The building that holds the Basque Culinary Center looks like a careening tower of hastily stacked plates awaiting a dishwasher.
That makes sense. Gourmet metaphors are to be expected in food
obsessed San Sebastian, the gastronomic capital of Spain, if not Europe.
With numerous Michelin-starred restaurants and a penchant for pintxos
(the Basque rendition of tapas), this beachside resort, a stone’s throw
from France, treats the art of cuisine as a sacred trust.
“Simply put, we love to eat,” says my guide, popping a
vinaigrette-dribbled skewer of anchovies and ruby red peppers into his
mouth with a deft sleight of hand.
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