{"id":7053,"date":"2019-10-18T09:08:58","date_gmt":"2019-10-18T09:08:58","guid":{"rendered":"http:\/\/jospergrill.com\/?p=7053"},"modified":"2021-02-02T15:52:40","modified_gmt":"2021-02-02T15:52:40","slug":"victor-arguinzoniz-y-la-parrilla-vasca-josper","status":"publish","type":"post","link":"https:\/\/jospergrill.com\/es\/victor-arguinzoniz-y-la-parrilla-vasca-josper\/","title":{"rendered":"Bittor Arginzoniz, el parrillero por excelencia, con Josper"},"content":{"rendered":"\n

Desde que abriera sus puertas en 1990, puedes oler antes que ver el Asador Etxebarri<\/a><\/strong>. Escondido en las colinas de Atxondo, a una hora en coche de San Sebasti\u00e1n (Pa\u00eds Vasco), el humo de las parrillas del restaurante deja al descubierto su ubicaci\u00f3n. <\/p>\n\n\n\n

Habiendo aprendido a cocinar de forma autodidacta, Bittor Arginzoniz ha repetido y perfeccionado entre estas cuatro paredes el arte de la parrilla durante muchos a\u00f1os hasta convertirse en un aut\u00e9ntico domador del fuego.<\/p>\n\n\n\n

En Atxondo, su pueblo, quiso recuperar la cocina de su abuela y una clara identidad vasca: la cocina a fuego de le\u00f1a.<\/p>\n\n\n\n

La parrilla: el fuego como base de la alta cocina\ndel Asador Etxebarri<\/strong><\/p>\n\n\n\n

Con el claro\nobjetivo de domar las brasas, y no al rev\u00e9s, las parrillas especialmente\nideadas para el Asador Etxebarri alcanzan temperaturas muy altas y juegan con\ndiferentes alturas (controladas por poleas) para manejar la distancia entre la\nfuente de calor y la comida, y as\u00ed respetar los tiempos y temperaturas de\ncocci\u00f3n de cada alimento.<\/p>\n\n\n\n

El calor de esta t\u00e9cnica ancestral es la \u00fanica intervenci\u00f3n que Bittor efect\u00faa sobre la materia prima.<\/p>\n\n\n\n

La modernidad la ha aportado el mism\u00edsimo chef, Bittor Arginzoniz, con el dise\u00f1o de diferentes parrillas, mini parrillas, sartenes y otros utensilios varios, que ha inventado \u00e9l mismo para cocinar a la brasa el mejor producto. Esta gama de utensilios de cocina han sido fabricados por Josper y est\u00e1n disponibles en la gama de Menaje Josper by Bittor Arginzoniz<\/strong><\/a><\/em>.<\/p>\n\n\n\n

Esto le ha permitido someter a la parrilla todo tipo de productos (hasta ahora) impensables, desde caviar a las angulas, pasando por anchoas, mejllones, berberechos… y mucho m\u00e1s. <\/p>\n\n\n\n

Arginzoniz: asesor estrella para definir la Parrilla Vasca Josper<\/strong><\/p>\n\n\n\n

Como parrillero por excelencia que es, Bittor Arginzoniz ha podido desarrollar su talento tambi\u00e9n fuera de su cocina, dise\u00f1ando la Parrilla Vasca Josper<\/a><\/strong>, perfecta para cocinar en el fuego de las brasas del carb\u00f3n vegetal cualquier tipo de producto. Bittor ha volcado todo su conocimiento, toda su experiencia y sus particulares t\u00e9cnicas de cocci\u00f3n para perfeccionar cada uno de los elementos de la Parrilla Vasca Josper.<\/p>\n\n\n\n

As\u00ed, las\nParrillas Vascas Josper resisten alt\u00edsimas temperaturas, est\u00e1n fabricadas con las\nmejores aleaciones de acero creadas exclusivamente por y para Josper, e\nincluyen elevaci\u00f3n del brazo mediante un sistema mec\u00e1nico que se acciona a\ntrav\u00e9s de un volante en el frontal. <\/p>\n\n\n\n

\"Parrilla<\/a>
En la foto, uno de los modelos de Parrilla Vasca creados por Arginzoniz: Josper PVJ-076-3, triple parrilla individual<\/em><\/figcaption><\/figure>\n\n\n\n

Al igual que en el Asador Etxebarri del chef Bittor Arginzoniz, los m\u00f3dulos independientes permiten que cada parrilla controle perfectamente la cocci\u00f3n de cada alimento. <\/p>\n\n\n\n

La importancia de la le\u00f1a para lograr la brasa perfecta<\/strong><\/p>\n\n\n\n

Siempre centrado en las brasas, Bittor Arginzoniz es un firme defensor de la idea de trabajar exclusivamente con carb\u00f3n de le\u00f1a. Es lo que define el car\u00e1cter de su cocina. Y lo que \u00e9l utiliza para cocinar pescados, carnes y hasta postres. A su parecer, el carb\u00f3n de le\u00f1a desprende aromas muy limpios y naturales que realzan el producto.<\/p>\n\n\n\n

Por ello utiliza en el Asador Etxebarri encina para los pescados y mariscos (por desprender aromas suaves y no interferir en el sabor del producto), y para la carne recurre a tocones de vi\u00f1as viejas o de olivo, o sarmientos de vides (de la cercana Rioja).<\/p>\n\n\n\n

Los premios del Asador Etxebarri<\/strong><\/p>\n\n\n\n

La calidad del producto que ofrece el Asador Etxebarri (siempre sujeta a temporalidad), y la suprema perfecci\u00f3n en su ejecuci\u00f3n (ning\u00fan plato sale de la cocina sin haber pasado antes por las manos del mism\u00edsimo Bittor Arginzoniz), demuestran que con una t\u00e9cnica primitiva se puede lograr una alta cocina. <\/p>\n\n\n\n

Y es que el Asador Etxebarri se ha alzado con diversos premios que reconocen este m\u00e9rito: en 2008 el restaurante entr\u00f3 por primera vez en la lista The World\u2019s 50 Best Restaurants<\/strong><\/a> que elabora la revista Restaurant<\/em> y, desde 2016, figura siempre en el top 10 de los 50 mejores restaurantes del mundo, consiguiendo en 2018 ser reconocido como el tercer mejor restaurante del planeta. En 2010, consigui\u00f3 una Estrella Michelin. Posee adem\u00e1s tres Soles Repsol. Definitivamente est\u00e1 considerado, sin duda, el mejor asador del mundo.<\/p>\n\n\n\n

Por cierto, en el Asador Etxebarri el personal no te preguntar\u00e1 nunca c\u00f3mo quieres la carne. Pero una cosa es segura: estar\u00e1 siempre en su punto justo. <\/p><\/blockquote>\n\n\n\n

Fuentes y fotos: Complicidad Gastron\u00f3mica<\/em>, news.cision.com, Gu\u00eda Repsol, Cocina y Vino, New York Food Journal<\/em>, Josper.<\/em><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Desde que abriera sus puertas en 1990, puedes oler antes que ver el Asador Etxebarri. Escondido en las colinas de Atxondo, a una hora en coche de San Sebasti\u00e1n (Pa\u00eds Vasco), el humo de las parrillas del restaurante deja al descubierto su ubicaci\u00f3n.  Habiendo aprendido a cocinar de forma autodidacta, Bittor Arginzoniz ha repetido y […]<\/p>\n","protected":false},"author":4,"featured_media":25864,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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