\" content=\"0\" \/>\n\t<a href='https:\/\/basquemagazine.com\/en\/the-good-life\/bilbao-bizkaia-starts-recruiting-ambassadors-in-europe\/' title='Bilbao-Bizkaia starts recruiting ambassadors in Europe'><img decoding=\"async\" width=\"970\" height=\"546\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/05\/403126235_202www20523120636.jpg\" alt=\"\" loading=\"lazy\" itemprop=\"image\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/05\/403126235_202www20523120636.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/05\/403126235_202www20523120636-300x169.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/05\/403126235_202www20523120636-768x432.jpg 768w\" sizes=\"auto, (max-width: 970px) 100vw, 970px\" \/><\/a>\n\t\t<ul><li class='taxonomy-165'><a href='https:\/\/basquemagazine.com\/en\/category\/the-good-life\/'>The Good Life<\/a><\/li><\/ul>\n    <h2><a href='https:\/\/basquemagazine.com\/en\/the-good-life\/bilbao-bizkaia-starts-recruiting-ambassadors-in-europe\/' title='Bilbao-Bizkaia starts recruiting ambassadors in Europe'>Bilbao-Bizkaia starts recruiting ambassadors in Europe<\/a><\/h2>\n    \t<p>The Institution will travel to Milan, Paris, Amsterdam and Barcelona with an immersive room in which, through the use of video, sound, tactile tables, sensors, odour systems and a tasting, they will showcase the best of Bizkaia.<\/p>\n    \t<a href=\"https:\/\/basquemagazine.com\/en\/the-good-life\/bilbao-bizkaia-starts-recruiting-ambassadors-in-europe\/\">Seguir leyendo <img decoding=\"async\" src=\"\/magazine\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\"\/><\/a>\n\t<meta itemscope itemprop=\"mainEntityOfPage\" itemtype=\"https:\/\/schema.org\/WebPage\" itemid=\"https:\/\/basquemagazine.com\/en\/plans\/the-new-antigua-shows-off-its-interpretation-centre\/\" content=\"The &#8220;new&#8221; Antigua shows off its interpretation centre\" \/><meta itemprop=\"datePublished\" content=\"2021-08-17\" \/><meta itemprop=\"dateModified\" content=\"2022-05-31\" \/><meta itemprop=\"name\" content=\"BasqueMagazine\"\/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/en\/author\/tourmagazine\/\" \/><meta itemprop=\"name\" content=\"Tour Magazine\" \/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/08\/280_8001.jpg\" \/><meta itemprop=\"width\" content=\"970\" \/><meta itemprop=\"height\" content=\"528\" \/><meta itemprop=\"interactionType\" content=\"https:\/\/schema.org\/CommentAction\" \/><meta itemprop=\"userInteractionCount\" content=\"0\" \/>\n\t<a href='https:\/\/basquemagazine.com\/en\/plans\/the-new-antigua-shows-off-its-interpretation-centre\/' title='The &#8220;new&#8221; Antigua shows off its interpretation centre'><img decoding=\"async\" width=\"970\" height=\"528\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/08\/280_8001.jpg\" alt=\"Inside of La Antigua\" loading=\"lazy\" itemprop=\"image\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/08\/280_8001.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/08\/280_8001-300x163.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/08\/280_8001-768x418.jpg 768w\" sizes=\"auto, (max-width: 970px) 100vw, 970px\" \/><\/a>\n\t\t<ul><li class='taxonomy-52'><a href='https:\/\/basquemagazine.com\/en\/category\/culture\/'>Culture<\/a><\/li><li class='taxonomy-167'><a href='https:\/\/basquemagazine.com\/en\/category\/plans\/'>Plans<\/a><\/li><\/ul>\n    <h2><a href='https:\/\/basquemagazine.com\/en\/plans\/the-new-antigua-shows-off-its-interpretation-centre\/' title='The &#8220;new&#8221; Antigua shows off its interpretation centre'>The &#8220;new&#8221; Antigua shows off its interpretation centre<\/a><\/h2>\n    \t<p>In order to enhance the value of this unique space, there is an interpretation centre in the surrounding area and a scenic route that allows visitors to Zum\u00e1rraga to get to know both the hermitage and its surroundings better.<\/p>\n    \t<a href=\"https:\/\/basquemagazine.com\/en\/plans\/the-new-antigua-shows-off-its-interpretation-centre\/\">Seguir leyendo <img decoding=\"async\" src=\"\/magazine\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\"\/><\/a>\n\t<meta itemscope itemprop=\"mainEntityOfPage\" itemtype=\"https:\/\/schema.org\/WebPage\" itemid=\"https:\/\/basquemagazine.com\/en\/gastronomy\/the-2022-best-cod-pintxo\/\" content=\"The 2022 best cod pintxo\" \/><meta itemprop=\"datePublished\" content=\"2022-03-31\" \/><meta itemprop=\"dateModified\" content=\"2022-09-09\" \/><meta itemprop=\"name\" content=\"BasqueMagazine\"\/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/en\/author\/tourmagazine\/\" \/><meta itemprop=\"name\" content=\"Tour Magazine\" \/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/03\/Mika-Hondearribia-Mejor-Pin.jpg\" \/><meta itemprop=\"width\" content=\"970\" \/><meta itemprop=\"height\" content=\"647\" \/><meta itemprop=\"interactionType\" content=\"https:\/\/schema.org\/CommentAction\" \/><meta itemprop=\"userInteractionCount\" content=\"0\" \/>\n\t<a href='https:\/\/basquemagazine.com\/en\/gastronomy\/the-2022-best-cod-pintxo\/' title='The 2022 best cod pintxo'><img decoding=\"async\" width=\"970\" height=\"647\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/03\/Mika-Hondearribia-Mejor-Pin.jpg\" alt=\"\"Bacalao y recuerdo de la infancia\" prepared by Mika Pop from the bar-restaurant Mika in Hondarribia\" loading=\"lazy\" itemprop=\"image\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/03\/Mika-Hondearribia-Mejor-Pin.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/03\/Mika-Hondearribia-Mejor-Pin-300x200.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/03\/Mika-Hondearribia-Mejor-Pin-768x512.jpg 768w\" sizes=\"auto, (max-width: 970px) 100vw, 970px\" \/><\/a>\n\t\t<ul><li class='taxonomy-163'><a href='https:\/\/basquemagazine.com\/en\/category\/gastronomy\/'>Gastronomy<\/a><\/li><\/ul>\n    <h2><a href='https:\/\/basquemagazine.com\/en\/gastronomy\/the-2022-best-cod-pintxo\/' title='The 2022 best cod pintxo'>The 2022 best cod pintxo<\/a><\/h2>\n    \t<p>&#8216;Bacalao y recuerdo de la infancia&#8217; (&#8216;Cod and childhood memories&#8217;) prepared by Mika Pop from the Mika bar-restaurant in Hondarribia was the big winner of the 8th Gipuzkoa Cod Pintxos Championship, the final of which was held in Pasaia.<\/p>\n    \t<a href=\"https:\/\/basquemagazine.com\/en\/gastronomy\/the-2022-best-cod-pintxo\/\">Seguir leyendo <img decoding=\"async\" src=\"\/magazine\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\"\/><\/a>\n\t\t<!-- .pp-content-posts -->\n\n","protected":false},"excerpt":{"rendered":"<p>The Frenchwoman will attend this year&#8217;s SS Gastronomika as a Gastronomic Journalism Award winner and she will do so with a smile on her lips. The same smile that has accompanied her during the 20 years that she has been communicating her love of gastronomy, mainly on French television.<\/p>\n","protected":false},"author":2,"featured_media":16150,"parent":6320,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"categories":[163],"tags":[183,188,197,193,216],"etiquetas_hoteles":[],"class_list":["post-16192","page","type-page","status-publish","has-post-thumbnail","hentry","category-gastronomy","tag-cocktail","tag-events","tag-gourmet-en","tag-people","tag-restaurants"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.5 (Yoast SEO v26.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Julie Andrieu: &quot;Popular cuisine is a good way to understand a country&quot; - BasqueMagazine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/basquemagazine.com\/en\/gastronomy\/julie-andrieu-popular-cuisine-is-a-good-way-to-understand-a-country\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Julie Andrieu: &quot;Popular cuisine is a good way to understand a country&quot;\" \/>\n<meta property=\"og:description\" content=\"The Frenchwoman will attend this year&#039;s SS Gastronomika as a Gastronomic Journalism Award winner and she will do so with a smile on her lips. 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