(5 Jul 2024)
SPAIN WORLD’S BEST RESTAURANT
SOURCE: ASSOCIATED PRESS
RESTRICTION SUMMARY :
LENGTH: 5:39
ASSOCIATED PRESS
Barcelona, Spain – 20 June 2024
1. Various of chef preparing fried eggs with a gold alginate coating at Disfrutar restaurant
2. Various of Oriol Castro, Eduard Xatruch and Mateu Casañas, the restaurant’s main chefs at business meeting
3. SOUNDBITE (Spanish) Oriol Castro, Disfrutar chef:
“Undoubtedly, in these last editions or since this award was created (The World’s 50 Best Restaurants) there have been many Catalan and Spanish restaurants. This is very important because you realize the strength of Spanish cuisine. In the past, there was the great French cuisine, then there was the movement, here in Spain, of Basque cuisine. Then came the Bulli revolution and without a doubt we continue to have this revolution in Catalonia, in Spain, with the Celler de Can Roca and then with us getting this first prize.”
4. ‘Disfrutar’ kitchen
5. Various of chefs preparing macaroni carbonara with clear gelatin paste
6. SOUNDBITE (Spanish) Mateu Casañas, Disfrutar chef:
“Well, let’s see, today we have our feet glued to the ground again, managing the projects we have in hand. The agenda and all the day-to-day things that occupy our working hours. But the moment they gave us this (first place at The World’s 50 Best Restaurants ranking) was a huge void. At that moment, you are left in a state of shock. In that, we have to thank the organization that they were able to keep the surprise until the moment when the word ‘Disfrutar’ was announced. Until that very moment, they did not make it public that we are number one, we did not know and that makes it a magical moment. So it is incredible, it is indescribable and it is incomparable.”
7. Various of chefs preparing corn multispheres that are part of a foie gras tarte tatin.
8. SOUNDBITE (Spanish) Eduard Xatruch, Disfrutar chef:
“Oriol, Mateu and I, met thanks to El Bulli. We met there. We spent many years at El Bulli, where we trained a lot as cooks, where we internalized a way of understanding cooking thanks to Ferran (Adrià), Juli (Soler) and the whole team there. We then, from 2012, when we started our own path, we have tried with all our baggage to start our own path that has led us here, but of course in Disfrutar, and everything we do in life, no? It will have an origin that goes back to El Bulli.”
9. Various of Vicente Lara, manager of Disfrutar, choosing a bottle of champagne from the restaurant’s cellar
10. SOUNDBITE (Spanish) Vicente Lara, manager of Disfrutar
“Since we got the award, the truth is that the issue of reservations has been growing. Before we had a waiting list of maybe seven or eight months, now we have almost a year on the waiting list and also, on a daily basis, the fact that the customer comes to the best restaurant in the world, then it is like the customer comes with a different perspective, they come to be much more surprised, to be much better entertained, much better, much happier. So, this means that our effort has to be the maximum so that this is the case.”
11. Various of chefs preparing multi-spherical pesto with tender pistachios and eel
12. Various of chef a stirring casserole
13. Various of chef preparing a ‘gilda’, a dish inspired by a traditional Spanish tapas dish consisting of a brochette with olives and anchovies
14. Manager serving their version of a ‘gilda’
15. Pan of restaurant dining room
16. Center piece inspired by the pavement tiles of the city of Barcelona
17. Name of the restaurant on window glass
18. Various exteriors of ‘Disfrutar’ restaurant
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