El Círculo de Bellas Artes grants its Medalla de Oro Andoni Luis Adúriz, marking the first time a chef has been added to its prestigious selection of award winners. With this distinction, el Círculo It recognizes an exceptional career that has contributed to positioning gastronomy as a space for creation, reflection and cultural production.

 

La Medalla de Oro del Círculo de Bellas Artes It recognizes those individuals who, through their work and career, have made an extraordinary contribution to culture, the arts, and thought. In the case of Andoni Luis Adúriz, this recognition is granted both for his contribution to contemporary cuisine and for his intellectual, educational, and essayistic work.

 

Chef of the Mugaritz restaurant in Errenteria (Guipúzcoa), Adúriz is not only a pioneering creator in his gastronomic field, but also a prominent theorist and popularizer. His publications include works co-authored with leading figures such as Botanical dictionary for cooks, Cooking to Live: How to Cook to Prevent Cancer, Cooking, eating, spending time together. Recipes to think with all five senses, Open innovation and haute cuisine o Mugaritz. Original soundtrackOn his own, he has authored titles such as the recent and illuminating sociological essay. I don't know and other certainties, the informative My family's recipesthe educational Txikichef or the fun ones The underbelly of haute cuisine y The Extraterrestrial GourmetHe has also written introductory essays for encyclopedic books such as Cooking and food, by Harold McGee, or as imaginative as Brazilian Escoffianas, by Brazilian chef Alex Atala.

 

Trained alongside Ferran Adrià at El Bulli, Adúriz (1971) has also collaborated with el Círculo de Bellas Artes in various summer courses at the School of Arts in conjunction with the Carlos III University, both individually and presenting documentaries linked to the Berlin and San Sebastian film festivals, or participating in memorable discussions on tradition and innovation alongside chefs such as Luis Alberto Lera.

 

Among its accolades, its presence in the Top 10 of the list for fourteen consecutive years stands out. The World's 50 Best Restaurantsconsolidating one of the most influential trajectories in international gastronomy.

 

Almost immediately after the French Academy of Fine Arts incorporated Guy Savoy as the first chef in its history, el Círculo de Bellas Artes recognizes with this Medalla de Oro The value of gastronomy as a cultural focus for reflection and pleasure, and celebrates Andoni Luis Adúriz's contribution to expanding the boundaries of this discipline.