{"id":16185,"date":"2021-11-16T09:54:22","date_gmt":"2021-11-16T08:54:22","guid":{"rendered":"https:\/\/basquemagazine.com\/gastronomia\/julie-andrieu-la-cocina-popular-es-una-buena-manera-de-comprender-un-pais\/"},"modified":"2022-09-09T11:06:20","modified_gmt":"2022-09-09T09:06:20","slug":"julie-andrieu-sukaldaritza-herrikoia-herrialde-bat-ulertzeko-modu-egokia-da","status":"publish","type":"page","link":"https:\/\/basquemagazine.com\/eu\/gastronomia\/julie-andrieu-sukaldaritza-herrikoia-herrialde-bat-ulertzeko-modu-egokia-da\/","title":{"rendered":"Julie Andrieu: &#8220;Sukaldaritza herrikoia herrialde bat ulertzeko modu egokia da&#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><strong>Julie Andrieu<\/strong> frantziarra <strong>San Sebastian Gastronomika<\/strong>n izango da aurten, <strong>Gastronomia Kazetaritzako Sari gisa<\/strong>, eta seguru egingo du, irribarrea ezpainetan duela. Gastronomiarekiko maitasuna komunikatzen daramatzan <strong>20 urteetan<\/strong> ere egin du, batez ere Frantziako telebistatik lagundu dion bera. <a href=\"https:\/\/www.sansebastiangastronomika.com\/eu\">www.sansebastiangastronomika.com<\/a> -ko informazioa.<\/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_730143423 essb_size_s print-no\" id=\"essb_displayed_1616052906_730143423\" data-essb-postid=\"16185\" 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\/eu\/gastronomia\/julie-andrieu-sukaldaritza-herrikoia-herrialde-bat-ulertzeko-modu-egokia-da\/\" data-essb-fullurl=\"https:\/\/basquemagazine.com\/eu\/gastronomia\/julie-andrieu-sukaldaritza-herrikoia-herrialde-bat-ulertzeko-modu-egokia-da\/\" data-essb-instance=\"730143423\"><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=\"0\"><div class=\"essb-tc-block essb-tc-style-text-big\"><span class=\"essb-tc-block-number\">0<\/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%27Sukaldaritza%20herrikoia%20herrialde%20bat%20ulertzeko%20modu%20egokia%20da%27%20https%3A%2F%2Fbasquemagazine.com%2Feu%2Fgastronomia%2Fjulie-andrieu-sukaldaritza-herrikoia-herrialde-bat-ulertzeko-modu-egokia-da%2F\" title=\"Partekatu sare gehiagotan WhatsApp\" onclick=\"essb.whatsapp('Julie%20Andrieu%3A%20%27Sukaldaritza%20herrikoia%20herrialde%20bat%20ulertzeko%20modu%20egokia%20da%27%20https%3A%2F%2Fbasquemagazine.com%2Feu%2Fgastronomia%2Fjulie-andrieu-sukaldaritza-herrikoia-herrialde-bat-ulertzeko-modu-egokia-da%2F', '730143423'); 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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;730143423&#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>Aktoresa ospetsu baten alaba, Andrieuk ez du bere burua ez kazetaritzat, ez sukaldaritzat, nahiz eta bi alderdiak alde batera utzi. <strong>Komunikatzailea bai<\/strong>, eta horrek bermatzen dio lanbidearen (kazetaritza) eta sektorearen (gastronomia) egungo bilakaerari eta egoerari buruz zuzen hitz egitea. <strong>Nekazal eta tokiko sukaldaritzaren defendatzailea<\/strong> (\u00ab dena asmatu duena \u00bb) eta sukaldeko irregulartasun magikoaren defendatzailea, frantziarrak bere herrialdeko eta Espainiako sukaldaritzaren arteko <strong>lotuneak<\/strong> ikusi eta kontatzen ditu, baina pastarekin geratzen da plater bat aukeratu behar badu.<\/p>\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/ssl-host:8890\/magazine\/wp-content\/uploads\/2021\/11\/135491.jpg\" alt=\"Julie bere deskapotable gorri ospetsuarekin Frantziako gastronomia telebistarako bisitatzen\" itemprop=\"image\" title=\"Julie bere deskapotable gorri ospetsuarekin Frantziako gastronomia telebistarako bisitatzen\" onerror=\"this.style.display='none'\"  \/>\n\t\tJulie bere deskapotable gorri ospetsuarekin Frantziako gastronomia telebistarako bisitatzen\n\t<p><strong><em>Pau Alborn\u00e0 i Torras<\/em>, Kazetaritza Gastronomikoako 10. irabazlea, gastronomiaren arloko kazetaritza-alderdirik onenari Gastronomikak ematen duen saria. Zorionak!<\/strong><\/p>\n<p>Mila esker. Sorpresa handia izan da, harrotasun handia eta, batez ere, plazer izugarria. Frantsesak alde batera utzita, espainiarrak izan dira beti nere azken telebista saioaren jarraitzailerik ohikoenak, eta horrek harritu eta asko gustatzen zait. Frantzian baino gehiago ezagutzen naute kalean! Inoiz ez naiz Gastronomikara joan, munduko gastronomiaren barometro nagusietako bat den arren. Ez naiz chefa, beraz ez nintzen derrigorrez nire lekuan sentitzen. Ez nukeen inoiz imajinatuko kongresu honetan kazetari gisa kontsakratua izatea, baina poz-pozik nago.<\/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>&#8220;Les <\/strong><strong>carnets de Julie&#8221; <\/strong><\/p>\n<p><strong>telesailarekin Frantziako<\/strong><\/p>\n<p><strong>gastronomia jarraitzen du<\/strong><\/p>\n\t<p><strong>Antolakuntzak dioen bezala, gastronomiaren balioak transmititzen laguntzeagatik zaude kontsakratuta.<\/strong><\/p>\n<p>Gustatzen zaidan saria da, nire nortasunari dagokiona. Beti izan nahi izan dut trasmisore bat, eta besteengan sortu desberdintasuna, alteritatea aurkitu eta ulertzeko gogoa. Balioa ematea baina, aldi berean, nire kultura erlatibizatzea motorra izan da beti niretzat. Ziur nago herri sukaldaritza dela herri bat eta kultura bat ulertzeko modu leialenetako bat. Esadazu zer jaten duzun eta esango dizut nor zaren.<\/p>\n<p><strong>Aurten Gastronomikan Frantziaren eta Espainiaren arteko elkarrizketa izango da, gastronomikoki osagarriak dira herrialdeak?<\/strong><\/p>\n<p>Jakina! Frantzia, Espainia bezala, Mediterraneoak inguratzen du. Herrialde menditsuak dira biak, eta gastronomiak berebiziko garrantzia du herrialde horietan. Plater askok sustrai komunak dituzte: egosia gure pot-au-feuaren oso antzekoa da. Urdaiazpikoaren eta urdaitegiko produktuen gurtza ere partekatzen dugu. Krema katalana da, zalantzarik gabe, Jo\u00ebl Robuchonek nobletutako gure cr\u00e8me br\u00fbl\u00e9e-aren jatorria. Asturiar fabadak gure cassoulet-aren antz harrigarria du. Eta galiziar olagarroa Marseillako olagarro egosiaren ia berdina da. Ferran Adri\u00e0 eta Michel Gu\u00e9rarden arteko topaketara joateko aukera izan nuen. Ferran oso hunkituta zegoen eta Micheli esan zion maisua zela berarentzat eta bere liburuek sukaldearekiko grina piztu ziotela. Horrelako momentuek betiko markatzen zaituzte.<\/p>\n\t<p><strong>Zure programekin, Frantzia osoan eta mundu osoan zehar bidaiatu duzu. Aukeratu dezakezu eskualde bat edo errezeta bat? Zein da gehien harritu zaituena?<\/strong><\/p>\n<p>Hamar urteko programa da eta ia 300 helmuga! Gogoan dut amona bat Landesetan, Espainiatik gertu. Ibaiko arrain bat prestatzen zuen, ugaria, merkea, zaporetsua baina ez oso ezaguna, arantzaz beteta baitzegoen: izara. Hezurrak urtu, arraina lurrindu eta etengabe kontrolatu behar izan gabe egosteko, eskualdeko ardo zuri gozoz estaltzen zuen, baratzeko aran batzuk gehitzen zizkion eta labearen bazter batean egosten uzten zuen 48 orduz. Emaitza bikaina zen. Tenperatura baxuan egosten zuen chef handien aurretik eta jakin gabe. Bere arrainak, konfitatua, melosoa, ardoaren eta frutaren azukreek laxatua, aingira bat zirudien japoniar erara. Nekazarien sukaldeak dena asmatu du!<\/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>Laster hasi zinen lanean&#8230;<\/strong><\/p>\n<p>Bai. 17 urterekin hasi nintzen lanean, batxilergoaren ondoren. Lehenbailehen hasi nahi nuen. Argazkiak ateratzen nituen nire bidaiak finantzatzeko. India, Kuba, Nepal eta Sri Lanka bakarrik zeharkatu nituen, nire motxilarekin. Argazkilari bihurtu nintzen. Erreportaria izan nahi nuen, nazioarteko albisteak, gatazka handiak, tokian bertan egon nahi nuen, baina konturatu nintzen hori nire bizitza pribatuaren kalterako izango zela. Maiteminduta nengoen, eta seguru aski ez nengoen behar bezala motibatuta. Hala ere, kontatzeko borondatea mantendu egin zen nigan, eta sukaldaritzan zentratu nintzen, arrisku txikiagoko zerbait (barreak). Baina ez nuen inoiz pentsatu chef izatea. Ez zen behar bezain sedentarioa eta bakartiegia zen. Ez nuen neure burua ikusten sukalde bateko lau hormen artean lanean. Alain Ducasse edo Alain Passarden sukaldeetan stagea egiteko zortea izan nuen.<\/p>\n<p>Behatz puntekin goi gastronomiaren eskakizun eroa ukitzea, sortzaileen talentu izugarria, lanbide hau arte gisa gauza zitekeela baieztatu zidan. Baina neure burua kokatzeko aukera ere eman zidan: argazkigintzarekin egin nuena (bidaiatzea, deskubritzea, esploratzea) sukaldaritzarekin egingo nuen. Teknikak transmititzea, savoir-faire, baina, batez ere, gizonen eta kulturaren arteko loturak sortzea. Sukaldaritzan nire lehen aukera eskaini zidatenean, sukaldaritza eta bidaiak elkartzen zituen programa bat proposatu nuen. Ez nuen horretarako baliabiderik izan, baina iraun egin nuen, eta, lau urte geroago, Cuisine TVri saldu nion saioa, eta, ondoren, France 5i. Hamabi urtez bidaiatu nuen mundu osoan zehar, zapore eta topaketa izugarri aberasgarrien zurrunbiloan.<\/p>\n\t<p>Elkarrizketa osoa irakurri San Sebastian Gastronomikaren webgunean<\/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>Ez galdu:<\/p>\n\t<meta itemscope itemprop=\"mainEntityOfPage\" itemtype=\"https:\/\/schema.org\/WebPage\" itemid=\"https:\/\/basquemagazine.com\/eu\/bizitza-ona\/bilbo-bizkaiak-aire-ibilbide-berria-estreinatu-du-hanburgorekin\/\" content=\"Bilbo Bizkaiak aire-ibilbide berria estreinatu du Hanburgorekin\" \/><meta itemprop=\"datePublished\" content=\"2022-04-04\" \/><meta itemprop=\"dateModified\" content=\"2022-09-07\" \/><meta itemprop=\"name\" content=\"BasqueMagazine\"\/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/eu\/author\/tourmagazine\/\" \/><meta itemprop=\"name\" content=\"Tour Magazine\" \/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/04\/323869469_20220404135106499.jpg\" \/><meta itemprop=\"width\" content=\"970\" \/><meta itemprop=\"height\" content=\"624\" \/><meta itemprop=\"interactionType\" content=\"https:\/\/schema.org\/CommentAction\" \/><meta itemprop=\"userInteractionCount\" content=\"0\" \/>\n\t<a href='https:\/\/basquemagazine.com\/eu\/bizitza-ona\/bilbo-bizkaiak-aire-ibilbide-berria-estreinatu-du-hanburgorekin\/' title='Bilbo Bizkaiak aire-ibilbide berria estreinatu du Hanburgorekin'><img decoding=\"async\" width=\"970\" height=\"624\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/04\/323869469_20220404135106499.jpg\" alt=\"Cristina M\u00fagica, Bizkaiko Turismoko zuzendaria, Ibilbideen Batzordeko ordezkariekin hegazkinaren barruan.\" loading=\"lazy\" itemprop=\"image\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/04\/323869469_20220404135106499.jpg 970w, 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sizes=\"auto, (max-width: 970px) 100vw, 970px\" \/><\/a>\n\t\t<ul><li class='taxonomy-50'><a href='https:\/\/basquemagazine.com\/eu\/kategoria\/kultura\/'>Kultura<\/a><\/li><\/ul>\n    <h2><a href='https:\/\/basquemagazine.com\/eu\/kultura\/itsasmuseum-bilbao-museo-bihurtutako-ontziola\/' title='Itsasmuseum Bilbao, museo bihurtutako ontziola'>Itsasmuseum Bilbao, museo bihurtutako ontziola<\/a><\/h2>\n    \t<p>Itsasmuseum Bilbao itsasertzera eta itsasora zabaltzen den museo bihurtu den ontziola da. Euskalduna Ontzioletako dike enblematikoetan kokatua dago eta 150 urte baino gehiagoko historia du.<\/p>\n    \t<a href=\"https:\/\/basquemagazine.com\/eu\/kultura\/itsasmuseum-bilbao-museo-bihurtutako-ontziola\/\">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\/eu\/bizitza-ona\/the-basque-route\/\" content=\"The Basque Route\" \/><meta itemprop=\"datePublished\" content=\"2021-07-21\" \/><meta itemprop=\"dateModified\" content=\"2022-05-30\" \/><meta itemprop=\"name\" content=\"BasqueMagazine\"\/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/eu\/author\/tourmagazine\/\" \/><meta itemprop=\"name\" content=\"Tour Magazine\" \/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/08\/TBRSD-10.jpg\" \/><meta itemprop=\"width\" content=\"970\" \/><meta itemprop=\"height\" content=\"523\" \/><meta itemprop=\"interactionType\" content=\"https:\/\/schema.org\/CommentAction\" \/><meta itemprop=\"userInteractionCount\" content=\"0\" \/>\n\t<a href='https:\/\/basquemagazine.com\/eu\/bizitza-ona\/the-basque-route\/' title='The Basque Route'><img decoding=\"async\" width=\"970\" height=\"523\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/08\/TBRSD-10.jpg\" alt=\"The basque route\" loading=\"lazy\" itemprop=\"image\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/08\/TBRSD-10.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/08\/TBRSD-10-300x162.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/08\/TBRSD-10-768x414.jpg 768w\" sizes=\"auto, (max-width: 970px) 100vw, 970px\" \/><\/a>\n\t\t<ul><li class='taxonomy-116'><a href='https:\/\/basquemagazine.com\/eu\/kategoria\/bizitza-gozatu\/'>Bizitza Gozatu<\/a><\/li><li class='taxonomy-122'><a href='https:\/\/basquemagazine.com\/eu\/kategoria\/planak\/'>Planak<\/a><\/li><\/ul>\n    <h2><a href='https:\/\/basquemagazine.com\/eu\/bizitza-ona\/the-basque-route\/' title='The Basque Route'>The Basque Route<\/a><\/h2>\n    \t<p>Planifikatu zure errepideko bidaia Euskadin, The Basque Routek erraz jartzen dizu. Basquetourren eskutik, zortzi tarte seinaleztatuez gozatzeko aukera izango duzu.<\/p>\n    \t<a href=\"https:\/\/basquemagazine.com\/eu\/bizitza-ona\/the-basque-route\/\">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\/eu\/gastronomia\/goierri-natura-idiazabal-gazta-ordiziako-azoka-eta-askoz-gehiago\/\" content=\"Goierri, natura, Idiazabal gazta, Ordiziako azoka eta askoz gehiago\" \/><meta itemprop=\"datePublished\" content=\"2021-07-28\" \/><meta itemprop=\"dateModified\" content=\"2022-05-30\" \/><meta itemprop=\"name\" content=\"BasqueMagazine\"\/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/eu\/author\/tourmagazine\/\" \/><meta itemprop=\"name\" content=\"Tour Magazine\" \/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/lazkaomendi.png\" \/><meta itemprop=\"width\" content=\"970\" \/><meta itemprop=\"height\" content=\"428\" \/><meta itemprop=\"interactionType\" content=\"https:\/\/schema.org\/CommentAction\" \/><meta itemprop=\"userInteractionCount\" content=\"0\" \/>\n\t<a href='https:\/\/basquemagazine.com\/eu\/gastronomia\/goierri-natura-idiazabal-gazta-ordiziako-azoka-eta-askoz-gehiago\/' title='Goierri, natura, Idiazabal gazta, Ordiziako azoka eta askoz gehiago'><img decoding=\"async\" width=\"970\" height=\"428\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/lazkaomendi.png\" alt=\"Txindoki visto desde Lazkaomendi\" loading=\"lazy\" itemprop=\"image\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/lazkaomendi.png 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/lazkaomendi-300x132.png 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/lazkaomendi-768x339.png 768w\" sizes=\"auto, (max-width: 970px) 100vw, 970px\" \/><\/a>\n\t\t<ul><li class='taxonomy-112'><a href='https:\/\/basquemagazine.com\/eu\/kategoria\/gastronomia-eu-2\/'>Gastronomia<\/a><\/li><li class='taxonomy-122'><a href='https:\/\/basquemagazine.com\/eu\/kategoria\/planak\/'>Planak<\/a><\/li><\/ul>\n    <h2><a href='https:\/\/basquemagazine.com\/eu\/gastronomia\/goierri-natura-idiazabal-gazta-ordiziako-azoka-eta-askoz-gehiago\/' title='Goierri, natura, Idiazabal gazta, Ordiziako azoka eta askoz gehiago'>Goierri, natura, Idiazabal gazta, Ordiziako azoka eta askoz gehiago<\/a><\/h2>\n    \t<p>Goierri eskualdea 18 udalerrik osatzen dute (besteak beste, Beasain, Ordizia eta Segura), eta Euskadiko erdigunean dago; beraz, leku egokia da ostatu hartzeko eta bertatik hainbat txango egiteko.<\/p>\n    \t<a href=\"https:\/\/basquemagazine.com\/eu\/gastronomia\/goierri-natura-idiazabal-gazta-ordiziako-azoka-eta-askoz-gehiago\/\">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\/eu\/kultura\/lan-baten-interesgarriena-ikerketa-prozesua-da\/\" content=\"&#8220;Lan baten interesgarriena ikerketa-prozesua da&#8221;\" \/><meta itemprop=\"datePublished\" content=\"2021-06-22\" \/><meta itemprop=\"dateModified\" content=\"2022-05-30\" \/><meta itemprop=\"name\" content=\"BasqueMagazine\"\/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/eu\/author\/tourmagazine\/\" \/><meta itemprop=\"name\" content=\"Tour Magazine\" \/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/Retrato-Gorka.jpg\" \/><meta itemprop=\"width\" content=\"970\" \/><meta itemprop=\"height\" content=\"655\" \/><meta itemprop=\"interactionType\" content=\"https:\/\/schema.org\/CommentAction\" \/><meta itemprop=\"userInteractionCount\" content=\"0\" \/>\n\t<a href='https:\/\/basquemagazine.com\/eu\/kultura\/lan-baten-interesgarriena-ikerketa-prozesua-da\/' title='&#8220;Lan baten interesgarriena ikerketa-prozesua da&#8221;'><img decoding=\"async\" width=\"970\" height=\"655\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/Retrato-Gorka.jpg\" alt=\"Gorka trabajando en su estudio\" loading=\"lazy\" itemprop=\"image\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/Retrato-Gorka.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/Retrato-Gorka-300x203.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/Retrato-Gorka-768x519.jpg 768w\" sizes=\"auto, (max-width: 970px) 100vw, 970px\" \/><\/a>\n\t\t<ul><li class='taxonomy-50'><a href='https:\/\/basquemagazine.com\/eu\/kategoria\/kultura\/'>Kultura<\/a><\/li><li class='taxonomy-116'><a href='https:\/\/basquemagazine.com\/eu\/kategoria\/bizitza-gozatu\/'>Bizitza Gozatu<\/a><\/li><\/ul>\n    <h2><a href='https:\/\/basquemagazine.com\/eu\/kultura\/lan-baten-interesgarriena-ikerketa-prozesua-da\/' title='&#8220;Lan baten interesgarriena ikerketa-prozesua da&#8221;'>&#8220;Lan baten interesgarriena ikerketa-prozesua da&#8221;<\/a><\/h2>\n    \t<p>Gorka Otsoa de Alda bere ibilbide profesionala errepasatuko du elkarrizketa honetan. Arabakoa da, eta dioenez, berarentzat lan baten interesgarriena ez da bere garapena, baizik eta ikerketa-prozesu osoa eta irtenbideak bilatzea.<\/p>\n    \t<a href=\"https:\/\/basquemagazine.com\/eu\/kultura\/lan-baten-interesgarriena-ikerketa-prozesua-da\/\">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>Frantziarra SS Gastronomikara joango da aurten Kazetaritza Gastronomikoaren Sari gisa eta, ziur, irribarrea ezpainetan duela. Gastronomiarekiko maitasuna komunikatzen daramatzan 20 urteetan bezela, batez ere Frantziako telebistatik lagundu dion bera.<\/p>\n","protected":false},"author":2,"featured_media":16149,"parent":6303,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"categories":[112],"tags":[224,134,133,192,153],"etiquetas_hoteles":[],"class_list":["post-16185","page","type-page","status-publish","has-post-thumbnail","hentry","category-gastronomia-eu-2","tag-eventos-eu","tag-gourmet-eu","tag-jatetxeak","tag-jendea","tag-kopak"],"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;Sukaldaritza herrikoia herrialde bat ulertzeko modu egokia da&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\/eu\/gastronomia\/julie-andrieu-sukaldaritza-herrikoia-herrialde-bat-ulertzeko-modu-egokia-da\/\" \/>\n<meta property=\"og:locale\" content=\"eu_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Julie Andrieu: &quot;Sukaldaritza herrikoia herrialde bat ulertzeko modu egokia da&quot;\" \/>\n<meta property=\"og:description\" content=\"Frantziarra SS Gastronomikara joango da aurten Kazetaritza Gastronomikoaren Sari gisa eta, ziur, irribarrea ezpainetan duela. 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