“In my professional career studying cooking in France was a decisive point that marks my recipes. From my Basque and Castilian family tradition I learned the basements of my kitchen. I also can’t forget the love that I felt for the good culinary doing of Catalonia: life took me to live a good part of my youth in Costa Brava, where I discover their culinary tradition and where years later I could work with my friend Jaume Subirós, the Motel Restaurant´s Chef.
In Paris, and all over France, is where I finally could live my dream of devoting myself to be a professional cooker. Not only I learned “le metier” but I also dived myself into as many restaurants and bistros as my student’s budget allowed me to.
In those days, in France, the nouvelle cuisine of Bocusse and Guérard had a great success giving great importance to presentation and searching lightness in recipes, something that spread the so-called “Tasting Menu”.
Although the weight of my basque tradition was and is prevalent and for years I have resisted the possibility of creating a menu of all my culinary mixes (but without completely closing its enormous possibilities) my multiple culinary traditions come to light. My clients and friends, especially the one shot costumers who want to take all the advantage of Maitia, asked me to offer that opportunity: to be able to enjoy, in a single meal, a wider range of my recipes.
But the key point to these menu coming true has been the response of my team. In them I have found enthusiasm for the idea and, why not? Their positive and open spirit has infected me and the result is this proposal that I wanted to baptize with the name of my mother, Edurne
Covadonga de la Rica Aranguren
Edurne tasting Menu is composed by Appetizer, Three Starters + Fish + Meat + Dessert.
€ 80 price per person. (VAT included)
It is served at full table.
Spanish Wines Pairing 40 € price per person. (VAT included)
It does not include digestives.