Eating a Michelin-starred tasting menu at Mugaritz

Transcript

I'm in a Michelin star restaurant eating with my fingers. So here in the Basque country and in Fruger, supposedly, they like to eat with parts of your body, and this is the forearm. So it is my job to eat this best I can by maybe looking at us. Not bad, actually. Challenging is the word. We've been given fermented mold to enjoy. I I think my husband's quite impressed. I mean, you just wouldn't think it's edible. It's bloody delicious. Alright. Yogurt, creamy. Not smelly thing. Woah. So just have some champagne. That doesn't go together. We gotta find something inside. Oh, I found something. It's it's your lunch, darling. So I have the pleasure of eating some fungus, and the black stuff is olive. You can't pull it apart. It's a bit frozen. I like the black olive. It's slightly frozen. It's challenging. It's jelly ish. What's that? There's a... A Venetian dessert. I'd like this. Viennetta. I don't think a Viennetta is much nicer.

Transcribed automatically from the speech, so a name may be misheard.