Why food is so important in the Basque Country? Part 3

In the previous two posts we have spoken about our traditions and our ingredients.

But these factors mentioned, are present in many parts of the world. 
So, what makes our region different? A fashionable word nowadays: Innovation!

- Our innovative chefs
People like Juan Mari Arzak, Pedro Subijana and other basque chefs started a movement in the late 70's called "New Basque Cuisine" (Nueva Cocina Vasca) which marked a sharp change in Basque and, by extension, Spanish gastronomy. 

Surprising new cousine at Akelare Restaurant, San Sebastian
Based on Basque traditional recipes but adding French haute cousine ingredients, aromas and ways of preparation to achieve new flavours, textures, etc. Making it more modern.

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