{"id":7433,"date":"2024-12-03T17:43:25","date_gmt":"2024-12-03T16:43:25","guid":{"rendered":"https:\/\/vallesalado.com\/sel-danana\/ambassadors\/pedro-subijana\/"},"modified":"2025-05-19T23:08:39","modified_gmt":"2025-05-19T21:08:39","slug":"pedro-subijana","status":"publish","type":"page","link":"https:\/\/www.vallesalado.com\/fr\/sel-danana\/ambassadors\/pedro-subijana\/","title":{"rendered":"Pedro Subijana"},"content":{"rendered":"\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Pedro Subijana<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

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

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

\u00ab Le sel d’A\u00f1ana est le meilleur du meilleur. Son intensit\u00e9 est longue dur\u00e9e et il n’en faut pas autant qu’avec d’autres sels moins naturels. \u00bb<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Akela\u0155e<\/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

\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Tel: 943 311 209<\/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

\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\twww.akelarre.net<\/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
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Pedro Subijana<\/strong> (Donostia, 1948) est consid\u00e9r\u00e9 comme l’un des pr\u00e9curseurs de la nouvelle cuisine basque. Il a consacr\u00e9 pr\u00e9matur\u00e9ment sa vie \u00e0 la gastronomie. Sa formation culinaire a commenc\u00e9 dans les ann\u00e9es 1960, \u00e0 l’\u00e2ge de 16 ans, plus pr\u00e9cis\u00e9ment \u00e0 l’\u00c9cole d’H\u00f4tellerie de Madrid. Peu de temps apr\u00e8s, un an plus tard, il d\u00e9cide de revenir sur la c\u00f4te basque lorsque Luis Iriziar, son mentor culinaire, ouvre une \u00e9cole h\u00f4teli\u00e8re \u00e0 Zarautz. <\/p>

En 1975, Subijana prend la direction du restaurant Akelarre dans sa ville natale, qui a re\u00e7u trois \u00e9toiles Michelin et les plus hautes distinctions dans des guides gastronomiques prestigieux.<\/p>

En tant que professeur, il a enseign\u00e9 des cours culinaires dans diverses institutions am\u00e9ricaines et europ\u00e9ennes, ainsi que dans des entreprises et \u00e9coles de formation espagnoles. Cet esprit p\u00e9dagogique lui a permis de partager ses secrets et son exp\u00e9rience \u00e0 travers des programmes t\u00e9l\u00e9vis\u00e9s \u2014 il a pr\u00e9sent\u00e9 l\u2019\u00e9mission La cocina de Pedro Subijana sur Euskal Telebista, avec plus de 1 400 programmes diffus\u00e9s depuis 1992 \u2014 et dans une douzaine de livres de recettes. <\/p>

Depuis 1986, il repr\u00e9sente l’Espagne au sein de la Communaut\u00e9 europ\u00e9enne des cuisiniers, Euro-Toques, en tant que Commissaire g\u00e9n\u00e9ral. En 2003, il est nomm\u00e9 Pr\u00e9sident d’Euro-Toques International. <\/p>

Pedro Subijana a \u00e9t\u00e9 charg\u00e9 d’inaugurer la r\u00e9colte de sel d’A\u00f1ana en 2011.<\/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

\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\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
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/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
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/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
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/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 Le sel d’A\u00f1ana est le meilleur du meilleur. Son intensit\u00e9 est longue dur\u00e9e et il n’en faut pas autant qu’avec d’autres sels moins naturels. \u00bb Akela\u0155e Tel: 943 311 209 www.akelarre.net Pedro Subijana (Donostia, 1948) est consid\u00e9r\u00e9 comme l’un des pr\u00e9curseurs de la nouvelle cuisine basque. Il a consacr\u00e9 pr\u00e9matur\u00e9ment sa vie \u00e0 la […]<\/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-7433","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nPedro Subijana - Valle Salado de A\u00f1ana<\/title>\n<meta name=\"description\" content=\"Pedro Subijana, pionnier de la nouvelle cuisine basque, met en valeur le sel d'A\u00f1ana pour son intensit\u00e9 et sa qualit\u00e9 en gastronomie.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.vallesalado.com\/fr\/sel-danana\/ambassadors\/pedro-subijana\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pedro Subijana - Valle Salado de A\u00f1ana\" \/>\n<meta property=\"og:description\" content=\"Pedro Subijana, pionnier de la nouvelle cuisine basque, met en valeur le sel d'A\u00f1ana pour son intensit\u00e9 et sa qualit\u00e9 en gastronomie.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.vallesalado.com\/fr\/sel-danana\/ambassadors\/pedro-subijana\/\" \/>\n<meta property=\"og:site_name\" content=\"Valle Salado de A\u00f1ana\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/ValleSaladodeAnana\" \/>\n<meta property=\"article:modified_time\" content=\"2025-05-19T21:08:39+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.vallesalado.com\/wp-content\/uploads\/2024\/12\/valle-salado-miniatura.webp\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"630\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/webp\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:site\" content=\"@vallesalado\" \/>\n<meta name=\"twitter:label1\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.vallesalado.com\/fr\/sel-danana\/ambassadors\/pedro-subijana\/\",\"url\":\"https:\/\/www.vallesalado.com\/fr\/sel-danana\/ambassadors\/pedro-subijana\/\",\"name\":\"Pedro Subijana - Valle Salado de A\u00f1ana\",\"isPartOf\":{\"@id\":\"https:\/\/www.vallesalado.com\/fr\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.vallesalado.com\/fr\/sel-danana\/ambassadors\/pedro-subijana\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.vallesalado.com\/fr\/sel-danana\/ambassadors\/pedro-subijana\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.vallesalado.com\/wp-content\/uploads\/2024\/12\/valle-salado-miniatura.webp\",\"datePublished\":\"2024-12-03T16:43:25+00:00\",\"dateModified\":\"2025-05-19T21:08:39+00:00\",\"description\":\"Pedro Subijana, pionnier de la nouvelle cuisine basque, met en valeur le sel d'A\u00f1ana pour son intensit\u00e9 et sa qualit\u00e9 en gastronomie.\",\"breadcrumb\":{\"@id\":\"https:\/\/www.vallesalado.com\/fr\/sel-danana\/ambassadors\/pedro-subijana\/#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.vallesalado.com\/fr\/sel-danana\/ambassadors\/pedro-subijana\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/www.vallesalado.com\/fr\/sel-danana\/ambassadors\/pedro-subijana\/#primaryimage\",\"url\":\"https:\/\/www.vallesalado.com\/wp-content\/uploads\/2024\/12\/valle-salado-miniatura.webp\",\"contentUrl\":\"https:\/\/www.vallesalado.com\/wp-content\/uploads\/2024\/12\/valle-salado-miniatura.webp\",\"width\":1200,\"height\":630},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.vallesalado.com\/fr\/sel-danana\/ambassadors\/pedro-subijana\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Valle Salado\",\"item\":\"https:\/\/www.vallesalado.com\/fr\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Sel d’A\u00f1ana\",\"item\":\"https:\/\/www.vallesalado.com\/fr\/sel-danana\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Ambassadeurs\",\"item\":\"https:\/\/www.vallesalado.com\/fr\/sel-danana\/ambassadors\/\"},{\"@type\":\"ListItem\",\"position\":4,\"name\":\"Pedro Subijana\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.vallesalado.com\/fr\/#website\",\"url\":\"https:\/\/www.vallesalado.com\/fr\/\",\"name\":\"Valle Salado de A\u00f1ana\",\"description\":\"Valle Salado de A\u00f1ana\",\"publisher\":{\"@id\":\"https:\/\/www.vallesalado.com\/fr\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.vallesalado.com\/fr\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"fr-FR\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/www.vallesalado.com\/fr\/#organization\",\"name\":\"Valle Salado de A\u00f1ana\",\"url\":\"https:\/\/www.vallesalado.com\/fr\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/www.vallesalado.com\/fr\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/www.vallesalado.com\/wp-content\/uploads\/2025\/05\/logo-valle-salado.webp\",\"contentUrl\":\"https:\/\/www.vallesalado.com\/wp-content\/uploads\/2025\/05\/logo-valle-salado.webp\",\"width\":600,\"height\":143,\"caption\":\"Valle Salado de A\u00f1ana\"},\"image\":{\"@id\":\"https:\/\/www.vallesalado.com\/fr\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/ValleSaladodeAnana\",\"https:\/\/x.com\/vallesalado\",\"https:\/\/www.instagram.com\/vallesalado\/\"]}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Pedro Subijana - Valle Salado de A\u00f1ana","description":"Pedro Subijana, pionnier de la nouvelle cuisine basque, met en valeur le sel d'A\u00f1ana pour son intensit\u00e9 et sa qualit\u00e9 en gastronomie.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.vallesalado.com\/fr\/sel-danana\/ambassadors\/pedro-subijana\/","og_locale":"fr_FR","og_type":"article","og_title":"Pedro Subijana - Valle Salado de A\u00f1ana","og_description":"Pedro Subijana, pionnier de la nouvelle cuisine basque, met en valeur le sel d'A\u00f1ana pour son intensit\u00e9 et sa qualit\u00e9 en gastronomie.","og_url":"https:\/\/www.vallesalado.com\/fr\/sel-danana\/ambassadors\/pedro-subijana\/","og_site_name":"Valle Salado de A\u00f1ana","article_publisher":"https:\/\/www.facebook.com\/ValleSaladodeAnana","article_modified_time":"2025-05-19T21:08:39+00:00","og_image":[{"width":1200,"height":630,"url":"https:\/\/www.vallesalado.com\/wp-content\/uploads\/2024\/12\/valle-salado-miniatura.webp","type":"image\/webp"}],"twitter_card":"summary_large_image","twitter_site":"@vallesalado","twitter_misc":{"Dur\u00e9e de lecture estim\u00e9e":"1 minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.vallesalado.com\/fr\/sel-danana\/ambassadors\/pedro-subijana\/","url":"https:\/\/www.vallesalado.com\/fr\/sel-danana\/ambassadors\/pedro-subijana\/","name":"Pedro Subijana - Valle Salado de A\u00f1ana","isPartOf":{"@id":"https:\/\/www.vallesalado.com\/fr\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.vallesalado.com\/fr\/sel-danana\/ambassadors\/pedro-subijana\/#primaryimage"},"image":{"@id":"https:\/\/www.vallesalado.com\/fr\/sel-danana\/ambassadors\/pedro-subijana\/#primaryimage"},"thumbnailUrl":"https:\/\/www.vallesalado.com\/wp-content\/uploads\/2024\/12\/valle-salado-miniatura.webp","datePublished":"2024-12-03T16:43:25+00:00","dateModified":"2025-05-19T21:08:39+00:00","description":"Pedro Subijana, pionnier de la nouvelle cuisine basque, met en valeur le sel d'A\u00f1ana pour son intensit\u00e9 et sa qualit\u00e9 en gastronomie.","breadcrumb":{"@id":"https:\/\/www.vallesalado.com\/fr\/sel-danana\/ambassadors\/pedro-subijana\/#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.vallesalado.com\/fr\/sel-danana\/ambassadors\/pedro-subijana\/"]}]},{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/www.vallesalado.com\/fr\/sel-danana\/ambassadors\/pedro-subijana\/#primaryimage","url":"https:\/\/www.vallesalado.com\/wp-content\/uploads\/2024\/12\/valle-salado-miniatura.webp","contentUrl":"https:\/\/www.vallesalado.com\/wp-content\/uploads\/2024\/12\/valle-salado-miniatura.webp","width":1200,"height":630},{"@type":"BreadcrumbList","@id":"https:\/\/www.vallesalado.com\/fr\/sel-danana\/ambassadors\/pedro-subijana\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Valle Salado","item":"https:\/\/www.vallesalado.com\/fr\/"},{"@type":"ListItem","position":2,"name":"Sel d’A\u00f1ana","item":"https:\/\/www.vallesalado.com\/fr\/sel-danana\/"},{"@type":"ListItem","position":3,"name":"Ambassadeurs","item":"https:\/\/www.vallesalado.com\/fr\/sel-danana\/ambassadors\/"},{"@type":"ListItem","position":4,"name":"Pedro Subijana"}]},{"@type":"WebSite","@id":"https:\/\/www.vallesalado.com\/fr\/#website","url":"https:\/\/www.vallesalado.com\/fr\/","name":"Valle Salado de A\u00f1ana","description":"Valle Salado de A\u00f1ana","publisher":{"@id":"https:\/\/www.vallesalado.com\/fr\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.vallesalado.com\/fr\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"fr-FR"},{"@type":"Organization","@id":"https:\/\/www.vallesalado.com\/fr\/#organization","name":"Valle Salado de A\u00f1ana","url":"https:\/\/www.vallesalado.com\/fr\/","logo":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/www.vallesalado.com\/fr\/#\/schema\/logo\/image\/","url":"https:\/\/www.vallesalado.com\/wp-content\/uploads\/2025\/05\/logo-valle-salado.webp","contentUrl":"https:\/\/www.vallesalado.com\/wp-content\/uploads\/2025\/05\/logo-valle-salado.webp","width":600,"height":143,"caption":"Valle Salado de A\u00f1ana"},"image":{"@id":"https:\/\/www.vallesalado.com\/fr\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/ValleSaladodeAnana","https:\/\/x.com\/vallesalado","https:\/\/www.instagram.com\/vallesalado\/"]}]}},"_links":{"self":[{"href":"https:\/\/www.vallesalado.com\/fr\/wp-json\/wp\/v2\/pages\/7433","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vallesalado.com\/fr\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.vallesalado.com\/fr\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.vallesalado.com\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vallesalado.com\/fr\/wp-json\/wp\/v2\/comments?post=7433"}],"version-history":[{"count":2,"href":"https:\/\/www.vallesalado.com\/fr\/wp-json\/wp\/v2\/pages\/7433\/revisions"}],"predecessor-version":[{"id":7435,"href":"https:\/\/www.vallesalado.com\/fr\/wp-json\/wp\/v2\/pages\/7433\/revisions\/7435"}],"up":[{"embeddable":true,"href":"https:\/\/www.vallesalado.com\/fr\/wp-json\/wp\/v2\/pages\/6983"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.vallesalado.com\/fr\/wp-json\/wp\/v2\/media\/4148"}],"wp:attachment":[{"href":"https:\/\/www.vallesalado.com\/fr\/wp-json\/wp\/v2\/media?parent=7433"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}