Fall is in the air in the markets of Spain, and I led a wonderful Culinary Discovery Tour in San Sebastian last week, where guests enjoyed a hands-on workshop at the exclusive restaurant Ni Neu.
We were traveling onboard Riviera from Southampton to Barcelona, and along the way we enjoyed fresh oysters in Brittany, Calvados in Le Havre and pintxos in San Sebastian. For those who may not be familiar with pinxtos, they are similar to tapas and are especially popular in the Basque region of Spain. Many say that San Sebastian has the best pinxtos in Basque country.
In Bilbao we boarded a bus for San Sebastian, a city known for Michelin-starred restaurants and fabulous food. Our first stop was a market in the old town with a wide selection of fresh fish. The city’s finest chefs shop here for anchovies, sole, squid, swordfish, hake, snapper and various shellfish. The bacalau vendor offered an array of salted cod varieties – always spectacular in Spain.
After purchasing jamón, local cheese and wine, we walked across the bridge for our pintxos workshop and lunch at Ni Neu. The chef and his interpreter greeted us warmly, and everything was set up for our workshop.
The circulator was at the perfect 145°F temperature for the eggs, which we would eat on a mash of potatoes and garlic – with Spanish olive oil and salt of course. I shared with the class the method known as “sous vide,”a hot trend in the culinary world today. Oceania Cruises chefs have used this method to prepare one of the courses on the tasting menu in La Reserve. They’re expanding the technique to dishes in other venues as well and are excited to continue showcasing one of the latest culinary trends onboard the ships.
We worked in tables of five and made four different pintxos, all very tasty. Many of our guests were inspired to host a pintxos party at home. We also sipped Spanish wines and learned about the emerging wine regions in central Spain.
After a 60 minute workshop, we enjoyed two signature dishes from Ni Neu. The first was roasted lamb on a bed of Parmentier cheese purée and a wild mushroom dust. “Parmentier” refers to dishes made with potatoes and honors the 18th-century Frenchman who devoted his life to promoting the attributes of the potato. For dessert we had the restaurant’s famous French toast soaked in egg yolk and fresh cream, caramelized and served with homemade ice cream.
Waddling back to the bus for the scenic ride home, we all had a full appreciation of why San Sebastian is heralded as the culinary capital of northern Spain.