The “exoticism of proximity” that inspires Aürt’s cuisine, in an online masterclass

The students of the Master in Culinary Arts and Kitchen Management of EUHT StPOL continue with online masterclasses taught by prestigious chefs. On this occasion, Artur Martínez, chef of the Aürt restaurant, explained in the online masterclass the concept and details of the cuisine of his gastronomic restaurant located in the lobby of the Hilton Diagonal Mar hotel in Barcelona and which has a Michelin star.

After the online masterclass given by Oriol Castro, chef of the restaurant Disfrutar in Barcelona, ​​this time who has explained the secrets of his cuisine has been Artur Martínez, Head Chef of the Aürt restaurant in Barcelona.

During the online masterclass with the students of the Master in Culinary Arts and Kitchen Management of EUHT StPOL, and also with the students of the Technical Degree in Gastronomy and Restaurant Service, Martínez made a retrospective of the gastronomic projects in which he has participated until today: Buen Gusto (family business in Terrassa), Capritx (2002-2017) with which he obtained a Michelin star in 2010 and Aürt (2019); located in the lobby of the Hilton Diagonal Mar hotel in Barcelona.

The “exoticism of proximity” is Aürt’s philosophy “both in terms of the products we use, but also of the relationship and treatment with the customer,” explained the chef. And he added that the Covid-19 is going to force them to change part of this interaction and closeness with the customer.

On the effects and consequences of the Covid-19 in the food and beverage sector, some more reflection: “One of the great revolutions of the Covid-19 is going to be the need for financial sustainability; the restaurants that can survive will be the ones with the lightest operating accounts”.

Chef Artur Martinez’s online masterclass ended with a sample of the dishes offered at his restaurant.