Closing Mugaritz for three monthsto develop radical new dishes and menus costs Andoni...
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Closing Mugaritz for three months
to develop radical new dishes and menus costs Andoni around
half a million euros every year. In the restaurant world I know, that is a lot of money to risk
for creative innovation. Hola. Hola! Hola, Andoni. Is that what drives him onwards? What is this, Andoni? Que es, eso? It's a tongue? La lingua? Yes? Yes. He's already getting
inside our heads. Yes!
to develop radical new dishes and menus costs Andoni around
half a million euros every year. In the restaurant world I know, that is a lot of money to risk
for creative innovation. Hola. Hola! Hola, Andoni. Is that what drives him onwards? What is this, Andoni? Que es, eso? It's a tongue? La lingua? Yes? Yes. He's already getting
inside our heads. Yes!
Full Transcript
00:00:01.000 --> 00:00:04.002
Closing Mugaritz for three months
to develop radical new dishes
00:00:04.002 --> 00:00:08.096
and menus costs Andoni around
half a million euros every year.
00:00:08.096 --> 00:00:10.056
In the restaurant world I know,
00:00:10.056 --> 00:00:14.024
that is a lot of money to risk
for creative innovation.
00:00:14.024 --> 00:00:16.000
Hola. Hola!
00:00:16.000 --> 00:00:17.004
Hola, Andoni.
00:00:17.004 --> 00:00:19.012
Is that what drives him onwards?
00:00:20.024 --> 00:00:21.008
What is this, Andoni?
00:00:21.008 --> 00:00:22.084
Que es, eso?
00:00:22.084 --> 00:00:26.999
It's a tongue? La lingua? Yes? Yes.
00:00:26.999 --> 00:00:28.004
He's already getting
inside our heads. Yes!
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Movie Summary
Leading UK chefs guide host Fred Sirieix around their chosen city to experience three restaurants where they genuinely love to eat and explore what goes into making them so special.
