“In both cuisines there is the search for excellence and harmony in every dish,” Canales says of Basque and Lebanese cooking. (The Daily Star/The Phoenicia Hotel, HO)
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The Phoenicia Hotel's Eau De Vie restaurant is set to take guests on a unique culinary journey this month, transporting their taste buds all the way to Spain's Basque region. Joined by Michelin Star chef Fernando Canales, in collaboration with the Spanish Embassy, "An Haute Basque Journey" will take place from Sept. 26-28, offering traditional Basque specialties.The Basque country straddles the border between France and Spain on the coast of the Bay of Biscay, a unique location reflected in its cuisine -- mainly it its love of seafood.According to Canales, Basque food is defined by the freshness of the fish from the Cantabrian Sea and the seasonality of the local produce, with its own set of flavors and techniques that differ from commonly known Spanish foods.With both areas being on the Mediterranean, Canales sees Basque and Lebanese cuisine being quite similar.
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