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Jean Pierre Bruneau "Bruneau" [Brussels] & Josean Martinez Alija "Restaurante Guggenheim" [Bilbao]

Kanopy (Firm)
Format
Video; Streaming Video; Online
Summary
"Chef Jean Pierre Bruneau BRUNEAU [Brussels] 2 Michelin Stars Two stars shine especially bright in the Capital of Europe's gastronomic constellation. These are those of Jean-Pierre Bruneau's restaurant, which for 30 years has been perfecting a culinary art that is unanimously acclaimed by real gourmets. Although he respects tradition and well-known recipes, the chef is always seeking to offer a cuisine that is innovative and imaginative yet excludes any eccentricity. Working with the finest products in the tranquillity of his elegant house, Bruneau is therefore not the least bit proud to offer only the very best to a clientele as loyal as it is cosmopolitan. Not only does the caviar come direct from Iran and the truffles from the Carpentries, but the fish, the shell fish, the meat, the poultry and the game are also chosen with the greatest care. And if the cook receives only the "nec plus ultra" from his numerous suppliers, it is because he has a secret shared by only a few of the country's restaurateurs today: rising early, in order to go to the morning market, as fresh produce is a guarantee of quality. Maintaining good and strong friendships is equally as important. Chef Josean Martinez Alija Restaurante Guggenheim [Bilbao] My philosophy is a work in progress, which, during nearly two decades, has grown to harmonize with the things with which I most closely identify: basically, the authentic and the natural. In some way, the value of my output will be in the eye of the beholder, but I aim to bring my diners to a world in which everything is special. Perhaps the work consists in discovering where it is exactly"”the magic that makes it special. The aromas connect you to memories and create an infinite number of imaginary ideas that invite you to travel and play. It's where sensitivity and instinct come face to face with consciousness and permit access to a world of endless possibility. To cook is to transform; change; provoke; and conjugate flavors, textures, dreams, and appearances. To cook is to give life to ideas and share unique experiences by taking on new challenges. A dish approaches wisdom when it provokes emotions and promotes good health. To surprise with the familiar is difficult, as it is inherently a challenge; it transports us to the essence: the earth and its bounty. Currently I'm preparing a work which I will present in Identita Golose in Milan under the theme: "The luxury of simplicity," in which I reflect on the pure essence of my cooking as though it were a brief Japanese poem, or haiku."
Release Date
2011
Language
In English
Notes
  • Title from title frames.
  • In Process Record.
Published
[San Francisco, California, USA] : Kanopy Streaming, 2015.
Recording Info
Originally produced by Exero Films in 2011.
Publisher no.
1105616 Kanopy
Related Resources
Cover Image
Description
1 online resource (streaming video file) : digital, sound, color
Mode of access: World Wide Web.
Technical Details
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    a| "Chef Jean Pierre Bruneau BRUNEAU [Brussels] 2 Michelin Stars Two stars shine especially bright in the Capital of Europe's gastronomic constellation. These are those of Jean-Pierre Bruneau's restaurant, which for 30 years has been perfecting a culinary art that is unanimously acclaimed by real gourmets. Although he respects tradition and well-known recipes, the chef is always seeking to offer a cuisine that is innovative and imaginative yet excludes any eccentricity. Working with the finest products in the tranquillity of his elegant house, Bruneau is therefore not the least bit proud to offer only the very best to a clientele as loyal as it is cosmopolitan. Not only does the caviar come direct from Iran and the truffles from the Carpentries, but the fish, the shell fish, the meat, the poultry and the game are also chosen with the greatest care. And if the cook receives only the "nec plus ultra" from his numerous suppliers, it is because he has a secret shared by only a few of the country's restaurateurs today: rising early, in order to go to the morning market, as fresh produce is a guarantee of quality. Maintaining good and strong friendships is equally as important. Chef Josean Martinez Alija Restaurante Guggenheim [Bilbao] My philosophy is a work in progress, which, during nearly two decades, has grown to harmonize with the things with which I most closely identify: basically, the authentic and the natural. In some way, the value of my output will be in the eye of the beholder, but I aim to bring my diners to a world in which everything is special. Perhaps the work consists in discovering where it is exactly"”the magic that makes it special. The aromas connect you to memories and create an infinite number of imaginary ideas that invite you to travel and play. It's where sensitivity and instinct come face to face with consciousness and permit access to a world of endless possibility. To cook is to transform; change; provoke; and conjugate flavors, textures, dreams, and appearances. To cook is to give life to ideas and share unique experiences by taking on new challenges. A dish approaches wisdom when it provokes emotions and promotes good health. To surprise with the familiar is difficult, as it is inherently a challenge; it transports us to the essence: the earth and its bounty. Currently I'm preparing a work which I will present in Identita Golose in Milan under the theme: "The luxury of simplicity," in which I reflect on the pure essence of my cooking as though it were a brief Japanese poem, or haiku."
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