🎙️ EP125 – 🇪🇸 Eric and Phil kick off their Basque journey in San Sebastián—the land of grills, pintxos, and legendary chefs. 🔥🐟 They dive into what makes Basque cuisine so unique, from minimal intervention cooking to charcoal-grilled perfection. Why do some locals think the Basque food hype is political. Plus, tales of cider houses, food Disneyland, and standing ovations for Juan Mari Arzak 🙌🍷. The eating extravaganza begins!
🎧 Topics Covered in This Episode:
🧢 The Soup Hat Debacle – Eric buys a vintage cap in Japan, but the kanji translation takes a weird turn.
🍽️ Is San Sebastián Overhyped? – Locals question the Basque food boom—is it politics or legit greatness?
👨🍳 The Legend of Arzak – Why a photo of Juan Mari Arzak got a two-minute standing ovation in Germany.
🌊 Gros Beach Was Fake?! – How San Sebastián’s iconic beach and culinary center faced heavy opposition.
🔥 Basque Cuisine 101 – The holy trinity: produce, fire, and minimalism. Why this style captivates chefs worldwide.
🍄 Mushroom Soup at the Drugstore – Food culture in the '60s and how it laid the groundwork for Basque fine dining.
📜 The 14 Apostles – How Basque chefs rebelled against French cuisine and launched a culinary revolution.
🥩 Grilling Wars – Two schools of fish grilling: Orio vs. Getaria. Who threw it on the fire first?
🧀 Basque Cuisine Goes Global – From grill cages to cheesecakes, how local traditions became international icons.
🏰 Lobsters in Medieval Cages – Casa Camara’s wild centerpiece and the 140-year-old restaurant legacy.
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🎧 On Egin! 🔥🍷
