Executive Chef, Oria Restaurant, 1 Michelin star (Barcelona, Spain)

Xabier Goikoetxea

What's included?

  • 2h 10 mins HD video
  • 8 recipes 
  • 42 lessons
  • Recipe book (English, Spanish)
  • Course Certificate

Spanish English, Spanish, Italian, French, German, Portuguese

Presentation

Basque cuisine: tradition, modernity and exceptional raw materials

Basque cuisine is deeply rooted in tradition and has been maintained over time thanks to the great gastronomic culture of its people, both in homes, restaurants, and in the famous Basque societies.

This, along with the effort and culinary revolution carried out by great chefs, such as Martín Berasategui, is why Basque cuisine has evolved so much over the years.

This online course showcases several of the most traditional and representative Basque recipes. It consists of two parts. First we will see how the most traditional recipes will be prepared in a traditional way, and then how they can be executed in fine dining restaurants with more innovative and cutting-edge techniques.

 

At the end of this course you will be able to:

* Learn about the origin of Basque cuisine and farmhouse recipes

* Discover the philosophy behind the products and the cuisine of a Chef like Martín Berasategui

* Make eight of the most typical Basque recipes, using traditional and avant-garde techniques.

Montage of dishes

Course curriculum

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What you'll learn

Authentic traditional Basque cuisine and dishes reimagined using avant-garde techniques

In this online course you will learn the essence and philosophy of authentic Basque cuisine from Xabier Goitkoetxea, a disciple of Martin Berasategui.

You will learn how to prepare Gernika beans from scratch, and an authentic marmitako - the quintessential seafood dish of the Basque Country.  In addition you will encounter hake in green sauce, kokotxas al pil pil, and crab a la Donostiarra.

Xabier will also show you how he reinvents Basque cuisine by preparing baby squid in their ink with a tomato and vodka air. Through gastronomic dishes like these you will learn traditional and more avant-garde techniques.

Who is it for?

For lovers of traditional cuisine, of ‘platos de cuchara’ (food eaten with a spoon), and delicious flavors.

Those who want to learn the philosophy of Basque cuisine and its most typical recipes from Chef Xabier Goitkoetxea.

It is also for professionals who are curious about traditional Basque cuisine and would like to discover more.Instruments or materials recommended in any of the recipes (they are not essential for the course)

Recommended equipment 

Instruments or materials recommended in any of the recipes (they are not essential for the course):

  • Convection oven
  • Thermomix
  • Turmix
  • Non stick pan
A montage of Basque dishes

Instructor

Executive Chef, Oria Restaurant, 1 Michelin star (Barcelona, Spain)

Xabier Goikoetxea

Xabier Goikoetxea completed his Higher Degree studies at the Hospitality School of Leioa (Vizcaya, Basque Country), and completed stages at Fernando Canales's Etxanobe restaurant (1 Michelin Star) and Andra Mari restaurant (1 Michelin Star). Later he was responsible for the Research and Development area of ​​the Martín Berasategui restaurant (3 Michelin Stars); a position he held for 7 years. He also completed training in Avant Garde Culinary Techniques at the Basque Culinary Center. He is currently the executive chef of Oria, the prestigious Barcelona restaurant which belongs to the Berasategui Group (1 Michelin Star and 1 Repsol Sun). In the center of Barcelona, ​​the restaurant offers a markedly Basque cuisine with Catalan hints and a unique stamp of its own. It is distinguished by the careful treatment of the products, the elegantly made dishes and the desire to satisfy the diverse tastes of customers; whether they are vegetarians or carnivores, who are looking for a touch of creativity. Together with Scoolinary, Xabier offers a very special course on Basque cuisine, bringing together and harmonizing tradition and innovation. "Cooking is: Dreaming and making others dream". This is Xabier’s call for creativity.

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