{"id":6977,"date":"2024-12-03T17:39:34","date_gmt":"2024-12-03T16:39:34","guid":{"rendered":"https:\/\/vallesalado.com\/andoni-l-aduriz\/"},"modified":"2025-05-14T22:54:35","modified_gmt":"2025-05-14T20:54:35","slug":"andoni-l-aduriz","status":"publish","type":"page","link":"https:\/\/www.vallesalado.com\/fr\/sel-danana\/ambassadors\/andoni-l-aduriz\/","title":{"rendered":"Andoni L. Aduriz"},"content":{"rendered":"\t\t
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Andoni L. Aduriz<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Valle Salado<\/a><\/span><\/span><\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\u00ab\u00a0Ajouter une pinc\u00e9e de sel d’A\u00f1ana \u00e0 un plat est un grand plaisir. Vous incorporez une partie de la m\u00e9moire d’une ville, un morceau de sa nature solidifi\u00e9e et une fraction de la biographie d’une vall\u00e9e li\u00e9e \u00e0 une activit\u00e9 artisanale\u00a0\u00bb<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Mugaritz<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Tel: 943 522 455<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\twww.mugaritz.com<\/a>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Andoni Luis Aduriz<\/strong> (Donostia, 1971) est, sans aucun doute, l’un des chefs les plus influents de notre temps.<\/p>

Ce chef de renomm\u00e9 a toujours opt\u00e9 pour l’\u00e9volution et l’interdisciplinarit\u00e9 dans la cuisine, ce qui l’a conduit \u00e0 franchir les fronti\u00e8res de l’\u00e9tabli de cuisine, \u00e0 \u00eatre rebelle derri\u00e8re le po\u00eale. Son objectif c\u2019est de s\u00e9duire, \u00e0 travers une exp\u00e9rience qui englobe tous les sens. <\/p>

Aduriz a fait ses premi\u00e8res \u00e9tudes de cuisine \u00e0 l’\u00e9cole h\u00f4teli\u00e8re de Donostia, o\u00f9 il a commenc\u00e9 \u00e0 s’exprimer \u00e0 travers les saveurs et les textures. C’est \u00e0 ce moment l\u00e0 qu’Aduriz a commenc\u00e9 \u00e0 cultiver son amour pour la Nouvelle Cuisine Basque et les produits de la terre. <\/p>

En 1998, quand son pari le plus risqu\u00e9 et le plus satisfaisant a commenc\u00e9, il s’est attaqu\u00e9 au projet Mugaritz qui, depuis 2006, a obtenu deux \u00e9toiles Michelin. Mugaritz est devenu synonyme de I+D, et l\u00e0 le mot restaurant, il est banni. \u00ab\u00a0C’est autre chose\u00a0\u00bb, comme Aduriz lui-m\u00eame le reconna\u00eet. La transgression dans la cuisine a permis \u00e0 son restaurant de r\u00e9colter d’innombrables succ\u00e8s: depuis 2006, il reste parmi les dix meilleurs restaurants du monde selon le magazine Restaurant. <\/p>

Aduriz \u00e9tait responsable de la cl\u00f4ture de la r\u00e9colte de sel en 2011. Des \u00e9motions ou des facteurs subjectifs tels que la culture, la tra\u00e7abilit\u00e9 ou la valeur donn\u00e9e au d\u00e9vouement des artisans ont \u00e9t\u00e9 ajout\u00e9s au toucher, au go\u00fbt et \u00e0 l’ar\u00f4me. Dans cette nouvelle r\u00e9alit\u00e9 gastronomique, le sel d’A\u00f1ana, qui, \u00e9tant une simple structure de chlorure de sodium, accueille dans son c\u0153ur cristallin toute une histoire qui remonte \u00e0 des milliers d’ann\u00e9es \u00ab\u00a0, il a \u00e9t\u00e9 expliqu\u00e9. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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<\/div>\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

\u00ab\u00a0Ajouter une pinc\u00e9e de sel d’A\u00f1ana \u00e0 un plat est un grand plaisir. Vous incorporez une partie de la m\u00e9moire d’une ville, un morceau de sa nature solidifi\u00e9e et une fraction de la biographie d’une vall\u00e9e li\u00e9e \u00e0 une activit\u00e9 artisanale\u00a0\u00bb Mugaritz Tel: 943 522 455 www.mugaritz.com Andoni Luis Aduriz (Donostia, 1971) est, sans aucun […]<\/p>\n","protected":false},"author":1,"featured_media":4148,"parent":6983,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"inline_featured_image":false,"footnotes":"","_links_to":"","_links_to_target":""},"class_list":["post-6977","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nAndoni L. 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