Mugaritz

Food — By Crust on May 8, 2014

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I don’t even know what to say about all of this, it was overwhelmingly good. As one of the top restaurants in the world at Mugaritz it is easy to see the quality of food, service and wine. They knew that Bryan worked at Hawksworth and that we were all chefs from Canada. Apparently part of being the best is googleing the names of all of your guests.

All of the tables in the room were very spread out and the room was very modest but absolutely beautiful. For the second course they asked us if we would like to see the kitchen and meet the chefs. I was so happy, the amazingly professional chef showed us all of the stations in the gleaming kitchen and she explained how the menu is comprised. Then suddenly one of the cooks was offering us the best thing ever, a pigs blood and foie macaron. The cooks were such good hosts and handed us little serving napkins with our macaron, and as soon as we popped them into our mouths another cook was their to collect the napkins from our hands, so their was never an awkward moment. The macaron fascinated me! It was made with pigs blood instead of egg whites, they explained that the blood acts the same as the whites, and the foie custard was sweet, and savoury. It was amazing.

Also a side note, the bathrooms had black toilet paper, and individually wrapped ‘Mugaritz’ toothbrushes and toothpaste.

We had many courses and many pairings, two of which were sherry and two of which were sake. The unfiltered sake was paired with the hake and tiger nut course and was an exquisite pairing.

Anna and I were laughing very loudly at the end and of the meal and the guys said we were to drunk so we went outside and explored the gardens. I found a toad and rolled in some goose poop. When we were getting in the cab and Bryan asked the cab driver to drive us to old town and he didn’t know what Bryan was saying, I leaned over the seat and said “OOOOOLLLLLD TOOOOOWWWWWNNNNNN!” Everyone looked at me shocked and then Kyle said, “Oh, he can hear you. He just doesn’t speak english.” I was a mess after those pairings…but they were so good and everything was above and beyond.

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