CaipiriTxa, #AtxaAndreRicard at Azurmendi, Larrabetzu

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#AtxaAndreRicard at Azurmendi, Larrabetzu, six hands dinner

ByQin Xie 05/10/201517/01/2022

Menu from a six-hands dinner at the three Michelin-starred Azurmendi, Larrabetzu, with food by Eneko Atxa (Azurmendi), André Chiang (Restaurant André) and Ricard Camarena (Restaurant Ricard Camarena) and fermented juices (from André Chiang) and wines matched to the food:

Greenhouse

Asparagus cotton
Tomato
[Pickled courgette]
Mushroom leaf
Punch

(Eneko Atxa)

Picnic

Homemade salted anchovy millefeuille
Roe and dill
CaipiriTxa

(Eneko Atxa)

Kitchen

Fried egg and mushrooms (Eneko Atxa)

Onion and begihaundi broth (Eneko Atxa)

Valencian oyster, avocado, sesame and galangal horchata (Ricard Camarena)

Dining room

Flame roasted eggplant and caramelised in tuna fat, rillete and tuna belly (Ricard Camarena)

Natural spider crab, emulsion and infusion (Eneko Atxa)

Charcoal, squid and piquillos (André Chiang)

Rice, buckwheat and barley (André Chiang)

Stewed wheat with farmhouse milk emulsion and ox tail (Eneko Atxa)

Warm baby bean stew, kokotxas and hake and tomato infusion (Ricard Camarena)

Pine, charcoal and fermented apple (André Chiang)

[Memory: foie gras emulsion, truffle coulis and raw olive oil (André Chiang)]

Pigeon, duxelle and cauliflower (Eneko Atxa)

Corn, malt and vanilla (André Chiang)

Orange, strawberry and ginger (Eneko Atxa)

[Non-alcoholic sake (André Chiang)]

Tree ripened mango, cold curry, seeds and herbs (Ricard Camarena)

Sheep milk and black olives (Eneko Atxa)

Petit fours (Eneko Atxa)

Punch, #AtxaAndreRicard at Azurmendi, Larrabetzu

Andre Chiang, Eneko Atxa, Qin Xie, Ricard Camarena, #AtxaAndreRicard at Azurmendi, Larrabetzu

Rice, buckwheat and barley (André Chiang), #AtxaAndreRicard at Azurmendi, Larrabetzu

Roe and dill, #AtxaAndreRicard at Azurmendi, Larrabetzu

Sheep milk and black olives (Eneko Atxa), #AtxaAndreRicard at Azurmendi, Larrabetzu

Lucky slug, #AtxaAndreRicard at Azurmendi, Larrabetzu — #AtxaAndreRicard at Azurmendi, Larrabetzu

Natural spider crab, emulsion and infusion (Eneko Atxa), #AtxaAndreRicard at Azurmendi, Larrabetzu

Natural spider crab, emulsion and infusion (Eneko Atxa), #AtxaAndreRicard at Azurmendi, Larrabetzu

Natural spider crab, emulsion and infusion (Eneko Atxa), #AtxaAndreRicard at Azurmendi, Larrabetzu

Squid and piquillos (André Chiang), #AtxaAndreRicard at Azurmendi, Larrabetzu

Stewed wheat with farmouse milk emulsion and oxtail (Eneko Atxa), #AtxaAndreRicard at Azurmendi, Larrabetzu

Tomato, #AtxaAndreRicard at Azurmendi, Larrabetzu

Tree ripened mango, cold curry, seeds and herbs (Ricard Camarena), #AtxaAndreRicard at Azurmendi, Larrabetzu

Valencian oyster, avocado, sesame and galangal horchata (Ricard Camarena), #AtxaAndreRicard at Azurmendi, Larrabetzu

Wines and fermented juices, #AtxaAndreRicard at Azurmendi, Larrabetzu

Andre Chiang, #AtxaAndreRicard at Azurmendi, Larrabetzu

Andre Chiang, #AtxaAndreRicard at Azurmendi, Larrabetzu

Asparagus cotton, #AtxaAndreRicard at Azurmendi, Larrabetzu — #AtxaAndreRicard at Azurmendi, Larrabetzu

Baby bean salad, #AtxaAndreRicard at Azurmendi, Larrabetzu

Warm baby bean stew, kokotxas and hake and tomato infusion (Ricard Camarena), #AtxaAndreRicard at Azurmendi, Larrabetzu

CaipiriTxa, #AtxaAndreRicard at Azurmendi, Larrabetzu

Charcoal (André Chiang), #AtxaAndreRicard at Azurmendi, Larrabetzu

Charcoal, squid and piquillos (André Chiang), #AtxaAndreRicard at Azurmendi, Larrabetzu

Chefs plating up, #AtxaAndreRicard at Azurmendi, Larrabetzu

Chefs plating up, #AtxaAndreRicard at Azurmendi, Larrabetzu

Corn, malt and vanilla (André Chiang), #AtxaAndreRicard at Azurmendi, Larrabetzu

Cotton, #AtxaAndreRicard at Azurmendi, Larrabetzu

Flame roasted eggplant and caramelised in tuna fat, rillete and tuna belly (Ricard Camarena), #AtxaAndreRicard at Azurmendi, Larrabetzu

Fresh mint tea, #AtxaAndreRicard at Azurmendi, Larrabetzu

Fried egg and mushrooms (Eneko Atxa), #AtxaAndreRicard at Azurmendi, Larrabetzu

Homemade salted anchovy millefeuille, #AtxaAndreRicard at Azurmendi, Larrabetzu

Kitchen table, #AtxaAndreRicard at Azurmendi, Larrabetzu

Memory: foie gras emulsion, truffle coulis and raw olive oil (André Chiang), #AtxaAndreRicard at Azurmendi, Larrabetzu

Mushroom leaf, #AtxaAndreRicard at Azurmendi, Larrabetzu

Non-alcoholic sake emulsion, #AtxaAndreRicard at Azurmendi, Larrabetzu

Onion and begihandi broth (Eneko Atxa), #AtxaAndreRicard at Azurmendi, Larrabetzu

Orange, strawberry and ginger (Eneko Atxa), #AtxaAndreRicard at Azurmendi, Larrabetzu

Petit fours (Eneko Atxa), #AtxaAndreRicard at Azurmendi, Larrabetzu

Pickled courgette, #AtxaAndreRicard at Azurmendi, Larrabetzu

Picnic, #AtxaAndreRicard at Azurmendi, Larrabetzu

Pigeon, duxelle and cauliflower (Eneko Atxa), #AtxaAndreRicard at Azurmendi, Larrabetzu

Pine, charcoal and fermented apple (André Chiang), #AtxaAndreRicard at Azurmendi, Larrabetzu

Qin Xie

Qin Xie is a London based food, wine and travel journalist and trained chef.

When not infiltrating Michelin restaurants as a kitchen tourist, she writes about food, drink and travel. Her work has appeared on Yahoo, FT, The Times and CNN.

Her first cookbook, co-authored with YS Peng at Hunan Restaurant, is out March 2014.

According to friends, her watch is always set to UTC -- ready for the next big adventure. In reality, she is happiest at the dinner table or by the sea.