On Thursday, March 23, internationally renowned Le Basque, a full-service catering and event design company in South Florida, hosted “A Taste of Le Basque,” a VIP reception at Fairchild Tropical Botanic Garden’s Arts Center, to honor their NEW Consulting Executive Chef Mikel Goikolea. Respected as one of the foremost chefs in the Basque Country, Goikolea hails from Azurmendi, a 2016 Three Michelin Star Restaurant and N.16 Position in The World’s 50 Best Restaurants this year. Along with Chef Goikolea, the executive board of Le Basque, treated guests to a curated contemporary reception to highlight their new menu items including: The Apple Bonsai, tomato water with anchovy and capers, avocado and beetroot tartar, rock lobster ravioli with ocean infusion, crispy cannelloni with oxtail and chickpea reduction, black cod two ways, and iberico pork shoulder with pepper wheat and garlic cream. Dessert selections included: apple tatin with rosemary ice cream, goat milk brûlée with thyme egg yolk gelato, and torrija with herengada milk ice cream.
While the goat milk boulle with thyme and egg yolk gelato and traditional torrija with herengada milk ice cream are expertly executed, well balanced, and beautifully presented; the star of the dessert was the apple tatin with rosemary ice cream. Delicate slices of granny smith apples are stacked to create a perfect texture that is complimented by subtle tastes of rosemary.
Overall, the dishes sampled from Le Basque were each better than the next. The perfect execution and well developed taste was only rivaled by the utterly impressive attention to detail.
Le Basque is truly thrilled to have such an amazing chef on board. To meet Chef Mikel Goikolea is to feel his passion. Respected as one of the foremost chefs in the Basque Country, Goikolea’s love for the art of gastronomy is electric. Born in the Basque village of Otxandio, Goilkolea studied at the Institute of Iurreta in the Province of Vizcaya, graduating in Secondary Education, bilingual in both in Spanish and in Basque.
Once completing his initial studies in 2007, he enrolled at the School of Hospitality in Gamarra, located in Vitoria, Álava. After two years at the culinary school, he obtained the title of “Superior Technician in Kitchen Management.”
“My love of food comes from growing up in the Basque Country; my techniques learned from working with internationally renowned Basque chefs, and my understanding of what freshness is all about from being raised in the one place in the world where there are more Michelin Star restaurants per capita.” This coming spring, Goikolea will join forces with internationally renowned Le Basque, a full-service catering and event design company in South Florida,where he will serve as Consulting Executive Chef. Celebrated for curating events distinguished by their simplistic elegance, Le Basque provides bespoke catering and elite coordination and planning services for private occasions, weddings and corporate events.