The promotion of Vizcaya gastronomy as a differential factor, the defence of local products and the extension of Vizcaya recipes, both traditional and modern, are part of the goals of the Geugaz Jan Association of Basque Cooks, which was presented to the public at the Palacio Euskalduna in Bilbao on 2nd May 2001.

By way of a "miniature gastronomy" tour, over 2000 people enjoyed the creations of the 29 cooks which make up the "Geugaz Jan" association. In this manner, they were able to enjoy small examples of traditional and creative cuisine. Creative cuisine included crispy pâté and green apple cake, leek cannelloni stuffed with blood pudding, crispy smoked Idiazábal rolls, Irish specialities with whisky jelly... Meanwhile, traditional cuisine included Vizcaya-style cod, Guernica pepper and blood pudding cake, Club Ranero cod croquettes...