Martín Berasategui and David de Jorge leave Pablo Motos speechless in El Hormiguero: “My favorite sandwich is the hake one”

by time news

Yesterday El Hormiguero had a Michelin star⁤ program. Pablo Motos received a visit from Gipuzkoan chefs Martín Berasategui and David‍ de Jorge, who went to present​ their latest book: “Cook and Win”. The chefs talked about everything, their favorite sandwiches, what a normal day in their ‌life is like and they even dared to give ⁣some advice for success at Christmas dinners.

David⁣ de Jorge and Martín Berasategui arrived on the set‌ of El Hormiguero full of joy. Especially Martin. When Pablo Motos asked him how they were doing, the 11-Michelin-starred chef, grinning​ from ear to ​ear, jumped up ⁤and replied: “Much more than fine. Now we are grandparents, we enjoy our⁤ grandchildren. “My niece Jara was ​just born ​and already has a restaurant with her name in Dubai,” the ⁤chef ⁢said to applause from⁤ the audience.

The couple took the time ⁢to talk about their⁣ beginnings, how they met and how long they have been partners. It was then⁢ that‌ De⁢ Jorge had to take a short break and ‌realize how ‌“lucky I am to work with a person ⁢like‌ Martín on a daily basis. This morning I went to Lasarte, ⁢talked to the suppliers ‍and I had to stop ⁢for a second and realize how crazy this​ all is. “I’m in the Silicon Valley of cooking,” he reflected. “I have normalized ⁤being with the best chef in Spain when what this man has achieved is crazy.” ​

It is‌ precisely​ between⁢ those stoves that⁣ his‍ latest⁤ book was cooked ⁣and the reason for ​his ⁢visit to El Hormiguero: ‘Cook and you will win’. ⁤A recipe book which, according to Pablo Motos, is certainly full of ⁤authentic delicacies, but⁢ the presenter wanted to ⁣know other types of dishes that the couple of ⁣chefs like. “What’s your favorite ‘dirt’?” Motos asked them. ⁤Martín didn’t know what to answer, but De Jorge didn’t even hesitate: ⁤”I love salted anchovies with condensed milk.” The faces of those present and the public were ⁤a poem and the cook underlined ⁣that​ surely the dirty thing that everyone likes is ⁣chocolate chorizo. Nor did it receive the approval of those present.

It didn’t stop there. The mixture of chorizo ​​​​​​and chocolate,‍ which did⁤ not attract the interest of⁤ the public of El Hormiguero, made people talk about what were‌ the favorite snacks of Martín Berasategui and David ⁢de Jorge‌ during their⁤ childhood. The first surprised with his answer.​ «For me ⁢it’s the hake sandwich. Northern people like seafood. Take​ a ⁢good hake, with a‍ good oil, put‌ it between bread and⁢ bread, take a nice bite⁢ and heaven opens up. ⁢De Jorge opted for a more traditional option. ​«Give‌ me‍ the sausage. Chorizo, ham, mortadella…⁣ Or mix it all together.⁤ That there ⁣is more substance than ‌bread”, ​I joke. He‌ also confessed that when he was little and his mother didn’t ⁤see him, “I took what was in the ‌refrigerator and⁣ made ​myself some traineras from the pyx. Steak, peppers… Long live the⁤ sandwich.

Berasategui and​ De Jorge’s attack on Pablo Motos

With Christmas just ⁣around the corner⁣ and the ‌new book⁣ by the two⁢ chefs on the table, Pablo⁣ Motos wanted⁢ to know which recipe they would choose from those in the book. And they were pretty ​clear about it. Martín ‌opted for clams marinara with citrus mayonnaise. “It is a tribute to the great fishermen of this country,” ⁣he noted. Jorge, however, opted for something different. «Risotto alla ⁤Donostiarra. If they do it like ⁤we‌ say in the ⁢book

But Pablo Motos admitted he’s not a⁤ big fan of cooking. ⁤In fact, he made a serious⁣ mistake regarding the ⁢ovens⁣ that the​ cooks were unable to forgive him. The host asked them for a simple recipe that anyone could ⁢make and told them: “I put the oven at 450º and…”. Before ‌Motos continued with the explanation, De Jorge and Berasategui⁤ put their hands on their heads and attacked him, asking him if what he had in his house was ⁢an appliance or the blast furnaces from Bizkaia. Motos’ lack of‌ knowledge ​was​ such that they even⁣ joked and told him he only used it to‌ store “rubbish”. “I’m sure ⁢that’s where you leave the dumbbells.”

Beyond the jokes, whether the chefs were truly ‍exquisite diners or whether Pablo Motos had left rice and chicken off the menu, the presenter wanted to ‍know what they eat and what ⁤a normal day is like. “Every day I do two hours of ​sport in the morning,” began the 11 Michelin star. «I like walking,​ taking a tour of the ‍most beautiful city in the world,⁢ Donostia. So let’s ‍move on⁢ to the creative testbed. I eat a diet meal because I have to try a lot ​of things in the evening. “I take care of myself a lot ​more ​than people think.”

The book ‘Cook and win’ is a new collaboration between the two chefs​ which shows 80 recipes “to cook and ⁤conquer in any circumstance and with any appetite”. The ​publication brings together “good, simple, popular and delicious” dishes, according to⁢ the authors. In its pages there is no lack of chef Hondarribitar’s characteristic touch of humor. It is ⁢the third that the same publishing house launches with Gipuzkoan chefs, after the success of ‘Cocina sin shame’ (2020) and ‘Pan comido’ (2021).

Both ⁤chefs are already regulars on Pablo Motos’ programme, where they ⁢have always ​achieved great success⁤ with the public‍ with their⁣ good humor‍ and ‍anecdotes. In their appearance just⁣ three years ago, both commented on how their friendship has been fundamental throughout ​their professional careers. Martín​ Berasateguí also recalled how​ he ​entered the ⁤trade and how he asked ⁢to leave school to become an apprentice “in ‍coal stoves⁤ and in a family environment”.

David de Jorge revealed on that occasion that Martín helped him forge some documents in order to participate in the world cooking championship‌ which was held in London when he⁤ was still a minor. “And I won the contest!” he exclaimed amused.

In ​their appearance on “El Hormiguero” in 2020, ⁢both chefs talked, among ‌other things, ⁣about paella ⁤and⁣ its ingredients. David de Jorge ⁣defended the use of onion‍ in his sauce: “Western cuisine, the Christian cuisine⁤ of the ⁤West, cannot ‌be understood without the onion.”



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