Dani Garcia, one of the best chefs in Spain, find himself and his career in a critical juncture. In January 2014, his restaurant closes, he is a chef without restaurant. The Michelin stars and his credibility are at stake.
At the Basque Culinary Center, 5 young talented students of cutting-edge gastronomy from all over the world will go back to the past to create the menu Bihar dok 13. They will travel to 1966 to discover the decade that would change everything in Basque culture. With five special events, we will discover the movements Gaur, Ez dok amairu and the spiritual father of the BCC, the Basque Nouvelle Cuisine.
Dani García offers a tribute to one of his gastronomic idols, Nobu Matsuhisa, the main exponent of Japanese cuisine worldwide. An element is present in his kitchen, umami, which provokes different interpretations among chefs around the world. Taking advantage of the company of the best Spanish chefs gathered for this event, the documentary, in addition to reflecting on those days, tries to explore the opinions of each of them about Umami.
Dani García offers a tribute to one of his gastronomic idols, Nobu Matsuhisa, the main exponent of Japanese cuisine worldwide. An element is present in his kitchen, umami, which provokes different interpretations among chefs around the world. Taking advantage of the company of the best Spanish chefs gathered for this event, the documentary, in addition to reflecting on those days, tries to explore the opinions of each of them about Umami.
