Dishwasher Leaking From Bottom Of Door

Akela Guggenheim Bilbao, San Sebastian

I find some time and I am going to continue the story, if someone interested.

Arrived in Perigord Noir, beautiful area, including castles and forests, we visited Domme, La Roque Gageac , Sarlat and the caves of Lascaux II (I think you write well) with its prehistoric . The first truly beautiful, the last for a touch of culture that never totally abandons.

Then after the purchase of a certain batch of foie gras, I could not dispense with a fast descent to Lourdes, Manuel was curious to see the shrine and the cave . Skip the commentary on the business behind it, I do not think the place, and it flashes to San Sebastian.

We booked the Hotel Codina, at the end of La Concha, the signal for a 3 star hotel with five finishes and services, value for Q / P. A walk along La Concha
to come to night, and appetite, and then we head to the restaurant by Pedro Subjana Akela , the only place that had room for the Saturday evening.

Nice place with a bay window on the top of the mountain Igueldo, the modern decor, but a lot of wood that gives warmth. We are sitting at a nice table near the window, unfortunate that the view in the evening enjoying it, but we did not come to the view
It includes two tasting menus, with no restrictions for the entire table, therefore, they we choose both!
We start with the appetizer, we served a box of silver. It looked like a box of chocolates, but inside there is the tapas of open: Rula de Morcilla (Pasta and cream pudding, a kind of mini baba mushrooms, warm, appetizing), as if to Ostra que Cascara (A frozen oyster, wrapped in seaweed. You eat and you feel whole without crushing blow in the mouth Taste of the Sea), Polvoron de Alcachofa (a kind of spumino crunchy flavor of artichokes, discrete), Zurrukutuna en Buñuel (a croquette with the taste of a hot soup of Bacalar to 'garlic, really delicious).
the start menu, which will list separately to avoid confusion: The first is called
ARANORI menu and is a more traditional kitchen bath revisit the second BEKARKI a menu is a little more experimental, which follows the direction Adrià's kitchen, so to speak.
A: Xangurro frio y caliente en Ensalada with on coral. (The crab meat served cold in salads, but my legs were cooked on the plate, served with vegetables and mushrooms "Fabrication" of its own, great raw material).
B: Porous Perlitas y de Foie de Pan Tostado cacahuete. (A ball with Foie Gras served with a vegetable that I looked like boiled chicory dressed with a vinaigrette and a reduction of hibiscus acidified with crispy bread with peanut, a great pairing sweet-sour).
A: Gambas with the vainas Orujo de Fuego. (Atlantic Prawns cooked in the dining room maitre by using the aguardiente that flamed into a pot of pig iron on its table, a kind of fiammeggiagura. In the same there were some julienne of "passenger compartment," the quotation marks because that is how we call it, I do not know how to call it in Italian, are green leafy vegetables, bean dishes that look like with all the pod, but who eats everything Unlike the beans that are blanched. Simple dish, but tasty, delicious shrimp.)
B: Moluscos en la Red del Pescador. (A plate of shellfish on the open charcoal, then quite dry and without dressing, served on a cream of rice and borage, all covered by a network made of foam with a tempura of algae. Pleasant view, the least interesting dish, clams were a bit too dry and in opening up: there the picture an oyster without water? )
A: Setas with "Pasta Huevo" (a dish of mushrooms, excellent inter alia, chanterelles, porcini and others I can not remember number 4 spaghetti served with a diameter of about 5 cm. Two events with only the red egg and two with just the clear facts, Alternatives to eat to enjoy the different combination).
B: Ravioli de Verdura. (Made ravioli without the pasta but using thin slices of vegetables filled with the same vegetable with a vegetable stock, over all, like parmesan cheese, thin slices of Iberian ham toasted. A plate of hard work but very rewarding, the vegetable broth was too tasty and covered a little taste of each vegetable).
A: Atun with HIlos de Cebolla y Pimiento asado. (A touch of golden outside and red inside tuna served with roasted peppers of various types, all one of my favorite, the master Pimiento, surrounded by chives. Once again we see the high quality of raw material).
B: Salmon with Integral "Fusil de Salsa. (A grilled fillet of red mullet with pralines and "fusilli" made with scraps of fish heads, bones and liver mixed with a sauce made with parsley, garlic, soy and white. Truly a great dish, fusilli bilanciatissimi and pralines, agiiungevano the quid to make a dish to remember).
A: cochinillo Asado with "bola de Tomate y Emulsion de Iberico. (A pork tender, cooked with the broth first and then bake. To be enjoyed with either a ball of tomato and then with the reduction of ham and finally together. Excellent dish even if fairly traditional flavors, excellent construction).
B: Lomo de Cordero Asado en los de la Tisones brazing. (a full rack of lamb fat and cooked to pink, are served a meal of tempura roasted malt which gives the impression of coal ashes and give a toasted flavor to the meat, snakes in a "candy" tomato sgioglie you in the mouth. this too, really good).
A: Leche y Uva, Vino y Queso en Evolucion parallel. (various types of cheese, made with grapes, spices, tomato and various wines. Classico ending with the cheese, and tasty Original Proposal).
B: "Xaxu" with Espumoso Helado de coco. (A classic sweet pastry Tolosana ricteato everyday language with a frothy ice cream made with eggs and almonds, really delicious).
A: Otra Tarta de Manzana. (An apple pie on which see no apple, but who knows more than any apple I've ever eaten).
B: Melocoton "en almibar. (Is served in a transparent jar. (Looks like a fish in alcohol, it is actually a ball of chocolate filled with a cherry sauce and then the syrup-based vebe water sugar and aguardiente. Cute, but not at the level of the other sweets).
whole meal was served with wine by the glass.
Besides water, little, drank 2 glasses of Verdejo Goticos Campos (remember, really impressive), a glass of Rielo Heredad Bodega de San Andrés, some barrels, but excellent, 2 glasses of Ferrer Bobet 2005, Priory , Carignan and Grenache, with the lamb was amazing, a glass of Caligula, Chardonnay botrytizzato, remarkable.

An excellent experience.

New York Temporary Visitor Expired

Michel Bras, Laguiole

As you noticed, I'm back, yes, I finished the summer holidays. Let me begin by thanking
publicly Stefano Beltrame (_pll) for the reception given to us, in fact the first leg of my holiday was their final and I could not go to greet SAR, since it is difficult to eat better in the area, for what I do.
We then stumbled on Sunday and he was busy as ever, but it was still an unusual kindness and availability, at least in my experiences.
I wrote my vacation in capitals for a long time because I could not arrange holidays without the knowledge of Manuela and all the decisions I have made myself, MIRACLE !!!!!
After the very pleasant stop in the Final we went to the heart of the Massif Central in France on a slope Canoeing in the gorges of Ardèche, tiring, but beautiful. The next day we
Spread across the park of the Cevennes with a stop at Villefort on Lake really lovely and a visit to La Malene, an ancient port on the river, very pleasant.

We come then to Thursday, visit to Michel Bras in Laguiole.

After a stop at the factory of the famous knives, not at all designed by Philippe Starck,

with compulsory purchase, at least for me, a Apassionata, we landed in this restaurant that we had reserved a table for only noon, having sold out in the evenings other days when I had made the request.

Bars in the beautiful glass room overlooking the hills of Aubrac, I enjoyed a traditional aperitif of the area, white wine flavored with orange, nothing special appetizer, but the spectacular view. In coaching, small tapas, fresh, truly remarkable.

We made our order on the covered terrace and then took us to the table.
The restaurant is decorated very modern, with a small stream that divides the area from the corridor to access tables, so that the passer does not disturb the other customers who are already at the tables.
Even our table was ready right in front of a window that was for the entire restaurant area and gave the hills in bloom.

We chose the tasting menu at 179 euros Découverte & Nature + VAT at 5.5%.
I never understood why the VAT varies from restaurant to restaurant, however it is always low pù that from us! Let's start with the

gargouillou de jeunes légumes, a salad with some raw vegetables and a little steamed. Perhaps the most delicious I have ever eaten. Fantanstico taste net of various vegetables and even the combination of heat and cold. For those hot point of cooking was perfect. We then

poele Le turbot au beurre demi-sel & Roulé dans du vinagre: a slice of roast turbot with salt on the butter Upon your a side dish of vegetables cut into thin strips, really tasty.

Follow with The tranche de foie gras de canard grillée des amandes, figues noires & Fenouil.
The liver, of course was fantastic, a great pairing with the almonds and the smell of wild ficocchietto, one with figs was a little more obvious, however, a large pot.
observation, it is good that season, but the almonds were made by the master for the other following the culinary stops.

To stop, cereals: The biscuits: Cèbe, courgette, Poivron ... sur un jus de Comprégnac aux truffles.
Another great dish that reveals the great capacity to deal with the vegetables and the fruits of the earth. Following the

viande: Le carré d'agneau roti sur Allaiton os: Artichauts & Boulgour à la coriander: huile de fleurs & Serpolet.
meat qualtà sublime, yet surrounded by vegetables and flowers. Here I would binge, but unfortunately ... you know, the label wants its share, but I could not do shoe!

We then move on to the chariot of cheese, I would have expected a few more choice, but devotes much Bras its territory and has left out many of the most renowned cheeses to make room for still fine cheeses in the area, all on a Roquefort to scream. On

dessert has dropped the only shadow of the room, a soft chocolate cookie, even if done well, still the now inflated flan with a heart of dark chocolate, with a puree of caramelized bananas.
cherries Confites very little thyme and finish of the balls of sorbet, seasonal fruit and strawberries with the now usual flowers, really disappointing.
Had it not been for example the debacle of the dessert, it was probably the best meal of the whole vacation.

All anaffiato a bottle of Silex in 2002, dried in spite of the limitations.

After a short walk in the garden, really beautiful,

are then divided by one of the Perigord Noir.

See you next episode.