With dinner service imminent, Elena was more than generous as she let us tour the cavernous nooks and crannies of Arzak the evolutionary, cutting edge contemporary restaurant with a Basque twist.
In the development kitchen, the boys are working three months ahead for a dish (yes that's per dish) and they are currently working on about ten dishes before they will be ready to go downstairs to the restaurant, this is tapioca and lobster...
This was the beginning of modern cuisine in Spain; there was a round table in Madrid where they invited the most important chefs in Spain to get together with food journalists. They invited myself, Bocousse and Raymond Olivier from Paris.
The excitement level in me is at 100% - I'm about to burst as I pull up to a restaurant ranked number eight in the world with no fewer than three Michelin stars. Armed with my whites neatly folded into my bag and my note pad, I'm ready to lean straight into my next culinary learning curve.