Andoni L. Aduriz
"Adding a dash of Añana Salt to a dish is a tremendous pleasure. You are adding part of the memory of a people, a piece of its solidified nature and a fraction of the biography of a valley linked to a traditional activity "
"Adding a dash of Añana Salt to a dish is a tremendous pleasure. You are adding part of the memory of a people, a piece of its solidified nature and a fraction of the biography of a valley linked to a traditional activity "
Andoni Luis Aduriz (Donostia, 1971) is, without doubt, one of the most influential chefs of our time.
This renowned chef has always been committed to development and interdisciplinarity in the kitchen, and this has led him to cross the boundaries of the established, to be a rebel behind the stove. His goal is to seduce through an experience that encompasses every sense.
Aduriz attended his first cooking studies at the Donostia Restaurant & Cuisine School, where he began to express himself through flavours and textures. This is when Aduriz began to cultivate his love for New Basque Cuisine and local products.
In 1998 he embarked on his most daring and successful project: he developed the Mugaritz project by himself, which, since 2006, has two Michelin stars. Mugaritz has become synonymous with R&D and the word restaurant has been banished. "It's more than that", as Aduriz himself acknowledges. Transgression in the kitchen has led his restaurant to reaping countless rewards: it has remained among the top ten restaurants in the world since 2006 according to the magazine, Restaurant.
Aduriz was commissioned to inaugurate the Añana Salt Harvest in 2011. "Emotions or subjective factors such as culture, traceability or the value given to the dedication of the craftsmen, must be added to the touch, taste and aroma. Añana Salt is part of this new gastronomic reality. Despite being a simple structure of sodium chloride, the history of its crystalline core goes back thousands of years.
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