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By Catherine Shu / Staff reporterTaipei gastronomes will have a rare opportunity to enjoy renowned Spanish chef Xabier Gutierrez’s creations next month at DN Innovacion in Taipei’s Xinyi District.
Gutierrez is the creative director of the three-star Michelin restaurant Arzak in San Sebastian, the Spanish town famous for being home to several of the best dining establishments in the world. (Gutierrez’s dinners at DN Innovacion are being created independently of Arzak).
Gutierrez is the creative director of the three-star Michelin restaurant Arzak in San Sebastian, the Spanish town famous for being home to several of the best dining establishments in the world. (Gutierrez’s dinners at DN Innovacion are being created independently of Arzak).
Known for his creative but methodical approach to molecular gastronomy, Gutierrez spends up to a year carefully working on recipes before his dishes finally make it to the table. Gutierrez’s trademarks include surprising and innovative combinations of textures, flavors and colors, presented with eye-catching and colorful platings.
Gutierrez’s menu for his Taipei dinners will focus on seafood in its opening courses, with offerings including Atlantic mackerel fish “amber,” Boston lobster “on the reef” and French line-caught bass with leek “ashes.” For their main course, diners can choose between Kobe beef or black pork cheekbones with “pineapple.”The dinners are on June 22, June 23 and June 26 and cost NT$5,500 per person, plus a 10 percent service charge. Seats are going fast; prospective diners can make reservations by calling . DN Innovacion has set aside 10 seats for Taipei Times readers, who will receive a special gift. To secure a place, mention that you read this week’s Tidbits column when making a reservation.
Questions:
1. Who is Xabier Gutierrez?
2. What is his approach in molecular gastronomy?
3. What are his trademarks?
4. Do you know how to cook?
5. What dishes can you cook?
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