There is no white canvas nor is there a start from scratch. Many ideas are bounced around years before the proposal reaches the surface where it needs to be presented, the name that defines it or the context it will be served in. Many hours of creative work are required to find certainty and in many cases the guts to defend an idea.
During the four months that Mugaritz remains closed, the main kitchen becomes a hive of buzzing minds and hands. A lab for tests and trials. A creative space where new ideas come up and old ones are reshaped. The working process of the more than 10 chefs who work with the senior R&D team members changes drastically. The stiffness of everyday work is broken, we sacrifice perfection in order to gain flexibility.
One of the kitchen walls is covered with 81 drawings. Ideas that chefs need to decode and shape into the 50 new dishes for the new season.These culinary proposals go through 3 menu rehearsals where Andoni and the front of house staff, sample the new ideas. Each rehearsal is a stage for the new dishes to perform and show if they deserve a place in the new menu. These are moments of great tension where ideas are ripped open to see if they are viable, unexpected and creative.
This year we had a renowned guest participating in the rehearsals. Toni Segarra, the acclaimed Spanish publicist who came to visit and share the creative process with our team.
Every year we end up making about 100 new dishes including those that need to be adapted to fulfill nutritional or dietary requirements. This must be done in order to keep making exclusive daily menus. We also see more and more diverse ingredients among the ones we use. A pure reflection of how our prejudices yield in front of the cultural exchange we have been part of in our many travels.
During 2014 we will eat dishes that make sound, appetizers that disappear in your mouth and the most delicious cream ever made. A Long story made short, we are finishing the last details of what we think will be a thrilling season…