A passion for Basque cuisine manifests in a piquant pile of eggs, topped with Iberico ham and piquillo peppers that is
henever I’m travelling, the dish I long for most upon my return is scrambled eggs with piquillo peppers. I might have spent a lifetime focusing on creative cuisine, but this is the dish that means home to me. In Spain, and certainly in the Basque region, breakfast isn’t such a big thing – this is more of a lunch or a dinner dish. For breakfast, I just have fresh mint tea and four butter biscuits, the traditional kind.
WEggs are central to my cuisine, both at Arzak (in San Sebastián) and Ametsa (in London) – I always have an egg dish on the tasting menu. I once did an egg decorated with green parsley sauce and squid ink sauce, inspired by graffiti I saw on the wall near my home. Our most popular one, currently, is the huevo enhojado (egg in the leaf ) at Ametsa. Each dish involves very different techniques.
I was born in the restaurant. My grandparents founded Arzak in 1897,