{"id":11162,"date":"2019-10-18T09:49:46","date_gmt":"2019-10-18T09:49:46","guid":{"rendered":"http:\/\/jospergrill.com\/?p=11162"},"modified":"2021-02-02T13:11:50","modified_gmt":"2021-02-02T13:11:50","slug":"bittor-arginzoniz-king-of-the-grill-teams-up-with-josper","status":"publish","type":"post","link":"https:\/\/jospergrill.com\/nl\/bittor-arginzoniz-king-of-the-grill-teams-up-with-josper\/","title":{"rendered":"Bittor Arginzoniz, king of the grill, teams up with Josper"},"content":{"rendered":"\n

Since it first opened back in 1990, before you can even see Asador Etxebarri<\/a><\/strong>, you can smell it. Hidden among the hills of Atxondo, at an hour\u2019s drive from San Sebastian (Basque Country), the smoke coming from the restaurant\u2019s wooden grill reveals its location.<\/p>\n\n\n\n

Having\nlearned to cook self-taught, chef Bittor Arginzoniz has repeated and perfected\nthe art of grilling in his own kitchen and for so many years that he has truly\nbecome a fire tamer.<\/p>\n\n\n\n

It is also\nhere, in his hometown, where he has wanted to regain the kitchen of his\ngrandmother and a clear Basque identity: cooking with wood.<\/p>\n\n\n\n

The\ngrill: the fire as the basis of Etxebarri\u2019s haute cuisine<\/strong><\/p>\n\n\n\n

With the\nclear objective of controlling the flames, and not vice versa, the grills\nspecially designed for Etxebarri reach very high temperatures and work at\ndifferent heights (racks are controlled by pulleys) to handle the distance\nbetween heat source and food, and thus respect the cooking times and\ntemperatures of each food.<\/p>\n\n\n\n

The heat of\nthis ancestral technique is the only intervention that is carried out on the\nraw foods.<\/p>\n\n\n\n

Modernity has been provided by the chef himself, Bittor Arginzoniz, by designing different and various odd utensils that he himself has invented, a series of grilling grates and perfect pans for grilling all kinds of products: Josper Cookware by Bittor Arginzoniz<\/a><\/strong><\/em>.<\/p>\n\n\n\n

Bittor\u2019s\nmastering of the gastronomic grill has allowed him to place on the grill all\nsorts of products thought unthinkable (until now), from caviar to eels or\nanchovies.<\/p>\n\n\n\n

Arginzoniz:\nthe star consultant behind the Parrilla Vasca Josper<\/strong><\/p>\n\n\n\n

As brand ambassador and brand image of Parrilla Vasca Josper<\/a><\/strong> <\/a>(Josper Basque Grills), Bittor Arginzoniz has been able to develop his talent outside of his kitchen to advise and improve the Parrilla Vasca Josper.<\/p>\n\n\n\n

As king of\nthe grill, he has turned his knowledge and used his particular cooking\ntechniques to allow this Josper range to cook any type of food on fire.<\/p>\n\n\n\n

Thus, the\nParrilla Vasca Josper resists very high temperatures, is manufactured with the\nbest steel alloys created exclusively by and for Josper, and includes lifting\narms that function through a mechanical system operated by a steering wheel\nplaced on the front of the grill.<\/p>\n\n\n\n

\"Parrilla<\/a>
Bittor\u2019s mastering of the gastronomic grill has allowed him to design the Josper Basque Grills. Image: Josper Basque Grill PVJ-076-3 Individual triple grill<\/em><\/figcaption><\/figure>\n\n\n\n

As in Chef\nBittor Arginzoniz\u2019 Etxebarri, the independent modules allow each grill to\nperfectly control the cooking of each food.<\/p>\n\n\n\n

The\nimportance of wood to achieve the perfect flames<\/strong><\/p>\n\n\n\n

Always with\nthe flames in mind, Bittor Arginzoniz strongly supports the fact one should\nonly work with wood. It is what defines the essence of his cuisine. And he uses\nwood to cook fish, meats, and even desserts.<\/p>\n\n\n\n

In his opinion, the wood releases pure and natural aromas that enhance the product. For this reason, in Etxebarri he uses holm oak (encina) to cook the fish and shellfish (since it releases soft aromas that do not interfere with taste), and for the meat he uses olive or vine cuttings (from nearby Rioja).<\/p>\n\n\n\n

Etxebarri\nAwards<\/strong><\/p>\n\n\n\n

The quality\nof the product offered at Etxebarri (always subject to temporality), and the\nsupreme perfection in its execution (no dish comes out of the kitchen if chef\nBittor Arginzoniz himself has not had his hands on it), demonstrate that using\na primitive technique one can push the boundaries of haute cuisine.<\/p>\n\n\n\n

And\nEtxebarri has won several awards that recognize and prove this merit:<\/p>\n\n\n\n

In 2008, it featured The World\u2019s 50 Best Restaurants for the first time and, ever since 2016, has always ranked in the top 10 list of The World\u2019s 50 Best Restaurants<\/strong><\/a>, and, in 2019, the restaurant is ranked No. 3. His Asador Etxebarri is undoubtedly considered the best asador <\/em>in the world. In 2010, Etxebarri earned a Michelin Star and has three Repsol Suns.<\/p>\n\n\n\n

By the way, at Etxebarri the staff will never ask you how you want your meat. But one thing is certain: it will always be cooked to perfection.<\/em><\/p><\/blockquote>\n\n\n\n

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

Since it first opened back in 1990, before you can even see Asador Etxebarri, you can smell it. Hidden among the hills of Atxondo, at an hour\u2019s drive from San Sebastian (Basque Country), the smoke coming from the restaurant\u2019s wooden grill reveals its location. Having learned to cook self-taught, chef Bittor Arginzoniz has repeated and […]<\/p>\n","protected":false},"author":3,"featured_media":25856,"comment_status":"closed","ping_status":"closed","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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