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Martin Berasategui |
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| Geboren |
27.04.1960 Geboren: Donostia, San Sebastian, ES |
| Ausbildung |
1973, Bodegón Alexander, Donostiarra, (by his mother and her aunt) |
| Lebenslauf |
1977 - 1980, diff. Praktika/Stages: Jean Paul Heinard, Pastelero de Baiona, François Brouchican
1979 - 1986, diff. Kurse/Courses, School of modern pastry shop, Issengeaux
1983, Praktika/Stages: charcutería Rober Lalet, Floors
1986, * Guide Rouge (Michelín)
1988, Praktika/Stages, Louis XV, Alain Ducasse, Monaco
seit 1993, Restaurant "Martín Berasategui", Lasarte-Oria
1994, * Guide Rouge (Michelín)
2001, *** Guide Rouge, (Michelin) |
| Philosophie |
Zum Koch braucht man Talent und Übung |
| Mitgliedschaften |
1999, Relais & Chateaux |
| Auszeichnungen |
1995, Best of the Spanish gastronomy
1996, Foods of Spain, Spanish Academy of Gastronomy
1998, Cook of the Year, Gourmetour |
| Publikationen |
- El mercado en el plato
- La joven cocina vasca
- El calendario de nuestra cocina tradicional
- La dieta de Martín Berasategui |
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[ Martín Berasategui ]
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