The Spanish chef with the most Michelin stars supports the project of the leading company in sales of black truffle.
Martín Berasategui touches the sky with his hands thanks to the 12 stars that the Michelin guide has awarded him throughout his professional career.
The chef has broken all the Red Guide records with the recent addition to the list of Ola de Bilbao and Fifty Seconds de Lisboa, which has made him the most awarded Spanish chef by the French publication and the only one with two tri-star restaurants .
The new distinctions are added to the ten that the Donostiarra already had: three at its headquarters in the Guipuzcoan municipality of Lasarte, another three in Lasarte de Barcelona, two in Abama (Tenerife), one in the Eme Be Garrote restaurant (San Sebastián). ) and one more in Oria (Barcelona).
This international prestige is what attracted the Laumont company, the leader in truffle sales in Spain, to sign him up as a gastronomic advisor, since only a galactic from the stove can support a project featuring the black truffle, the diamond of the kitchen.
Martín Berasategui and Laumont share a passion for a job well done and a commitment to excellence. It is these qualities that prompted the chef to join the team of a company that has been selecting and hand cleaning the best truffles for more than 40 years to satisfy its customers.
The black truffle - whose scientific name is Tuber Melanosporum - is one of the varieties of mushrooms most valued by haute cuisine. Its powerful aroma and intense flavor make this product an excellent delicacy coveted by the most select palates.
Also known as the Périgord black truffle, it is harvested from November to March in holm oak forests located between 500 and 1,000 meters high. This product does not support any type of cooking so it is basically used to decorate and give a characteristic flavor to pasta dishes, salads, etc.