In San Sebastián Gastronomika He has gathered the best players of Basque cuisine, Spanish and worldwide. One of the best events of world cuisine, which it has held since last day 8 until the 11 October's edition 2017, with India as the lead country.
#ssg17 that has taken place at the Kursaal Palace, in what has been a real journey from traditional Indian cuisine to reach the latest culinary trends. Where they have I have seen, smell and taste tikka masala meat, curry, tandoor, and good examples of the growing avant-garde cuisine and the suggestive streetfood.
As the event has had a great impact on Twitter, we wanted to move its essence here, tweets echoing highlights. Through them, We can make a perfect idea of how a strong and inspiring days have passed for everyone gastronomy.
According to the organization of the event, San Sebastián Gastronomic allows us to have, "A particular global view and while we bring exclusively to the secrets of regional and religious kitchens ignored, the great dishes of the royal palaces, the monumental historical recipes, to culinary hybridization with the West and, of course, the new Indian cuisine, fruit of the encounter between an ancient tradition and the last avant-garde movements ".
On the first day of San Sebastián Gastronomika Several things happened. He Gueridón Gold Award San Sebastian Gastronomika-Euskadi Basque Country the best professional room was for Louis Villeneuve Hôtel de Ville restaurant, Lausanne, Jose Pitu Roca had an outstanding speech in which he protested against the long hours, and he claimed the service in the room.
If Monday teamwork was claimed in restaurants, Tuesday was the day the product and the 'terroir', with new interesting presentations and participation Ivan Surinder, Tandoor Restaurant Barcelona, guest country this year.
The 30 tweets highlights # SSG17
#UlisesMejías produces the best cover #Covap via https://t.co/xq4seyq9Jf @diariovasco #DTapasCOVAP17 #ssg17 pic.twitter.com/3yXYmD2NCu
— Iberians COVAP (@IbericosCOVAP) October 11, 2017
Mauro Barreiro and José Ferrer tattooed flavors gaditanos #ssg17 pic.twitter.com/9JBOQozVYu
— SS Gastronomika (@ssgastronomika) October 11, 2017
What inspires me in the kitchen is what surrounds us, @nachomanzano #ssg17 pic.twitter.com/0Ed1mamXzN
— SS Gastronomika (@ssgastronomika) October 11, 2017
https://twitter.com/makroESP/status/918061998381953024
Soule explains 4 passes its traditional Basque cuisine with a focus on product and supported by funds, soups and broth #ssg17 pic.twitter.com/ExZ3e3X5cc
— explanation Comunica (@lamagacomunica) October 11, 2017
Michel Bras, Gaggan Anand and the theory of six Indian flavors in San Sebastián Gastronomikahttps://t.co/LWodB5a6Jf#Gastronomy #SSG17 pic.twitter.com/v86aHBKBY5
— Soyrural (@Soyruralcom) October 11, 2017
Risotto with loin of hare, beets and foie, a very simple and powerful dish, Hilario Arbelaitz #ssg17 pic.twitter.com/agZeCDx0nt
— SS Gastronomika (@ssgastronomika) October 11, 2017
We have identified the flavors, seasonality and naturalness of the product, Hilario Arbelaitz #ssg17 pic.twitter.com/apbbSM03JQ
— SS Gastronomika (@ssgastronomika) October 11, 2017
We enter the Peruvian kitchen @elchefdelcaviar in #AulaMakro @makroESP @ssgastronomika #SSG17 @SolloRest pic.twitter.com/dA4KeQMwxF
— facyre (@FACYRE) October 10, 2017
https://twitter.com/saberculinario/status/917689479560880128
This is the new hotel @PSubijana and his restaurant Akelarre (3* @GuiaMichelin_ES). #ssg17 pic.twitter.com/hik2ohhnnT
— The Gourmet Journal (@gourmetjournal) October 10, 2017
Toño Peréz (Rest. Atrium, 2* @GuiaMichelin_ES): "We were 10 years working to build the #restaurant”. #SSG17 pic.twitter.com/ko77oLojcF
— The Gourmet Journal (@gourmetjournal) October 10, 2017
No cooking stove with @jesusalmagro in #AulaMakro @ssgastronomika @makroESP #SSG17 pic.twitter.com/ZtmcuAaY7q
— facyre (@FACYRE) October 10, 2017
David Andrew is the chef of @abac_barcelona and works hand in hand with @jordicruzmas #ssg17 pic.twitter.com/zInEZsH3vX
— SS Gastronomika (@ssgastronomika) October 10, 2017
Another lesson to be learned from the #AulaMakro: Today on the power of microvegetables with @AnnetteAbstoss @koppertcress @makro #ssg17 pic.twitter.com/dOM1LlBP53
— AplusGastroMarketing (@aplusmk) October 10, 2017
Our great chefs celebrate #DíadelaHostelería as an initiative to help the industry and its professionals. #SSG17 pic.twitter.com/iz7adUph1H
— macro (@makroESP) October 10, 2017
Live #JoanRoca @CanRocaCeller presenting his paper under the name: & Quot; The essence of the kitchen" in @ssgastronomika #spit #ssg17 pic.twitter.com/jnjZ6pOsXj
— AplusGastroMarketing (@aplusmk) October 10, 2017
Today @MSandovalCOQUE It is presented in #ssg17 he #DíaDeLaHostelería, the big bet @makroESP to encourage visits to restaurants pic.twitter.com/9cylsC3wpg
— restaurant Coke (@CoqueMadrid) October 10, 2017
Homage to Michel Bras in #ssg17 always inspiring to #mugaritz @ssgastronomika pic.twitter.com/WQB4gq4VcP
— Mugaritz (@Mugaritz) October 9, 2017
#ssg17 Michel Bras: & Quot; I'm just an artisan cook & quot;,& Quot; We have never considered whether or not to like, but cooks fulfill ourselves & quot;. BIG. pic.twitter.com/7TUWmyQdfd
— Javier Suarez (@ gastrocultura7i) October 9, 2017
We remind you that these are the 3 #Tapas aspiring to become today the best #TapaIbérica of Spain in #DTapasCOVAP17 #ssg17 pic.twitter.com/yNLtbCX5HL
— Iberians COVAP (@IbericosCOVAP) October 9, 2017
Carme Ruscalleda (@Xef_Ruscalleda): "This profession is to give pleasure, Abstain if you do not have passion for cooking ". #ssg17 pic.twitter.com/EW3zQCHPhb
— The Gourmet Journal (@gourmetjournal) October 9, 2017
Oriol Castro (DisfrutarBCN): "Simplicity is genius". #ssg17 pic.twitter.com/HFsZfSCwME
— Bodega Wine & Food (@SamboWine_Food) October 9, 2017
Gaggan ends his talk with his #LickItUp dish @GAGGANBANGKOK #SSG17 pic.twitter.com/lzhBFDwWr5
— The World's 50 Best (@TheWorlds50Best) October 9, 2017
& Quot; The Frog game" the amazing creative dessert #Arzak @ArzakRestaurant #ssg17 pic.twitter.com/NyTXS1a3QR
— Culinary Know (@saberculinario) October 9, 2017
#PraveenAnand and exotic flavors of southern #India In #SanSebastianGastronomika #ssg17 pic.twitter.com/eb3RBIpAzf
— blog Hedonista® (@BlogHedonista) October 9, 2017
Never take off your professional pleasure but you fall for your profession , @Xef_Ruscalleda #ssg17 pic.twitter.com/0C0N4ReX0Y
— SS Gastronomika (@ssgastronomika) October 9, 2017
Learning the mix of flavors #tandoor with the teacher J.P.. Singh Bukhara de Delhi #kitchen #India #ssg17 pic.twitter.com/UMKeVtUvQF
— Culinary Know (@saberculinario) October 8, 2017
Gilda spectacular as nigiri, plate of @nagore_irazuegi Restaurante @arima_basque for the inaugural dinner #ssg17 pic.twitter.com/Di2HzudEuU
— SS Gastronomika (@ssgastronomika) October 8, 2017
