Atelier Crenn Welcomes the Launch of the 2017 Basque Culinary World Prize
Chef Dominique Crenn and Joxe Mari Aizega talk about the importance of the Basque Culinary World Prize.
Most culinary awards pay tribute to what a chef does in the kitchen. The Basque Culinary Prize, on the other hand, honors the achievements of a chef beyond the kitchen.
Now in its second year, the international award is given to someone who has helped improve society in some way through gastronomy. The winner receives $100,000 Euros to devote to a social project of his/her choice.
Last year’s winner, Venezuelan Chef Maria Fernanda di Giacobbe was chosen for building an ecosystem of education, entrepreneurship, research and development in Venezuelan chocolate, including giving opportunities to women in economically precarious situations.
Kir Breton — a one bite marvel of Creme de Cassis on top of a white chocolate shell filled with apple cidre.
Slightly smoked caviar with koji cream.
Less is more: ruttabaga cooked in a salt crust and finished in butter, intensifying its root veg sweetness.
The kickoff for this year’s nominations was celebrated at a stellar media lunch last Friday at Atelier Crenn in San Francisco. The eight-course repast, complete with Spanish wines, showcased exactly why Chef-Proprietor Dominique Crenn was the first female chef in the United States to garner two Michelin stars.