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Juan María Arzak regrets that the seafood eclipse traditional Galician cuisine Beet

Juan María Arzak regrets that the seafood eclipse traditional Galician cuisine

Juan María Arzak (d), along with members of the organization.

Receives National Traditional Gastronomy 'Lola Torres'

• think the Galician seafood, 'the world's best', not lets see
Arzak
• dishes out in its statement the Galician soup, pork with turnip greens or cuttlefish
• defends in the kitchen 'think like a child' and the best products

The Basque chef Juan Maria Arzak has ensured that the Galician seafood, to be "the best in the world," obscures "wonderful cuisine of the people" of Galicia as

"the Galician soup, pork with turnip tops or cuttlefish"

. Some dishes, as noted, include "by exquisite taste and quality of products "in the area. This was highlighted on Thursday in Santiago de Compostela, where he participated in a discussion with the students of Higher School of Hotel de Galicia before receiving the National Award

Traditional Gastronomy 'Lola Torres'

, which recognizes the "defense of traditional cuisine" of the author and the momentum that has given Arzak "nationally and internationally." The event, visibly moved, the renowned chef stated that "there are business awards and awards of the heart", adding that "such awards

are

heart. "This award reminds me of my mother" and said he was "delighted and very excited." also Juan Maria Arzak has stated that "if the Basques succeed in the kitchen" because "love the traditional cuisine" so

has predicted that the future of Galician food "involves assessing the" popular delicacies "

that in his view, the Galician seafood, "to be the best in the world" has not allowed to see. In the kitchen 'is to think like a child'

The award, organized by the Fundación Amigos de Galicia also recognizes the research work done by Arzak cuisine. Indeed, as reflected in the kitchen "is to think like a child" ie

"experience and research with the flavors, textures and processes"

to reach the "best outcome." In this vein, the chef pointed out that a letter from a restaurant should be in constant evolution "change" depending on commodity each season, "but noted that the major contribution of 'The Laboratory Arzak' is the struggle to find "the

right balance between art and

roots of tradition." Find the best products

In his speech, Juan María Arzak has also encouraged the students of the Higher School of Hospitality has "search excellence in the products. "Thus, he stated that" the main thing in the kitchen "is that the product" is excellent "and that

" if a product is not good no one will eat it "

. This Thus, reiterated that "we must find haute cuisine and crafts" for what in his opinion, "

should go to

markets, the countryside, to places where they are the best organic products. Finally, he assured that in the kitchen "must have fun" and has advised students to "be glad in it", because, as stated: "If you're not happy it shows in the food."

' bearer of the traditional cuisine '

For his part, Secretary Xeral to or Tourism, Carmen Pardo, has congratulated the award "for being a champion of traditional cuisine." Thus, considered that "

the family tradition of its restaurants, wine, culinary research

, his team of professionals and the dissemination of its gastronomy" are merits "sufficient to do so deserve this award." Carmen Pardo also noted that Torres Lola Award, which this year reaches its ninth edition, "check its consolidation into the State picture" with "nearly a decade in which reflects the importance of the sector in all of tourism and economic community. "

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