Today I visited Minimil’s flagship clothing shop in Donostia and met the creative team of extraordinary Basque people. Here is my interview in Spanish and English with Maria.
Aquí tenéis el artículo sobre las 6 Razones de Nunca Irse del País Vasco en castellano, que fue publicado por primera vez en inglés en esta página.
At San Sebastián Food someone is always popping open a fresh bottle in the Gourmet Shop. If you’re staying in San Sebastián-Donostia be sure to drop in and meet the friendly staff and check out the wines on offer such as one from “Billecart-Salmon” from Mareuil-sur-Ay, France. The family-owned Champagne house’s Brut Reserve is a refreshing, balanced and elegantly presented wine that first sparkled into glasses in 1818.
The locally hand-picked produce at San Sebastián Food is amazing. Dropping into the store the other day I couldn’t help but snap this picture of “Caviaroli”. This delicious product adds a splash of flavor to breads, fish and meats, a few drops of Caviaroli make an elaborately decorated plate. I just learned that it also can be used in soups and hot creams, keeping its shape for a gourmet touch.
Stepping into Donostia’s “Zapore Jai” fine food store, Sylvain met me with a smile and a warm handshake, characteristic of his way in the shop. I had seen the store’s name on products in San Sebastián Food’s shop, and Jon Warren had mentioned that I should drop in to the store to meet husband and wife co-owners, Sylvain and Aurkene. They offer the world’s best Iberian cured ham (jamón serrano), sausages and cheeses to experienced and novice palates alike, transporting them to the arid terrain of acorn trees and wild-roaming black-footed pigs.