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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